Transcript cooking in A125 w hand wash slide

Food Labs = Cooking in A125
Objective – Examine food
sanitation standards to ensure
successful cooking labs
Welcome to A125!
You need your folder, agenda and something to write with.
Everything else needs to go into the storage cabinets.
You may sit in either chair as long as you will pay full
attention to the screen and the demonstration mirror.
You Are On the Job!
Safety
• No Horseplay!
• All backpacks, purses, etc must
be placed in storage cabinets.
• Get your direction sheet and
put everything else where Mrs.
D directs. You may not go back
into these items during the lab.
• Your apron must be tied.
• Stay in your assigned area! If
you walk over to the door,
expect a detention.
Partners
• Your groups will be assigned based on the
working / learning styles you have shown me
this semester. No grumbles please.
Sanitation Starts With You
Bacteria doubles every 20
minutes.
􀂃 Five bacteria in a sandwich at
12:00 noon will total over 10
million by 7 pm. After three days,
with no bacteria dying, there
would be
enough to cover the earth.
Video clip - http://www.cdc.gov/cdctv/handstogether/ 4 min
Experiment directions – trial one
Guided demo
http://www.ehow.com/video_12779_wash-hands.html 1 min
Experiment directions – trial two
Conclusion -
Your Grade Depends on it!
Sanitation-•
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Secure hair. Get rid of gum.
Your first step is to WASH YOUR HANDS. Dry
them with paper towels.
Disinfect your counter tops.
Only touch surfaces that have been recently
washed.
Don’t touch your hair, face, forearms, etc.
Don’t lick your fingers.
Don’t pull up your pants, etc.
Cough or Sneeze? – walk over to the teacher
desk, use a paper towel and immediately
rewash your hands.
Watch out for cross contamination! Raw meat
germs are very very bad!
Wash dishes in a basin or sink ½ full of hot
soapy water. Rinse and dry completely.
Don’t park your derrière or elbows on the
counters
Put trash in a lined trash can only
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Don’t forget – “Dude…” (2 ½ min)
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FANCY DANCY STOVES
• Top is fragile.
– Scratches
– Chips
– Cracks
– Do not use it as a
cutting board.
• Spills must be
cleaned up asap
• Keep it CLEAR and
CLEAN!
Laundry?
• Get your gently used
apron out of designated
drawer. Aprons must be
refolded and put back in
the same drawer, unless
you get Mrs. D’s
permission to put it in
the washer.
• Fresh dishtowels and
dishcloths are available.
These must be put in the
hamper at the end of the
lab.
• No Tossing!!
Respect
• Use your manners when we eat.
– No Burping
– No Rude Comments
– Religious practices are respected
– Wait until everyone is seated to eat.
Bling
• Don’t leave valuables on the sink shelves.
– Ask Mrs. D to hold them
– Leave them home on lab day
Off Limits
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My podium
The refrigerators and freezers and ice machine
All computers
The back door
The hallway door
Other people’s stuff
The storage kitchen drawers and cabinets unless
otherwise directed
ICE MACHINE
• For your first lab – only one team will be getting the
ice and will bring it to you.
• For everyone involved in getting ice – even in the
future
– Do NOT bring glasses to the ice machine to fill.
They could break in the ice and cause danger!
– Use the scoop to fill a pitcher. Take it to your
station to fill the glasses.
– Return the scoop to the yellow bowl on the top.
– One person at the ice machine at a time!
Your Grade
• Did you work safely?
• Did you work cooperatively? No one sits except while group
eats.
• Would your customers approve of your sanitation?
• Did you respect the teacher directions or did you get overly
defensive if corrected?
• Did you use your time efficiently?
• Was your kitchen ready for inspection 5 minutes before the
bell and even cleaner than how you found it?
• Did you try every item prepared (unless you had prior
permission to skip it due to food intolerance issue)?
• Was it obvious that you paid attention to the concepts
taught and the lab directions given in advance?
LAB PROCEDURE QUIZ
TRUE OR FALSE:
1. ON LAB DAY IT IS OK TO SPEND THE FIRST TEN MINUTES
IN A CHAIR.
2. IF YOU NEED SUGAR, LOOK AROUND IN THE TOP
CABINET OF THE DEMONSTRATION UNIT.
3. AT THE END OF THE LAB, HANG USED DISH CLOTH OVER
THE FAUCET.
4. AT THE END OF THE LAB, PUT WORN APRON IN THE
WASHER.
5. DRY HANDS WITH A PAPER TOWEL.
6. YOUR FOOD MONEY IS USED TO BUY DISH SOAP AS
WELL AS FOOD INGREDIENTS.
7. YOU NEED TO BE CLEANED UP BY THE BELL TO GET A GOOD
GRADE.
8. YOU ARE ALLOWED TO SIT ON THE COUNTERS BUT NO
FEET.
9. IF YOU TOUCH YOUR FACE WHILE COOKING, WASH YOUR
HANDS IMMEDIATELY.