1. Kitchen Safety and Sanitation

2.  What do you do…  If there is an object or spill on the floor?  If you need to reach something from a high shelf? FALLS - Prevention

3.  What do you do when…  A person has a broken bone?  Someone is dizzy, vomiting, or their speech becomes impaired following a head injury?  A person has mild bruises/sprains? FALLS – FIRST AID

4.  What do you do when…  The knife won’t cut well?  A knife falls to the ground?  Washing knives?  For storage of knives?  You need to pry open a jar? Do you use a knife?  Cleaning up glass on the floor? Cuts - Prevention

5.  What do you do when…  You are bleeding severely?  You have a minor cut? CUTS – FIRST AID

6.  What do you do when…  You are wearing long sleeves when cooking?  You need to take something out of the oven?  What do you do to…  Avoid grease buildup on the range?  Light a gas range? Fires and Burns - Prevention

7.  What do you do…  If you smell gas in the house/school?  With the handles of a pan when cooking on the stovetop?  When removing pan lids during cooking? FIRES AND BURNS – PREVENTION CONT.

8.  What do you do…  When you are removing something from the oven?  When you are finished cooking?  When you are lowering food into fat to cook? FIRES AND BURNS - PREVENTION

9.  In case of a fire, you should…  Do what with the appliance?  Do what with a grease fire?grease fire  Do what if your clothes are on fire?  Do what if the room is filled with smoke? IN CASE OF A FIRE

10.  What do you do if…  You have a minor burn? BURNS – FIRST AID

11.  What should you do if…  If the person can speak, cough or breath?  If the person cannot speak, cough or breath? CHOKING – FIRST AID

12.  You should always…  Do what with the original containers?  Do what to cabinets with cleaning supplies in them?  Store chemicals where?  Be careful when mixing what two compounds?  Grill where? POISONING - PREVENTION

13.  What should you do if…  Someone is poisoned?  There are fumes in the room?  If someone’s eyes are irritated? POISONING – FIRST AID

14.  You should…  Keep electrical appliances away from what?  Do what before cleaning electrical appliances? ELECTRIC SHOCK - PREVENTION

15.  What should you do if…  A person is connected to electricity? ELECTRIC SHOCK FIRST AID

16.  Name the five main food-borne illnesses we covered in Foods 1. Food-Borne Illness

17.  Guess the foodborne illness  From poorly processed canned goods  From raw or undercooked beef, especially ground beef  Prevented by washing hands, especially after using the restroom  From raw poultry and eggs  From cuts or sores when cooking Food-Borne Illness

18.  What is cross-contamination and how do you prevent that from occurring in the kitchen? Cross-Contamination

19.  How do you properly thaw frozen meat?  Where in the refrigerator do you place the meat to be thawed? Thawing of Food

20.  What is the minimum time you should wash your hands?  What should you do with long hair when preparing food?  Why is it important to wear an apron when cooking?  What should you do after handling raw meat or eggs? Personal Cleanliness

21.  Other than hurting fellow classmates, why should you not flip dish towels at each other?  What should you do with cans before opening them?  What is the difference between cleaning and sanitizing? Kitchen Cleanliness

22.  What is the temperature danger zone?  Desserts made with dairy are best stored where?  What should the internal temperatures be for the following foods:  Ground meats – pork, beef, veal, lamb  Seafood, pork, beef, veal, lamb  All poultry (whole or ground)  Reheat temperature of all foods Food Preparation and Storage

23.  What is “First In and First Out”? Food Preparation and Storage

24. Hand Washing Activity