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Sanitation Microwave Cooking Other Stuff 1 Point 2 Points 3 Points 4 Points 5 Points 1 Point 2 Points 3 Points 4 Points 5 Points 3 Points 4 Points 5 Points Food-Borne Illness Safety

This is more dangerous than a sharp knife

This is the first treatment for electrical shock

3 things used to put out a grease fire

Avoid plugging too many of these into the same electrical outlet

Keep electrical appliances away from this substance

The amount of time to wash your hands before cooking

Foods should not be left out for longer than this amount of time

Finish the phrase: Keep hot foods _____ and cold foods _____

Store foods in this type of container (rather than a tall one)

Use a clean thermometer to check this type of temperature of thick meats

This bacteria is usually found in undercooked ground beef

This bacteria is usually found in raw poultry and eggs

This bacteria is usually found in bulging cans of food

This bacteria is spread through human mucous like sneezing and coughing

This is the temperature danger zone for food-borne illnesses

3 microwave safe containers

The term for the amount of time to let food sit after microwave cooking

Microwaves are attracted to these 3 substances

Foods cook more evenly in this than they do in a square container

This may be used to rotate food in the microwave while it is cooking

Use these to lift hot foods out of the oven or microwave

The direction you should lift the lids off of hot, steamy foods

What you need to do if you microwave a food covered in plastic wrap

These will cook faster and more evenly than a whole carrot would

The part of the microwave oven that generates the microwaves

Make your wager

The reason a raw egg would explode if it was cooked in the microwave while still in its shell

A Dull Knife

Disconnect the power source

1. Cover with a lid 2. Sprinkle w/baking soda 3. Use a fire extinguisher

Extension Cords

Water (or other liquid)

20 Seconds (at least)

2 Hours

Keep hot foods HOT and cold foods COLD

Shallow Container

Internal Temperature

E. coli

Salmonella

Botulism

Staphylococcus (Staph)

Between 40ºF and 140ºF

1.Paper 2. Plastic 3. Glass

Standing Time

1.Water 2. Fat 3. Sugar

A Round Container

A Turntable

Hot Pads

Away from you

Slit or poke holes in the top of the plastic wrap

Thinly Sliced Carrots

The Magnetron

As the egg cooks, steam builds up under the shell. Since it has no way to get out, it pushes out on the shell until it explodes.