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International Foods (Nixa High) > Kitchen Safety > Flashcards

Kitchen Safety Flashcards

1
Q

Common injuries (5)

A

Cuts

Burns and fires

Electrocution

Falls

Poisoning and chemical hazards

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2
Q

Which is safer a sharp knife or a dull knife?

A

Sharp

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3
Q

What should you do if a knife falls?

A

Jump back and let it drop

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4
Q

How should you wash knives?

A

Separately

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5
Q

How should you remove broken glass?

A

Wipe the area with several layers of damp paper towels

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6
Q

Turn handles of cookware __________

A

Inward

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7
Q

Use _____, _____ pot holders when handling hot pans

A

Thick, dry

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8
Q

Open lids _____ from your body

A

Away

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9
Q

What should you pull out first when removing cookware from the oven?

A

Oven rack

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10
Q

Wear _____________ sleeves while cooking

A

Short or close fitting

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11
Q

What should you do with long hair while cooking?

A

Tie it back

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12
Q

Keep towels, pot holders, paper towels and other flammable materials ____ from the stove.

A

Away

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13
Q

_______ leaving the kitchen while cooking

A

Avoid

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14
Q

What should you do for a small pan fire?

A

Use a larger lid to smother the flame

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15
Q

What should you do for a grease fire?

A

Use baking soda

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16
Q

Unplug electrical appliances from the outlet by ____

A

Plug

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17
Q

Keep poisons in their ________ containers

A

Original

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18
Q

Define hazard

A

Potentially dangerous

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19
Q

Define flammable

A

Anything that ignites easily or is capable of burning rapidly

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20
Q

Define a food borne illness

A

Any disease caused by food

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21
Q

Symptoms occur within ______ to ______ hours

A

2-72

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22
Q

Campylobacteriosis

A

Poultry, milk, mountain stream

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23
Q

Salmonella

A

Poultry, eggs Promptly cool or freeze foods, fully reheat stored food

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24
Q

E. Coli

A

Ground beef

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25
Q

Norwalk and Norwalk-like virus

A

Human fecal matter, shellfish

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26
Q

Listeriosis

A

Soft cheese, deli, fish, hot dogs Stiff need, confusion, loss of balance Wash raw veggies

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27
Q

Clostridium botulinum

A

Home-canned foods Muscle weakness, dry mouth, headache, double vision, slurred speech, difficulty swallowing, can be fatal

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28
Q

Bacteria temperature zone

A

40-140

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29
Q

Trash food after ___ at room temperature

A

2 hours

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30
Q

How to measure dry ingredients

A

Heap-level-empty

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31
Q

How to measure solid ingredients

A

Pack-level-empty

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32
Q

More accidents occur in the ________ than any other room of the home

A

Kitchen

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33
Q

What is in a recipe? (6)

A

Name, ingredients, equipment, directions, yield, and sometimes nutritional analysis

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34
Q

Teaspoon

A

tsp or t

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35
Q

Tablespoon

A

Tbsp. or T

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36
Q

Cup

A

c.

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37
Q

Pint

A

pt.

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38
Q

Quart

A

qt.

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39
Q

Gallon

A

gal.

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40
Q

Ounce/fluid ounce

A

oz. and fl. oz.

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41
Q

Pound

A

lb.

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42
Q

Few grains

A

f.g.

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43
Q

Dozen

A

doz.

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44
Q

Inch

A

in.

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45
Q

Second

A

sec.

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46
Q

Minute

A

min.

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47
Q

Hour

A

hr.

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48
Q

What are the standard sizes of dry measuring cups?

A

1, 1/2, 1/3, 1/4

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49
Q

What are the standard sizes of measuring spoons?

A

1 T, 1 t, 1/2 t, 1/4 t

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50
Q

E of pinch or dash

A

less than 1/8 teaspoon

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51
Q

E of 1 tablespoon

A

3 teaspoon

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52
Q

E of 1/4 cup

A

4 tablespoons

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53
Q

E of 1/3 cup

A

5 tablespoons and a teaspoon

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54
Q

E of 1/2 cup

A

8 tablespoons

55
Q

E of 3/4 cup

A

12 tablespoons

56
Q

E of one cup

A

16 tablespoons

57
Q

E of two cups

A

one pint

58
Q

E of two pints (2)

A

4 cups or 1 quart

59
Q

E of 4 quarts (3)

A

1 gallon, 8 pints, or 16 cups

60
Q

One stick of butter is

A

1/2 cup

61
Q

One fluid ounce is

A

2 tablespoons

62
Q

8 ounces is

A

One cup

63
Q

16 ounces is

A

One pound

64
Q

Gallon man

A

4 quarts in a gallon, 2 pints in a quart, 2 cups in a pint

65
Q

Poultry, milk, mountain stream

A

Campylobacteriosis

66
Q

Poultry, eggs Promptly cool or freeze foods, fully reheat stored food

A

Salmonella

67
Q

Ground beef

A

E. Coli

68
Q

Human fecal matter, shellfish

A

Norwalk and Norwalk-like virus

69
Q

Soft cheese, deli, fish, hot dogs Stiff need, confusion, loss of balance Wash raw veggies

