Getting Ready to Cook Personal Hygiene Safety As

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.

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=b. Mz. NCBi. BE 0 g

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 catc 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.

Falls

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.

Shocks

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 applianc is labeled “immersible. ” Before using an appliance, make sure your hands are dry and that you are 
standing on a dr surface. Unplug appliances before bringing metal objects in contact with any working 
parts.

Burns http: //www. booneville. k 12. ms. us/science/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 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

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=gc. F 2 G 7 cr 0 -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.

Quiz:

Kitchen Equipment  here are many kitchen tools and a wide variety of 
equipment available to use when planning and 
preparing meals  hese 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 
 op 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

Other technologies

Industrial (or commercial) stoves

Microwave Oven  agnetron tube turns electricity into microwaves are distributed throughout the oven  icrowaves bounce around are absorbed by food  icrowaves make food molecules vibrate against each 
 ther and the friction causes heat that cooks the food  ooking is much faster than conventional

Convection Oven  imilar to a conventional oven, but fan circulates heated air  esults in faster cooking and even temperatures throughout 
 he oven  an be combined with a conventional or microwave oven

Major Cooking Appliances Review 1. Conventional ovens - heat can either be from 
_______ or ____________. 2. Which one results in an almost immediate change 
in heat? __________________ 3. How does a microwave heat your food? ______________________ 4. What is the difference between a conventional and 
convection oven? ____________________________________

Small Cooking Appliances Many available to help you perform certain 
cooking tasks quickly and easily.  hat small appliances can you think of?

Toaster Oven Electric Skillet Rice cooker Slow cooker Waffle maker

Cookware & Bakeware Cookware   equipment for cooking on TOP of the stove - sauce pan, skillet, double boiler   available in a variety of materials

http: //www. youtube. com/watch? v=8 C 8 V 6 m. Wsy. S 8 Questions: 1. What is the oldest type of pot? 2. Does it have to be seasoned? 3. What type of pans are anodized? 4. What type of handles do you want? 5. Is stainless steel a good conductor? 6. What metal is the best conductor? 7. What is the most expensive?

Bakeware   equipment for cooking food IN an oven   loaf pan, cookie sheet, casserole dish   available in a variety of materials   glass absorbs more heat, turn oven down 25 F

Microwave cookware  have special requirements   look for "Microwave Safe"   metal & foil can cause ARCING (electrical 
 parks)

Cooking Tools & Utensils there a variety available to help you with different 
cooking tasks what can you think of? Cooking Utensils Video https: //www. youtube. com/watch? v=vqg. N 2 d. Ez. H 4 c

Additional Equipment Notes non-stick   prevent food from sticking   metal utensils and scouring pads can scratch cast-iron   making a come back   distribute and hold heat well   can be made non-stick by seasoning   heavy, can rust

Lab Activity Scavenger Hunt each lab group will receive an envelope go to your lab station and search through the cupboards with your 
color sticker to fi the equipment lay the equipment out on the counter (remember where you got it so 
you can put it ba

Knives http: //www. videojug. com/webvideo/how-to-use-kitchen-knives

Chef's Knife (French Knife) all purpose designed to allow rocking motion http: //www. 5 min. com/Video/How-to-Properly-Use-a-Kitchen-Knife-932701

Bread Knife serrated (acts like a saw)

Paring Knife small knife ideal for peeling and other detailed 
work all-purpose mini version of chef's knife

Utility Knife between a chef's knife and paring knife

Quiz #1 manners personal hygiene & handwashing kitchen safety fire prevention kitchen equipment knives measurement

Quiz #1 Format Part 1 - short answer (10 Q) kitchen safety (2 q) personal hygiene table manners kitchen equipment (2 q) knives (2 q) measurement Part 2 - 22 snappers

Measuring Tools & Techniques http: //www. hertzmann. com/techniques/index. php? Measuring_Up_In_The_Kitchen&large in a recipe, amounts can be given in several ways:   volume (500 m. L of cabbage)   weights (75 g of semisweet chocolate)   number of items (2 eggs)

