| A | B |
|---|
| When whould you wipe up spills? | immediately |
| What does not mix with water? | electricity |
| What should you use to handle hot foods? | a dry pot holder |
| What should you do with grease from bacon, ground beef, or other fat? | in a can or another container NEVER down the sink or garbage disposal |
| In what direction should pan handles be turned? | the the back or sine of the stove so the pans can't be knocked over |
| What should you use to stir hot mixtures on top of the stove? | wooded spoon |
| kitchen saafety | work hapits that prevent injjury |
| kitchen sanitation | keeping yourself and your work area clean as you prepare food |
| danger zone | the temperature that you should not keep foods |
| 40-140 degrees G | Danger zone |
| pull-date | the last date a store can sell a food |
| First aid for a cut | direct pressure with a clean cloth |
| In what direction should you carry a knife? | pointed down |
| How should you pass a knife? | By holing the back of the blade and offing the handel |
| How should you pick up brocken glass? | by using a set paper towel to pick up the small pieces and wrap broken glass before discarding |
| How should you treat minor burns? | Cold water |
| How should you put our a grease fire? | smother it |
| What can be used to smother a grease fire? | a lid, baking soda, salt or flour NEVER use water |
| What should you use to reach high places? | A sturdy stool or sturdy chair |
| What do you do if someone is choking? | Heimlich Maneuver |