A

Listeriosis

70
Q

Home-canned foods Muscle weakness, dry mouth, headache, double vision, slurred speech, difficulty swallowing, can be fatal

A

Clostridium botulinum

71
Q

Bake

A

To cook with dry heat, usually in an oven

72
Q

Boil

A

To heat a liquid until bubbles rise constantly to the surface

73
Q

Broil

A

To cook by direct heat, as in a broiler

74
Q

Fry

A

To cook in a hot fat such as grease

75
Q

Melt

A

To heat a solid food, such as butter, until it becomes a liquid

76
Q

Roast

A

To cook meat or poultry in the oven by dry heat

77
Q

Saute

A

To cook in a small amount of fat

78
Q

Simmer

A

To cook in liquid that is just below the boiling point

79
Q

Steam

A

To cook over boiling water

80
Q

Chop

A

To cut into small pieces

81
Q

Grate

A

To break food into small pieces by rubbing it against a grater

82
Q

Julienne

A

To cut into long, thin strips

83
Q

Mince

A

To cut into very small pieces

84
Q

Pare

A

To remove a thin layer of skin or peeling from fruits and vegetables

85
Q

Beat

A

To mix ingredients with an over-and-over motion

86
Q

Blend

A

To mix two or more ingredients together

87
Q

Cream

A

To blend ingredients until soft and smooth, such as butter with sugar

88
Q

Cut in

A

To combine shortening and dry ingredients with a pastry blender or two knives

89
Q

Knead

A

To press and fold dough with the hands until it is smooth

90
Q

Mix

A

To combine two or more ingredients by beating or stirring

91
Q

Sift

A

To put dry ingredients through a sifter to break up particles and mix thoroughly

92
Q

Toss

A

To mix ingredients lightly

93
Q

Whip

A

To beat rapidly until the mixture is fluffy

94
Q

Bread

A

To place a coating over a food, such as bread crumbs

95
Q

Chill

A

To refrigerate a food until it is completely cold

96
Q

Cool

A

To lower the temperature of a food, usually to room temperature

97
Q

Grease

A

To rub a surface with fat, such as shortening, oil, or butter

98
Q

Marinate

A

To soak food in a sauce before cooking to make it more tender or more flavorful

99
Q

Preheat

A

To bring a heating element, such as an oven, to a certain temperature before using it

100
Q

Season

A

To add salt, pepper, herbs, and other seasonings to a food

101
Q

To cook with dry heat, usually in an oven

A

Bake

102
Q

To heat a liquid until bubbles rise constantly to the surface

A

Boil

103
Q

To cook by direct heat, as in a broiler

A

Broil

104
Q

To cook in a hot fat such as grease

A

Fry

105
Q

To heat a solid food, such as butter, until it becomes a liquid

A

Melt

106
Q

To cook meat or poultry in the oven by dry heat

A

Roast

107
Q

To cook in a small amount of fat

A

Saute

108
Q

To cook in liquid that is just below the boiling point

A

Simmer

109
Q

To cook over boiling water

A

Steam

110
Q

To cut into small pieces

A

Chop

111
Q

To break food into small pieces by rubbing it against a grater

A

Grate

112
Q

To cut into long, thin strips

A

Julienne

113
Q

To cut into very small pieces

A

Mince

114
Q

To remove a thin layer of skin or peeling from fruits and vegetables

A

Pare

115
Q

To mix ingredients with an over-and-over motion

A

Beat

116
Q

To mix two or more ingredients together

A

Blend

117
Q

To blend ingredients until soft and smooth, such as butter with sugar

A

Cream

118
Q

To combine shortening and dry ingredients with a pastry blender or two knives

A

Cut in

119
Q

To press and fold dough with the hands until it is smooth

A

Knead

120
Q

To combine two or more ingredients by beating or stirring

A

Mix

121
Q

To put dry ingredients through a sifter to break up particles and mix thoroughly

A

Sift

122
Q

To mix ingredients lightly

A

Toss

123
Q

To beat rapidly until the mixture is fluffy

A

Whip

124
Q

To place a coating over a food, such as bread crumbs

A

Bread

125
Q

To refrigerate a food until it is completely cold

A

Chill

126
Q

To lower the temperature of a food, usually to room temperature

A

Cool

127
Q

To rub a surface with fat, such as shortening, oil, or butter

A

Grease

128
Q

To soak food in a sauce before cooking to make it more tender or more flavorful

A

Marinate

129
Q

To bring a heating element, such as an oven, to a certain temperature before using it

A

Preheat

130
Q

To add salt, pepper, herbs, and other seasonings to a food

A

Season

131
Q

Peeler

A

To remove the skin from fruits and vegetables

132
Q

Paring knife

A

To peel and cut fruits and vegetables

133
Q

Kitchen fork

A

To lift and turn large cuts of meat

134
Q

Tongs

A

To lift and turn large cuts of meat without piercing them

International Foods (Nixa High) (5 decks)

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