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WorksheetsKitchen Safety and Sanitation
Total questions: 21
Worksheet time: 11mins
To prevent these, lift the lid away from you before looking into a pot
a fall
cutting yourself
steam burns
don't ever look into a pot
This is the temperature your refrigerator should be at or under
40 degrees
35 degrees
30 degrees
50 degrees
It is important to keep your knives in this condition
dull
slightly dull
sharpened
slightly sharp
Smothering flames with the use of this when a fire is concentrated inside a pan is the most effective way of extinguishing it
baking soda
salt
towel
pot or pan lid
Over 7 billion bacteria can live in these so you should avoid using them for cleaning kitchen counters and tables
paper towels
dish cloths
kitchen sponge
clorox wipes
What is the danger of wet oven mitts?
there is not danger in using wet oven mitts
they will shrink and your hands may get stuck in them
they will cause your food to cool down too fast
they produce steam and cause burns if you use them to remove hot items from the oven
This is the best piece of equipment to use when you must reach things from high places
bar stool
sturdy step stool
chair with books piled on it
the counter....climb up on it
What does PASS mean when using a fire extinguisher
pull, aim, squeeze, sweep
push, alter, sweep, squeeze
point, aim, squeeze, sweep
plug, aim, squeeze, sweep
Where should pan handles be in relation to the front of the stove
they should be turned to the front of the stove for easier handling
they should be turned to the back of the stove over another burner
they should be turned to the back of the stove but not over another burner
they should be turned to the front of the stove for quicker access
This it the temperature a kitchen thermometer must read for foods you reheat to be safe
135 degrees
145 degrees
155 degrees
165 degrees
These are common kitchen ingredients that can be poured onto flames from a grease fire on the stove if a lid is not available to cover it
vinegar or milk
cinnamon or pepper
water or ice
salt or baking soda
Perishables, prepared foods, and leftovers should be refrigerated within this time period
2 hours
3 hours
4 hours
any time you want
An important slogan to remember is to keep hot foods hot and cold foods
hot
warm
cold
cool
This is the amount of time you should spend washing your hands to rid them of bacteria
10 seconds
12 seconds
15 seconds
20 seconds
After cutting raw meat on a cutting board,
cut anything you want on it without washing
wash thoroughly before cutting fresh vegetables on it
cut the rest of your food then wash
store it away until you need it again
Be sure to pay attention to this which identifies that date by which perishable foods should be sold by
inspiration date
expiration date
exhalation date
creation date
This is the danger zone for microorganism growth
50-150 degrees
35-40 degrees
140-200 degrees
40-140 degrees
Make sure you cook poultry to an internal temperature of at least
165 degrees
170 degrees
145 degrees
200 degrees
Make sure you have one of these in or near your kitchen
turkey deep fryer
an appliance with a frayed cord
smoke detector
a rug without a rubber backing
This type of item should not be used in the microwave
any type of item can be used in the microwave
one made of microwave safe glass
one made of paper
one made of metal
When washing knives
let them soak with the other dishes then wash them last
hold them by the blade
wash first or last; don't put in the sink with other dishes
don't wash knives...it is too dangerous!
