Transcript Chapter 12- Working In The Kitchen

Chapter 12- Working
In The Kitchen
Lesson One:
Food Safety and Sanitation
Discover:
The
sources of food
contamination
How to handle food safely
Ways to keep the kitchen
clean
Keeping Food Safe
 Eating
unsafe food can make people very sick.
 Good
eating habits can help prevent
contamination, or becoming infected with
bacteria.
 In
mild cases of food poisoning, people may
experience headaches, stomach cramps, and fever.
 In
more severe cases, however, medical attention
may be necessary.
 By
following some simple procedures, when
handling and preparing food, you can reduce the
risk of food contamination.
Keeping Food Safe (continued…)
A
few types of bacteria can cause food poisoning.
 One
of the most serious types of food poisoning is
E. coli, caused by a type of bacteria found in
contaminated water, raw or rare ground beef, and
unpasteurized foods like milk. For this reason, you
should only eat hamburger that has been fully
cooked.
 Another
type of food poisoning is caused by
salmonella, or bacteria that are often found in
raw or undercooked foods, such as meat, eggs,
fish, and poultry.
Keeping Food Safe (continued…)
 Salmonella
grow quickly at room temperature and
can be spread by hands and cooking utensils.
 Thoroughly
cook all meat, poultry, fish, and eggs.
 Wash
your hands, knife, and cutting board with
soap and hot water whenever you cut raw meat,
fish, or poultry.
 Another
way to reduce the risk of food poisoning is
to handle perishable foods carefully.
 Foods
that are perishable are likely to spoil
quickly. Common perishable foods include meat,
poultry, fish, eggs, and dairy products.
Keeping Food Safe (continued…)
 Bacteria
grow quickly at temperatures
between 60/degree F and 125F. Therefore hot
foods, such as hamburgers, should e kept hot,
and cold foods, such as yogurt, should be kept
cold until they are eaten. Keep hot foods at
140F or above and cold foods at 40F or below.
 Foods that have been cooked shouldn’t stand
at room temperature for more than two hours.
For a packed lunch or a picnic, use cold packs
and a cooler to keep the cold foods cold.
How To Store Leftovers

To keep leftovers from spoiling, refrigerate or freeze
them immediately after the meal.

Put leftovers in a tightly covered shallow container, and
store them in the refrigerator.

Many leftovers can also be frozen for use at a later date.

When freezing leftovers, pack them in an airtight
container, and label them with the name of the food and
the date.

Freezing foods keeps bacteria from growing until the
food is thawed out.

Most foods can be stored in the freezer for several
months.
How To Store
Leftovers
(continued…)

