Safe in the kitchen Lesson 31 of the everyday course of Mova's primary school: 24 sentences, each with its syntax tree and pragmatics. The lessons are written for Mova, and their agreed trees are part of Mova corpus 0.4 (CC BY-SA 4.0). How Mova does on its tests: the lesson at school .
0 The kitchen is one of the most useful rooms in a home, and also one with the most ways to get hurt: heat, sharp edges, germs and slippery floors. 1 Most kitchen accidents happen in a moment, so good habits matter more than luck: turn pot handles in, use dry oven mitts, carry knives pointing down and wipe up spills at once. 2 Germs are a hidden danger. 3 You cannot see the bacteria on raw chicken, but they can make you ill, so you wash your hands with soap and keep raw meat away from food that will not be cooked. 4 For example, a pot handle sticking out over the edge of the stove can be knocked by an elbow or grabbed by a small child, and boiling water pours down. 5 Turned inward, over the counter, it is out of the way. 6 A fridge does not kill germs; it keeps food cold so germs grow very slowly. 7 That is why food that is left out too long, or kept too long even in the fridge, can still go bad. 8 A toddler in Ohio pulled on a saucepan handle sticking out over the edge of the cooker; the hot water poured over him and he needed hospital treatment for burns. 9 A teenager in Wales cut a bagel while holding it in her palm; the knife slipped straight into her hand and she needed stitches. 10 Pot and pan handles should be turned inward so nobody can knock or grab them. 11 Oven mitts must be dry, because heat passes quickly through a wet cloth and can burn your hand. 12 A knife should be used only with an adult's permission, on a cutting board, cutting away from your fingers. 13 If a knife falls, step back and let it drop; never try to catch it. 14 Hands should be washed with soap and water for about 20 seconds before cooking and after touching raw meat or eggs. 15 Raw meat, fish and eggs can carry bacteria that cause food poisoning, so they need their own board or a well-washed one. 16 A fridge should be at 40 °F (4 °C) or colder, and a freezer at 0 °F (−18 °C). 17 Cold slows the growth of bacteria but does not kill them. 18 Food that goes bad does not always smell or look bad, so smell is not a safe test. 19 Spills on the floor should be wiped up at once, because wet floors cause slips and falls. 20 A small burn should be cooled under cool running water for about 20 minutes, not with ice or butter. 21 Children should cook only with an adult nearby and never leave the stove on when nobody is watching it. 22 A hot drink can still scald a small child badly fifteen minutes after it was made. 23 Most kitchen cuts happen when a knife slips towards the hand holding the food. ← previous Thinking like an animalnext → Electricity at home↑ back to Everyday This page in Markdown → https://md.mova.elamur.ai/free/en/corpora/school/everyday/31-kitchen-safety/