Kitchen Safety

2. Learn to cut _____ from you when cutting food or peeling vegetables.
4. Always use a cutting _____ to cut your foods on while cooking.
7. Always ______ matches away from you and hold them upright so the flame burns more slowly.
9. Keep _____ foods above 140 degrees until serving time.
10. Make sure matches are out by running water over them before you _____ them away.
12. A safety hazard that is caused by hot objects are ____.
13. Keeping food safe is to keep the kitchen ______.
14. _____ objects and knives should be stored separately to prevent cuts.
18. This may happen to an electrical circuit if too many appliances are used at the same time.
19. Handle all ______ equipment with dry hands.
20. When tasting food, never put the tasting ______ back into the food.
22. You should do this immediately, wipe up _______.
23. Extinguish a grease _____ with baking soda/salt.
24. _____ knives are dangerous because because they require more pressure to cut foods.
25. A type of safety hazard that is caused by sharp objects is _______.

1. Do not use food from cans that are leaking, bulged, or _______.
3. They type of burn where the skin is red and blisters form is called a ______ degree burn.
5. Proper first-aid for severe bleeding is _____ pressure.
6. For an electrical fire, use a ______ fire extinguisher.
8. You should _____ all accidents that happen in the class to the teacher.
11. One way to keep food safe is to keep _____ foods _____.
12. Cutting boards need to be scrubbed thoroughly with a cleanser containing ______.
13. Do not buy food in ____ jars or jars with bulging lids.
15. Always wash ______ before cooking and if you touch something with germs.
16. When handling hot pans, be sure to use ____ mitts and not damp dish towels.
17. Store ______ upside down in a cupboard.
19. keep these cold and do not buy cracked or soiled ones. _____
21. Tilt _____ of pots and pans towards you so that steam
23. _____ occur when something is on the floor that shouldn't be.