Working in the Kitchen

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Working in the Kitchen

• Todays Teen Chapter 47
• Pages 548-560

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Vocabulary

• Bacteria Single cell microorganism, good ones
  make yogurt and medicine
• Cross-Contamination The spreading of germs
  from one surface to another
• Dovetail Overlapping tasks to assure
  completion at the same time
• Expiration Date Last calendar date to use a
  food product

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Vocabulary

1. Food-Borne Illness The infection that comes
   from eating contamination food or drinking
   contaminated water
2. Food Danger Zone Temperatures at which
   bacteria grow rapidly and multiple (40F to
   140F)
3. Germ A bad microorganism
4. Hygiene Practices like hand washing that
   promote good health

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Vocabulary

• Infection Growth of germs in the body of humans
  or animals
• Microorganism Microscopic life not seen with
  the naked eye
• Pasteurization Destroying microorganism by heat
• Perishable Foods that spoil easily
• Sanitation Maintaining a clean condition

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Kitchen Safety

• Most accidents take place in the kitchen
• You can prevent accidents by
• Thinking Ahead
• Working Safely

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Preventing Cuts and Falls

• Wash knives separately
• Keep knives sharp
• Use a cutting board
• Close cabinet doors and drawers when not in use
• Use a ladder or step stool
• Wipe up all spills right away

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Preventing Burns

• Turn handles of cooking utensils inward
• Use DRY potholders
• Lift pan covers away from you
• Dry food before putting in to hot fat
• Tie long hair back
• Do not wear loose fitting clothing

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Preventing Fires

• Grease Fire
• Do NOT use water, do NOT move the pan
• Use Baking Soda, Salt, or a tight fitting lid
• Keep flammable objects away from the stove
• Keep a fire extinguisher in the kitchen

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Preventing Electrical Shocks

• Keep equipment in good condition
• Dry hands thoroughly
• Unplug a cord from the wall first
• Disconnect appliances by pulling on the plug, not
  the cord
• Remove food from a toaster by unplugging it,
  turning it upside down and shaking the food out

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Preventing Poisoning

• Many cleaning products contain substances that
  are poisonous if swallowed, inhaled or splashed
  on the skin
• Keep products in their original containers
• Keep out of reach (locked) from children
• DO NOT MIX CLEANERS TOGETHER
• Dangerous chemical reactions result

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Food Safety and Sanitation

• Food Borne Illness Food Poisoning
• Caused by bacteria
• To grow bacteria needs
• Food, Moisture and Warmth
• Practice good sanitation
• Cleanliness
• Proper Food
• Handling

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Bacteria that cause Illness

1. Campylobacter jejuni
2. Clostridium botulinum
3. Clostridium perfringens
4. Escherichia coli 0157H7
5. Listeria monocytogenes
6. Salmonella Enteritidis

1. Shigella
2. Staphyloccus Aures
3. Vibrio cholerae
4. Toxoplasma gondii
5. Vibrio vunificus
6. Yersinia entercolitica

PLEASE DO NOT WRITE THIS OUT YOU WILL STUDY
THEM LATER
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Cleanliness

• Wear clean clothes when cooking
• Wash hands before handling food, after coughing
  or sneezing, using the restroom, touching pets,
  etc.
• Wear rubber gloves if you have a cut on your
  hands
• Use a clean spoon to taste food
• Separate towels for drying hands dishes

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Proper Temperatures

• Danger Zone - 40ºF to 140ºF
• Bacteria grow quickly between 60ºF - 125ºF
• Thaw food in the refrigerator overnight, the
  microwave, or in a sink under cold running water
• Refrigerate or freeze leftovers ASAP (within 2
  hours of serving)

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Kitchen Management

• Resources food, money, time, water, energy,
  fuel
• Management making the best use of resources
• Plan out your work
• Make a schedule of tasks, decide who is going to
  accomplish what, and how long it should take
• Work together (teamwork) and evaluate your work
  practices when done.

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Kitchen Management

• Pre-preparation Tasks
• Tasks that you need to do before combining
  ingredients
• Preheating the oven, greasing baking pans,
  measuring ingredients, peeling or chopping food,
  heating water, lining muffin tin, etc.

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Cleaning Up

• Clean as you go
• Fill sink with hot, soapy water (a little soap
  goes a long way)
• Rinse dishes before drying them and dry dishes
  thoroughly
• Start with the cleanest dishes and work your way
  to dirtiest

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Working in the Kitchen

• Be organized
• Dovetail overlapping tasks
• Boiling water for noodles while making sauce
• A Schedule is important for multiple items

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Conservation

• Using resources carefully so they are not wasted
• Turning off faucets when not in use
• Reusable items rather than disposable ones
• Recycle
• Helps preserve the environment

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Mini-Poster Assignment

• 4 cohesive Fight BAC! posters
• Cook -Separate -Clean -Chill
• Minimum of 4 tips per poster relating to the
  topic
• Minimum of 2 illustrations relating to the topic
• Hand drawn or printed (from home) must be in
  color
• Start in pencil, NO BARE PENCIL on the final
  draft
• Spelling Counts
• Neat and Legible Quality counts put your best
  work forward
• Acceptable medium colored pencil and fine point
  markers for outlining letters