Title: 1.01 C The Pathway to Kitchen Safety
11.01 C The Pathway to Kitchen Safety
2Seven Types of Kitchen Accidents
- Kitchen accidents lead to injuries that could be
prevented by not taking shortcuts. - Kitchen hazards are conditions that lead to
accidental injuries. - There a seven types of kitchen accidents.
- Cuts
- Burns and Fires
- Falls
- Electrical
- Chemical Poisoning
- Choking
- Clothing / Hair
3Cuts Guidelines for Prevention
- KNIVES
- Keeps knives sharp. Sharp knives make clean, safe
cuts. A person is less likely to cut themselves
with a sharp knife. - Wash knives separately.
- Never cut toward yourself.
- Never point a knife at someone.
- Store knives in proper holders.
4Cuts Guidelines for Prevention cont.
- SMALL APPLIANCES
- Never put fingers near blades of blenders
- or food processors. Unplug when not in
- use.
- GLASS
- Dispose of broken glass properly with a
- broom. Blot up glass splinters with a wet
- towel.
5First aid for Cuts
- Cover the wound and apply pressure until bleeding
stops. - Wash with soap and water, then apply antiseptic,
and a sterile bandage. - If cut is severe, continue to apply pressure and
take the victim to the doctor or hospital.
1.01C The Pathway to Kitchen Safety
6Burns and Fires Guidelines for Prevention
- POTS, PANS, and LARGE APPLIANCES
- Use potholders to handle hot utensils.
- Open lids of pans and microwave containers away
from you. - Turn handles of pans away from the edge of the
range to avoid tipping. - Keep ranges and drip pans free from grease.
- Do not put out grease fires with water. Water
will spread the fire.
7Burns and fires Guidelines for Prevention cont.
- Keep towels away from heat sources.
- Extinguish fires with a fire extinguisher
- or baking soda. Use water if the fire is
- not a grease fire and it is small fire.
8First Aid for Burns and Fires
- If clothing catches fire, smother the flames.
- Stop, Drop, and Roll
- Place burned area under cold running water. Do
not apply ointment. - Do not break blisters.
9Falls Guidelines for Prevention
- Always use a stepstool or ladder to reach high
places. - Secure loose area rugs.
- Wipe up spills immediately.
- Spray pan over the sink rather than over the
floor to prevent slick floors.
10First Aid for Falls
- If someone has fallen, do not move the victim.
Make the person comfortable and call for help.
11Electrical Issues Guidelines for Prevention
- Avoid working with water and electrical
appliances at the same time. - Unplug appliances by the plug not the cord.
- Replace frayed cords. If not possible, buy a
new appliance. - Do not use damaged appliances.
- Do not overload outlets.
1.01C The Pathway to Kitchen Safety
12First Aid for Electrical Injuries
- Do not touch someone who is experiencing an
electrical shock. - Remove the source of the shock with a
nonconductive material, such as wood or plastic.
13Chemical Poisoning Guidelines for Prevention
- CHEMICALS and MEDICINES
- Keep all hazardous products and medications out
of the reach of children. - Keep all chemicals in their original container
clearly labeled. - Keep all chemicals away from food.
14First Aid for Chemical Poisoning
- Call Poison Control Center. Have the container of
the poison with you so you can give the poison
control center any information listed on the
bottle to assist the operator in giving first aid
information.
15Choking Guidelines for Prevention
- Chew food thoroughly before swallowing.
- Do not give children small round pieces of
- food such as hot dogs or carrots.
- Avoid talking or laughing when you have
- food in your mouth.
16First Aid for Choking
- The abdominal thrust is a
- procedure used to save
- choking victims.
- The abdominal thrust can
- injure a choking victim.
- Make sure that the victim
- sees a doctor as soon as
- possible after the rescue.
17Clothing and Hair Safety IssuesGuidelines for
Prevention
- Do not wear jewelry.
- Keep hair restrained.
- Do not wear loose clothing.
- Wear closed-toed shoes.
18First Aid for Other Safety Issues
- If jewelry gets caught in a small appliance
- try to remove it to prevent cutting the
- victim.
- Try to release hair if caught in appliance.
- Smother hair with a cloth if it catches fire.
191.01 N
MyPyramid Food Safety Guidelines
Used with permission
1.01N Foodborne Illness
20Joyce Jensen, CFSP Lincoln-Lancaster County
Health Dept.
- Alice Henneman, MS, RD
- University of Nebraska-Lincoln Extension in
Lancaster County
Download this PowerPoint athttp//lancaster.unl.e
du/food/mypyramid-foodsafety.shtml
Updated slightly January 2007
1.01N Foodborne Illness
21Acknowledgments
- Slide set is based on information provided by
- United States Department of Agriculture
- United States Department of Health Human
Services - For more information, visit
- http//www.mypyramid.gov
- http//www.fsis.usda.gov
- http//www.healthierus.gov/dietaryguidelines
1.01N Foodborne Illness
22Estimates of foodborne illnesses in the U.S.
each year
- 76 million peoplebecome ill
5,000 people die
1.01N Foodborne Illness
23Common Signs and Symptoms
Diarrhea
Fever
Upset stomach
Dehydration(sometimes severe)
Vomiting
1.01N Foodborne Illness
24Possibly Severe Results
Paralysis
1.01N Foodborne Illness
25Dont count on these to test for food safety!
Sight
Taste
Smell
1.01N Foodborne Illness
26Even IF tasting would tell Why risk getting
sick?
- A tiny taste may not protect you
- as few as 10 bacteria could cause some foodborne
illnesses!
1.01N Foodborne Illness
27Why gamble with your health?
- It takes about ½ hourto 6 weeks to become ill
from unsafe foods. - You may become sick later even if you feel OK
after eating. -
1.01N Foodborne Illness
28Why risk other peoples health?
Is the food safefor everyone at the table?
- Some people have a greater risk for foodborne
illnesses. A food you safelyeat might make
others sick. -
1.01N Foodborne Illness
29Did You Know????
