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Safety in the Kitchen
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Safety in the Kitchen
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25 Questions

1. Define Sterilize?

2. Define cross contamination

3. Define Sanitation?

4. What are the 3 elements needed for bacteria to grow?

5. Example of a Class A fire

6. What to do if there is a large fire?

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

8. Define Thermometer?

9. What should you do to prevent cross contamination?

10. What to do prevent burns?

11. Define convection oven?

12. What is the 5 sink method?

13. How to hold knives?

14. What do class A fires need to burn?

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

16. What to do to prevent electrocution

17. Define conventional Oven?

18. Examples of Class C fires

19. What is the cause of most accidents in the kitchen?

20. What to use to get rid of grease?

21. Define contamination

22. What do deep fat fryers use?

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

24. What are the groups of fire ?

25. Parts of an electric mixer?

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