Kitchen Safety Recap

Which of the following is an example of a kitchen safety hazard?

• Leaving a knife on the counter
• Using oven mitts when handling hot pots
• Washing hands before cooking
• Storing food in airtight containers

What shape should your non-dominant hand be in when cutting food with a knife?

• Clap
• Fist
• Claw
• Palm facing up

What is the proper way to extinguish a grease fire in the kitchen?

• Pour water on it
• Throw it in the dish sink
• Use a Class K fire extinguisher
• Blow on it

Which of the following is NOT a safe practice when using a knife in the kitchen?

• Holding the knife by the blade
• Using a cutting board
• Keeping fingers away from the blade
• Using a sharp knife

What is the temperature danger zone?

• 32-40 degrees F
• 41-135 degrees F
• 140-212 degrees F
• 212-300 degrees F

When handling raw meat, poultry, or seafood, what should you do to prevent cross-contamination?

• Wash your hands before and after handling
• Use separate cutting boards and utensils for raw and cooked foods
• Store raw meats on the top shelf of the refrigerator
• Cook all raw meats to an internal temperature of 165°F

What is NOT a safe way to thaw frozen food?

• Leave it on the counter at room temperature
• Thaw it in the microwave
• Thaw it in the refrigerator
• Cook it directly from frozen

Which direction should you cut when slicing food?

• Toward you
• Away from you
• Toward the sky
• Aimed at your partner

hat should you do if you accidentally cut yourself while using a knife in the kitchen?

• Rinse the wound with cold water
• Apply pressure to stop the bleeding
• Cover the wound with a clean bandage and a glove
• All of the above

What are the red and green buckets for?

• Red - Soap, Green - Sanitizer
• Red - Sanitizer, Green - Bleach
• Red - Soap, Green - Floor Cleaner
• Red - Sanitizer, Green - Soap