Transcript cooking hygiene

Cooking hygiene
4 IMPORTANT ASPECTS IN COOKING
HYGIENE
 PERSONAL HYGIENE
 HYGIENE IN SITE OF COOKING
 HYGIENE IN UTENSILS AND EQUIPMENT
 HYGIENE IN FOOD
COOKING HYGIENE
PERSONAL
COOKING SITE
 CLEAN BODY AND HAIR
 CLEAN FLOOR.
 CLEAN HANDS- SHORT AND
 ALL TRASH IN THE TRASH
CLEAN FINGER NAILS
 CLEAN CLOTHE
 AVOID:
SNEEZING,COUGHING,TOUCHI
NG
HAIR,MOUTH,NOSE,EARS.
OUR MICROBES CAN PASS
DOWN TO OTHERS
CAN
 T. CAN MUST BE FAR FROM
FOOD PREPARATION SITE.
 CLEANWALLS,CORNERS,
CEILINGS (spider webs and
insects nests)

COOKING HYGIENE
UTENSILS AND EQUIPMENT
FOOD
 WASH THEM AFTER USED
 VEGETABLES ,FRUITS AND
 DON’T LEAVE THEM DIRTY
GRAINS NEED TO BE WASHED.
 SOMETIMES SOAP NEEDS TO
BE USED.
 SOME FOOD NEED MORE
TIME,PARTS NEED TO BE
WASHED
SEPARATE;SPINACH,LETTUCE,
CABBAGE
 SOME SHOULD BE LEFT IN
SALT AND WATER FOR 5 MIN.
TO ELIMINATE INSECTS AND
MICRORGANISMS.
FOR A LONG TIME- FLIES
 RAGS AND CLOTHS
 PUT AWAY UTENSILS LAYING
DOWNWARD OR COVER
THEM WITH CLOTH.
 MAKE EMPHASIS IN WASHING
THROUGHLY WITH HOT
WATER THE SCRUB,CUTTING
BOARD AND SMASHING
STONE.
WAYS OF COOKING
BOILING
FRYING
 The less quantity of water
 Oil must be very hot.
should be used to avoid
loosing viamins B and C.
 That same water should be
used for soups, sauces or rice
to used dissolved vita.
 Destroys microorganisms in
food.
 When food is taken out of
frying pan it should be placed
on paper towels so it absorbs
excess of oil.
STIR FRYING
Little oil is used and food
is stired constantly at a
variable temperature.
GRILLING
BAKING
 Here the food is in direct
 The hot air in the oven is
contact with fire.
 The hard outer coat formed
stops the nutritious
substances from coming out.
 Usually used on thin cuts.
transmitted to the food.
 The hard outside coat stops
the nutritious substances
from coming out.
 If the food needs more time
in oven then it should be
covered
 cook: prepare food for eating by using heat.
bake: cook something in an oven.
boil: cook something in boiling water.
fry: cook something in hot fat or oil.
grill/broil: cook something on a metal frame with bars across it,
above strong direct heat.
barbecue: cook food on a metal frame over a fire outdoors.
poach: cook something in gently boiling water.
simmer: cook something slowly by boiling it gently.
steam: cook something in steam.
stew: cook something slowly in liquid.
stir-fry: cook something in hot oil for a short time and keep it
moving in the pan.
.
 microwave: cook something in a microwave oven.
STEWING
STEAMING
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 VERY POPULAR IN THE
MEATS AND VEGETABLES
ARE COOKED IN A JUICY
WAY IN MEDIUM OR LOW
TEMPERATURE. SMALL
AMOUNT OR NO OIL IS
ADDED.
ORIENTAL COUNTRIES.
FOOD IN A RECIPIENT IS
COOKED IN ANOTHER
RECIPIENT WITH HOT
WATER. THE FOOD IS
COOKED WITH THE
STEAM.
 Steaming pot.
Solar cooker
A solar cooker, or solar oven, is a device which uses
the energy of direct sun rays (which is the heat from the
sun) to heat, cook or food or drink. The majority of solar
cookers are relatively cheap devices. Because they use no
fuel and cost nothing to operate, many nonprofit
organizations are promoting their use worldwide in
order to help reduce fuel costs (for low-income people)
and air pollution, and to slow down
the DEFORESTATION caused by gathering firewood for
cooking. Solar cooking is a form of outdoor cooking.
 Concentrating sunlight: A reflective mirror of polished glass
or metal concentrates light and heat from the sun on a small
cooking area, making the energy more concentrated and
increasing its heating power.
 Converting light to heat: A black or low reflectivity surface on
a food container or the inside of a solar cooker improves the
effectiveness of turning light into heat. Light absorption converts
the sun's visible light into heat, substantially improving the
effectiveness of the cooker.
