Transcript Notes from Kitchen Safety Packet

Kitchen and Food Safety
9th Grade Cooking
Day 2
Kitchen Safety
• What steps can you take to reduce the chance
of accidents in the kitchen?
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Kitchen 1- Cuts
Kitchen 2- Burns
Kitchen 3- Electrical Shocks/ Hazzards
Kitchen 4- Poisoning
Kitchen 5- Falls
Kitchen 6- Fires
What to do in case of a grease fire
Day 3
Food Safety
• Food Bourne Illnesses are often preventable
– Result from
• Contaminants in the food
–Bacteria
–Virus
• Improper food handling
–Shopping
–Preparation
–Storage
Food Bourne Pathogens
• The bacteria and viruses that cause the most
illnesses, hospitalizations, and deaths in the
United States are:
Salmonella
Norovirus (Norwalk Virus)
Campylobacter
E. coli
Listeria
Clostridium perfringens
What can you do to prevent a food
borne illness?
Clean
– Hands
• Wash with warm water and soap for at least 20 seconds
– Food
• Wash foods like fruits and vegetables to remove
pesticides or other potential contaminants.
– Tools and cooking surfaces.
• Thoroughly clean all surfaces and disinfect with a
solution of bleach water when necessary.
– 1 T. Bleach – 1 gal. of Water
What can you do to prevent a food
borne illness?
Separate
• Separate foods that are potentially
contaminated from foods that are clean/ready
to eat.
– Contaminated foods
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Raw meat, fish
Uncooked/unwashed fruits/vegetables
Uncooked eggs and egg shells
Any food that has come in contact with other
contaminated food and/or surface.
What can you do to prevent a food
borne illness?
Cook
Cook foods thoroughly to kill
bacteria that may cause
food borne illness.
• Use a meat thermometer
to be safe.
– Warning!
• “pink” (ground meat)
• Meat juices are not clear
• Translucent or shiny instead
of solid color (chicken)
• Fish does not flake
What can you do to prevent a food
borne illness?
Chill
• Avoid keeping perishable foods in the danger
zone.
– Bacteria can grow/multiply if left out for more
than 2 hours.
– Thaw food in the refrigerator, NOT the
countertop.
– Freezing does NOT kill bacteria (just slows it
dramatically)
– Use multiple containers to refrigerate large
amounts of food.
Food Storage Tips
• Fresh meat (roast/steaks) will keep fresh for 3-4
days.
• Fresh fish, poultry and ground meat will keep for
1- 2 days.
• Properly packaged meat can last for months in
the freezer.
• Canned goods are best stored at room
temperature. Once a food’s packaging has been
opened it should be cooked immediately.
• Canned foods should be used within 1 year.
• Don’t forget to rotate foods-- use the oldest
foods first.
Shopping Tips
• When shopping always check the dates on packaging.
– Know the differences between
• Use – by date
• Sell - by date
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Make sure all dairy products are pasteurized.
If a refrigerated food does not feel cold, don’t buy it.
Buy cold and frozen food last.
Buy fish and other foods that are directly on ice.
If you notice any odd odors or colors, do not buy.
Make sure cans are not dented or bulging.
Day 4
• Review Rubric
• A Clean Kitchen
• Vocab
• Begin Measurements
Upcoming events:
• Tuesday – finish packet and review for quiz
• Thurs – safety/measurements quiz
• Monday – demo and assign jobs
• Thurs. – 1st lab – pumpkin muffins
Food Safety Vocabulary
• Bacteria- various species of one celled organisms that
are involved with fermentation, putrefaction, infectious
diseases, or nitrogen fixation. (good bacteria and bad
bacteria in food)
• Contaminants- things that get into food but are not
supposed to be there- makes it impure. (Not all
contaminants cause food borne illness)
• Cross-contamination- when a possibly contaminated
food, tool, or surface comes into contact with ready to
eat or “clean” food tool or surface.
• Danger Zone- Temperatures between 40 and 140
degrees which allow bacteria to grow.
Food Safety Vocabulary
• Food Bourne Illness- a sickness caused by eating
food that has been contaminated with a virus,
bacteria, parasite or toxin, natural or chemical.
• Pasteurization- the process where food is heated
just enough to kill bacteria and then chilled again.
• Pesticides- a chemical preparation for destroying
plant, fungal, or animal pests.
• Sell by date- date tells the store how long to
display the product for sale. You should buy the
product before the date expires
Food Safety Vocabulary
• Use by date- date is the last date
recommended for the use of the product
while at peak quality. The date has been
determined by the manufacturer of the
product.
• Virus- an ultramicroscopic, infectious agent
that replicates only within the cells of living
hosts.
Measuring Tools
& Techniques
Recipe Information
0 Recipe
0 A set of directions for making a food or beverage
0 Ingredients
0 Usually listed in the order they are used
0 Yield
0 Number of servings or amount the recipe makes
0 Information about temperature, time, and equipment
0 Pan size and type, oven temperature or power, and cooking time
0 Step-by-step directions
0 Clear and easy to follow
Equipment for Measuring
0 Liquid Measuring Cups
0 Only used for LIQUID ingredients
0 All liquids, including oils and syrups
0 Dry Measuring Cups
0 Only used for DRY ingredients
0 Flour, sugar, dry beans, etc.
0 Measuring Spoons
0 Used to measure dry and liquid ingredients
0 For amounts smaller than ¼ cup
Measuring Liquid Ingredients
0 Use a LIQUID measuring cup
0 Set cup on level surface
0 Carefully pour the liquid into the measuring cup
0 Bend down to check the measurement at EYE LEVEL
for an accurate reading
0 Add more or pour off excess, if needed, until the top of
the liquid is at the desired measurement mark
0 Pour the measured ingredient into mixing container
Measuring Dry Ingredients
0 Dip
0 Scoop
0 Scrape
0 Note: For BROWN SUGAR and SHORTENING:
0 Dip, scoop, PACK, scrape
Using Measuring Spoons
0 Used for small amounts of liquid OR dry ingredients
0 Standard Sizes
0 1 T.
0 1 t.
0 ½ t.
0 ¼ t.
Use same method as for any liquid or dry ingredient!
Measuring Fats
0 Stick method
0 Use the markings on the butter or margarine wrapper
0 Dry measuring cup method
0 Pack down fat into the cup, pressing firmly to fill in all
spaces
0 Level off top
Measuring Sifted Ingredients
0 Sift ingredients before measuring them
0 Example: If recipe calls for 1 cup SIFTED flour
0 Sift ABOUT 1 cup of flour
0 Scoop sifted flour into 1 cup measuring cup
0 If needed: Sift more until you reach 1 cup
Day 5
0 Review Gallon Man
0 Measuring Match – up
0 Kahoot Review
Visuals to help you Remember
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Visuals to help you Remember
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Create your
own
alternative
visual