Kitchen knives should be ____________ and stored _____________________ other utensils, hand washed, separately from, hand washed, with, a sharp knife is ______________ than a dull knife, Safer, more dangerous, True or False, you can throw broken glass directly into a garbage, True, False, Turn pot handles ____________, inward, outward, It is NOT safe to put metal/aluminum in the microwave, True, False, Use _____________ to remove hot cookware from the oven/microwave/stove, Your bare hands, Oven mitts/potholders, Which of the following is a flammable item?, Towels, Potholder, Paper, Baking sheet, Turn off the burner ________________ you remove the pot/pan, Before, After, which of the following items are UNSAFE to use on a grease fire, baking soda, larger lid/baking sheet, water, fire extinguisher, How can you safely wash an electric appliance?, Unplug it, wipe it down with a damp dish towel, Wash it in the sink, Throw it away, Put it in the dish washer, To safely unplug an electrical appliance, always pull it by the ____________ not the ____________, cord, plug, plug, cord, Keep cabinets and drawers _____________ when not in use., open, closed, Keep _______________ away from food items, your classmates, Your teacher, Chemicals, cooking utensils, The correct steps to use a fire extinguisher are _________________, AIM, SQUEEZE, SWEEP, PLUG, PULL, PRY, PILATES, What should you do if you think food has been cross-contaminated?, Throw it out, use a broom or brush and dustpan, Raw meat may contain what?, bacteria, viruses, If a food handler has Hepatitis A, the foodhandler can _____ the virus to the food, transmit, show, submit, The most common cause of _____________ is improper temperature control of food, chemical contamination, bacteria, foodborne illness, nutrient deficiency, You should ____ the soup in shallow metal containers, in an ice bath before you store it in the cooler., maintain, serve, chill, make, If a food is __________, you cannot see it, taste it or smell it., ready-to-eat, contaminated, delicious, Food that goes bad quickly is ________________, infection, perishable, thaw, sanitizer

Kitchen Safety

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