To help prevent falls, spray cooking spray on the items over the sink or trash.

To help prevent cuts, a dull knife is recommended.

Use knives only for cutting food or leveling ingredients.

Do not let pot and pan handles hang over the outside edges of the stovetop.

A damp dish towel can be used to remove hot items; the dampness will help keep your hands cool.

Unplug an appliance by pulling on the cord.

Do not pour any grease, fat, or oil down the drain.

The brush at each sink can be used to wash dishes.

Wash dishes with hot water and rinse with cold water.

Foodborne illness is also called food poisoning.

Food can be contaminated at any step from production to consumption.

Keep a separate cutting board just for raw meat, poultry, and fish, and another one for fruits, vegetables, and breads.

Dry ingredients such as flour and baking soda should be leveled when measuring them.

The best way to ensure the proper measurement of liquids is to hold the measuring device up to your eyes.

Should a grease fire occur, you should ____________.

When washing your hands, use hot, soapy water for seconds.

The spreading of harmful bacteria from one food to another is .

The danger zone is between F.

Refrigerator temperatures should be between F.

When measuring 1 cup of chocolate chips, use .

When measuring 3/4 cup oil, use .

Which one of these ingredients usually gets packed into the measuring cup?

If you don’t have a metal spatula, you can level ingredients with _______.

Step 1 for hand washing dishes is to_____________

Step 2 of Hand washing dishes is

Step 3 of hand washing dish is______

Step 4 of the hand washing process is_______

Step 5 and the last step of hand washing dishes is_____

Mrs. Davis wants me to have FUN learning in the kitchen