- These foods could potentially carry the following
foodborne illnesses - Food Foodborne Illness
- Any raw meat Campylobacter
- Ground Meats E-coli
- Shellfish Norwalk virus
- Raw vegatables
- Feces/raw sewage
- Contaminated water/ice
- Chicken Salmonella
- Seafood/Salads Hepatitis A
- Canned foods Botulism
MOST COMMON
1.01N Foodborne Illness
30People with a higher risk of foodborne illness
Young children andolder adults
Pregnantwomen
Infants
People with weakened immunesystems and
individuals withcertain chronic diseases
1.01N Foodborne Illness
31Be a winner!
- Increase your odds of preventing a foodborne
illness in YOUR HOME!
1.01N Foodborne Illness
32Key recommendationsfor food safety
- The 2005 USDA Dietary Guidelines give FOURKey
Recommendations for food safety.
Source http//www.health.gov/dietaryguidelines/dg
a2005/recommendations.htm
1.01N Foodborne Illness
33Recommendation 1 CLEAN
- Wash hands and food-contact surfaces.
1.01N Foodborne Illness
34Wash your hands!
Hand washing is the most effective way to stop
the spread of illness.
1.01N Foodborne Illness
35How to wash hands
- Wet hands with WARM water.
- Soap and scrub for 10-15 seconds.
- Rinse under clean, running water.
- Dry completely using a clean cloth or paper towel.
1.01N Foodborne Illness
36Wash hands after
1.01N Foodborne Illness
37Clean during food preparation
- Wash and sanitize cutting boards, knives,
utensils and counter tops. Use hot soapy water
and sanitizing solution after preparing each food
and before going on to the next.
1.01N Foodborne Illness
38Avoid spreading bacteria
- Use paper towels or clean cloths to wipeup
kitchen surfacesor spills. - Wash cloths often in the hot cycle of your
washing machine and dry in a hot dryer.
1.01N Foodborne Illness
39Dirty dishcloths spread bacteria
- Wet or damp dishcloths are ideal environments for
bacterial growth. - Have a good supplyof dishcloths to avoid reusing
them before laundry day.
There are more germs in the average kitchen than
the bathroom. Sponges and dishcloths are worst
offenders. research by Dr. Charles Gerba
1.01N Foodborne Illness
40Recommendation 2 SEPARATE
- Separate raw, cooked, and ready-to-eat foods
while shopping, preparing or storing foods.
1.01N Foodborne Illness
41 Use different cutting boards
- Use one cutting boardfor raw meat, poultry and
seafood
1.01N Foodborne Illness
42Separate foods while shopping and storing.
- Never bag or store raw meats with ready to eat
foods. - Raw meats should be stored on the bottom of the
refrigerator to keep juices from leaking onto
ready to eat foods.
1.01N Foodborne Illness
43Use clean plates
- NEVER serve foods on a plate that previously
held raw meat, poultry or seafood unless the
plate has first been washed in hot, soapy water.
1.01N Foodborne Illness
44Recommendation 3 COOK
- Cook foods to a safe temperature to kill
microorganisms.
1.01N Foodborne Illness
45Recommendation 3 COOK!
- Cook chicken to a minimum
- temperature of 170 for personal/home use and
165 for food service for the prevention of
salmonella. - Ground beef to a minimum temperature of 1600
for personal/home use and 155 for food service
the prevention of e-coli.
1.01N Foodborne Illness
45
46Recommendation 4 CHILL
- Chill (refrigerate) perishable foods promptly and
defrost foods properly. 40 for personal/home use
and 41F for or lower for food service
1.01N Foodborne Illness
47DANGER ZONE
- Bacteria multiplyrapidly between 40-140F
personal/home - use 41 - 135F food service
1.01N Foodborne Illness
48Remember
1.01N Foodborne Illness
491.01 T Food Sanitation
1.01T Food Sanitation
50Hand Sanitation
- Wet hands with WARM water.
- Soap and scrub for 10-15 seconds.
- Rinse under clean, running water.
- Dry completely using a clean cloth or paper
towel.
50
1.01T Food Sanitation
51Kitchen Equipment
- Kitchen equipment should be
- Clean
- Properly working
1.01T Food Sanitation
52Cleaning
- Dishes should be washed
- in hot soapy water, rinsed
- and air dried.
- Dish cloths and sponges
- should be changed
- regularly.
-
1.01T Food Sanitation
53Sanitizing
- Equipment can be sanitized
- with one teaspoon of
- bleach in a gallon of water.
- Surfaces should be
- sanitized regularly.
- Sanitation is to clean
- equipment in a way that
- kills germs and parasites.
1.01T Food Sanitation
54Pests
- Pests lead to the spread
- of germs and bacteria to
- food surfaces,
- equipment and food.
- Pest infestation lead to
- the loss of food in labs.
1.01T Food Sanitation
55Pest Control
- Pests can be controled by
- Cleaning up leftover foods.
- Removing garbage
- regularly.
- Keeping doors
- closed and windows shut.
1.01T Food Sanitation
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611.01 Y FOOD SAFETY VS. FOOD SANITATION
1.01Y Food Sanitation vs. Food Safety
62Whats the difference?
1.01Y Food Sanitation vs. Food Safety
63Food Safety
- Food safety is how food is handled to prevent
foodborne illness. This includes - Food preparation methods
- Cooking
- Chilling
- Serving
1.01Y Food Sanitation vs. Food Safety
64Food Preparation Methods
- Raw foods must be kept separate from ready to
eat - foods to PREVENT cross
- contamination.
- Food must be kept out of the temperature
danger zone 40-140 for personal/home 41-135
for food service and use to PREVENT foodborne
illness.
1.01Y Food Sanitation vs. Food Safety
65Cooking Food
- Meats should be cooked to
- the proper internal temperature
- to prevent foodborne illness.
- The temperatures for cooking
- ground beef and chicken are
- Ground Beef 160o home /
- 155 for food service
- Chicken 170o home /
- 165 for food service
1.01Y Food Sanitation vs. Food Safety
66Serving Food
- Food should be served as
- quickly as possible after
- preparation and held at
- 135 for food service
- 140 personal/home use
- Food should be kept
- cold if serving from a food
- bar and held at 40 for personal/home use
and - 41for food service.
