Kitchen Test

Question 1

Broken glass in sink

Answer 1

Scoop out and discard

Question 2

Cut finger

Answer 2

Get clean towel or paper towel
You Apply pressure
Tell Mrs. Bott

Question 3

Clean apron worn during lab

Answer 3

Long sleeves rolled up
No dangling jewelry
Closed toed shoes and non slip

Question 4

Kitchen set up

Answer 4

Put on apron
Hang up recipes
Wash hands
Fill sink with hot soapy water
Grab 1 dry towel and one wash cloth
Set out drying mat and rack
Mis en Place ( all equipment in its place)

Question 5

Towel/cloth dirty

Answer 5

Place in towel basket and get a new one

Question 6

Hot pad dirty

Answer 6

Place in laundry basket and get new one

Question 7

Kitchen has to be clean before you eat/leave

Answer 7

All dishes clean and put away correctly
Counters, stoves and sink wiped with sanitizer
Sink dried with towel
Sweep floor

Question 8

Dirty laundry

Answer 8

Correct baskets

Question 9

Something breaks

Answer 9

Tell Mrs. Bott asap

Question 10

No sitting..

Answer 10

On counters or tables

Question 11

Stay in your own…

Answer 11

Kitchen and keep busy

Question 12

Absolutely no..

Answer 12

Phones or headphones

Question 13

Leftovers…

Answer 13

We keep, Check with Mrs Bott about what to do with them

Question 14

Oil spill

Answer 14

Wipe
Sanitize
Wipe

Question 15

Broken glass on floor

Answer 15

Sweep
Wipe with damp, paper towel

Question 16

Flour spill

Answer 16

Sweep
Wipe with damp, paper towel

Question 17

Put out a grease fire with

Answer 17

Lid
Baking soda
Salt

Question 18

Never put out a grease fire with

Answer 18

Water

Question 19

Washing dishes

Answer 19

Fill left side of sink, half full with hot water and a squirt of dish soap Swish around with hand

Place drying mat on right side of sink on counter and place the drain rack on top

Question 20

How to wash hands before beginning lab

Answer 20

Hot soapy water for 20 sec
Re-wash after touching body
Wear gloves if necessary

Question 21

Cleaning, hands, workspace or equipment

Answer 21

Wash hands

Question 22

Pots and pans

Answer 22

Hello face towards the middle of the stove
Drain pots away from body
Play top head down, and then pot never put on counter or table by self

Question 23

Finished with knife , but don’t wash

Answer 23

Knife, blade side towards back of the wall of counter next to sink

Question 24

What hand to use when cutting with knife?

Answer 24

Claw hand

Question 25

When carry knife

Answer 25

Blade side down by side

Question 26

Where to check the meat location

Answer 26

 Thickest part in multiple places

Question 27

Cooking temperature for…
Poultry
Pork
Fish
Steak
Ground beef

Answer 27

165
145
145
145
160 

Question 28

Three ways to thaw meat

Answer 28

In refrigerator
In sink with cold water change every 30 minutes
In microwave on defrost

Question 29

Appetizer sitting out
Raw meat left on counter

Answer 29

Time temperature abuse

Question 30

Time temperature abuse

Answer 30

Food left in danger zone for too long
40 - 135

Question 31

Raw meat containing vegetables

Answer 31

 Cross contamination

Question 32

Cross contamination

Answer 32

Food or object, contaminated, other food or object

Question 33

Double dipping
Long hair longer than shoulders

Answer 33

Poor personal hygiene

Question 34

Poor personal hygiene

Answer 34

Body, contaminate, food, or object