TH-F1 obj. 2.01 week 2 voc. words
Quiz by Tracy Hatcher
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12 questions
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- Q1seven hazards in the kitchen to prevent & first aid procedures to knowCuts, burns & fire, falls, electrical, poisoning, choking and clothing & hair30s
- Q2moisture loss caused when frozen food is improperly packaged or stored too longFreezer burn30s
- Q3process of exposing food to high-intensity energy waves to increase shelf life and kill harmful microorganismsIrradiation30s
- Q4practice of keeping cleanPersonal hygience30s
- Q5Spoilage caused by breakdown of fatsRancidity30s
- Q6immediate removal of product from storeRecall30s
- Q7maximum safe level for certain chenical in the human bodyTolerance30s
- Q8scrubbing hands with soap and warm water to remove harmful bacteria20- second scrub30s
- Q9a colorless, odorless deadly gasCarbon monoxide30s
- Q10treatment given right after an accident that helps to relieve pain and prevent further injuryFirst aid30s
- Q11a lifesaving technique that helps save a victim who isn't breathing and whose heart has stoppedCardiopulmonary resuscitation (CPR)30s
- Q12a substance that works against a poisonAntidote30s