1.01Y Food Sanitation vs. Food Safety
67Chilling Food
- Foods must chilled to below 40o
- home/personal use and 41 for food service
- to prevent foodborne illness.
- Foods should be cooled in small
- containers to help speed the
- cooling process.
- Foods that are chilling should
- be covered to prevent cross
- contamination.
1.01Y Food Sanitation vs. Food Safety
68Food Sanitation
- Food sanitation is the cleanliness and
maintenance of equipment and facilities. - It is important for the safety of lab members and
the preparation of food.
1.01Y Food Sanitation vs. Food Safety
69Food Sanitation cont.
- The areas of food sanitation include
- hands
- pots and pans
- appliances
- kitchen utensils
- food preparation areas
- food storage areas
1.01Y Food Sanitation vs. Food Safety
70Pots and Pans
- For the safety of lab members and proper food
preparation pots and pans - must be clean
- have secure handles
- should have flat bottoms
- lids must have handles
- made from food grade metal
1.01Y Food Sanitation vs. Food Safety
71Appliances
- Appliances that are not working
- properly are a danger to anyone who
- is operating them.
- Appliances that have cracks and
- crevices can harbor bacteria that can
- cause a foodborne illness.
-
1.01Y Food Sanitation vs. Food Safety
72Appliances cont.
- It is important that appliances
- be smooth and easy to clean
- attachments should be used
- properly
1.01Y Food Sanitation vs. Food Safety
73Kitchen and Serving Utensils
- Both kitchen and serving
- utensils must be
- easy to clean
- made from food
- grade metal
- nonporous
1.01Y Food Sanitation vs. Food Safety
74Food Preparation Areas
- Food preparation areas have the potential for
cross contamination of food. To PREVENT this
food preparation areas - must be easy to clean
- must be non-porous
- be free from cracks and
- crevices
1.01Y Food Sanitation vs. Food Safety
75Food Storage Areas
- Food storage areas protect
- food from cross contamination
- from bacteria and other hazards.
- Food storage areas must be
- kept clean
- able to be covered
- away from the wall and
- off of the floor
1.01Y Food Sanitation vs. Food Safety
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791.02 C Work Plans
The secret for success!
1.02C Work Plans
80Why use a work plan?
- It is important to use a work plan to help meal
preparation run smoothly. - To implement a work plan, follow these steps
Steps 1- 5
1.02C Work Plans
81Steps for Pre-preparation1. Select, read, and
interpret the recipe
Step 1
Ingredients 2 cups vanilla low-fat yogurt 1
pkg. (10 oz.) frozen strawberries in lite syrup,
thawed 1-1/4 qt. (5 cups) cold water, divided 1
pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt.
drink each) CRYSTAL LIGHT Lemonade Flavor Drink
Mix Directions PLACE yogurt, strawberries, 1
cup of the water and the drink mix in blender
cover. Blend on medium speed 1 min. or until
smooth. POUR into large plastic or glass
pitcher. Stir in remaining 1 qt. (4 cups) water.
SERVE over ice cubes, if desired. Store in
refrigerator. NOTE CRYSTAL LIGHT Packets come
in two sizes. Please note packet size before
preparing recipe.
- Note the ingredients needed for the item.
- Note the equipment that will be used in
preparation. - Notice cooking time and temperature
- Notice cooking terms
81
A1.02C Work Plans
82Steps for Pre-preparation2. List preparation
tasks
Step 2
Ingredients 2 cups vanilla low-fat yogurt 1
pkg. (10 oz.) frozen strawberries in lite syrup,
thawed 1-1/4 qt. (5 cups) cold water, divided 1
pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt.
drink each) CRYSTAL LIGHT Lemonade Flavor Drink
Mix Directions PLACE yogurt, strawberries, 1
cup of the water and the drink mix in blender
cover. Blend on medium speed 1 min. or until
smooth. POUR into large plastic or glass
pitcher. Stir in remaining 1 qt. (4 cups) water.
SERVE over ice cubes, if desired. Store in
refrigerator. NOTE CRYSTAL LIGHT Packets come
in two sizes. Please note packet size before
preparing recipe.
- Note the step- by- step instructions and
preparing/ mixing /cooking terms.
A1.02C Work Plans
83Steps for Pre-preparation3. Prepare timetable
and market order
Step 3
Ingredients 2 cups vanilla low-fat yogurt 1
pkg. (10 oz.) frozen strawberries in lite syrup,
thawed 1-1/4 qt. (5 cups) cold water, divided 1
pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt.
drink each) CRYSTAL LIGHT Lemonade Flavor Drink
Mix Directions PLACE yogurt, strawberries, 1
cup of the water and the drink mix in blender
cover. Blend on medium speed 1 min. or until
smooth. POUR into large plastic or glass
pitcher. Stir in remaining 1 qt. (4 cups) water.
SERVE over ice cubes, if desired. Store in
refrigerator. NOTE CRYSTAL LIGHT Packets come
in two sizes. Please note packet size before
preparing recipe.
- List needed ingredients
- List amount of ingredients
- List on-hand ingredients
- Calculate amount needed to purchase
- List amount needed to purchase
- Teacher or assigned student will compile market
orders for labs and complete one master market
order
.
A1.02C Work Plans
84Steps for Pre-preparation4. Make and carry out
the work plan
Step 4
Ingredients 2 cups vanilla low-fat yogurt 1
pkg. (10 oz.) frozen strawberries in lite syrup,
thawed 1-1/4 qt. (5 cups) cold water, divided 1
pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt.
drink each) CRYSTAL LIGHT Lemonade Flavor Drink
Mix Directions PLACE yogurt, strawberries, 1
cup of the water and the drink mix in blender
cover. Blend on medium speed 1 min. or until
smooth. POUR into large plastic or glass
pitcher. Stir in remaining 1 qt. (4 cups) water.
SERVE over ice cubes, if desired. Store in
refrigerator. NOTE CRYSTAL LIGHT Packets come
in two sizes. Please note packet size before
preparing recipe.
