Kitchen Safety and Sanitation

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Kitchen Safety and Sanitation
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Preventing Kitchen Accidents

• hazard is an item or situation that could cause
  an accident
• Fires-
• 1. turn off heat source
• 2. smother fire with lid, baking soda or salt
• 3. if to big get to safety and call for help
• Never put water on grease fire
• Stop drop and roll

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• Chokings
• If they can not speak or breath
• Face turns blue
• Could die within 4 mins
• abdominal thrust procedure used to dislodge the
  piece of food that is stuck

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Preparing Safe Food

• Food-borne illness
• contaminated food- food that is unsafe because
  it has come in contact with harmful substances
• bacteria- harmful microscopic organisms
• food-borne illness- sickness caused by eating
  contaminated food

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• Symptoms
• Vomiting
• Diarrhea
• Severe headaches
• Stomach cramps
• Fever
• Occur 3-12 hours after eating
• Sanitation
• sanitation is process of making conditions clean
  and healthy
• Keep utensils and work area clean
• Wash hands with soap at least 20 secs (hot as
  handle)
• tie hair back
• Clean clothes

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• Food Handling
• 40-140 danger zone bacteria multiply quickly
• Keep hot foods hot and cold foods cold
• Refrigerate leftovers immediately
• Do not keep out more than 2 hours
• After handling protein foods wash hands before
  handling anything else

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Safety in the Kitchen

• General safety guidelines
• Do not let hair, jewelry, sleeves, or apron
  dangle
• Keep mind on what doing
• Prevent clutter
• Close drawers and doors
• Use right tool for job
• Store heavy/bulky items down low

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• Safety Afoot
• Wipe up spills
• Pick up dropped items
• No loose rugs
• Use step stool
• Sharp objects
• Keep knives sharp and use properly
• Cut away from your self
• Cut only on a cutting board
• Keep knives in own place
• Do not try to catch falling knife
• Do not put knives in sink
• Sweep up broken glass then use damp paper towel
  to get shards

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• Electrical Safety
• Never touch plug of appliance with wet hands or
  when standing on wet floor
• Keep appliances away from water
• Do not use frayed cords
• Use the plug not the cord to unplug
• Do not overload outlets
• Never put fingers or utensils inside plugged in
  appliances
• Keep small appliances unplugged when not in use

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Kitchen Utensils Appliances

• Kitchen utensils
• utensils-hand held hand powered tool used to
  prepare food
• Clean after every use
• Measuring utensils
• Dry measuring cups- use do measure ingredients
  such as flour and sugar
• Liquid measuring cups- used to measure
  ingredients such as milk or oil (spout and
  handle)
• Measuring spoons- used to measure small amounts
  of liquid dry ingredients
• Narrow spatula- used to level dry ingredients in
  dry measuring cups

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• Cutting utensils
• Used to divide foods into smaller pieces
• Paring knife- used for small cutting jobs such as
  trimming peeling vegetables and fruits
• Chefs knife- is used to chop, dice, and mince
  fruits and vegetables
• Cutting board- should be used when you cut foods
  with knives (clean after EACH USE)
• Peeler- is used to thinly peel carrots, potatoes,
  apples
• Can opener- is used to open canned foods

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• Mixing utensils
• Used when combining ingredients
• Mixing bowls used to hold ingredients you are
  mixing
• Large spoon- used to mix baste and stir foods
  when cooking
• Rubber scrappers- used for mixing techniques
  called folding, also to clean sides of bowls
• Rotary beater has crank that is turned to make
  beaters move. Used to beat blend and whip foods

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• Cooking utensils
• Used to handle food during cooking
• Wide spatula or turner- used to flip or remove
  foods
• Ladles- used to serve punches, soups and stews
• Other kitchen utensils
• Perform a variety of tasks
• Slotted spoon- used to remove foods from cooking
  liquids
• Colander- is helpful for rinsing fruits and
  vegetables used to remove liquids from foods

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• Cookware and bake ware
• Saucepans- used for many types of cooking chores
• Muffin pans- used to bake cupcakes and muffins
• Cookie sheets- make cookies
• Loaf pans- used to bake bread
• Cooling racks- wire rack that allows air to
  circulate around baked goods

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• Small appliances
• Blenders- helpful when making milk shakes, dips,
  dressings, soups and other blended foods
• Electric mixers- used for mixing dough, batters,
  beat eggs, and whip cream and for stirring,
  blending and mixing jobs.
• Hand mixer- held in one hand
• Large appliances
• Major appliances- dishwasher, microwave, fridge,
  range

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Getting Ready to Cook

• Understanding recipes
• recipe- is set of instructions used to prepare
  foods
• ingredients- are food items needed to make a
  food product
• yield- number of servings the recipe makes

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• Tips for using recipes
• Read recipe carefully first
• Check out the yield
• Get out all ingredients and utensils needed
• Preheat oven if needed
• Follow all directions exactly
• Follow proper measuring techniques
• Mix ingredients in order told to
• Use correct pan sizes and temperatures

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• Measuring ingredients
• Accurate measurements produce foods that taste
  and turn out best
• Abbreviations
• T or Tbs or Tlbs- Tablespoon
• t or tsp- Teaspoon
• C or c- Cup
• Pt- Pint
• Qt- Quart
• Gal- Gallon
• Oz- ounce
• 1b or - pound

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• How to measure
• Measuring dry ingredients
• Use dry measuring cup, fill to overflowing, then
  level of with the back of a butter knife
• Do not pack
• Brown sugar and shortening- spoon into cup and
  pack with the back of the spoon then level off
• Measuring liquid ingredients
• Use liquid measuring cup, place on a flat level
  surface, get eye level, pour until at the line
  you need

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• Changing Recipe Yield
• Measurement equivalents
• 3t 1 T
• 8T ½ c
• 5 1/3T 1/3 c
• 2c 1 pt
• 4c 1 qt

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• Cooking Terms
• Peel- to remove the skin or outer covering of
  foods, usually by hand
• Pare- to remove the outer covering of foods by
  trimming only a thin layer to avoid removing
  nutrients found just under the skin
• Core- to remove the center of the food with knife
  or other sharp instrument
• Combine- to use and electric mixer or spoon to
  beat a mixture until it is soft and smooth

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• Fold- to add an ingredient to an airy mixture and
  then gently move a rubber scraper down through
  the mixture sliding the scraper across the bottom
  of the bow, bringing it up through the mixture
  and over the top
• Blend- to use a spoon to mix two or more
  ingredients together
• Cream- to beat until soft and fluffy
• Whip- To beat rapidly to increase volume and
  incorporate air
• Cut in- use two knives to cut through shortening
  until it looks like coarse crumbs

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• Stir- to use spoon in circular motion to mix
  ingredients
• Mix- stir ingredients so they are completely
  combined but not beaten
• Boil- To cook in a liquid, generally water, in
  which large bubbles rise quickly and steadily so
  that all the liquid is agitated
• Beat- to mix ingredients with fast up-and-over
  motion by bringing the contents to the top of
  bowl then down again