Kitchen Safety Flashcards
1
Q
Common injuries (5)
A
Cuts
Burns and fires
Electrocution
Falls
Poisoning and chemical hazards
2
Q
Which is safer a sharp knife or a dull knife?
A
Sharp
3
Q
What should you do if a knife falls?
A
Jump back and let it drop
4
Q
How should you wash knives?
A
Separately
5
Q
How should you remove broken glass?
A
Wipe the area with several layers of damp paper towels
6
Q
Turn handles of cookware __________
A
Inward
7
Q
Use _____, _____ pot holders when handling hot pans
A
Thick, dry
8
Q
Open lids _____ from your body
A
Away
9
Q
What should you pull out first when removing cookware from the oven?
A
Oven rack
10
Q
Wear _____________ sleeves while cooking
A
Short or close fitting
11
Q
What should you do with long hair while cooking?
A
Tie it back
12
Q
Keep towels, pot holders, paper towels and other flammable materials ____ from the stove.
A
Away
13
Q
_______ leaving the kitchen while cooking
A
Avoid
14
Q
What should you do for a small pan fire?
A
Use a larger lid to smother the flame
15
Q
What should you do for a grease fire?
A
Use baking soda
16
Q
Unplug electrical appliances from the outlet by ____
A
Plug
17
Q
Keep poisons in their ________ containers
A
Original
18
Q
Define hazard
A
Potentially dangerous
19
Q
Define flammable
A
Anything that ignites easily or is capable of burning rapidly
20
Q
Define a food borne illness
A
Any disease caused by food
21
Q
Symptoms occur within ______ to ______ hours
A
2-72
22
Q
Campylobacteriosis
A
Poultry, milk, mountain stream
23
Q
Salmonella
A
Poultry, eggs Promptly cool or freeze foods, fully reheat stored food
24
Q
E. Coli
A
Ground beef
25
Norwalk and Norwalk-like virus
Human fecal matter, shellfish
26
Listeriosis
Soft cheese, deli, fish, hot dogs Stiff need, confusion, loss of balance Wash raw veggies
27
Clostridium botulinum
Home-canned foods Muscle weakness, dry mouth, headache, double vision, slurred speech, difficulty swallowing, can be fatal
28
Bacteria temperature zone
40-140
29
Trash food after ___ at room temperature
2 hours
30
How to measure dry ingredients
Heap-level-empty
31
How to measure solid ingredients
Pack-level-empty
32
More accidents occur in the ________ than any other room of the home
Kitchen
33
What is in a recipe? (6)
Name, ingredients, equipment, directions, yield, and sometimes nutritional analysis
34
Teaspoon
tsp or t
35
Tablespoon
Tbsp. or T
36
Cup
c.
37
Pint
pt.
38
Quart
qt.
39
Gallon
gal.
40
Ounce/fluid ounce
oz. and fl. oz.
41
Pound
lb.
42
Few grains
f.g.
43
Dozen
doz.
44
Inch
in.
45
Second
sec.
46
Minute
min.
47
Hour
hr.
48
What are the standard sizes of dry measuring cups?
1, 1/2, 1/3, 1/4
49
What are the standard sizes of measuring spoons?