Why Measure to produce quality products especially important for beginning cooks

There are 2 measuring systems that you should be 
familiar with: 1. Metric 2. Imperial

In Canada we use the METRIC system - volume: millilitres (m. L) or litres (L)   weight: gram (g) or kilogram (kg)   temperature: celcius ( C)

Imperial System - used before the metric system - must be familiar because some recipes & measuring 
tools sti used   volume:  easpoon (tsp. )  luid ounce (fl. oz. )  ablespoon (Tbsp. )  up (c. )  int (pt. )  uart (qt. )  allon (gal. )

- weight:  unce (oz. )  ound (lb. ) - temperature: Fahrenheit (F)

Abbreviations Match

You can convert recipes from metric to imperial and vice versa using equivalencies. Ex: 500 grams of ground beef = 1 pound You will have the table of Approximate Equivalents to help you convert recipes.

However. . . You are expected to know: 1 tsp.   5 m. L 1 Tbsp.   15 m. L 1 cup  250 m. L

3 tsp.   1 Tbsp. 16 Tbsp.   1 cup 8 Fl. oz. = 1 cup (fluid) 16 oz.   1 lb * Look at block of margarine!

Example: Low-fat Oatmeal Muffins 3/4 cup hole wheat flour  50 m. L 3/4 cup ll purpose flour  50 m. L 1 cup  ncooked rolled oats  50 m. L 1 Tbsp.  aking powder  5 m. L 3 Tbsp.  ugar  5 m. L 1/4 tsp.  alt . 25 m. L 1 gg  1 cup ilk  50 m. L 1/4 cup pple sauce  0 m. L 3 oz.  aisins  0 g Bake at 400 F for 15 to 20 minutes.   00 C

Complete Assignment on Converting Recipes

Equipment dry measures   measure dry indredients   plastic or metal measuring cups liquid measures   measure liquids   see through measuring cup   have spout for pouring   have space at top to avoid spills measuring spoons   measure dry or liquid

Measuring Dry Ingredients fill to overflowing level off with a straight edge utensil

Flour needs to be stirred first if recipe calls for "sifted flour":  . stir flour  . spoon into sifter  . sift  . measure

Brown Sugar pack firmly into measuring cup it is packed firmly enough if it holds its shape when 
dumped from the cup

Small Amounts of Dry use measuring spoons fill to overflowing level off with straight edge

Measuring Liquid Ingredients place measuring cup on level surface pour in liquid read from eye level

Small Amounts of Liquid use measuring spoons

Measuring Fats Oil same as measuring liquids

Solid Fats butter, margarine, lard, shortening Spreadable Margarine or Softened Butter press into dry measure and leveled off

Firm Fats cut from the block depending on package

some are pre-portioned   1 square = 1/2 cup   1 square = 8 Tbsp.

Cooking Terminology get into your lab groups use "red book" to complete match (cooking term is 
in pink and definition is in green) check with rs to see if correct obtain and complete handout

Cooking Techniques -  o choose a method, look at the food -  rying to minimize nutrient loss - itamin C, thiamine, and folate can be destroyed by heat - ater-soluble vitamins dissolve into liquids foods are cooked in

Moist-heat - cooked in hot liquid or steam - can make meat more tender - can help develop meat's flavor - allow you to add seasonings and sauces to foods 
that must  bsorb liquid Complete sheet on moist-heat methods.

Dry-heat - cooked uncovered without adding liquid or fat - animal foods lose some juices - few nutrients are lost Complete sheet on dry-heat methods.

Matching Game - choose a partner - obtain matching cards from instructor - use red book to match the term to the definition Complete worksheet - "Cooking Preparation Terminology"

Microwave Cooking cooks quickly with less fat and liquid than most 
methods = more vitamins retained may not result in even cooking foods higher in water will cook faster pasta and rice still take a long time potatoes and squash need to be pierced