Trapping heat: It is important to reduce convection by
isolating the air inside the cooker from the air outside the
cooker. A plastic bag or tightly sealed glass cover traps the hot
air inside.
Green House Effect: Glass transmits visible light but
blocks infrared thermal radiation from escaping. This amplifies
the heat trapping effect.
Box cookers
Box cookers cook at moderate to high
temperatures and often accommodate multiple
pots. Worldwide, they are the most widespread.
There are several hundred thousand in India
alone
Panel cookers
Panel cookers incorporate
elements of box and curved
concentrator cookers. They are
simple and relatively inexpensive
to buy or produce
Curved
concentrator
cookers
Curved
concentrator
cookers, or
"parabolics,"
cook fast at high
temperatures,
but require
frequent
adjustment and
supervision for
safe operation.
Several hundred
thousand exist,
mainly in China.
They are
especially useful
for large-scale
institutional
cooking.
Cooking underground
This is one of the most ancient ways of cooking and has been used
almost worldwide.
A whole is digged in the ground and wood is added.This cant be
any type of wood because certain ones can give out an undesirable
smell or taste. Then porous rocks of the size of a fist are added on
top. These rocks retain the heat . The wood is lighted and heats
the pit and the rocks.The food is added and and on top of it leaves
and grass.Then it is covered with the soil from the pit.
INVESTIGATION ON FOOD SPOILAGE
THEMES: FERMENTATION --YEAST,MOLD,BACTERIA
PUTREFACTION
RANCIDITY
 DEFINITIONS
 INFORMATION –At least 5 sentences.
 3 PICTURES OF EACH EXCEPT RANCIDITY.
 PICTURES IN EACH PAGE OF INFORMATION
 FRONT PAGE
 Groups of 2
20 PTS.
MOLDS -MICRORGANISMS
BACTERIA . MICROORGANISMS
FERMENTATION, PUTREFACTION, AND RANCIDITY
 Fermentation is the convertion of a carbohydrate such as sugar into an acid or an
alcohol. Yeasts,molds and bacteria are types of fermentation.
 Yeasts are microscopic fungi found in the air ,soil, and of surface of fruit.Some
tolerate high acidity ,salt and sugar concentration and can grow without presence of
oxygen.
There are 3 types of yeasts:
 BENEFICIAL YEAST: baker’s yeast,for beers and wine
 SPOILAGE YEAST: in foods and beverages
 PATHOGENIC YEAST –causes diseases:oral and vaginal infections.
Yeast can be true – metabolizes sugar producing alcohol and carbon dioxide gas. False
yeast grows as a dry film on food surface such as on pickle. False occurs in foods with
high sugar or acid environment.
MOLDS
 Are microscopic fungi .They grow in tiny spores that float in the air
When spores fall into a piece of damp food then it grows into mold.
There are thousands known species of molds.
 They grow on dead organic matter everywhere in nature and their
presence is only visible when mold colonies grow.
 BACTERIA: Are microscopic organisms round, spiral,or rod shaped that
cause spoilage in food . Bacteria generally prefer low acid foods like
vegetables and meats.
 It grows in warmth and in moisture.
molds
bacteria
PUTREFACTION
 Is the process in which organic material is broken
down into simpler forms of matter –poisonous
substances , with the formation of foul smelling and
tasting products. It is caused by bacteria ,fungi,oxygen
and moisture.
 Enzymes are chemical substances that exist in the
majority of the plants . In the course of certain period
of time they can cause changes that spoil the food.
RANCIDITY
 Is the chemical decomposition of fats,oils,and other
lipids. Oxygen molecules interact with the structure of
food in a way that can change the odor,taste,and its
safety for consumption.
 There are three types of rancidity:
 Microbial rancidity,hydrolytic rancidity,and oxidative
rancidity.
FOOD PRESERVATION
Advantages:
Extends the life of food
Maintains as much as possible nutritional quality.
Avoids growth of unwanted micro-organisms
SALTING
Food is preserved with salt. Salt inhibits the growth of
microorganisms by taking out water of cells through
osmosis. Most bacteria,fungi,and other pathogenic
organisms can’t survive in a highly salted environment.
One of the oldest methods for preserving food.
DRY SALTING : meat or fish are buried in salt.
BRINE-CURING : Meat is put in strong salt water.
SUGARING
 Requires food to be dehydrated and then to be packed
with sugar or liquids containing high amount of sugar
such as honey or molasses.
 Sugar inhibits bacterial growth
PICKLING
 Can be done in vinegar ,a strong acid in which few
bacteria can survive.
 It can also be done in a salt brine to encourage
fermentation.Here the growth of good bacteria makes
food less vulnerable to bad spoilage –causing bacteria.
