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Everyday Cooking

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  • What is this utensil?
    Chopper
  • When doing first aid for a cut, what should you do to try and stop the bleeding?
    Apply pressure
  • What should you do with leftovers that are over 4 days old?
    Throw them out.
  • A dull knife is more dangerous than a sharp knife. True or False?
    True
  • What is the utensil?
    Apple Slicer
  • Give an example of a perishable food.
    milk, eggs, cheese, etc.
  • If a person is injured, I should immediately move them to a safe place. True or false?
    False
  • You should always open lids _______ from you.
    away
  • What is the utensil?
    peeler
  • What is this utensil?
    Cookie cutters
  • What is the utensil?
    Whisk
  • What is the utensil?
    Measuring cups
  • If someone has a third degree burn, what should you do?
    Call 911
  • There are 5 components to a recipe. True or false?
    True
  • What is the utensil?
    Rubber Spatulas
  • What is this utensil?
    Can opener
  • What is the utensil?
    Serving fork
  • What is one hand placement method for cutting with a knife?
    The claw or flat hand on top
  • What is the utensil?
    Ice cream scoop
  • Perishable food items are items that need to be kept refrigerated. True or false?
    True
  • What is this utensil?
    pizza cutter
  • A recipe contains a list of _____________________.
    Ingredients
  • You should use cooked leftovers within how many days?
    4 days
  • You should wash knives with all the other dishes. True or false?
    False
  • What is the utensil?
    Cheese grater
  • If you are on fire, you should...
    stop, drop, and roll
  • What is the utensil?
    Rolling pin
  • What is the name of the technique you should use while cutting?
    The claw
  • What is the utensil?
    Spatula or Turner
  • Kitchen safety includes sanitation. True or false?
    True
  • Non-perishable items are foods that do not have to be refrigerated. True or false?
    True
  • Give an example of a non-perishable food.
    Cereal, soup, canned veggies, etc.
  • There are 3 major kitchen safety issues, name one.
    Cuts, spills, and burns
  • There are 3 major kitchen safety issues, name one.
    Cuts, spills, and burns
  • When using ingredients, measurements should be exact. True or false?
    True
  • The yield tells the number and ___________ of servings the recipe will make.
    size
  • To put out a grease fire, you should never use water. True or False?
    True
  • What is this utensil?
    Pasta server
  • What is the utensil?
    Tongs
  • Spills lead to slips and _________.
    falls
  • What is the utensil?
    Strainer
  • What is this utensil?
    egg slicer
  • What is this utensil?
    Melon baller
  • You should put ice directly on a cut. True or false?
    False
  • What is the utensil?
    Sheet pans
  • There are 3 major kitchen safety issues, name one.
    Cuts, spills, and burns
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