1 T, 1 t, 1/2 t, 1/4 t
50
E of pinch or dash
less than 1/8 teaspoon
51
E of 1 tablespoon
3 teaspoon
52
E of 1/4 cup
4 tablespoons
53
E of 1/3 cup
5 tablespoons and a teaspoon
54
E of 1/2 cup
8 tablespoons
55
E of 3/4 cup
12 tablespoons
56
E of one cup
16 tablespoons
57
E of two cups
one pint
58
E of two pints (2)
4 cups or 1 quart
59
E of 4 quarts (3)
1 gallon, 8 pints, or 16 cups
60
One stick of butter is
1/2 cup
61
One fluid ounce is
2 tablespoons
62
8 ounces is
One cup
63
16 ounces is
One pound
64
Gallon man
4 quarts in a gallon, 2 pints in a quart, 2 cups in a pint
65
Poultry, milk, mountain stream
Campylobacteriosis
66
Poultry, eggs Promptly cool or freeze foods, fully reheat stored food
Salmonella
67
Ground beef
E. Coli
68
Human fecal matter, shellfish
Norwalk and Norwalk-like virus
69
Soft cheese, deli, fish, hot dogs Stiff need, confusion, loss of balance Wash raw veggies
Listeriosis
70
Home-canned foods Muscle weakness, dry mouth, headache, double vision, slurred speech, difficulty swallowing, can be fatal
Clostridium botulinum
71
Bake
To cook with dry heat, usually in an oven
72
Boil
To heat a liquid until bubbles rise constantly to the surface
73
Broil
To cook by direct heat, as in a broiler
74
Fry
To cook in a hot fat such as grease
75
Melt
To heat a solid food, such as butter, until it becomes a liquid
76
Roast
To cook meat or poultry in the oven by dry heat
77
Saute
To cook in a small amount of fat
78
Simmer
To cook in liquid that is just below the boiling point
79
Steam
To cook over boiling water
80
Chop
To cut into small pieces
81
Grate
To break food into small pieces by rubbing it against a grater
82
Julienne
To cut into long, thin strips
83
Mince
To cut into very small pieces
84
Pare
To remove a thin layer of skin or peeling from fruits and vegetables
85
Beat
To mix ingredients with an over-and-over motion
86
Blend
To mix two or more ingredients together
87
Cream
To blend ingredients until soft and smooth, such as butter with sugar
88
Cut in
To combine shortening and dry ingredients with a pastry blender or two knives
89
Knead
To press and fold dough with the hands until it is smooth
90
Mix
To combine two or more ingredients by beating or stirring
91
Sift
To put dry ingredients through a sifter to break up particles and mix thoroughly
92
Toss
To mix ingredients lightly
93
Whip
To beat rapidly until the mixture is fluffy
94
Bread
To place a coating over a food, such as bread crumbs
95
Chill
To refrigerate a food until it is completely cold
96
Cool
To lower the temperature of a food, usually to room temperature
97
Grease
To rub a surface with fat, such as shortening, oil, or butter
98
Marinate
To soak food in a sauce before cooking to make it more tender or more flavorful
99
Preheat
To bring a heating element, such as an oven, to a certain temperature before using it
100
Season
To add salt, pepper, herbs, and other seasonings to a food
101
To cook with dry heat, usually in an oven
Bake
102
To heat a liquid until bubbles rise constantly to the surface
Boil
103
To cook by direct heat, as in a broiler
Broil
104
To cook in a hot fat such as grease
Fry
105
To heat a solid food, such as butter, until it becomes a liquid
Melt
106
To cook meat or poultry in the oven by dry heat
Roast
107
To cook in a small amount of fat
Saute
108
To cook in liquid that is just below the boiling point
Simmer
109
To cook over boiling water
Steam
110
To cut into small pieces
Chop
111
To break food into small pieces by rubbing it against a grater
Grate
112
To cut into long, thin strips
Julienne
113
To cut into very small pieces
Mince
114
To remove a thin layer of skin or peeling from fruits and vegetables
Pare
115
To mix ingredients with an over-and-over motion
Beat
116
To mix two or more ingredients together
Blend
117
To blend ingredients until soft and smooth, such as butter with sugar
Cream
118
To combine shortening and dry ingredients with a pastry blender or two knives
Cut in
119
To press and fold dough with the hands until it is smooth
Knead
120
To combine two or more ingredients by beating or stirring
Mix
121
To put dry ingredients through a sifter to break up particles and mix thoroughly
Sift
122
To mix ingredients lightly
Toss
123
To beat rapidly until the mixture is fluffy
Whip
124
To place a coating over a food, such as bread crumbs
Bread
125
To refrigerate a food until it is completely cold
Chill
126
To lower the temperature of a food, usually to room temperature
Cool
127
To rub a surface with fat, such as shortening, oil, or butter
Grease
128
To soak food in a sauce before cooking to make it more tender or more flavorful
Marinate
129
To bring a heating element, such as an oven, to a certain temperature before using it
Preheat
130
To add salt, pepper, herbs, and other seasonings to a food
Season
131
Peeler
To remove the skin from fruits and vegetables
132
Paring knife
To peel and cut fruits and vegetables
133
Kitchen fork
To lift and turn large cuts of meat
134
Tongs
To lift and turn large cuts of meat without piercing them
