Transcript File

Working in the Kitchen
Today’s Teen Chapter
47
Pages 548-560
Vocabulary
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Bacteria – Single cell microorganism,
good ones make yogurt and medicine
•
Cross-Contamination – The spreading of
germs from one surface to another
•
Dovetail – Overlapping tasks to assure
completion at the same time
•
Expiration Date – Last calendar date to
use a food product
Vocabulary
5.
Food-Borne Illness – The infection that
comes from eating contamination food or
drinking contaminated water
6.
Food Danger Zone – Temperatures at
which bacteria grow rapidly and multiple
(40°F to 140°F)
7.
Germ – A bad microorganism
8.
Hygiene – Practices like hand washing that
promote good health
Vocabulary
9.
Infection – Growth of germs in the body of
humans or animals
10.
Microorganism – Microscopic life not seen
with the naked eye
11.
Pasteurization – Destroying microorganism
by heat
12.
Perishable – Foods that spoil easily
13.
Sanitation – Maintaining a clean condition
Kitchen Safety
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Most accidents take
place in the kitchen
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You can prevent
accidents by
– Thinking Ahead
– Working Safely
Preventing Cuts and Falls
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Wash knives separately
Keep knives sharp
Use a cutting board
Close cabinet doors and drawers when not in
use
Use a ladder or step stool
Wipe up all spills right away
Preventing Burns
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Turn handles of cooking utensils inward
Use DRY potholders
Lift pan covers away from you
Dry food before putting in to hot fat
Tie long hair back
Do not wear loose fitting clothing
Preventing Fires
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Grease Fire
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Do NOT use water, do NOT move the pan
Use Baking Soda, Salt, or a tight fitting lid
Keep flammable objects away from the stove
Keep a fire extinguisher in the kitchen
Preventing Electrical Shocks
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Keep equipment in good condition
Dry hands thoroughly
Unplug a cord from the wall first
Disconnect appliances by pulling on the plug,
not the cord
Remove food from a toaster by unplugging it,
turning it upside down and shaking the food
out
Preventing Poisoning
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Many cleaning products contain substances
that are poisonous if swallowed, inhaled or
splashed on the skin
Keep products in their original containers
Keep out of reach (locked) from children
DO NOT MIX CLEANERS TOGETHER
–
Dangerous chemical reactions result
Food Safety and Sanitation
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Food Borne Illness = Food Poisoning
Caused by bacteria
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To grow bacteria needs
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Food, Moisture and Warmth
Practice good sanitation
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Cleanliness
Proper Food
Handling
Bacteria that cause Illness
1.
2.
3.
4.
5.
6.
Campylobacter jejuni
Clostridium botulinum
Clostridium perfringens
Escherichia coli 0157:H7
Listeria monocytogenes
Salmonella Enteritidis
7.
8.
9.
10.
11.
12.
Shigella
Staphyloccus Aures
Vibrio cholerae
Toxoplasma gondii
Vibrio vunificus
Yersinia entercolitica
PLEASE DO NOT WRITE THIS OUT – YOU WILL STUDY THEM LATER
Cleanliness
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Wear clean clothes when cooking
Wash hands before handling food, after
coughing or sneezing, using the restroom,
touching pets, etc.
Wear rubber gloves if you have a cut on your
hands
Use a clean spoon to taste food
Separate towels for drying hands & dishes
Proper Temperatures

Danger Zone - 40ºF to 140ºF
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Bacteria grow quickly between 60ºF - 125ºF
Thaw food in the refrigerator overnight, the
microwave, or in a sink under cold running
water
Refrigerate or freeze leftovers ASAP (within
2 hours of serving)
Kitchen Management
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Resources – food, money, time, water, energy, fuel
Management – making the best use of resources
Plan out your work
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Make a schedule of tasks, decide who is going to
accomplish what, and how long it should take
Work together (teamwork) and evaluate your work practices
when done.
Kitchen Management
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Pre-preparation Tasks
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Tasks that you need to do before combining
ingredients
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Preheating the oven, greasing baking pans, measuring
ingredients, peeling or chopping food, heating water,
lining muffin tin, etc.
Cleaning Up
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Clean as you go
Fill sink with hot, soapy water (a little soap
goes a long way)
Rinse dishes before drying them and dry
dishes thoroughly
Start with the cleanest dishes and work your
way to dirtiest
Working in the Kitchen
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Be organized
Dovetail – overlapping tasks
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Boiling water for noodles while making sauce
A Schedule is important for multiple items
Conservation
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Using resources carefully so they are not
wasted
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Turning off faucets when not in use
Reusable items rather than disposable ones
Recycle
Helps preserve the environment
Mini-Poster Assignment
• 4 cohesive Fight BAC! posters
– Cook -Separate
-Clean
-Chill
• Minimum of 4 tips per poster relating to the topic
• Minimum of 2 illustrations relating to the topic
• Hand drawn or printed (from home) – must be in color
• Start in pencil, NO BARE PENCIL on the final draft
• Spelling Counts
• Neat and Legible – Quality counts – put your best work
forward
• Acceptable medium – colored pencil and fine point markers for
outlining letters