- Note the equipment that will be used in
preparation. - (look for underlined equipment)
1.02C Work Plans
85Steps for Pre-preparation 5. Evaluate the work
plan.
Step 5
Ingredients 2 cups vanilla low-fat yogurt 1
pkg. (10 oz.) frozen strawberries in lite syrup,
thawed 1-1/4 qt. (5 cups) cold water, divided 1
pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt.
drink each) CRYSTAL LIGHT Lemonade Flavor Drink
Mix Directions PLACE yogurt, strawberries, 1
cup of the water and the drink mix in blender
cover. Blend on medium speed 1 min. or until
smooth. POUR into large plastic or glass
pitcher. Stir in remaining 1 qt. (4 cups) water.
SERVE over ice cubes, if desired. Store in
refrigerator. NOTE CRYSTAL LIGHT Packets come
in two sizes. Please note packet size before
preparing recipe.
- Note the ingredients needed for the item.
A1.02C Work Plans
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911.02 IPreparation Tasks List
1.02I Listing Preparation Tasks
92Preparation Tasks
Listing of preparation Tasks 1-8
- All recipes are different. Tasks may be more or
less complex. - Dovetailing is accomplished during lab by
multi-tasking. This means tasks can be done at
the same time to save time and energy. - Wash hands
- Set the table
- Open all packages
- Wash /rinse produce and other ingredients if
necessary
1.02 I Listing Preparation Tasks
93Preparation Tasks
Listing of Preparation
- 5. Prep ingredients
- Measuring ingredients.
- Ingredients should be assembled before beginning
measuring and preparation. - Prepare equipment
- Clean as you go
- Put the ingredients in blender
1.02I Listing Preparation Tasks
94Listing of Preparation Tasks
- Blend
- Serve in paper cups
- Final cleanup
- Note All of these tasks may be completed at the
same time by lab members.
1.02I Listing Preparation Tasks
95Listing of Preparation Tasks
Lets Practice
- Using the recipe on the following slide
dovetail the Preparation Tasks. - Be sure to read the recipe BEFORE you start
make the list of steps to dovetail.
A1.02I Listing Preparation Tasks
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97The Recipe
Ingredients 2 cups vanilla low-fat yogurt 1
pkg. (10 oz.) frozen strawberries in lite syrup,
thawed 1-1/4 qt. (5 cups) cold water, divided 1
pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt.
drink each) CRYSTAL LIGHT Lemonade Flavor Drink
Mix Directions PLACE yogurt, strawberries, 1
cup of the water and the drink mix in blender
cover. Blend on medium speed 1 min. or until
smooth. POUR into large plastic or glass
pitcher. Stir in remaining 1 qt. (4 cups) water.
SERVE over ice cubes, if desired. Store in
refrigerator. NOTE CRYSTAL LIGHT Packets come
in two sizes. Please note packet size before
preparing recipe.
1.02L Listing Preparation Tasks
98Lets Practice
- What are the preparation tasks that can be
done before and during the preparation of the
smoothie? Lets list them. - Remember proper attire and
- and prepare yourself for lab
- 2. Get out cups for sampling and setting table is
not - necessary.
- 3. Gather all ingredients
1.02I Listing Preparation Tasks
99- Take out blender
- Open packages
- Put ingredients in blender
- Clean up as needed during entire lab
1.02I Listing Preparation Tasks
100Now its your turn!
Listing of Preparation Tasks
- Select a SIMPLE recipe from a cook book or
the internet and apply a work plan with your
group.
1.02I Listing Preparation Tasks
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1031.02 M Timetables
1.02M Timetables
104Why is a timetable important?
- The timing of tasks is important to ensure the
completion of recipes in food lab or at home. - A timetable is implemented by dividing a sheet
into six categories
1.02M Timetables
1051. List Tasks
- 1. List tasks This should be your first column
- List all tasks from pre-preparation to clean-up
- For example, you would start with getting the
ingredients, then getting equipment, and so on.. - These tasks can all be Dovetailed
(Multitasked)
1.02M Timetables
106Pre-Preparation and Preparation Columns
- 2. List Pre-preparation time List time needed
to execute the pre-preparation steps. - 3. List Preparation time List the time that you
think is going to take to execute each step, such
as opening packages, mixing ingredients, or clean
up. It is better to allow too much time than too
little.
1.02M Timetables
107List Cooking Time
- 4. List Cooking time In the fourth column,
always record the time that each dish needs to
cook.
1.02M Timetables
108- Calculate Total time In the fifth column, you
add of the pre-preparation, preparation and
cooking times. If the pre-preparation is 3
minutes, preparation time is 3 minutes and
cooking time is 10 minutes then the total time is
16 minutes for the dish. - Calculate Starting Time In the sixth column,
you subtract the total time needed to prepare the
recipe from the desired serving time. If the
meal needs to served at 600. Subtract 16 minutes
from 600, this means the dish needs to be
started by 544 to be ready on time.
1.02M TimeTables
109 Lets make a timetable!
- Lets make a timetable with a recipe of your
choice - Pretend that class starts a 800 a.m. and ends at
930 a.m. - Remember the steps? List each
- List tasks
- List pre-preparation time
- List preparation time
- List cooking time
- Calculate total time
- Calculate starting time
1.02M TimeTables
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1151.02 R Work Plan Evaluation
1.02R Lab Evaluation
116Work Plan Evaluation
- A process where students and teacher reflect on
the work plan experiences success. Work plan
evaluation includes
1.02R Lab Evaluation
1171. Evaluate Planning
- Use of the recipe
- Was the recipe followed correctly?
- Division of tasks among lab members equitably
- Did everyone do their share of work in lab?
- Collection of all equipment / ingredients
- Were all of the ingredients and equipment in the
lab ready to go prior to the start of
construction?
1.02R Lab Evaluation
118 2. Evaluate Preparation
- Use of measuring techniques.
- Did the group use proper measuring techniques?
- Correct use of appliances/equipment.
- Did you use the proper appliances and equipment?
