Shannon McLeod Kitchen Safety

1. Keep __ food above 140 degrees F before serving
3. extinguish a grease ____ with baking soda
5. Always use a cutting ___ to cut your foods on while cooking
6. Tilt __ of pots and pans towards you so steam escapes away
9. Proper fist aid for cuts is to __ pressure to wound
10. Do not buy foods in __ jars or with bulgin lids
13. _____ objects and knives should be stored separately to prevent cuts.
15. Never leave ___ unattended
17. You should ____ all accidents that happen in the class with the teacher
18. When tasting food, never put the tasting ___ back into the pot.
19. The leading cause of fire in homes is by___
21. cutting boards need to be scrubbed thoroughly with a cleanser containing ___.
23. Handle all ___ equipment with dry hands.
24. Do not use food from cans that are leaking, bulged or _________.
25. ___ up immediately when spill occure

2. This may happen to a circut when too many plugs are inserted
4. ______ occur when something is on the floor that shouldn't be
7. ___ knives are dangerous becasue they require more pressue to cut foods
8. Always wash you ___ before cooking or coughing or sneezing
11. For an electrical fire use a ____ fire extinguisher
12. These should never dangle from your counter
14. When holding hot pans, be sure to use __ holders and not damp dish towels or dishcloths.
16. make sure matches are put out with water before you ______ them away.
20. An ounce of ___ is worth a pound of cure.
21. a safety hazard that is caused by hot objects are ______.
22. Learn to cut __ from you when cutting food or peeling vegetables