Safety in the Kitchen
[Chapter 10- pg. 231-242] /20 /15 / 5 / 5
K T/I C A
General Rules: (k-6)
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Why is keeping a kitchen clean and free of clutter an important part of kitchen safety? (T/I-1)_________
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Preventing Fires:
Design a rule associated with each of the following hazards (T/I-6):
Paper:
Loose Clothing:
Fat:
Oven mitts:
Plastic:
Electrical cords:
What does smoke rising from fat mean? (T/I-1)_______________________________________________
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How would you put out each fire? (k-4)
Type of Fire How to Extinguish
a.Paper & fabric
b.Fat & oil
c. Oven
d. Electrical
Injury Prevention:
1. People usually associate getting burned with ________, but there are _____________________
____________ to get burned in a kitchen (k-2).
2. When handling hot containers: (T/I-2)
a) Why should the pot holder be dry?
b) Why is a tea towel unsafe?
3. What are 3 tips when dealing with steam?(k-3)
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4. Why pull out the rack in an oven when adding or removing food? (T/I-1)
5. What are 2 key ways to prevent falls in the kitchen? (k-2)
6. What is the safety procedure for washing knives to prevent injury in our food lab? (T/I-2)
7. List 3 other tips for working with knives safely. (k-1.5)
8. List 3 important safety tips when using electrical equipment safely. (k-1.5)
9. Explain 2 reasons children should never be left alone in a kitchen. (T/I-2)
10. Design a checklist with 10 key components for keeping you and your group safe in food labs.(A-5)
Explain the importance of your checklist (C-5)
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