Safety%20and%20Sanitation - PowerPoint PPT Presentation

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Safety%20and%20Sanitation

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Safety and Sanitation Sanitation- keeping harmful bacteria from growing in food. – PowerPoint PPT presentation

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Title: Safety%20and%20Sanitation


1
Safety and Sanitation
  • Sanitation- keeping harmful bacteria from growing
    in food.

2
Kitchen Safety
  • Sources of danger
  • Obvious
  • -knives
  • -open cans
  • -ovens
  • Prevent cuts
  • -Wash knives separately
  • -Watch out for sharp edges
  • When glass breaks carefully pick up the big
    pieces, sweep up the other pieces, and then
    gently pick up the remaining shards with a damp
    paper towel.

3
Safety Precautions
  • Prevent fires
  • -keep paper and plastic away from hot things
  • -keep a fire extinguisher handy
  • Put out grease fires with baking soda, salt, a
    lid or fire extinguisher.
  • If a kitchen fire in the lab starts the first
    thing you should do is tell the teacher, put it
    out, and call the office.
  • Less Obvious
  • -grease on floor
  • -metal pots, pans, and tools
  • -appliances
  • -cleaning products

4
  • Prevent burns
  • -Use pot holders
  • -Turn pan handles inward
  • -Point lid away from you
  • Prevent electric shock
  • -Unplug by pulling on the plug not the cord
  • -Keep electric appliances away from water

5
Kitchen Sanitation
  • 3 basic rules- Keep yourself clean, the kitchen
    clean, food at the proper temperature
  • Food-borne illness- an illness caused by eating
    food that is contaminated with harmful bacteria.
  • Examples
  • Salmonella
  • Bacterium that grows in foods like poultry and
    eggs.
  • Caused by improper cleaning of utensils and
    cutting boards.
  • Symptoms-nausea, diarrhea, cramps, and fever.

6
  • Botulism
  • -very fatal and affects the nervous system.
    Caused by improperly canned food.
  • Usually home canned food.
  • Symptoms include breathing trouble, swallowing
    trouble, and double vision.
  • NEVER TASTE OR EAT FOOD FROM LEAKING, DENTED,
    BULGING, CRACKED, CHIPPED, OR UNSEALED CANS AND
    JARS.

7
Sanitation Practices
  • To prevent illness use these rules
  • Use hot, soapy water to wash utensils, cutting
    boards, and other surfaces while preparing food.
  • Wash fresh fruits and vegetables under cold
    running water to remove dirt and insecticides.
  • Use a clean plate for cooked food. NEVER use the
    same plate that held the raw food.
  • Keep pets off of countertops and where food is
    prepared.

8
  • 5. Wash hands before working with food and after
    using the restroom.
  • 6. Use separate towels for drying dishes and
    drying your hands.
  • 7. Keep hair out of food and if necessary tie
    back.
  • 8. Use a clean spoon for tasting food.
  • 9. Avoid touching the eating surfaces of plates,
    flatware, and glassware when setting the table.

9
Proper Temperatures
  • Danger zone- a range of temperatures between 40F
    and 140F.
  • Food should not be kept in between these
    temperatures for more then two hours.
  • Store food as soon as the meal is over.

10
Heating Foods
  • High temperatures when heating food should kill
    most bacteria.
  • Length of cooking time and temperature will vary.
  • Pork needs to be cooked to 170F because
    otherwise small worms can grow in it giving you
    the disease trichinosis.

11
Cooling Foods
  • Low temperatures slow down but do not stop the
    growth of bacteria.
  • That is why food stays fresh in the fridge but
    only for a short while.
  • Freezing food does not kill the bacteria but
    keeps it from growing.

12
General Lab Rules
  • Wash hands thoroughly
  • Avoid touching face, hair, and skin
  • If you have open cuts or sores get gloves
  • Repeat hand washing
  • Avoid jackets and dangling jewelry
  • Use only clean towels
  • Use clean utensils to taste food
  • Unlocked cabinets
  • Labeled Cabinets
  • DO NOT HORSEPLAY!!!!

