Lab Etiquette and Expectations Quiz

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Questions and Answers

Which item is NOT part of the lab dress code?

Hair up

Apron on

Closed toe shoes

Colorful nail polish (correct)

What happens if your grade is below a 70?

You are sent to the principal.

You will work on missing assignments during lab. (correct)

You must attend extra classes.

You automatically fail the lab.

What can be a reason for being dismissed from the lab? select all that apply

Using improper measuring techniques

Horseplay (correct)

Talking too loudly

Being late to class

What is the most effective way to prevent cuts in the kitchen?

Keeping knives sharp Signup and view all the answers

What is the first action to take when a glass is broken in the lab?

Notify the teacher immediately. Signup and view all the answers

Why is a dull knife considered more dangerous than a sharp knife?

It can more easily slip during use. Signup and view all the answers

Which is a safety measure to prevent choking while eating?

Chew your food before swallowing. Signup and view all the answers

What is the primary benefit of measuring weight over volume in cooking?

It provides the most accurate measurement. Signup and view all the answers

Which of the following is the correct method for measuring dry ingredients like flour?

Spoon and then level. Signup and view all the answers

What should be done immediately if a grease fire occurs?

Cover the flames with a metal lid Signup and view all the answers

What is the proper way to measure brown sugar?

Pack it tightly into the cup. Signup and view all the answers

When measuring liquid ingredients, why should the measuring cup be at eye level?

To read the measurement accurately. Signup and view all the answers

Which guideline should be followed to prevent electric shock?

Make sure hands are dry before using appliances Signup and view all the answers

When carrying a hot pot, what is the correct practice?

Announce 'HOT PAN!' to those around you Signup and view all the answers

Which of the following is a common measurement abbreviation for a cup?

c. Signup and view all the answers

Which statement about mise en place is true?

It emphasizes neatness and organization. Signup and view all the answers

What should be done after using an electrical appliance?

Always unplug the appliance after use Signup and view all the answers

What is an effective way to ensure safety when using knives in the kitchen?

Point the blade down and announce your actions Signup and view all the answers

Which practice is essential in the kitchen to ensure a successful cooking process?

Organizing and setting up everything in its place Signup and view all the answers

Why is proper sanitation and handwashing emphasized in cooking?

Hand washing is the easiest way to prevent foodborne illness Signup and view all the answers

Which of the following is NOT a recommended practice to prevent burns?

Use damp towels to handle hot items Signup and view all the answers

Which condition is NOT part of the F.A.T.T.O.M acronym for food safety?

Taste Signup and view all the answers

What is the first step in proper handwashing?

Wet hands with warm water Signup and view all the answers

What is the purpose of washing dishes and utensils?

To remove dirt and visible contaminants Signup and view all the answers

Which of the following steps is NOT part of the proper handwashing procedure?

Dry hands with a communal cloth Signup and view all the answers

What must a person do before returning to school or work after experiencing foodborne illness symptoms?

Be symptom-free for 24 hours Signup and view all the answers

Which of the following groups is most at risk for foodborne illness?

Young children and elderly Signup and view all the answers

What is considered cross-contamination?

Using the same utensils for raw and cooked foods Signup and view all the answers

What is one of the four primary causes of foodborne illness?

Human Error Signup and view all the answers

Which of the following is a symptom of foodborne illness?

Loss of appetite Signup and view all the answers

What is the Temperature Danger Zone (TDZ)?

A temperature range in which bacteria grow best Signup and view all the answers

Which of the following is a type of chemical hazard in food safety?

Cleaning agents Signup and view all the answers

What is an example of a physical hazard in food?

Fingernail or hair in food Signup and view all the answers

Study Notes

Lab Requirements and Expectations

Must pass the kitchen quiz to participate in lab.
Maintain an average grade of 70 or higher in the class.
Adhere to a specific dress code for safety and sanitation.

Dress Code for Lab

Hair must be secured and tied up.
Apron is required to protect clothing and maintain hygiene.
Closed-toe shoes are mandatory for foot safety.
Jewelry, including rings and bracelets, is not permitted.

Lab Grading Criteria

Evaluation includes pre-lab preparation like proper handwashing and hair management.
Emphasis on following safety and sanitation rules.
Correct use of measuring techniques and equipment is assessed.
Must execute recipes without errors.
Collaboration and respect towards lab mates are crucial.
Kitchen area must be cleaned and organized post-lab.
Efficient time management contributes to the overall grade.

Cell Phone Policy

Cell phone usage leads to automatic zero for the day, with no option for makeup.

Dismissal Reasons from Lab

Phone usage, horseplay, misuse of equipment or ingredients, and not following instructions can result in dismissal.

Kitchen Safety Hazards

Identify common safety hazards including slips, cuts, choking risks, shocks, burns, and fire prevention.

Safety Failures and Prevention

Falls: Clean spills promptly, keep floors clutter-free, ensure rugs are secure, and ensure proper footwear.
Cuts: Use sharp knives safely, wash sharp items separately, and report broken glass immediately.
Choking: Chew with mouth closed, avoid talking or laughing while eating, alert if someone is choking.
Shock: No metal in microwaves, avoid multiple devices on one outlet, unplug when not in use, and keep hands dry with electric appliances.
Burns and Fires: Tie hair back, use oven mitts, turn pan handles inward, and keep flammable materials away from heating elements.

Fire Emergency Procedures

For grease fires, avoid water; cover flames with a metal lid, turn off the heat, and smother with baking soda or salt if necessary.

Safe Handling Practices

Carry hot pots using mitts, announce “HOT PAN!” loudly.
Carry knives with the blade pointed down and announce “walking with a knife!”

Mise En Place and Measurement

Mise En Place: Organize workspace to ensure cooking success; includes neatness and cleanliness.
Weight Measurement: Uses scales for accuracy; tare the weight of the bowl to measure only the ingredients.
Volume Measurement: Uses measuring cups; can vary by ingredient type.

Measuring Techniques

For flour: stir, spoon into a cup, and level.
For brown sugar: pack into measuring cup resembling a sandcastle.
For liquids: bend to eye level when pouring.

Understanding Foodborne Illness

Symptoms include abdominal pain, dehydration, gastrointestinal issues, and systemic reactions.
Primary causes are human error, temperature abuse, poor handwashing, and cross-contamination.

Cross-Contamination Awareness

Prevent harmful substance transfer by isolating raw and ready-to-eat foods, and sanitizing surfaces and utensils properly.

Potentially Hazardous Foods and Safe Practices

Identify safe food practices to prevent illness.
Follow FIFO (First In, First Out) principle in food storage.

Handwashing Techniques

Proper handwashing is essential in preventing foodborne illnesses, involving specific steps for thorough cleaning.

Washing vs. Sanitizing

Washing eliminates visible dirt and food while sanitizing kills bacteria and microbes; both processes are critical for food safety.

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Description

Test your knowledge on lab etiquette and safety expectations. This quiz covers requirements for attendance, dress code, and grading criteria in the laboratory setting. Ensure you know how to prepare and perform safely in a lab environment.