Unit 1 - Safety Proceedures and Guidelines

Question 1

You must follow ____ (some, none, all) of the teacher’s instructions.

Answer 1

All.

Question 2

(True/False) You are allowed to talk to other groups during lab, even if just to chat.

Answer 2

False.

Question 3

You need to __ (know, play with, enjoy) your workspace.

Answer 3

Know.

Question 4

You need to report _____.
A. How much you enjoyed lunch to the teacher.
B. All incidents, hurt students, broken equipment to other students.
C. All incidents, hurt students, broken equipment to the teacher.

Answer 4

“C. All incidents, hurt students, broken equipment to the teacher” is the best rule among the three listed.

Question 5

How do you dispose of glass properly?

Answer 5

Sweep up all the glass, and wipe the general area with a wet paper towel. DO NOT PICK UP ANY PIECES.

Question 6

What do you do if you spill something?

Answer 6

Inform everyone around you and then quickly but properly sweep it up.

Question 7

Should you run, jump, crawl, or climb in either Lazer Quest or food and nutrition labs?

Answer 7

No.

Question 8

What do you need to do before using sharp utensils or electrical equipment?

Answer 8

Make sure you are following the proper guidelines, and ensure the teacher is present.

Question 9

What should you do if you are not sure about something?

Answer 9

Ask the teacher.

Question 10

What do you need to do before you either insert or remove the beaters on the mixer machine?

Answer 10

Ensure the mixer is unplugged.

Question 11

How do you insert things into the oven?

Answer 11

1. Put on oven mitts.
2. Stand back.
3. Open oven.
4. Take out oven rack.
5. Put item on oven rack.
6. Reinsert oven rack.
   !!!DO NOT REACH INTO OVEN!!!

Question 12

What precautions do you need to take when plugging or unplugging things into an outlet.

Answer 12

Plug/Unplug holding the end, not the cord.

Plug/Unplug using dry hands.

Question 13

What do you need to ensure is NOT in the microwave?

Answer 13

Metal of any kind.

Question 14

How do you handle hot things?

Answer 14

Wear oven mitts or pot holders.

Question 15

How do you avoid steam/other burns when boiling liquids?

Answer 15

Open pot and kettle lids away from you.

Question 16

How do you avoid bumping into or spilling things when preparing food in a pot.

Answer 16

Make sure the handles do not reach out pas the stove or over a heated burner/element.

Question 17

What do you do when you are done with the oven or stove?

Answer 17

Turn off the oven/all burners you are no longer using.

Question 18

Why should you fry fatty foods or food with oil at medium heat or lower?

Answer 18

To prevent oil splash.

Note: Dispose of oil afterwards.

Question 19

What do you do in case of a fire?

Answer 19

Alert the teacher. Assuming you get no instruction to do otherwise, turn off all nearby appliances, and then pour baking soda on the flames.

Question 20

Use what when cutting anything with a knife?

Answer 20

Cutting board?

Question 21

What does FAT TOM stand for?

Answer 21

Food Type:
Some foods are more susceptible to micro-organisms than others.
Acidity:
The more acidic a food is the lower amount of bacteria
Time:
Bacteria double approximately every 20 minutes when the conditions for growth are ideal. The “2 hour rule” is how long food can last when not preserved in some way (Refrigerated, salted, ceviche)
Temperature:
Food should not be stored in the “danger zone” of 4°C-60°C
Oxygen:
Same as moisture.
Moisture:
Store foods in containers to prevent moist/oxygenated environments for food.

Question 22

What does CCCCST stand for?

Answer 22

Check:
Check expiry date.
Check for mold, dents, bruises (in cans or fresh fruit)
Buy only fresh cut fruits if they are refrigerated.
Be sure packaging is not damaged.

Clean:
Wash your hands for at least 20 seconds.
Disinfect counters to prevent cross-contamination.
Clean all utensils pots plates etc.
Fruits/Vegetables labelled ready-to-eat, washed, or triple-washed need not be washed.
Wash firm-skin fruits and vegetables under running tap water with a clean vegetable brush. Including fruits/vegetables with skin that is not edible.

Cook:
Cook or throw away fruits or vegetables that have touched raw meat and poultry.
Keep foods out of the “danger zone”

Chill:
Refrigerate all prepared meals within two hours of cooking.

Separate:
Separate raw meats and vegetables at all times, everywhere (Shopping Cart, Cutting Board, Fridge, etc.)

Throw away:
When in doubt, throw it out. If you are unsure if it is safe, throw it out.

Question 23

Which of the following rules should not be followed?
A. Keep fingers away from the blade.
B. Cut towards yourself, not away.
C. Carry sharp things sharp edge down.
D. Keep unused sharp items on side of work area.
E. All of the above.

Answer 23

“B. Cut towards yourself, not away.” is the rule you shouldn’t follow.
Cut away from yourself, so you don’t cut yourself.

Question 24

What is the danger zone?

Answer 24

4°C-60°C or 40°F-160°F is the ideal condition for bacteria to multiply.

Question 25

What is the golden rule for washing sharp utensils?

Answer 25

Don’t cut yourself and don’t wash other things at the same time as you wash sharp utensils.