HONDURAN PICKLE
 1 glass jar –big
2 kitchen cloths
boiling pots
 3 medium size onions
 1 garlic clove
1 carrot
¼ coliflower
1 big plastic bowl
 ¾ bottle of vinegar
apron
½ bag of purified water
Salt, cummins,sugar
Sour orange
Raw Jalapeño peppers (optional)
 THE GLASS JAR MUST BE WASHED THROUGHLY
AND BOILING WATER MUST BE POURED IN IT.
 Boil kitchen cloths.
Pickling factors
 Jars ,utensils and kitchen cloths should be boiled and
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dried.
Vegetables need to be very clean and cut in desired
size.
A teaspoon of sugar can be added to balance the acid
taste.
If the vinegar is too strong it can be diluted in a small
portion of water.
Each vegetable needs to be placed in boiling water for
a certain time which differs according to the
consistency of the vegetable.
FRUIT PRESERVATION
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JELLY
MARMALADE
SYRUP
JAM
JELLY
 Preservation done by boiling the juice of the fruit and sugar
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until it has a semisolid consistency.
PROCEDURE:
Shredded or cut fruits. Measure them in cups.
Boil them in the same quantity of water
Sieve this juice .
Measure it in cups and the same amount of sugar cups will
be added.
Put it in the stove and do not stir it.
Remove foam with a spoon as it appears.
Cook it until a ball is formed when jelly is dropped in a cup
of water.
Pour it hot in a sterilized jar up to the top and place a thin
cloth on top for 24 hours.Then put the lid.
MARMALADE
 MARMALADE : Thick preserve made with citrus fruits
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that are usually shredded.
PROCEDURE:
Shred , cut or blend fruit.
Cook it in very small quantity of water at low
temperature.Sieve it .
Measure the fruit in cups and place it in a pan with the
same amount of sugar.
Cook it at medium heat until it forms a ball when
marmalade is placed in a cup of water.
Remove foam with a spoon at all times.
Pour it hot in a sterilized jar up to the top and place a
thin cloth on top for 24 hours. Then put the lid.
SYRUP
For a very fluid consistency boil 2 cups water and 1 of sugar.
For a normal consistency boil 1 cup of water and 1 of sugar.
For a thick consistency boil 1 cup of water and 2 of sugar.
 If the fruit is small do not cut it. If big ,you can halve it,slice it
or cut it in big cubes.
 Add fruit to syrup that has boiled for ten minutes and cook it
for 6 minutes.
 Place the fruit in a jar and fill it up with the syrup until all the
fruit is covered.
Place thin cloth on top and after 24 hours put on the lid.
ADDITIVES
These are substances added to foods with certain purposes.
They maintain nutritious quality so as taste, appearance and endurance.
Additives need to be controlled under certain rules and must have a especial
permission to be used. Excess of these can be dangerous.
These are the functions of additives:
Preservant: against putrefaction,chemical deterioation,
 Nutritious supplement:vitamins,aminoacids,minerals, calories
 Color modifier
 Taste agents:synthetic, natural,extenders of flavor
 To control humidity
 To stop certain processes
SPECIFIC USES OF ADDITIVES
 Colors : used to recuperate colors of food so they are more
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attractive.
Sweetners.: used to intensify the sweetness on foods .Can be
natural or artificial.
Aromatizer: used to intensify the odor of foods
Thickners: used to add viscosity and density to foods
Gelatinizer:
Emulsifier:disolves substances and mixes others
PH Regulator: regulates acidity of substances
Preservants: makes food last longer
Acidity Correctors
Antioxidants .
PRESERVANTS
 These are added to food to protect them from biological alterations like
fermentation ,putrefaction and rancidity.
 Preservants shouldn’t be toxic or hide spoilage in food.
 Sorbic acid:Sorbic acid and its salts, such as sodium
sorbate, potassium sorbate, and calcium sorbate, are antimicrobial
agents often used as preservatives in food and drinks to prevent the
growth of mold, yeast, and fungi. The salts are preferred over the
acid form because they are more soluble in water, but it is the acid
form that is active.
 Sodium benzoate:It is bacteriostatic and fungistatic under acidic
conditions. It is most widely used in acidic foods such as salad
dressings (vinegar), carbonated drinks ,jams and fruit juices (citric
acid), pickles (vinegar), andcondiments.
 Acetic Acid
 In the food industry, acetic acid is used as an acidity
regulator and as a condiment. Vinegar is roughly 8%
of [acetic acid] by volume, making it the main
component of vinegar, apart from water. It has a
distinctive sour taste and pungent smell. It prevents
molds and yeasts.
 In sardines and fish it is used as a preservant.It is
also used slightly in certain breads to control
bacteria so as in certain fruits.
 Ethyl Alcohol: Obtained by the fermentation of
certain sugared fruits. Attacks microorganisms in
vegetables.
 Sodium nitrate:used as a preservative and color
fixative in cured meats and poultry;