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Getting Ready to Cook. Personal Hygiene & Safety. As a group, please choose and complete one of the following: 1. Create a list of rules for personal hygiene in the lab. 2. Create a picture illustrating all of the things that I don't want to see in the lab as far as personal hygiene goes.
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Personal Hygiene & Safety As a group, please choose and complete one of the following: 1. Create a list of rules for personal hygiene in the lab. 2. Create a picture illustrating all of the things that I don't want to see in the lab as far as personal hygiene goes.
Personal Hygiene & Safety be clean (skin, hair, nails, clothing) long hair should be up no jewellery no nail polish cover open cuts keep sick home WASH YOUR HANDS http://www.youtube.com/watch?v=bMzNCBiBE0g
Handwashing http://foodsafe.ucdavis.edu/html/video.html Handwashing Lab & Lab Layout Activity Fun Hands Facts & Places We Miss handout
Kitchen Safety Examples of unsafe kitchen habits? Carousel for food safety - safe kitchen practices - safe use of kitchen chemicals - using electricity safely - accident prevention - stove & microwave safety - food storage & safety
Goal is to avoid: Cuts
To prevent cuts . . . Keep sharp knives sharp. They are less likely to cause an accident than dull ones. Use a cutting board. Cut away from you with the knife blade slanted. For peeling vegetables such as carrots or potatoes, use a peeler instead of a knife. If a knife, kitchen scissors, or ice pick starts to fall, get out of the way. Do not try to catch it in mid-air. Wash, dry and store knives separately from other dishes and utensils. Keep your fingers away from beaters and blades in appliances. Use knives and other sharp tools only for their intended purpose. Sweep up broken glass immediately. Wrap your hand in a towel to pick up broken glass. When opening cans, cut the lids completely off. Don’t leave sharp knives in a sink full of water.
To prevent falls . . . Wipe up all spills at once. To reach items stored in high places, use a sturdy step stool or ladder. Close cabinet doors and drawers.
To prevent electric shock . . . Read appliance booklets before using appliances. Keep electrical cords away from water and hot objects. Do not plug several cords into an electrical outlet at one time. Unplug portable appliances after you have used them. Disconnect appliances before cleaning them. Do not put them in water unless the appliance is labeled “immersible.” Before using an appliance, make sure your hands are dry and that you are standing on a dry surface. Unplug appliances before bringing metal objects in contact with any working parts.
Burns http://www.booneville.k12.ms.us/science/A&P/A&Pphotos.htm
To prevent burns . . . Keep flammable materials away from the top of the range and away from portable appliances that produce heat. Use a dry potholder to remove pans from the range. Store flammable substances such as aerosol sprays away from heat sources. Keep pan handles turned inward on the range. When removing a pan lid, tilt the lid away from you and do not hold your face directly over the pan. When removing a pan from the oven, pull the rack out. Don’t reach into a hot oven. Wear an oven mitt on each hand and use both hands to remove pans from the oven. Use a spoon or tongs, not your fingers, to remove food from hot liquid. Stand back when opening the stove or dishwasher to avoid rising steam.
Fire Prevention kitchen fires kill hundreds and injure thousands Guidelines don't leave cooking unattended turn stoves off right after you are finished unplug electrical appliances when not in use be alert (42% killed were asleep) wear close fitting clothes keep flammable items away (pot holders, curtains, dish towels)
do not overload electrical outlets turn pot handles inward if grease fires start, smother it...NO WATER - pan...turn off heat source - oven...close door and turn off heat source clothing on fire - stop, drop, and roll http://www.youtube.com/watch?v=gcF2G7cr0-0
First aid for burns run under cool water for 10-15 minutes
Complete Signs of Safety ~ Individual Assignment
In-class Assignment With a partner, or on your own, create a safety poster of 1 of the accident prevention tips discussed in class. You must use color. You must have a slogan.
Kitchen Equipment there are many kitchen tools and a wide variety of equipment available to use when planning and preparing meals these include: major appliances, small appliances, utensils
Major Cooking Appliances conventional stove convection oven microwave oven
The Stove consists of a cooktop (or range), an oven, and a broiler can use either gas or electricity for heat can be freestanding or have separate cooktop and oven units
Electric Stove heating units are called elements oven and broiler are in the same compartment (1 heating element on top and one on bottom) Smooth cooktop Coil element cooktop
Gas Stove heating units are called burners easily regulated flame change in heat level is almost immediate broiler and oven often in separate compartments Burner
Separate oven & cooktop Freestanding stove
Microwave Oven magnetron tube turns electricity into microwaves microwaves are distributed throughout the oven microwaves bounce around and are absorbed by food microwaves make food molecules vibrate against each other and the friction causes heat that cooks the food cooking is much faster than conventional
Convection Oven similar to a conventional oven, but fan circulates heated air results in faster cooking and even temperatures throughout the oven can be combined with a conventional or microwave oven
