kitchen safety

Question 1

Saucepans on the stove and pot handles

Answer 1

keep off of stove if not using and turn handles to the side so it doesn’t get knocked over

Question 2

Worn potholders

Answer 2

get rid of all worn tools including potholders/oven mitts

Question 3

Loose-fitting clothing

Answer 3

tie things back, roll up sleeves, change into loose clothes if possible.

Question 4

Grease fire

Answer 4

if small, turn off stove, slowly slide lid back onto pan and leave to sit for hours.

Question 5

long hair

Answer 5

tie it back

Question 6

cutting boards

Answer 6

use plastic ones rather than wood because they are easier to clean and hold less bacteria

Question 7

washing sharp tools

Answer 7

sharp side away from you and NEVER put knife in sink

Question 8

best burner for soups/liquids?

Answer 8

back burner for safety so you have more time to avoid spills/splashes

Question 9

young children

Answer 9

keep out of kitchen or supervise and keep away from stove/oven

Question 10

spills

Answer 10

must be cleaned right away

Question 11

cupboard doors

Answer 11

keep closed

Question 12

electrical outlets

Answer 12

keep dry

Question 13

cleaning products

Answer 13

keep in separate closet away from food products

Question 14

fire extinguisher abc types

Answer 14

A - combustible materials
B - flammable liquids
C - electrical fires

Question 15

process for using fire extinguisher

Answer 15

P - PULL
A - AIM
S - SQUEEZE
S - SWEEP

Question 16

how long does the chemical foam in fire ext. last?

Answer 16

7-10 seconds

Question 17

burners safety tip

Answer 17

turned off when not in use

Question 18

pot lids

Answer 18

should fit pots correctly

Question 19

broken glass

Answer 19

never handle or pick up large piece with bare hands. let teacher know and put away in separate box.

Question 20

jewelry rules

Answer 20

take off all dangly jewelry, take off all rings

Question 21

a dry kitchen is a _______ kitchen

Answer 21

SAFE

Question 22

what to do if cut

Answer 22

tell teacher immediately, wash with water, bandage, clean station and wear gloves for rest of cooking

Question 23

what to do if burnt

Answer 23

tell teacher immediately, run under cold water for a min of 5 minutes.

Question 24

symptom and origin E.coli

Answer 24

symptoms of e.coli include diarrhea and vomiting. you can get this by consuming food that has been contaminated with raw meats

Question 25

symptom and origin listeria

Answer 25

symptoms include muscle aches and fever. can be obtained through eating food contaminated with the listeria bacteria/feces

Question 26

symptom and origin botulism

Answer 26

symptoms include blurred vision, difficulty speaking, and serious cases may lead to death. you get botulism from eating food from damaged cans/bottles. (this is because air can get in and encourage bacteria growth)

Question 28

symptom and origin salmonella

Answer 28

symptoms include nausea and fever. can be caught from eating foods contaminated. by raw poultry