13
Lab Day Rules
  • Try to avoid using the restroom
  • Healthy drinks only OJ, Apple Juice, Milk
  • Non-Approved-Soda, Kool-aid, High in sugar
  • Leave belongings in the front of the room

14
Cooking Day Rules
  • Put on apron, tie back hair if necessary, and
    then wash hands.
  • Stay in your kitchen area during lab time.
  • Work as a team, everyone gets the same grade.
  • Rotate jobs each lab.
  • Sit down and eat as soon as youre done cooking.
  • See everyone has food before eating
  • Do not pass food between tables.
  • As soon as youre done eating cleanup.
  • Hand teacher check out sheets.

15
Job 1 2 3 4 5
Head Cook
Assistant
Manager
Assistant Manager
Cleanup Coordinator
Assistant Cleanup Coordinator
16
Laboratory Duties for 4 Students
Head Cook Assistant

Duties Duties
Read the entire recipe Get out equipment needed
Get ingredients measure Prepare pans, if needed
Mix food Help cook, if needed
Cook food Help wash or dry dishes, if needed
Check oven to make sure its off Fill up sugar and flour canisters, if needed
Clean table with cleaner at the end of lab.
Manager Cleanup Coordinator

Duties Duties
Get out linens-(dishtowels, napkins, and placemats) If needed fill up soaps and papertowels
Set and clear table correctly and use the centerpiece Fill one side of sink with soap and warm water
Dry dishes and put away Wash and rinse dirty dishes as used
Dry sink out Clean countertops, cabinets, and stovetop with cleaner
Put dirty dishtowels in the laundry basket Dispose of garbage
Bring Papers to teacher to be checked out Sweep floor in kitchen if needed
17
Chocolate Chip Cookies
  • Ingredients
  • ½ cup shortening
  • 1 stick butter (1/2 cup butter/margarine)
  • ½ cup sugar
  • 1 cup brown sugar
  • ½ tsp. baking soda
  • 2 eggs
  • 1 tsp. vanilla
  • 2 ½ cups all-purpose flour
  • 2 cups semisweet chocolate pieces
  • Preheat oven to 375
  • Measure out flour and put in a medium bowl and
    set aside.
  • In a mixing bowl blend the shortening and butter
    with the stand mixer until mixed.
  • Then add the sugar, brown sugar, and baking soda.
    Mix till combined. Occasionally turn off mixer
    and scrape sides of bowl with rubber scraper.
  • Next, beat in eggs and vanilla till combined with
    mixer.
  • Add flour a little at a time while mixer is off
    and mix after each addition.
  • Stir in chocolate pieces with a mixing spoon.
  • Then place dough onto ungreased cookie sheet
    using the cookie scoop.
  • Equipment
  • Dry measuring cups
  • Measuring spoons
  • Medium mixing bowl
  • Large mixing bowl
  • Rubber scraper
  • Mixing spoon
  • Cookie scoop
  • Turner
  • 2 Cookie sheets
  • 2 cooling racks
  • 1 custard cup
  • 1 spoon
  • 1 butter knife

18
Tongs
Turner
Used to flip food
Pick up food
Measuring Spoons
Measure small amounts of liquid and solid
ingredients.
Peeler
Used to peel veggies
Liquid Measuring Cup
Used to measure liquids
19
Sifter
Grater
Sift air into ingredients
Grate cheese, make zest
Ladle
Rolling Pin
Scoop sauces and soups
Roll out tortillas and pie crust
20
Dry Measuring Cups
Measure dry ingredients
Pastry Blender
Make pie crust
Meat Thermometer
Turkey Baster
Take temperature of meat
Pour juices
21
Colander
Drain liquids
Strainer
Drains liquids and sifts
Slotted Spoon
Drains liquids
22
French Chef Knife
Cut vegetables
Kitchen Shears
Cut Meat
Rubber Scrapers
Scrape excess food
23
Whisk
Beat eggs
Metal Spatula
Ice cakes
Rotary Beater
Mix
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