1. Ch 6 Preventing Kitchen Accidents Answers

2. 1)Types of Kitchen Equipment Major Appliances – fridge, oven Small Appliances – blender, toaster Utensils – measuring cups, knife

3. Hazard Free Kitchen 2) Tie hair back Keep your mind on what you’re doing Prevent clutter Close drawers Use right tool for the job Store heavy items on lower shelf 3) How should you put out a fire on a stove or skillet? Turn off heat, use salt, baking soda or a lid 4)How should you handle a fire in an appliance such as an oven, microwave or toaster oven? Turn off heat and keep door closed

4. 5) Safe Cleaning Substitute Dishwashing liquid = combo of soap flakes and vinegar Detergent =equal parts borax and washing soda (hydrated sodium carbonate) Oven cleaner = in a cold oven use a paste of baking soda, salt, and hot water and scrub Drain cleaner = baking soda and vinegar, flush with hot water Window cleaner = rubbing alcohol to remove residues, when glass is dry spray with white vinegar and water.

5. 6) 4 Safety Precautions Don’t leave children alone Latch cabinets Use a step stool Model safety precautions

6. 7) List of emergency numbers First aid kit Stay calm Know first aid, CPR Call for help

7. 8) B E A C G D F

8. 9) Letting microorganisms for one food set into another use

9. 10) Clean Separate Cook Chill

10. 11) Need to stay at a safe food temperature to be safe to eat 12) wilt, smell, turn brown, colour, mould, bruises, wrinkled, bad flavour 13) Able to last for week, months at room temperature as long as it is unopened.

11. 14) Cross Contamination = letting micro- organisms from one food get into another Danger zone =temp range at which bacteria grow rapidly. This range is above 4C and below 60C Freezer Burn = when food is improperly packaged or stored in the freezer too long, food dries out and loses its flavour and texture. Spores = cells that will develop into bacteria if conditions are right.

12. 14) Cross Contamination = letting micro- organisms from one food get into another Danger zone =temp range at which bacteria grow rapidly. This range is above 4C and below 60C Freezer Burn = when food is improperly packaged or stored in the freezer too long, food dries out and loses its flavour and texture. Spores = cells that will develop into bacteria if conditions are right.