Transcript Safety and Sanitation

Safety and Sanitation
Sanitation- keeping harmful
bacteria from growing in food.
Kitchen Safety
Sources of danger:
• Obvious:
• -knives
• -open cans
• -ovens
Prevent cuts:
• -Wash knives
separately
• -Watch out for sharp
edges
• When glass breaks carefully
pick up the big pieces, sweep
up the other pieces, and then
gently pick up the remaining
shards with a damp paper
towel.
Safety Precautions:
Prevent fires:
• -keep paper and plastic away from hot things
• -keep a fire extinguisher handy
• Put out grease fires with baking soda, salt, a lid or fire
extinguisher.
• If a kitchen fire in the lab starts the first thing you
should do is tell the teacher, put it out, and call the
office.
Less Obvious:
• -grease on floor
• -metal pots, pans, and tools
• -appliances
• -cleaning products
Prevent burns:
• -Use pot holders
• -Turn pan handles inward
• -Point lid away from you
Prevent electric shock:
• -Unplug by pulling on the plug not the cord
• -Keep electric appliances away from water
Kitchen Sanitation
• 3 basic rules- Keep yourself clean, the kitchen
clean, food at the proper temperature
• Food-borne illness- an illness caused by eating
food that is contaminated with harmful bacteria.
• Examples:
• Salmonella
• Bacterium that grows in foods like poultry and
eggs.
• Caused by improper cleaning of utensils and
cutting boards.
• Symptoms-nausea, diarrhea, cramps, and fever.
• Botulism
• -very fatal and affects the nervous system.
Caused by improperly canned food.
• Usually home canned food.
• Symptoms include breathing trouble, swallowing
trouble, and double vision.
• NEVER TASTE OR EAT FOOD FROM
LEAKING, DENTED, BULGING, CRACKED,
CHIPPED, OR UNSEALED CANS AND JARS.
Sanitation Practices
To prevent illness use these rules:
1. Use hot, soapy water to wash utensils, cutting
boards, and other surfaces while preparing
food.
2. Wash fresh fruits and vegetables under cold
running water to remove dirt and insecticides.
3. Use a clean plate for cooked food. NEVER use
the same plate that held the raw food.
4. Keep pets off of countertops and where food is
prepared.
5. Wash hands before working with food
and after using the restroom.
6. Use separate towels for drying dishes
and drying your hands.
7. Keep hair out of food and if necessary
tie back.
8. Use a clean spoon for tasting food.
9. Avoid touching the eating surfaces of
plates, flatware, and glassware when
setting the table.
Proper Temperatures
• Danger zone- a range of temperatures
between 40°F and 140°F.
• Food should not be kept in between these
temperatures for more then two hours.
• Store food as soon as the meal is over.
Heating Foods
• High temperatures when heating food
should kill most bacteria.
• Length of cooking time and temperature
will vary.
• Pork needs to be cooked to 170°F
because otherwise small worms can grow
in it giving you the disease trichinosis.
Cooling Foods
• Low temperatures slow down but do not
stop the growth of bacteria.
• That is why food stays fresh in the fridge
but only for a short while.
• Freezing food does not kill the bacteria but
keeps it from growing.
General Lab Rules
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Wash hands thoroughly
Avoid touching face, hair, and skin
If you have open cuts or sores get gloves
Repeat hand washing
Avoid jackets and dangling jewelry
Use only clean towels
Use clean utensils to taste food
Unlocked cabinets
Labeled Cabinets
DO NOT HORSEPLAY!!!!
Lab Day Rules
• Try to avoid using the restroom
• Healthy drinks only OJ, Apple Juice, Milk
• Non-Approved-Soda, Kool-aid, High in
sugar
• Leave belongings in the front of the room
Cooking Day Rules
• Put on apron, tie back hair if necessary, and
then wash hands.
• Stay in your kitchen area during lab time.
• Work as a team, everyone gets the same grade.
• Rotate jobs each lab.
• Sit down and eat as soon as you’re done
cooking.
• See everyone has food before eating
• Do not pass food between tables.
• As soon as you’re done eating cleanup.
• Hand teacher check out sheets.
Job
Head Cook
Assistant
Manager
Assistant
Manager
Cleanup Coordinator
Assistant Cleanup
Coordinator
#1
#2
#3
#4
#5
Laboratory Duties for 4 Students
Head Cook
Assistant
Duties:
Duties:
Read the entire recipe
Get out equipment needed
Get ingredients & measure
Prepare pans, if needed
Mix food
Help cook, if needed
Cook food
Help wash or dry dishes, if needed
Check oven to make sure it’s off
Fill up sugar and flour canisters, if needed
Clean table with cleaner at the end of lab.
Manager
Cleanup Coordinator
Duties:
Duties:
Get out linens-(dishtowels, napkins, and placemats)
If needed fill up soaps and papertowels
Set and clear table correctly and use the centerpiece
Fill one side of sink with soap and warm water
Dry dishes and put away
Wash and rinse dirty dishes as used
Dry sink out
Clean countertops, cabinets, and stovetop with cleaner
Put dirty dishtowels in the laundry basket
Dispose of garbage
Bring Papers to teacher to be checked out
Sweep floor in kitchen if needed
Chocolate Chip Cookies
Ingredients:
½ cup shortening
1 stick butter (1/2 cup butter/margarine)
½ cup sugar
1 cup brown sugar
½ tsp. baking soda
2 eggs
1 tsp. vanilla
2 ½ cups all-purpose flour
2 cups semisweet chocolate pieces
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Preheat oven to 375°
Measure out flour and put in a medium bowl
and set aside.
In a mixing bowl blend the shortening and
butter with the stand mixer until mixed.
Then add the sugar, brown sugar, and baking
soda. Mix till combined. Occasionally turn off
mixer and scrape sides of bowl with rubber
scraper.
Next, beat in eggs and vanilla till combined
with mixer.
Add flour a little at a time while mixer is off
and mix after each addition.
Stir in chocolate pieces with a mixing spoon.
Then place dough onto ungreased cookie sheet
using the cookie scoop.
Bake at 375° for 14 minutes.
Let cool one minute on cookie sheet and then
transfer to cooling rack to cool completely.
Enjoy!!!
Equipment
Dry measuring cups
Measuring spoons
Medium mixing bowl
Large mixing bowl
Rubber scraper
Mixing spoon
Cookie scoop
Turner
2 Cookie sheets
2 cooling racks
1 custard cup
1 spoon
1 butter knife
Tongs
Turner
Used to flip food
Pick up food
Measuring Spoons
Measure small amounts of
liquid and solid ingredients.
Peeler
Liquid Measuring Cup
Used to measure liquids
Used to peel veggies
Sifter
Grater
Sift air into ingredients
Grate cheese, make
zest
Rolling Pin
Roll out tortillas and pie crust
Ladle
Scoop sauces and soups
Dry Measuring Cups
Measure dry ingredients
Pastry Blender
Make pie crust
Meat Thermometer
Take temperature of meat
Turkey Baster
Pour juices
Colander
Drain liquids
Strainer
Drains liquids and sifts
Slotted Spoon
Drains liquids
French Chef Knife
Cut vegetables
Kitchen Shears
Cut Meat
Rubber Scrapers
Scrape excess food
Whisk
Beat eggs
Metal Spatula
Ice cakes
Rotary Beater
Mix