Kitchen Safety Essentials

A set of vocabulary flashcards covering kitchen safety rules, proper tool usage, and hygiene practices discussed in the lecture.

Grease Fire

A fire in the kitchen that should never be extinguished with water.

Pan Handles

Stove-top handles that should be turned inward to prevent someone from knocking them over.

Steam

A heat source that can cause burns if a pot lid is removed toward the face; lids should be opened away from the user.

Dull Knives

Dangerous kitchen tools that are prone to slipping because the user must press too hard to cut.

Bear Claw

A cutting technique where the fingertips are tucked in to prevent injury while using a knife.

Cross Contamination

The dangerous practice of using the same cutting board for raw chicken and other foods like salad.

Salmonella

Bacteria that can be spread through improper food handling and cross-contamination.

Hand Washing

A hygiene practice that requires using soap and counting to $20$ seconds, especially after touching raw food or sneezing.

Damp Towels

Kitchen items that should not be used like oven mitts because dampness conducts heat and can cause burns.

Oven Mitt

The recommended tool for handling hot trays; the lecture suggests using two instead of relying on a thin kitchen towel.