Culinary 1 Safety and Methods Review
A review of basic terms and practices for safety and sanitation in the kitchen
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Topics of this game:
- what pathogens need to grow, often carbs and proteins
- 40-140 F - Pathogens grown the best
- the 2 things that a restaurant can control to stop the spread of pathogens
- what humans and pathogens need to survive
- the acronym used in Food Service to help us remember what helps pathogens grow
- can cause illness and are also called pathogens
- administer the Heimlich maneuver if trained
- if necessary, use Epi-pen and call doctors immediately
- rest, apply ice, apply compression, and elevate - used with sprains and strains
- first thing to do before working with food
- harmful bacteria spreads from raw foods to other foods
- never used on grease fires
- verbal warning used to notify others when you are carrying a hot plate
- getting sick from improperly cooked food or cross contamination
- bacteria commonly found in undercooked chicken and eggs
- cook food in a closed oven without liquid
- cook food with waves of energy instead of heat
- cook food quickly in a small amount of fat or oil over high heat
- cook food over, but not directly in, boiling liquid in a pot
- submerge food in rapidly bubbling water on high heat
- submerge breaded and batter coated food in hot fat or oil
- the most hazardous type of knife
- the metal pieces that secure the handle to the tang of the knife
- used to prevent cutting boards from slipping
- any spills or messes on the kitchen floor
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