- Application of sanitation procedures.
- Did you wash your hands and clean the lab?
- Correct table appointments / tableware placed on
the table. - Did you set the table and eat with your group?
1.02R Lab Evaluation
119 3. Evaluate Product
- Final cooking result.
- Did the recipe turn out like you thought?
- Appearance
- This should be an objective observation. Not
your own feelings toward the result. - Does the product look like it should?
- Overall appeal and taste of the product.
- Does the product smell and taste appealing?
1.02R Lab Evaluation
120 4. Evaluate Clean-Up
- Cleaning duties were shared by everyone!
- Did everyone help clean the lab area?
- Was teamwork evident?
- All areas of the preparation area cleaned.
- Cleaning work areas and equipment help to
control - bacterial growth. This prevents foodborne
illness - Was the lab area clean when the lab was
finished? - Work surfaces
- Dishes clean, dried and put away in the proper
- place
- Sinks washed and dried out
- Dirty towels in the appropriate area
1.02R Lab Evaluation
121 5. Evaluate Team Skills
- Overall collaboration of the entire team.
- Labs run smoothly when everyone shares
responsibilities. - Was everyone pleasant to work with?
- Ability to stay on task and complete lab
preparation by designated time. - Did everyone work consistently and finish on
time? - Ability to keep noise levels to an acceptable
level. - Did everyone in lab work quietly?
1.02R Lab Evaluation
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1271.03 B UNDERSTANDREDUCE, REUSE, RECYCLE
- The best place to practice conserving resources
is at home. Individuals can substantially
REDUCE, REUSE, AND RECYCLE waste and conserving
resources by practicing the following
1.03B Reduce, Reuse, Recycle
128REDUCE To cut the amount of WASTE used
- SOLID WASTE (consuming and conserving)
- Packaging
- Choose products with minimal packaging to reduce
- Paper Products
- Reduce the amount of paper products used
- Other
- Identify products and practices to reduce waste
toxicity. - Consult http//www.epa.gov/osw/conserve/materials
/pubs/hhw-con.pdf for options for using and
disposing of household disposable waste safely
1.03B Reduce, Reuse, Recycle
129REDUCE To cut the amount of ENERGY used
- Lighting
- Surface Units
- Refrigerators / Freezers
- Ovens
- Examples
- Solutions
1.03B Reduce, Reuse, Recycle
129
130REDUCE To cut the amount of WATER used
- Faucets
- Dishwashing
- Cooking Methods
- Examples
- Solutions
1.03B Reduce, Reuse, Recycle
131REUSE Products that you can use again
- Solutions
- Consider reusable products
- Maintain and repair durable products
- Reuse bags, containers, and other items
- Borrow, rent, or share items used infrequently
- Sell or donate goods instead of throwing them
out. - Be creative with leftovers and create new dishes.
1.03B Reduce, Reuse, Recycle
132RECYCLE Products that can be reprocessed to
making something new
- Solutions
- Choose recyclable products
- Select products made from recycled materials
- Consult this website http//www.epa.gov/osw/partne
rships/plugin/pdf/donate.pdf to find out details
on e-cycle electronics and partners to assist
with e-cycling - Compost yard clippings and some food scraps.
- Find creative ways to recycle disposal packages
and products.
1.03B Reduce, Reuse, Recycle
1332.02 A KITCHEN EQUIPMENTAND PROCEDURES FOR
ITSUSES AND CARE
- Measuring Equipment
- Cutting/Preparing Equipment
- Mixing Equipment
- Cooking/Cleaning Equipment
2.02A Kitchen equipment procedures for its uses
and care
134Measuring Equipment
- Volume
- Measuring spoons
- Dry measuring cups
- Liquid measuring cups
-
2.02A Kitchen equipment procedures for its uses
and care
135Measuring Equipment, contd.
- Volume, contd.
- Sifter
- Rubber spatula
- Straight-edge spatula
2.02A Kitchen equipment procedures for its uses
and care
136Measuring Equipment, contd.
2.02A Kitchen equipment procedures for its uses
and care
137Measuring Equipment, contd.
- Temperature
- Thermometers
- Deep-fry
- Instant-read
- Meat
2.02A Kitchen equipment procedures for its uses
and care
138Cutting/Preparing Equipment
- Bread knife
- Chefs/French knife
- Paring knife
- Slicing knife
2.02A Kitchen equipment procedures for its uses
and care
139Cutting/Preparing Equipment, contd.
- Straightening steel
- Food chopper
- Grater/shredder
- Kitchen shears
2.02A Kitchen equipment procedures for its uses
and care
140Cutting/Preparing Equipment, contd.
- Pastry blender
- Vegetable peeler/parer
- Cutting board
- Can opener
2.02A Kitchen equipment procedures for its uses
and care
141Cutting/Preparing Equipment, contd.
- Colander
- Strainer
- Rolling pin
- Slotted spoon
2.02A Kitchen equipment procedures for its uses
and care
142Cutting/Preparing Equipment, contd.
- Appliances
- Blender
- Food processor
2.02A Kitchen equipment procedures for its uses
and care
143Mixing Equipment
- Fork
- Mixing bowls
- Pastry blender
- Rubber spatula
2.02A Kitchen equipment procedures for its uses
and care
144Mixing Equipment, contd.
- Sifter
- Wire whisk
- Wooden spoon
2.02A Kitchen equipment procedures for its uses
and care
145Mixing Equipment, contd.
- Appliances
- Hand mixer
- Stand mixer
2.02A Kitchen equipment procedures for its uses
and care
146Cooking/Cleaning Equipment
- Bakeware
- Baking sheet
- Cookie sheet
- Cake pan
2.02A Kitchen equipment procedures for its uses
and care
147Cooking/Cleaning Equipment, contd.
- Bakeware, contd.
- Loaf pan
- Muffin pan
- Pie pan
2.02A Kitchen equipment procedures for its uses
and care
148Cooking/Cleaning Equipment, contd.
- Bakeware, contd.
- Pizza pan
- Roasting pan
- Square/rectangular pan
2.02A Kitchen equipment procedures for its uses
and care
149Cooking/Cleaning Equipment, contd.
