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WorksheetsKitchen Safety & Terms
Total questions: 39
Worksheet time: 24mins
It is safe to use aluminum foil when warming up food in the microwave.
True or False?
(a)
Keep toasters unplugged when not in use.
True or False?
(a)
Always keep knives sharp.
True or False?
(a)
Do not try to catch a falling knife before it hits the ground.
True or False?
(a)
Have at least 3 working fire extinguishers in your kitchen.
True or False?
(a)
You can put out basic grease fires with salt, baking soda or a wet towel.
True or False?
(a)
Keep all appliances and cords plugged in and near the kitchen sink.
True or False?
(a)
Whatever you do, try not to throw water on a grease fire! It will make the fire worse!
True or False?
(a)
Hand wash sharp knives and other utensils separately to stay safe.
True or False?
(a)
Sweep up all broken glass immediately after it breaks.
True or False?
(a)
When finished cooking, it is better to clean up grease and any stray bits of food off of your stove top and in your oven.
True or False?
(a)
Cooking with loose, long hair is not advised because it can catch on fire or fall into your food.
True or False?
(a)
No need to keep towels or other flammable materials away from heating elements like the stove or grill.
True or False?
(a)
Always wear oven mitts/use a kitchen towel when taking pans out of the oven. It can get very hot!
True or False?
(a)
No need to wash your hands before cooking, during cooking, and after cooking. That's way too much washing!
True or False?
(a)
Cook foods until it is safe to eat; a food thermometer is the best way to determine if meat is fully cooked.
True or False?
(a)
Cut raw chicken on a cutting board and then cut your vegetables on the same board. It's safe!
True or False?
(a)
Always make sure that you have properly stored cooked food to prevent FULL stomachs.
True or False?
(a)
To cut food into long, thin pieces
julienne
dice
cut in
boil
To make thin, straight cuts through the outer edges on meat to assist in cooking.
shred
score
dice
grate
To cut into very small pieces with a sharp knife like garlic.
mash
beat
core
mince
To work dough by folding, pressing, and turning, until it is smooth and elastic (usually on a floured board).
mash
core
knead
beat
To mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture.
baste
mix
mince
cut in
To put a decorative edge on pastries and pie crusts using your fingers or a fork.
shred
flute
cut in
sift
To put dry ingredients through a special tool like a sieve.
sift
grate
julienne
mix
To spread, brush, or pour liquid over food while it is cooking.
boil
stir fry
simmer
baste
To cook in liquid just below the boiling point where you see tiny bubbles forming.
grease
preheat
simmer
beat
To mix with an over-and-over motion using a spoon or electric beater.
mix
score
dice
beat
To cook in liquid, usually water, in which bubbles rise constantly and breaks the surface.
simmer
boil
shred
grate
To cut into small pieces
core
dice
beat
grate
To rub food against a tool to make smaller pieces.
mix
knead
grate
core
To fry small pieces of food very quickly in a small amount of hot oil while stirring constantly.
cut in
flute
beat
stir fry
To remove the inner core of a fruit.
core
score
marinate
grate
To soak in a seasoned liquid to add flavor and/or tenderize.
baste
knead
marinate
preheat
To crush food until it becomes smooth.
beat
mash
knead
grease
To tear or cut into thin pieces or strips (sometimes using two forks or your hands).
julienne
marinate
mince
shred
To rub shortening, fat, or oil on cooking surfaces or bakeware.
grease
marinate
knead
preheat
To set the oven to the required cooking temperature in advance, so that it has time to reach the desired temperature by the start of cooking.
simmer
grease
preheat
mash
To combine two or more ingredients, usually by stirring.
mix
core
sift
mash
