Name, Course Date, TECHORGINTESTE Cee eae Section 7-1—Safety Know-How Matching Directions: Read each description carefully. Match each description in the left column with the cor- rect key term from the right column. Write the letter of the key term in the space provided to the left of each number. Use each term only once. Check your answers before turning in your paper. (5 points each) Descriptions: Key Terms: 1, Enforces workplace standards. A. Laceration B. Cardiopulmonary 2. Requires foodservice operations to track how they handle and resuscitation dispose of hazardous materials. se _ . Flammable 3. Quick-to-burn D. Avulsion 4, All necessary switches on electrical equipment are prevented _E. Heimnlich manuever from being used when they are malfunctioning. Ai 5. A scrape or minor cut. G. Abrasion 6. Cuts or tears in the skin that can be deep. on 1. Lockout/tagout 7. A portion of the skin is partially or completely torn off 3 EPA 8, The skin is pierced with a pointed object leaving a deep hole in the skin. 9. Used on someone who is conscious and choking. 10, Emergency care that is performed on people who are unresponsive or unconscious. Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided. Reread ‘your answers before turning in your paper. (6 points each) 11. What are two reasons for using gloves in foodservice? 12, What are two instances when you should change single-use disposable gloves? (Continued on next page) Culinary Essentials Instructor Resource Guide 285 Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.SECTION 7-1 TEST | continued 13, Which is safer, a sharp knife or a dull knife? Why? 14, What are two things you need to ask yourself before lifting a heavy object? 15. What are three precautionary measures you should take before cleaning kitchen equipment? Workplace Challenge Directions: List and describe four classes of fires. What fire extinguisher(s) can be used for each one? (20 points) ° 286 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.Name. Course Date SECTION 7-2 TEST eee ed Section 7-2—Sanitation Challenges Matching Directions: Read each definition carefully. Place the letter of each key term in the space provided to the left of the definition it corresponds with below. Use each term only once. Check your answers before turning in your paper. (6 points each) Definitions: Key Terms: 1. Free from harmful levels of microorganisms. ‘A. Hepatitis A. B. Pesticides 2. Food that is unfit to be eaten. F C. Sanitary 3. Raw foods that are exposed to toxins. D. Molds 4, Harmful organisms or substances. E. Toxins 5. The movement of chemicals or microorganisms from one place Sanitizing to another. G. Fungi 6. Healthy and sanitary conditions and effective sanitary H+ Contaminated practices. 1. Bacteria 7. Source of danger. me Hazar J. Parasites 8. When two or more people become sick after eating the same a L. Direct-contamination M. Sanitation 9. Tiny and single-celled . rare nae N. Cross-contamination 10. A disease that causes inflammation of the liver and is _, Foodborne illness transmitted to food by workers. 11. Larger than bacteria and viruses and must live in or on a host to survive. 12, Found in soil, plants, animals, water, and air. ____ 13. Fuzzy-looking spores that grow at nearly any temperature. 14. Reducing the number of microorganisms on the surface. 15. Used in food storage and preparation areas to control pests, (Continued on next page) Culinary Essentials Instructor Resource Guide 287 Copyright © Glencoe/McGraw-Hll, a division of The McGraw-Hill Companies, Inc.EST | continued Workplace Challenge Directions: Part A: What four procedures should you follow if you suspect an outbreak of foodborne illness at your foodservice operation? Part B: What are two personal hygiene habits that can help prevent an outbreak of foodborne illness? (10 points) Part A. (8 points) ° Part B. (2 points) ° 288 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill,a division of The McGraw-Hill Companies, Ine.