- Bakeware, contd.
- Casserole
2.02A Kitchen equipment procedures for its uses
and care
150Cooking/Cleaning Equipment, contd.
- Cookware
- Double boiler
- Dutch oven
- Pots
2.02A Kitchen equipment procedures for its uses
and care
151Cooking/Cleaning Equipment, contd.
- Cookware, contd.
- Saucepans
- Sauté pan/skillet
- Steamer
2.02A Kitchen equipment procedures for its uses
and care
152Cooking/Cleaning Equipment, contd.
- Cookware, contd.
- Wok
- Cooling rack
- Ladle
2.02A Kitchen equipment procedures for its uses
and care
153Cooking/Cleaning Equipment, contd.
- Cookware, contd.
- Pastry brush
- Oven mitt/pot holder
- Tongs
2.02A Kitchen equipment procedures for its uses
and care
154Cooking/Cleaning Equipment, contd.
2.02A Kitchen equipment procedures for its uses
and care
155Cooking/Cleaning Equipment, contd.
- Small Appliances
- Electric skillet / griddle
- Slow cooker
- Toaster
- Toaster Oven
2.02A Kitchen equipment procedures for its uses
and care
156Cooking/Cleaning Equipment, contd.
- Large Appliances, contd.
- Microwave oven
- Range/oven
- Dishwasher
2.02A Kitchen equipment procedures for its uses
and care
157Cooking/Cleaning Equipment, contd.
- Appliances, contd.
- Refrigerator/Freezer
2.02A Kitchen equipment procedures for its uses
and care
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163Cutting, Preparing and Cooking Terms
2.03I_1 Cutting, Preparing, and Cooking Terms
164Cutting Terms
2.03I_1 Cutting, Preparing, and Cooking Terms
165Chop
- To cut food into small, uneven pieces
- Equipment French or Chefs Knife
2.03I_1 Cutting, Preparing, and Cooking Terms
166Mince
- To cut food into very fine, uneven
- pieces.
- Equipment French or Chefs knife.
2.03I_1 Cutting, Preparing, and Cooking Terms
167Cube
- To cut food into small, equal size squares about
½ inch in size.
2.03I_1 Cutting, Preparing, and Cooking Terms
168Dice
- To cut food into small, equal size squares about
¼ to 1/8 inch in size. - Equipment French or Chefs Knife, c. board
2.03I_1 Cutting, Preparing, and Cooking Terms
169Grate
- To reduce food into small pieces by pressing and
rubbing it against the teeth of a grater. - Equipment Grater
2.03I_1 Cutting, Preparing, and Cooking Terms
170Shred
- To cut or break food into long, thin strips by
using a knife, fork, or grater.
2.03I_1 Cutting, Preparing, and Cooking Terms
171Pare
- To remove the stem and the very thin layer of
peel of a fruit or vegetable with a paring knife
or peeler.
2.03I_1 Cutting, Preparing, and Cooking Terms
172Peel
- To remove the outer layer/skin, by stripping or
pulling off with your finger or a knife
2.03I_1 Cutting, Preparing, and Cooking Terms
173Score
- To make small, straight, shallow cuts with a
slicing knife in the surface of a food often
done to tenderize meat or to let sauces soak in.
2.03I_1 Cutting, Preparing, and Cooking Terms
174Slice
- To cut food into large, thick or thin flat pieces
with a slicing knife. Use a sawing motion while
gently pressing the knife down.
2.03I_1 Cutting, Preparing, and Cooking Terms
175Preparation Terms
2.03I_1 Cutting, Preparing, and Cooking Terms
176Baste
- To pour or spoon pan juices, melted fat, or
sauces over the surface of a food during cooking,
using a baster, cup, or spoon, to keep the food
moist and add flavor.
2.03I_1 Cutting, Preparing, and Cooking Terms
177Freeze
- To lower a foods temperature to freezing or
below by placing it in a freezer.
2.03I_1 Cutting, Preparing, and Cooking Terms
178Defrost/Thaw
- To expose to warmth in order to free from a
frozen state.
2.03I_1 Cutting, Preparing, and Cooking Terms
179Dissolve
- To cause a solid food to turn into or become part
of a liquid.
2.03I_1 Cutting, Preparing, and Cooking Terms
180Drain
- To remove liquid from a solid food by pouring off
the liquid, putting the food through a colander,
or drying with paper towels.
2.03I_1 Cutting, Preparing, and Cooking Terms
181Strain
- To separate solid from liquid materials by
pouring the mixture through a strainer or sieve.
2.03I_1 Cutting, Preparing, and Cooking Terms
182Dust
- To lightly sprinkle the surface of a food with
crumbs, flour, or sugar.
2.03I_1 Cutting, Preparing, and Cooking Terms
183Flour/Dredge/Coat
- To sprinkle or coat a food with flour.
- Equipment Flour, crumbs or seasoning.
2.03I_1 Cutting, Preparing, and Cooking Terms
184Grease
- To rub fat on the surface of a food or a cooking
utensil
2.03I_1 Cutting, Preparing, and Cooking Terms
185Marinate
- To soak food in a cold, seasoned liquid, usually
containing an acid, in order to add flavor to or
tenderize the food.
2.03I_1 Cutting, Preparing, and Cooking Terms
186Tenderize
- To make something easy to chew by applying a
process or a substance that breaks down
connective tissue or fiber.
2.03I_1 Cutting, Preparing, and Cooking Terms
187Melt
- To change food from a solid to a liquid by
applying heat.
2.03I_1 Cutting, Preparing, and Cooking Terms
188Soak
- To immerse food in a liquid for the purpose of
wetting, softening, dissolving, or cleaning.
2.03I_1 Cutting, Preparing, and Cooking Terms
189Season
- To increase the flavor of a food by adding herbs,
spices, or other ingredients to prepare a
cooking utensil for cooking. (Ex. Cast iron
skillet)
2.03I_1 Cutting, Preparing, and Cooking Terms
190Vent
- To leave an opening in the covering of a food
through which steam can escape.
