Food Safety and Hygiene Practices

• The document outlines cooking rules related to personal hygiene, food handling, sanitation, electrical equipment, personal safety, and the use of knives, sharp equipment, ovens, and cooktops.
• It also provides a glossary of cooking terms and an overview of various cooking tools.

Personal Hygiene

• Hair must be tied back or kept away from the face using headbands, elastics, or other hair ties.
• Outerwear, including jackets/coats, scarves, and loose hoodies, should be removed when working with food.
• Aprons should be worn securely at all times in a food lab.
• Hands should be washed with liquid soap and hot water and dried with paper towels before working with food or equipment.
• Hands should be rewashed after touching the face, hair, nose, or mouth.

Food Handling

• Food products should not be handled from the common class container.
• A clean spoon should be used when testing a product being made in the lab.
• Foods should be removed from the common class container with a clean measuring spoon or cup.
• Teachers should be informed if an alternate activity is required due to coughing, sneezing, open cuts, sores, or rashes.
• Fresh produce should always be washed.

Sanitation

• All used utensils and equipment should be washed after use with warm soapy water, thoroughly rinsed, and placed to dry before returning to their designated spots.
• A clean sponge should be used to wash utensils and equipment; if needed, the teacher should be asked for a clean sponge.
• Clean dish cloths should be used to dry utensils and equipment, and used dish cloths and aprons should be placed in the dirty laundry basket if necessary.
• Sinks, counters, floors, and stove tops should be cleared and free of debris at the end of a lab.
• All garbage should be placed in the appropriate place, and spills should be cleaned up immediately to avoid slips.

Electrical Equipment

• Hand-held mixers should not be plugged in until the beaters are securely in place; unplug hand-held mixers before removing the beaters.
• Electrical appliances should be pulled out by the plug, not the cord, with dry hands.
• Only microwavable containers should be used in the microwave oven; aluminum and metal are not microwave safe.

Personal Safety

• Any cuts or burns should be reported to the teacher immediately.
• Work should be done efficiently, quietly, and carefully without disturbing others in the lab.
• Appropriate utensils and equipment should be used for each task.
• Damaged equipment should be reported to the teacher immediately.

Knives and Other Sharp Equipment

• Food should be sliced and chopped on the appropriate cutting board.
• Cuts should be made away from oneself, keeping fingers away from the blade; be mindful when using sharp objects.
• Knives and blades should be carried with the sharp edges down.
• Sharp edges knives and blades should be washed and wiped separately.
• Sharp utensils should never be placed in the water with other items.
• Washed knives should be dried with the blade away from the person.
• Clean and dry sharp objects should be returned to the teacher.
• Lids should be fully removed from cans of food and immediately placed in the garbage bin.
• The teacher should be informed of any broken glass, and the teacher's instructions for safely cleaning the area should be followed.

Ovens and Cooktops

• Oven mitts should always be used when handling hot dishes or containers.
• The oven rack should be pulled out first when placing dishes or containers into or removing them from the oven.
• There should be a clear path when removing hot items from the oven or stove top onto a trivet or cooling rack.
• Lids should be opened from a hot pot away from oneself to avoid steam burns.
• Pot handles should be turned so that they do not extend over a hot burner or over the edge of the cooktop or range; handles should be over the countertops.
• Stovetop burners and ovens should be turned off when not in use.
• In case of a fire, the heat should be turned off immediately, and the fire should be covered with a lid; if flames persist, baking soda should be poured onto the flames.
• Users should be familiar with the use of fire and safety equipment in the room.

Cooking Terms

• Puree describes mashing foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
• Broil means to cook on a grill under strong, direct heat.
• Al Dente is an Italian term describing pasta that is cooked until it offers a slight resistance to the bite.
• Sift means to put one or more dry ingredients through a sieve or sifter.
• Caramelize means to heat sugar in order to turn it brown and give it a special taste.
• Cream means to soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
• Steam means to cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover with a small amount of boiling water that you need to add during the steaming process, if necessary.
• Bake means to cook by dry heat, usually in the oven.
• Whip means to beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
• Chop means to cut solids into pieces with a sharp knife or other chopping device.
• Knead means to work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.
• Fold means to incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles.
• Blend means to incorporate two or more ingredients thoroughly.
• Saute means to cook and/or brown food in a small amount of hot fat.
• Julienne means to cut vegetables, fruits, or cheeses into thin strips.
• Mince means to cut or chop food into extremely small pieces.
• Simmer means to cook slowly in liquid over low heat at a temperature of about 180°.
• Blanch means to immerse in rapidly boiling water and allow to cook slightly.
• Marinate means to flavor and moisturize pieces of meat, poultry, seafood, or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade.
• Mix means to combine ingredients usually by stirring.
• Dice means to cut food in small cubes of uniform size and shape.
• Reduce means to boil down to reduce the volume.
• Dredge means to sprinkle or coat with flour or other fine substance.

Cooking Tools

• Sponge: for cleaning utensils and dishes.
• Metal Spatula: has a broad, flat, blunt blade, used for mixing and spreading things
• Saucepan: a container with one long handle and a lid used to cook small amounts of food.
• Ladle: Large long-handled spoon with a cup-shaped bowl, used for serving soup, stew, or sauce.
• Baking Sheet: a metal tray on which food may be cooked in an oven.
• Pastry Brush: is a cooking utensil used to spread butter, oil or glaze on food.
• Muffin pan: A pan with cylindrical indentations used for baking.
• Blender: A machine that mixes things, used in food preparation.
• Sharpening Tool: A tool used to realign blade edges.
• Liquid measuring cup: Primarily to measure liquid.
• Box Grater: Grating surfaces are ideal for cheese, vegetables and chocolate.
• Plastic Cutting Board: Collects excess liquids and helps control mess
• Dish Cloth: a cloth for washing or drying utensils or dishes
• Stockpot: Used for cooking larger amounts of food, such as vegetables or pasta.
• Skillet: Used for browning or frying meat.
• Double Boiler: A two-part saucepan used for boiling water
• Wok: Used for stir-frying meat and vegetables.
• Bread Knife: A knife that has a serrated edge that cuts through hard crust with ease and does not damage soft bread
• Casserole Dish: Used in the oven and as a serving vessel.
• Electric Mixer: It automates the repetitive tasks of stirring, whisking or beating.
• Paring Knife: used mainly for peeling
• Wooden Spoon: Used for mixing food.
• Slotted Spoon: A large spoon with slots or holes for draining liquid from food.
• Rubber Spatula: Have rounded edges and used to scrape the sides of bowls
• Whisk: A utensil used to lighten the texture of food
• Dry Measuring Cup: Is used for measuring solid cooking ingredients
• Tongs: To grip, turn or remove small items in a pan of hot oil or liquid.
• Chefs Knife: Can be used for many tasks, such as trimming, chopping, slicing, and dicing.
• Vegetable peeler: is a kitchen tool for peeling vegetables

This quiz covers essential food safety and hygiene practices, including personal hygiene, safe handling of equipment, and maintaining a clean workspace. It emphasizes the importance of preventing contamination and ensuring food safety in the kitchen. Topics covered include handwashing, hair restraint, proper attire, and safe use of kitchen tools and appliances.