Question

1. you are simmering, roasting, boiling, or baking foods: a. check it frequently, do not sit in your home. b. stay in the kitchen and watch what you are cooking. c. do not use to go outside and check your mail. 19. which of the following safety procedures prevents burns? a. turn on the burner to the oven before to prevent burns? b. turn pot handles toward from the table or the situation. c. use oven mittens or pot holders to take out the top. 20. how do you safely walk with a knife? a. hold the knife by the blade and at a slight angle. b. hold the handle with the blade facing out and at a slight angle. c. hold the handle with the blade facing down and at a slight angle. 11. refrigerate perishable foods within: a. 2 hours b. 3 hours c. 4 hours

Explanation:

1. For cooking supervision: Staying in the kitchen while cooking prevents fires or overcooking hazards.
2. For burn prevention: Turning pot handles inward stops accidental knocks that spill hot contents.
3. For safe knife carrying: Holding the knife with the blade facing down at a slight angle avoids accidental cuts to others or yourself.
4. For perishable food refrigeration: The 2-hour rule is a standard food safety guideline to prevent bacterial growth.

Answer:

1. If you are simmering, roasting, boiling, or baking foods:

B. Stay in the kitchen and watch what you are cooking.

1. Which of the following safety procedures prevents burns?

B. Turn pot handles inward from the edge of the stovetop.

1. How do you safely walk with a knife?

C. Hold the handle with the blade facing down and at a slight angle.

1. Refrigerate perishable foods within:

A. 2 HOURS