Here are some
other ways to
prevent food
contamination.
Keeping the Kitchen Clean
 Jeff
and his dad always clean up the kitchen as
they cook. They wipe up spills immediately and
clean off the countertops. As they finish using pots,
pans, and cooking utensils, they was them in hot,
soapy water. By keeping the kitchen clean, Jeff and
his dad make it a more healthful and pleasant
place to work.
 The
best defense against food poisoning in the
kitchen is to work actively to prevent it. That
means following the procedures suggested in this
lesson. Put these ideas into practice to keep food
safe and keep the kitchen clean.
Lesson 1 Review Questions
1) What are the symptoms of mild food
poisoning?
2) What are some precautions to
prevent food poisoning?
3) What are two types of bacteria that
can cause food poisoning? Where are
they often found?
4) How is bacteria spread?
5) How
should you keep a kitchen
clean?
6) How long should you wash your
hands?
7) Define the term perishable.
8) Give 4 examples of perishable
foods.
9) What should you do to keep
leftovers from spoiling?
Chapter 12- Working
In The Kitchen
Lesson Two:
Kitchen Safety
Discover:
The
causes of common
kitchen accidents
Ways to prevent common
accident from occurring in
the kitchen
Preventing Accidents
 The
most common accidents that occur in
the kitchen include:
Falls
Burns
Cuts
Electric shocks
 These types of accidents and injuries are
usually preventable if people develop good,
safe work habits.
Falls
 To
prevent falls, follow these guidelines:
Keep
cupboard doors and drawers closed
when not in use.
Stand
on a short stepladder or a sturdy step
stool with a waist-high hand bar to get at high
or hard-to-reach items.
Turn
pot and pan handles toward the center
of the stove or counter so that pots and pans
won’t get knocked over.
Clean
up spilled foods or liquids immediately.
Burns
 You
can prevent most fires and burns in the
kitchen if you follow these safety precautions.
 Avoid
leaving the kitchen if you have food
cooking. Fires can spread in seconds.
 Use
medium or low temperatures for cooking
greasy foods such as French fries or fried
chicken. If a grease fire starts, turn off the heat
and smother the fire with a tight-fitting lid.
NEVER USE WATER, SUGAR, FLOUR, ETC.- it will
make a grease fire splash and spread.
Burns (continued…)
Keep
all flammable objects away from the stove.
Flammable means capable of burning easily. Be
especially careful with paper bags, potholders,
kitchen towels, curtains, and plastic containers.
Use
dry pot holders when cooking hot foods and
liquids or removing them from the stove, oven,
or microwave.
When
cooking, remove pan lids by tilting them
away from you. This allows steam to escape
safely at the back of the pot, away from your
hands and face.
Burns (continued…)
Don’t
wear clothing with long, loose-fitting
sleeves when cooking. The sleeves can easily
catch fire.
If
your hair is long, tie it back.
Keep
a fire extinguisher in or near the kitchen
where you can reach it quickly and safely. Be
sure that you know how to use it properly.
Choose
the appropriate size burner when
cooking on the range.
Open
the oven door the whole way.
Burns (continued…)
Use
your oven mitts to pull out the oven rack
when putting stuff into or taking stuff out of the
oven.
Make
sure everything (oven and burners) is turned
off when you leave the kitchen.
Don’t
set stuff on top of the range… the range is
NOT a work area.
When
working with hot grease, use the tongs.
Never
leave anything on the stove unattended.
Pay
attention and no fooling around in the
kitchen.
Cuts
 To
prevent kitchen cuts, observe the following
safety rules.
 Keep
knives sharp. Sharp knives are safer than dull
ones.
 Cut
food away from your body. Use a cutting board
for all cutting jobs- even if it’s only a single apple.
 Wash
knives and sharp objects separately from other
utensils.
 Store
knives in a special compartment in the drawer
or in a knife holder. Put them away immediately
after cleaning them.
Cuts (continued…)
 Never
pick up broken glass with bare hands. Sweep
it into a dustpan immediately. Then wipe the floor
with several thicknesses of damp paper towel
(don’t use a cloth towel), put broken pieces into a
doubled paper bag (so it doesn’t rip through the
plastic), and place the bag in a trash can.
 Use
the proper knife for the job.
 Use
knives properly.
 Always
 Pay
use a cutting board.
attention and no fooling around.
Electric Shocks
 To
prevent shocks, take the following precautions.
 Always
unplug a toaster before trying to pry food
from it. Forks, knives and other metal can conduct
electricity and cause an electrical shock.
 Avoid
using any appliance that has a frayed or worn
cord.
 Dry
your hands thoroughly before touching electrical
equipment.
 Disconnect
appliances by pulling out the plug, not by
pulling on the cord.
 Keep
portable appliances unplugged when not in use.
Safety In The Kitchen
 Family
members tend to spend a lot of time in the
kitchen. Many of the accidents that occur in the
kitchen can be prevented. By following the rules
outlined in this lesson, you can make the kitchen a
safe place to work and eat.
Lesson 2 Review Questions
1) What are the four most common types
of kitchen accidents?
2) Name five ways to prevent kitchen falls.
3) Define the term flammable. Give two
examples of objects that are
flammable.
4) Explain the safest way to pick up broken
glass.
5) Why
is it necessary to develop
good, safe work habits in the
kitchen?
6) How can you improve your work
habits in the kitchen to make them
safer?
7) What might happen if you plugged
in a blender with wet hands?
Explain your answer.