6th grade kitchen & food safety
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30 terms
Terms | Definitions |
|---|---|
 Two hour rule | Food should not be left at room temperature for more than two hours |
| Personal Hygiene | keeping the body clean and fresh |
| Perishable food | ANY FOOD THAT MAY EASILY SPOIL UNLESS MAINTAINED UNDER SPECIFIED STORAGE |
| Cross contamination | the transfer of harmful bacteria from one food to another food |
| Contaminated food | Food that contains harmful bacteria |
| Danger zone | The temperature range in which most bacteria can grow. Usually this is below 40 degrees Fahrenheit and over 140 degrees Fahrenheit. |
| Foodborn illness | Another term for food poisoning |
| Thaw law | Defrost foods in the refrigerator and not on the counter. |
| Sanitation | Keeping work areas clean and killing bacteria. |
| Thorough cooking | Cooking food to a safe internal temperature. |
| The best way to put out a grease fire | Smother it with a lid or use an extinguisher |
| How knives should be stored | Separately |
| Where you should have a fire extinguisher | In the kitchen, preferably near an exit. |
| Salmonella | Bacteria that causes food poisoning |
| How you lift the lid of a pan | Away from your face |
| Why steam can be harmful | It can burn you |
| This should be tied back when working in the kitchen | Long hair. |
| These should be washed before cooking | Hands, utensils, counters, cutting boards, fruits and vegetables |
| What can happen if you wear long baggie sleeves when cooking on the stove. | The sleeves could touch the burner or flame and catch on fire |
| Pan handles should be here when cooking | Turned to the side, not hanging out over the front of the stove. |
| When not using electrical appliances you should | Unplug them |
| Why you should not touch the burner on a stove. | It could be hot...you can't tell just by looking. |
| Never use these for removing hot things from the oven | Dish towels |
| Remove this completely from a can | The lid |
| When to clean up a spill | Immediately |
| When to leave cooking food unattended | Never |
| The reason to wash a platter after having raw meat on it | To prevent cross contamination when using it for other food. |
| One thing that is needed to wash dishes | Hot soapy water |
| Something that might cause a fire when cooking | Hot oil, pan overflowing, food left too long in microwave |
| Before opening a can you should do this | Wash the top |
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