Period One - Objective

1
Period One - Objective Develop Cooking Lab
Skills Based on Science.

• Warm-up On Notebook paper, copy these questions
  and find the answers in todays video, Kitchen
  Safety Essentials.

1. What is the difference between cleaning and
   sanitizing?
2. Describe the proper use and storage of knives.
3. Describe how to properly handle and store food to
   keep it safe.
4. Describe the proper use and storage of electronic
   appliances.
5. Describe how to control the different kinds of
   kitchen fires.

2
Food Labs Cooking in B-5

• Finally!!!!

3
Partners

• Your groups will be assigned based on the working
  / learning styles you have shown me this
  semester. No grumbles please.

4
You Are On the Job!

• Safety
• No Horseplay!
• Stay in your assigned area! If you walk over to
  the door, expect a detention.
• All backpacks, etc off of the floor and tables,
  and chairs.
• Get your direction sheet and put everything else
  where Mrs. D directs. You may not go back into
  these items during the lab.
• Your apron must be tied.

5
Objective Examine food sanitation standards to
ensure successful cooking labs

• Today
• Warm-up
• Paychecks
• Video (Would Your Kitchen Pass Inspection) with
  worksheet
• Summary slide

• Warm-up Complete the food safety pretest. You
  may work with a partner, but each person needs a
  copy of the work.

6
Sanitation Starts With You
7
Your Grade Depends on it! Sanitation--

• Secure hair. Get rid of gum.
• Your first step is to WASH YOUR HANDS. Dry them
  with paper towels.
• Disinfect your counter tops.
• Only touch surfaces that have been recently
  washed.
• Dont touch your hair, face, forearms, etc.
  Dont lick your fingers.
• Dont pull up your pants, etc.
• Cough or Sneeze? walk over to the heater, use a
  paper towel and immediately rewash your hands.
• Watch out for cross contamination! Raw meat germs
  are very very bad!
• Wash dishes in a basin or sink ½ full of hot
  soapy water. Rinse and dry completely.
• Dont park your derrière or elbows on the
  counters
• Put trash in a lined trash can only

8
Objective -Examine food sanitation standards to
ensure successful cooking labs

• Warm-up
• Label and decorate your hat
• Remember all puzzles are due asap.

• Today
• Warm-up
• Vote for recipe
• Discuss pretest 5-8, 18-19
• Video The Great Food Fight
• Sanitation slide

9
Laundry?

• Get your gently used apron out of the laundry
  basket. Aprons must be refolded and put in a
  pile on your counter, unless you get Mrs. Ds
  permission to put it in the washer.
• Your chef hat must be placed in small laundry
  basket. It will be washed separately.
• Extra clean dishcloths and towels are located in
  the dryer or the drawers beside the dryer. All
  dishcloths and
• dishtowels DO need to be put in the washer
  at the end
• of inspection.
• No Tossing!!

10
Respect

• Use your manners when we eat.
• No Burping
• No Rude Comments
• Religious practices are respected
• Wait until everyone is seated to eat.

11
Bling

• Dont leave valuables on the sink shelves.
• Ask Mrs. D to hold them
• Leave them home on lab day

12
Off Limits

• My desk
• The refrigerators and freezers
• All computers
• The back door
• The hallway door
• Other peoples stuff
• The storage kitchen drawers and cabinets unless
  otherwise directed

13
Objective Apply sanitation, safety and
efficiency concepts to plan a cooking experience

• Today
• Continue procedure slides
• Take quiz on procedures
• Preview recipe
• Divide into teams and explore your kitchen

14
Your Grade
B
A
C

• Did you work safely?
• Did you work cooperatively? No one sits except
  while group eats.
• Would your customers approve of your sanitation?
• Did you respect the teacher directions or did you
  get overly defensive if corrected?
• Did you use your time efficiently?
• Was your kitchen ready for inspection 5 minutes
  before the bell and even cleaner than how you
  found it?
• Did you try every item prepared (unless you had
  prior permission to skip it due to food
  intolerance issue)?
• Was it obvious that you paid attention to the
  concepts taught and the lab directions given in
  advance?

D
F
15

• LAB PROCEDURE QUIZ
• TRUE OR FALSE
• ON LAB DAY IT IS OK TO SPEND THE FIRST TEN
  MINUTES IN A CHAIR.
• 2. IF YOU NEED SUGAR, LOOK AROUND IN THE TOP
  CABINET OF THE DEMONSTRATION UNIT.
• 3. DISH TOWELS ARE FOUND IN THE 3RD DRAWER OF
  YOUR KITCHEN.
• 4. AT THE END OF THE LAB, HANG USED DISH CLOTH
  OVER THE FAUCET.
• 5. AT THE END OF THE LAB, PUT WORN APRON IN THE
  WASHER.
• 6. DRY HANDS WITH A PAPER TOWEL.
• 7. YOUR FOOD MONEY IS USED TO BUY DISH SOAP AS
  WELL AS FOOD INGREDIENTS.
• 8. YOU NEED TO BE CLEANED UP BY THE BELL TO GET
  A GOOD GRADE.
• YOU ARE ALLOWED TO SIT ON THE COUNTERS BUT NO
  FEET.
• IF YOU TOUCH YOUR FACE WHILE COOKING, WASH YOUR
  HANDS IMMEDIATELY.

16
Take Action

• Following lab procedures, your group needs to
• Sanitize the counter tops and stove top.
• Remove the equipment in the cabinets and drawers
  marked with a white dot.
• Sanitize the empty space.
• Carefully wash each piece of equipment.

• 5. Thoroughly dry each piece of equipment, and
  put it back in the correct location (using
  pictures and lists). Alert Mrs D if you are
  missing any items.
• 6. Wipe down counter and stove tops and dry out
  sink.
• 7. Replace sanitizer, soap and dried out basin
  below sink.
• 8. Call Mrs D for inspection.

17
Rewards and Looking to Discover

• Fruit smoothies
• Cheese straws
• Apple crisp
• Quesadillas
• English muffin pizza