Kitchen Safety Review

What is the first thing to do before food preparation?

• Wash hands

• Get out ingredients

• Preheat oven

• Mix ingredients

What is the best way to prevent foodborne illness?

• Don't cough into food

• Sanitize

• Cook food properly

• Buy fresh groceries

What is the temperature danger zone?

• 20-120 degrees F

• 30-130 degrees F

• 40-140 degrees F

• 50-150 degrees D

How should you put out a grease fire?

• A. Pour water on it

• B. Put a lid on

• C. Sprinkle baking soda

• D. Both B and C

How should my pot handles be on the stovetop?

• Inward

• Outward

What causes foodborne illness?

• Not cooking food all the way

• Eating food that has harmful bacteria

• Eating food that has been spoiled or gone "bad"

• All of the above

How long should food be kept in the temperature danger zone?

• No more than 1 hour

• No more than 2 hours

• It doesn't matter

• Put it away right away and don't leave it out

What should I use if I had to take a hot pan out of the oven?

• Towel

• Paper towel

• Oven mitts

• Long sleeves

What is cross contamination?

• When harmful bacteria is transferred from one food or surface to another

• When bacteria grows on food

• When bacteria is killed when the food is cooked

• Something gross

Which one is NOT a safe way to thaw meat? (unfreeze)

• Thawing in the refrigerator

• Thawing on the counter

• Thawing under coldwater