2.03I_1 Cutting, Preparing, and Cooking Terms
191Mixing Terms
2.03I_1 Cutting, Preparing, and Cooking Terms
192Beat
- To thoroughly mix ingredients and incorporate air
using a spoon, wire whisk, mixer, or food
processor with an up-and-down and circular motion
2.03I_1 Cutting, Preparing, and Cooking Terms
193Blend
- To stir or mix ingredients until they are
thoroughly combined and smooth
2.03I_1 Cutting, Preparing, and Cooking Terms
194Combine
- To blend or mix two or more ingredients
2.03I_1 Cutting, Preparing, and Cooking Terms
195Cream
- To beat solid fat and sugar with a wooden spoon
or electric mixer until smooth, light, and creamy
2.03I_1 Cutting, Preparing, and Cooking Terms
196Cut in
- To combine flour and solid fat by cutting the fat
into tiny pieces using a pastry blender, two
forks or knives, or the hands
2.03I_1 Cutting, Preparing, and Cooking Terms
197Fold in
- To blend a delicate mixture into a heavier one,
using a rubber spatula, spoon, or wire whisk in a
gentle up, down, and over motion so that the
mixture stays light - Equipment Bowl and spatula
2.03I_1 Cutting, Preparing, and Cooking Terms
198Knead
- To work a ball of dough with the heels of the
hands repeating press, fold, and turn motions
until the dough is smooth and elastic - Equipment Hands
2.03I_1 Cutting, Preparing, and Cooking Terms
199Mix
- To combine two or more ingredients into one mass
by stirring or beating them
2.03I_1 Cutting, Preparing, and Cooking Terms
200Sift
- To reduce dry ingredients to finer particles, add
air to dry ingredients, or combine dry
ingredients by putting them through a sieve
2.03I_1 Cutting, Preparing, and Cooking Terms
201Stir
- To mix using a spoon or wire whisk with a
circular motion
2.03I_1 Cutting, Preparing, and Cooking Terms
202Toss
- To lightly mix ingredients by tumbling them with
tongs or a large fork and spoon
2.03I_1 Cutting, Preparing, and Cooking Terms
203Whip
- To beat quickly and vigorously by hand, wire
whisk, or mixer to incorporate air and to make a
mixture light and fluffy - Equipment Wire whisk or electric mixer
2.03I_1 Cutting, Preparing, and Cooking Terms
204Cooking Terms Dry Heat Methods
2.03I_1 Cutting, Preparing, and Cooking Terms
205Bake
- To cook in an oven with dry, hot air
2.03I_1 Cutting, Preparing, and Cooking Terms
206Broil
- To cook uncovered under a direct heat source
2.03I_1 Cutting, Preparing, and Cooking Terms
207Grill
- To broil over hot coals or on a griddle
2.03I_1 Cutting, Preparing, and Cooking Terms
208Roast
- To cook meat, fish, or poultry uncovered in an
oven with dry, hot air
2.03I_1 Cutting, Preparing, and Cooking Terms
209Barbeque
- To roast slowly on a rack or spit over hot coals
or some other direct heat source and baste with a
spicy sauce
2.03I_1 Cutting, Preparing, and Cooking Terms
210Cooking Terms Moist Heat Methods
2.03I_1 Cutting, Preparing, and Cooking Terms
211Boil
- To cook food in hot liquid, 2120F, having bubbles
that rise to and break on the surface of the
liquid
2.03I_1 Cutting, Preparing, and Cooking Terms
212Braise
- To cook large pieces of meat or poultry slowly
over low heat in a small amount of hot liquid in
a tightly covered pan
2.03I_1 Cutting, Preparing, and Cooking Terms
213Microwave
- To cook food in a microwave oven using little or
no liquid
2.03I_1 Cutting, Preparing, and Cooking Terms
214Simmer
- To cook food in liquid that is just below the
boiling point - Equipment Saucepan
2.03I_1 Cutting, Preparing, and Cooking Terms
215Steam
- To cook food in a pan using vapor produced by a
boiling liquid - Equipment Steamer or Double Boiler
2.03I_1 Cutting, Preparing, and Cooking Terms
216Cooking Terms Cooking in Fat Methods
2.03I_1 Cutting, Preparing, and Cooking Terms
217Deep-fry
- To cook food by completely immersing in hot fat
also know as French fry
2.03I_1 Cutting, Preparing, and Cooking Terms
218Fry
- To cook food in a small amount of hot fat
2.03I_1 Cutting, Preparing, and Cooking Terms
219Sauté
- To lightly brown or cook food in a small amount
of hot fat over moderate heat Pieces of food
are cut into small or thin pieces preserving
texture, moisture, flavor. - Equipment Frying pan and butter/oil
2.03I_1 Cutting, Preparing, and Cooking Terms
220Stir-fry
- To cook bite-sized small pieces of food quickly
over high heat in a small amount of fat while
stirring constantly.
2.03I_1 Cutting, Preparing, and Cooking Terms
221Miscellaneous
2.03I_1 Cutting, Preparing, and Cooking Terms
222Preheat
- To turn on an appliance or oven to a desired
temperature about 5-10 minutes before food is to
be placed in it
2.03I_1 Cutting, Preparing, and Cooking Terms
223Building the Convenience Sandwich
- Convenience Foods
- 2.04 B_1
224Convenience Foods are Those that have been
completely or in-part commercially processed.
Processing Helps Keep perishable foods from
spoiling by destroying or by slowing down the
growth of harmful microorganisms.
Convenience Foods have been Canned, frozen,
cured, dried or freeze-dried
CONVENIENCE FOODS (PROCESSED FOODS)
225By following label directions 1. Enables the
inexperienced cook to quickly prepare tasty,
nutritious meals with confidence. 2. Does not
require special skills or equipment. 3. Gives
clues on eating a healthier, balanced plan.
Convenience Foods can be stored At room
temperature for longer periods of time than
fresh foods.
226DISADVANTAGES 1. Higher cost. 2. Nutrient
loss during processing. 3. Higher amounts of
fat, sugar, sodium and calories. 4. May contain
preservatives 5. May lack appeal of homemade 6.
