Kitchen tools and food safety quiz

• The note covers cooking rules, including personal hygiene, food handling, sanitation, electrical equipment use, personal safety, knife usage, oven and cooktop safety, cooking terms, and cooking tools.

Personal Hygiene

• Hair should be tied back to keep it away from the face during food preparation; headbands, elastics, or hair ties can be used.
• When working with food, remove outerwear such as jackets/coats, scarves, and loose hoodies.
• Always wear an apron in the food lab.
• Before handling the food products or equipment, wash hands with liquid soap and hot water, then dry with a paper towel.
• Hands should be rewashed after touching the face, hair, nose, or mouth.

Food Handling

• Avoid handling food products from the shared class container.
• Utilize a clean spoon when sampling a product in the lab.
• Use a clean measuring spoon or cup to remove foods from the common class container.
• A teacher should be informed if coughing, sneezing or open cuts, sores, or rashes occur.
• Fresh produce should be washed.

Sanitation

• After usage, all utensils and equipment must be washed with warm soapy water, rinsed thoroughly and left to dry before being returned to their designated spot.
• A clean sponge should be used for washing utensils and equipment; request a clean sponge from the teacher as needed.
• Clean dish cloths should be used to dry utensils and equipment; place used cloths and aprons in the dirty laundry basket.
• Sinks, counters, floors, and stovetops should be cleared of debris at the end of lab sessions.
• Garbage should be properly disposed of in the appropriate receptacle.
• Spills should be cleaned immediately to prevent slips.

Electrical Equipment

• Hand-held mixers should always be unplugged before removing the beaters and not plugged in until the beaters are securely in place.
• Electrical appliances should be unplugged by the plug, not the cord; always use dry hands.
• Utilize microwave-safe containers only 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 efficiently, quietly, and carefully, without disturbing others.
• Appropriate utensils and equipment should be used for the tasks.
• Report damaged equipment to the teacher immediately.

Knives and Other Sharp Equipment

• Food should be sliced and chopped on the appropriate cutting board.
• Cut away from the body, keeping fingers away from the blade when using sharp objects.
• Knives and blades should be carried with their sharp edges pointed down.
• Knives and blades with sharp edges should be washed and wiped separately, and sharp utensils should not be placed in water with other items.
• Dry washed knives with the blade pointed away from you.
• Return clean, dry, sharp objects to the teacher.
• Lids should be fully removed from cans of food, and immediately placed in the garbage bin.
• A teacher should be informed of any broken glass, then follow the teacher’s instructions for safely cleaning the area.

Ovens and Cooktops

• Always use oven mitts when handling hot dishes or containers.
• Pull out the oven rack before placing dishes or containers into or removing them from the oven.
• A clear path should be ensured before removing something hot from the oven or stovetop.
• Open lids from a hot pot away from you to avoid steam burns.
• Pot handles shouldn't extend over a hot burner or 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, immediately turn off the heat and cover the fire with a lid; if flames persist, baking soda should be poured onto the flames.
• Be familiar with the use of fire and safety equipment in the room.

Cooking Terms

• Puree: To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
• Broil: To cook on a grill under strong, direct heat.
• Al Dente: An Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.
• Sift: To put one or more dry ingredients through a sieve or sifter.
• Caramelize: To heat sugar in order to turn it brown and give it a special taste.
• Cream: To soften a fat, especially butter, by beating it at room temperature.
• Steam: 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.
• Bake: To cook by dry heat, usually in the oven.
• Whip: To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
• Chop: To cut solids into pieces with a sharp knife or other chopping device.
• Knead: To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.
• Fold: To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles.
• Blend: To incorporate two or more ingredients thoroughly.
• Saute: To cook and/or brown food in a small amount of hot fat.
• Julienne: To cut vegetables, fruits, or cheeses into thin strips.
• Mince: To cut or chop food into extremely small pieces.
• Simmer: To cook slowly in liquid over low heat at a temperature of about 180°.
• Blanch: To immerse in rapidly boiling water and allow to cook slightly.
• Marinate: 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: To combine ingredients usually by stirring.
• Dice: To cut food in small cubes of uniform size and shape.
• Reduce: To boil down to reduce the volume.
• Dredge: To sprinkle or coat with flour or other fine substance.

Cooking Tools

• Sponge: A soft, light, substance used for cleaning utensils and dishes.
• Metal Spatula: 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, such as sauces, gravy, and vegetables.
• Ladle: A 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: A cooking utensil used to spread butter, oil, or glaze on food, also known as a basting brush
• Muffin Pan: A pan with cylindrical indentations used for baking.
• Blender: A machine that mixes things together; used in food preparation for liquefying, chopping, or pureeing.
• Sharpening Tool: A rod of steel, ceramic, or diamond coated steel used to realign blade edges.
• Liquid Measuring Cup: A utensil used primarily to measure the volume of liquid, such as broth, oil, or milk.
• Box Grater: Surfaces ideal for cheese, vegetables, chocolate and more
• Plastic Cutting Board: Used for cutting, slicing, and chopping food items; has a reservoir that collects excess liquids
• Dish Cloth: A cloth for washing or drying utensils or dishes.
• Stockpot: A deep, heavy container with two small handles and a lid, used for cooking larger amounts of food, such as vegetables or pasta.
• Skillet: A shallow container with a long handle, used for browning or frying meat, vegetables, and eggs.
• Double Boiler: A two-part saucepan system; water is usually boiled in the lower pan, and food is placed in the upper pan.
• Wok: A wide, deep container with slanted sides and a rounded bottom, 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: A large, deep dish used both in the oven and as a serving vessel.
• Electric Mixer: Automates the repetitive tasks of stirring, whisking, or beating.
• Paring Knife: A small knife used mainly for peeling fruits and vegetables.
• Wooden Spoon: Used for mixing food.
• Slotted Spoon: A large spoon with slots or holes for draining liquid from food.
• Rubber Spatula: Has rounded edges and is used to scrape the sides of bowls or the insides of jars and to fold ingredients
• Whisk: A utensil used to lighten the texture of food by incorporating air, emulsifying, and blended ingredients.
• Dry Measuring Cup: Used for measuring solid cooking ingredients like flour, sugar, or oats
• Tongs: Used to grip, remove, or turn small items from hot oil or liquid.
• Chef's Knife: It can be used for many tasks, such as trimming, chopping, slicing, and dicing on the most used kitchen knives.
• Vegetable Peeler: Consisting of a slotted metal blade attached to the handle; used to remove the outer skin or peel.

Test your knowledge of essential kitchen tools and food safety practices. Questions cover tool selection for specific tasks, proper handwashing, and hygiene protocols. Learn about the best equipment for cooking and safe food handling.