Safety in the Kitchen
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Safety in the Kitchen
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25 Questions

1. What should one do if they have a cut?

2. What to use when there is a grease fire?

3. Examples of Class C fires

4. What to do to avoid strains?

5. What to use to get rid of grease?

6. Define conventional Oven?

7. What to do if there is a small fire?

8. Define Sterilize?

9. How does cross contamination occur?

10. What to do to not cause accidents

11. How do you thaw foods?

12. Define cross contamination

13. What is the temperature of deep fryers?

14. What do deep fat fryers use?

15. What is the name of the cutting action used with a french knife?

16. What is the 5 sink method?

17. Example of a Class A fire

18. How to hold knives?

19. If you take away one of these things what will happen to the fire?

20. Define contamination

21. Define convection oven?

22. What to do if there is a medium fire?

23. What are 4 terms used when using a french knife?

24. What to do prevent burns?

25. Define Hygiene?

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