Packaging may not be good for environment.
ADVANTAGES 1. Saves time and energy 2.
Shorter time and ease lets families eat at home
more often. 3. Foods are sold year-round 4.
Inexpensive way to add variety and creativity.
5. Can adjust for healthier options.
227Following label directions helps 1. Ensure
successful food preparation. 2. Avoid
frustration. 3. Avoid wasting ingredients and
money. 4. Allows one to combine convenience
with basic fresh ingredients for easier and
quicker meal preparation.
Classification of label information 1. Yield
2. Ingredients plus amounts 3. step-by-step
directions 4. Container size and type
5. Temperature and time
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2292.04 C ADJUSTING RECIPES
- Increasing or Decreasing
- a Recipe Yield
- Changing Ingredients
2.04C Adjusting Recipes
230Increasing or Decreasing a Recipe Yield
- The YIELD of a recipe tells how many people you
can serve and how much each person will get. - It may be necessary to increase or decrease a
recipes yield in order to prepare the number of
servings needed or to adjust the serving size.
2.04C Adjusting Recipes
231Increasing or Decreasing a Recipe Yield
- If more, or larger, servings are needed than the
recipe will yield, it is necessary to increase
the amounts of ingredients used. - If less, or smaller, servings are needed, one can
either decrease the amounts of ingredients used
OR prepare the recipe as indicated and have
leftovers.
2.04C Adjusting Recipes
232Increasing or Decreasing a Recipe Yield, contd.
- When increasing or decreasing the yield and
ingredients in recipes, it is usually necessary
to make additional changes in - Equipment size
- Equipment shape
- Cooking temperature
- Cooking time
2.04C Adjusting Recipes
233Increasing or Decreasing a Recipe Yield, contd.
- The steps for changing a yield are
- Divide the desired yield by the recipes
original yield. The result is called the
conversion factor. - Multiply all recipe ingredients by the conversion
factor. - Convert the measurements into logical, manageable
amounts.
2.04C Adjusting Recipes
234Changing Ingredients
- Recipe ingredients are often changed for reasons
other than increasing or decreasing the yield.
Reasons for changing ingredients are to - Adjust for high-altitude cooking
- Adjust for microwave cooking
- Substitute ingredients
2.04C Adjusting Recipes
235Changing Ingredients, contd.
- Adjusting for high-altitude cooking
- As altitude increases, air pressure decreases and
liquids will boil at a temperature below 212 F. - When liquid boils below 212 F., foods simmering
in the liquid take longer to cook. They require
more liquid (to replace that which evaporates)
and longer cooking times.
2.04C Adjusting Recipes
236Adjusting for high-altitude cooking
- In baked goods, gas bubbles formed by the boiling
liquid rise more quickly and cause the batter to
rise before it sets. Without making
adjustments to ingredients, the centers would
collapse. - To prevent the centers of baked goods from
collapsing, use less baking powder and sugar, and
increase the oven temperature.
2.04C Adjusting Recipes
237Changing Ingredients, contd.
- Adjusting for microwave cooking
- Decrease the liquid by 1/3 the total amount
- Eliminate fats (both solid and liquid) unless
they are used for flavoring - Use ½ of the seasonings
- Use HIGH power level unless food is delicate,
then use MEDIUM-HIGH power level - Decrease cooking time look for a similar recipe
in a cookbook designed for the microwave - Allow for standing time.
2.04C Adjusting Recipes
238Changing Ingredients, contd.
- Adjusting for substitute ingredients
- Ingredients in recipes are often substituted.
Some reasons for changing recipe ingredients
include - Unavailable ingredients
- Cost of ingredients
- Decreasing/increasing nutritional value
- Creativity
2.04C Adjusting Recipes
239Changing Ingredients, contd.
- Some recipes are easier to adjust than others.
Those with NON-ESSENTIAL ingredients are easily
adjusted. Recipes with ESSENTIAL ingredients are
really difficult to change - NON-ESSENTIAL ingredients are those that act
independently of each other. - ESSENTIAL ingredients are those that have
specific functions in a recipe and are so
sensitive to changes that the appearance, taste,
or texture of the product are affected
2.04C Adjusting Recipes
240Changing Ingredients, contd.
- Well-written cookbooks and the Internet are good
sources for common ingredient substitutions.
These ingredient substitutions can usually be
made without any significant difference in the
final product. - SEE CHART AT THE END OF ALL POWERPOINTS!
2.04C Adjusting Recipes
2412.04 D ADJUSTING RECIPES PPT NOTES
- Increasing or Decreasing
- a Recipe Yield
- Changing Ingredients
2.04D Adjusting Recipes
242Increasing or Decreasing a Recipe Yield
- The ____________ of a recipe tells how many
people you can serve and how much each person
will get. - It may be necessary to __________ or __________ a
recipes yield in order to prepare the number of
servings needed or to adjust the serving size.
2.04D Adjusting Recipes
243Increasing or Decreasing a Recipe Yield
- If more, __________________, servings are needed
than the recipe will yield, it is necessary to
increase the amounts of ingredients used. - If less, _________________, servings are needed,
one can either decrease the amounts of
ingredients used OR prepare the recipe as
indicated and have ______________.
2.04D Adjusting Recipes
244Increasing or Decreasing a Recipe Yield, contd.
- When increasing or decreasing the yield and
ingredients in recipes, it is usually necessary
to make additional changes in - Equipment size
-
- Cooking temperature
-
2.04D Adjusting Recipes
245Increasing or Decreasing a Recipe Yield, contd.
- The steps for changing a yield are
- Divide the __________ yield by the recipes
_____________ yield. The result is called the
_________________________. - Multiply all recipe ingredients by the conversion
factor. - Convert the measurements into logical, manageable
amounts.
2.04D Adjusting Recipes
246Changing Ingredients
- Recipe ingredients are often changed for reasons
other than increasing or decreasing the yield.
Reasons for changing ingredients are to - Adjust for high-altitude cooking
-
- Substitute ingredients
2.0