Demonstrate washing the parts of the hands correctly for 15 points
(Student demo)
15
For health & safety, why is temp. important during food storage?
So bacteria is less likely to grow. If bacteria / germs grow a lot, there's a higher chance of getting sick if anyone eats it.
20
What is Cross Contamination?
Cross Contamination is when bacteria / germs from one thing gets onto something else. Touch raw meat then touching ready to eat foods / not washing be4 touch
15
What should we do before eating?
Wash our hands with soap and water. Only use hand sanitizer if no soap & water available.
10
Name 2 situations in which you would need to wash your hands.
Before / after eating, after using the restroom, etc.
15
For health & safety, why is temperature important for cooking food?
If the food, especially raw meat isn't cooked to a high enough temperature, the live bacteria can get someone sick or even be deadly.
15
What is the Danger Zone temp. range?
41 to 135 degrees F
15
When should we wash our hands (name 3 of them for 20 points).
20
Give an example of cross contamination.
E.g. touching raw meat w/ a utensil then touching a salad
15
What temperature should poultry (chicken, duck, turkey) be cooked to?
165 degrees F (Fahrenheit)
15
What temp. should raw pork (pig), eggs, lamb, fish, and whole pieces of beef (cow) be cooked to?
145 degrees F
15
What temperature should ground meat (to make hamburger, meatballs...) be cooked to?
155 degrees F
15
Before doing a new food task ( doing something else), what should we do?
Take off our gloves, wash our hands, then put on new gloves or use a new utensil.
