Podcast
Questions and Answers
Which item is NOT part of the lab dress code?
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?
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
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?
What is the most effective way to prevent cuts in the kitchen?
What is the first action to take when a glass is broken in the lab?
What is the first action to take when a glass is broken in the lab?
Why is a dull knife considered more dangerous than a sharp knife?
Why is a dull knife considered more dangerous than a sharp knife?
Which is a safety measure to prevent choking while eating?
Which is a safety measure to prevent choking while eating?
What is the primary benefit of measuring weight over volume in cooking?
What is the primary benefit of measuring weight over volume in cooking?
Which of the following is the correct method for measuring dry ingredients like flour?
Which of the following is the correct method for measuring dry ingredients like flour?
What should be done immediately if a grease fire occurs?
What should be done immediately if a grease fire occurs?
What is the proper way to measure brown sugar?
What is the proper way to measure brown sugar?
When measuring liquid ingredients, why should the measuring cup be at eye level?
When measuring liquid ingredients, why should the measuring cup be at eye level?
Which guideline should be followed to prevent electric shock?
Which guideline should be followed to prevent electric shock?
When carrying a hot pot, what is the correct practice?
When carrying a hot pot, what is the correct practice?
Which of the following is a common measurement abbreviation for a cup?
Which of the following is a common measurement abbreviation for a cup?
Which statement about mise en place is true?
Which statement about mise en place is true?
What should be done after using an electrical appliance?
What should be done after using an electrical appliance?
What is an effective way to ensure safety when using knives in the kitchen?
What is an effective way to ensure safety when using knives in the kitchen?
Which practice is essential in the kitchen to ensure a successful cooking process?
Which practice is essential in the kitchen to ensure a successful cooking process?
Why is proper sanitation and handwashing emphasized in cooking?
Why is proper sanitation and handwashing emphasized in cooking?
Which of the following is NOT a recommended practice to prevent burns?
Which of the following is NOT a recommended practice to prevent burns?
Which condition is NOT part of the F.A.T.T.O.M acronym for food safety?
Which condition is NOT part of the F.A.T.T.O.M acronym for food safety?
What is the first step in proper handwashing?
What is the first step in proper handwashing?
What is the purpose of washing dishes and utensils?
What is the purpose of washing dishes and utensils?
Which of the following steps is NOT part of the proper handwashing procedure?
Which of the following steps is NOT part of the proper handwashing procedure?
What must a person do before returning to school or work after experiencing foodborne illness symptoms?
What must a person do before returning to school or work after experiencing foodborne illness symptoms?
Which of the following groups is most at risk for foodborne illness?
Which of the following groups is most at risk for foodborne illness?
What is considered cross-contamination?
What is considered cross-contamination?
What is one of the four primary causes of foodborne illness?
What is one of the four primary causes of foodborne illness?
Which of the following is a symptom of foodborne illness?
Which of the following is a symptom of foodborne illness?
What is the Temperature Danger Zone (TDZ)?
What is the Temperature Danger Zone (TDZ)?
Which of the following is a type of chemical hazard in food safety?
Which of the following is a type of chemical hazard in food safety?
What is an example of a physical hazard in food?
What is an example of a physical hazard in food?
Flashcards
Kitchen Quiz Requirement
Kitchen Quiz Requirement
Must pass the kitchen quiz to participate in the lab.
Grade Requirement
Grade Requirement
Maintain an average grade of 70 or higher in class.
Lab Dress Code
Lab Dress Code
Specific attire rules for safety and sanitation during lab.
Hair Requirement in Lab
Hair Requirement in Lab
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Apron Requirement
Apron Requirement
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Closed-Toe Shoes
Closed-Toe Shoes
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Jewelry Policy
Jewelry Policy
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Lab Evaluation Criteria
Lab Evaluation Criteria
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Cell Phone Policy
Cell Phone Policy
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Dismissal Reasons
Dismissal Reasons
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Common Safety Hazards
Common Safety Hazards
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Prevention of Falls
Prevention of Falls
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Cut Safety
Cut Safety
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Choking Prevention
Choking Prevention
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Shock Prevention
Shock Prevention
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Burn and Fire Safety
Burn and Fire Safety
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Grease Fire Management
Grease Fire Management
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Mise En Place
Mise En Place
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Weight Measurement
Weight Measurement
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Volume Measurement Techniques
Volume Measurement Techniques
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Flour Measurement
Flour Measurement
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Brown Sugar Measurement
Brown Sugar Measurement
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Liquid Measurement
Liquid Measurement
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Foodborne Illness Symptoms
Foodborne Illness Symptoms
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Causes of Foodborne Illness
Causes of Foodborne Illness
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Preventing Cross-Contamination
Preventing Cross-Contamination
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FIFO (First In, First Out)
FIFO (First In, First Out)
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Handwashing Importance
Handwashing Importance
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Washing vs. Sanitizing
Washing vs. Sanitizing
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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.
