Kitchen Safety Review | Baamboozle - Baamboozle | The Most Fun Classroom Games!

English 39 Public

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Study Slideshow

How do you put out a GREASE fire?

Water

Baking Soda

15

The most important part of PERSONAL HYGIENE in the kitchen is

gloves

hand washing

vented shoes

recently washed hair

15

A key factor in preventing or slowing bacterial growth is

Heat and Moisture adjustments

Time and Temperature control

Light and sound levels

15

Use water to extinguish grease fires

False

Hot water ONLY

Cold water ONLY

True

15

The three main types of food hazards are:

physical, chemical, injury

mental, physical, chemical

chemical, bacteria, injury

physical, chemical, biological

15

There are ____ steps in the handwashing process

4

6

3

2

15

The DANGER ZONE is the temperature range in which harmful bacteria may DECREASE rapidly

False

True

15

The BEST way to thaw food is:

fridge

cold water

counter

warm water

15

The three main sources of burns in a kitchen are hot food, hot pans, and steam

False

True

15

Proper hand washing is important because it increases the chance of cross contamination

True

False

15

You should used a metal stemmed thermometer to check the internal temperature of foods

False

True

15

Have separate towels for hands and dishes

True

False

15

Proper hand washing includes scrubbing with soap for _____ seconds

20-25

15-20

5-10

10-15

15

Dry your hands with a cloth towel

False

True

15

When using a knife always hold it by the handle and cut towards your body.

False

True

15

An example of a Biological Hazard is

Bacteria

fingernail

Lysol

15