Unit 1

Question 1

1 Knife Safety Guidelines:

Answer 1

1, Always use the correct knife for the task.

2, Use a sharp knife; dull knives require more force and cause accidents.

3, Cut with the blade facing away from your body.

4, Use a cutting board with a non-slip mat underneath

Question 2

2 Knife Safety Guidelines:

Answer 2

5. Never let the knife blade or handle hang over the edge of a cutting board or table.
6. When carrying a knife, hold it by the handle with the point facing down your side, sharp edge facing behind you.
7. Don’t try to catch a falling knife; step back and let it fall.
8. When passing a knife, place it down on the work surface for the other person to pick up.

Question 3

3 Knife Safety Guidelines:

Answer 3

9. Never use knives for inappropriate tasks (e.g., opening cans or prying things).
10. Never leave knives in sinks or water where someone could get cut.
11. Wash, sanitize, and dry knives immediately after use before storing.
12. Notify your teacher immediately if you get cut

Question 4

1Culinary Lab Rules:

Answer 4

1. Respect others’ right to work and learn in a safe environment.
2. Report any safety concerns to the teacher immediately.
3. Wear appropriate clothing: apron or chef jacket, long pants, closed-toe shoes, and secure all hair with a hairnet or hat

Question 5

2Culinary Lab Rules:

Answer 5

4. Remove rings and loose jewelry before starting.
5. Wash hands thoroughly before and during food preparation.
6. Keep the kitchen clean and organized; follow “clean as you go.”
7. Handle hot equipment with oven mitts or dry towels—never wet ones

Question 6

3 Culinary Lab Rules:

Answer 6

8. Communicate clearly with others by saying “behind you” or “oven door open” when moving around.
9. No running, horseplay, or cellphone use in the kitchen during work.
10. Follow proper food safety rules to avoid cross-contamination.
11. Turn off appliances and evacuate calmly when the fire alarm sounds