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Foods > 09 Foods test #1- Kitchen and food safety > Flashcards

09 Foods test #1- Kitchen and food safety Flashcards

1
Q

Why don’t you take your mask off when cooking?

A

covid.

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2
Q

Why do we tie back long hair and take off dangling jewelery?

A

Because it’s a fire hazard if it’s near a hot burner. Also, in the case of jewelry, it could have bacteria that you wouldn’t want touching your food. It could also get caught in the machines, which would cause injuries.

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3
Q

What are five things you can do to prevent a fire?

A
  1. keep paper away from hot surfaces.
  2. don’t wear loose fitting clothing (or wear an apron)
  3. monitor the temperature when cooking with fat (smoke point and flash point)
  4. use oven mitts and potholder properly.
  5. Clean up any spills in the oven
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4
Q

Explain the difference between the flash point and the smoke point.

A

Smoke point is the temperature at which a fat/oil will start to burn (make smoke)
Flash point is the temperature at which a fat/oil will light on fire.

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5
Q

What are the 5 types of fire?

A 
Paper fire
Fabric fire
Fat and oil fire (grease fire)
Oven fire
Electrical fire
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6
Q

How do you extinguish a paper fire?

A

with water

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7
Q

How do you extinguish a fabric fire?

A

stop drop and roll, water

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8
Q

How do you extinguish a grease fire?

A

suffocation. Put the lid on the pan. Baking soda will also absorb. the grease. Fire extinguishers work as well.

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9
Q

How do you extinguish an oven fire?

A

turn the oven off and keep it closed. Then use a fire extinguisher.

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10
Q

How do you extinguish an electrical fire?

A

Fire Extinguisher.

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11
Q

Why can’t you put an oil/fat fire out with water?

A

Water and oil do not mix. If you add water it will only make the fire bigger by spreading the oil.

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12
Q

name the seven things you can do to prevent burns.

A
  1. use oven mitts and pot holders properly
  2. be careful of wet mitts or pot holders.
  3. Tilt pot lids away from you to block steam
  4. be careful with hot spots from the microwave
  5. Pull out the rack when taking things out of the oven
  6. Keep pot handles turned toward the centre
  7. Turn off the stove when not in use.
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13
Q

Name the 4 things you do to prevent tripping.

A
  1. Clean up spills immediately
  2. Do not stand on stools
  3. Tie your shoe laces
  4. Don’t leave the oven door open
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14
Q

Name the 5 things you do to prevent cuts.

A
  1. never put knives in the sink
  2. don’t try to catch falling knives
  3. use the correct tool for the job
  4. clean up broken glass immediately
  5. be careful with the edges of cans
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15
Q

Name 6 ways you can use electrical equipment safely.

A
  1. Use electrical equipment away from water
  2. dry your hands before using
  3. Do not use appliances with damaged cords
  4. pull the plug not the cord
  5. unplug the appliance when changing parts
  6. turn off when not in use
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16
Q

Name 4 ways to use household chemicals safely.

A
  1. follow the instructions on the packaging carefully
  2. dispose of the containers properly
  3. store away from food an children
  4. keep the flammable products away from heat
17
Q

why should you always run burns under cold water?

A

Because until the area is cooled down, the skin will continue to burn.

18
Q

What are the five steps to do when you are bleeding?

A
  1. Clean the wound
  2. Cover the wound with a sterile cloth
  3. Apply direct pressure
  4. Elevate the Area
  5. If there is an object embedded in the skin, do not remove it, go see a doctor.
19
Q

What do you do if you think you or someone around you has been poisoned?

A
  1. Call the police or the poison control centre.
  2. Identify the type of poison
  3. Follow the treatment instructions on the label and from medical personnel.
20
Q

True or false. When someone is choking, you should immediately perform the Heimlich.

A

False. If they are coughing it means they’re still taking in oxygen. Instead you should encourage them to cough. You do the Heimlich once they start gasping for air.

21
Q

What is the ratio of back blows to Heimlich thrusts?

A

5:5

22
Q

What do you do when someone falls unconscious after choking.

A
  1. 9-1-1
  2. try to remove the object.
  3. CPR
23
Q

What is the ratio of compressions to breaths when doing CPR.

A

30:2

24
Q

What do you do if you’re choking and there isn’t anyone around to help you?

A

Perform the Heimlich using a chair or a railing.

25
Q

What is food safety?

A

Practices we do to prevent food borne illnesses.

26
Q

What is a food borne illness?

A

Happens when a food is contaminated with a harmful micro-organism. (A.K.A. food poisoning)

27
Q

What are some symptoms of a food borne illness?

A

Nausea, vomiting, diarrhea, fever.

28
Q

What is cross-contamination?

A

When a harmful micro-organism from one food is transferred to another food.

29
Q

give an example of cross-contamination

A

-Answers may vary-

Using the same knife to cut raw meat, then cutting lettuce.

30
Q

What is a pathogen?

A

Anything that can cause disease. (bacteria, parasite, virus, toxin, etc.)

31
Q

name three food borne illnesses

A 
Clostridium Botulinum (Botulism)
E. Coli
Salmonella
Listeria
Staphylococcus
Clostridium perfringens
32
Q

What are the three steps to fight food borne illnesses?

A
  1. Clean
  2. Separate
  3. Chill
  4. Cook
33
Q

What is the danger zone?

A

Between 4° and 60°
the tempurature at which you shouldn’t keep food (germs thrive best at this temp.)
It is not hot enough to kill the bacteria, but not cold enough to slow them down.

Foods (2 decks)

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