Kitchen Safety and Sanitation

You should not use this on grease fires:

• water

• flour

• salt

• baking soda

Which is an example of how you can prevent cross-contamination when preparing food?

• Use separate cutting boards (e.g., one for raw meat, poultry, and seafood, and one for fruits and vegetables)

• wash and sanitize surfaces between tasks

• do not place cooked or ready-to-eat food on a dish that previously held raw seafood, meat, or poultry

• All of these choices are good examples.

Before handling any food, what is the first thing a person should do?

• Clean the cutting board

• Sharpen the knife

• Call friends over

• Wash your hands

What is the "temperature danger zone" ?

• Between 30 and 100 degrees

• Between 50 and 80 degrees

• Between 41 and 135 degrees

• Between 50 and 120 degrees

What are the FOUR basic sanitation practices?

• Clean, Sanitize, Cook, Chill

• Clean, Separate, Cook, Chill

• Clear, Separate, Cook, Cool

• Clear, Sanitize, Cook, Cool

When using knives, you should always cut

• towards yourself

• away from yourself

• either

• neither

Spray a fire extinguisher at the:

• top of the fire

• bottom of the fire

• base of the fire

• most intense point

Tags

NGSS.MS-PS3-3

How long should you scrub your hands with soap and water to effectively remove bacteria?

• 10 seconds

• 20 seconds

• 30 seconds

• 2 minutes

Who is an example of someone who is at high-risk for foodborne illness.

• pregnant woman

• Unborn babies and infants

• older adults

• All three of these are examples

which one of the following are you supposed to do before cooking

• take off jewlery

• wash hands

• tie hair back

• all of the above