Presentation is loading. Please wait.

Presentation is loading. Please wait.

Family and Consumer Sciences – Culinary Arts Unit 8 th Grade.

Similar presentations

Presentation on theme: "Family and Consumer Sciences – Culinary Arts Unit 8 th Grade."— Presentation transcript:

1 Family and Consumer Sciences – Culinary Arts Unit 8 th Grade

2 Basic Kitchen Sanitation  Micro-organisms are bacteria that can help or harm the human body.  Micro-organisms can do 3 things to food  1.) Ferment Food – Make the food change. (Food where good micro-organisms can be found include yogurt, bread, and cheese.)  2.) Spoil food – Make it go bad (You know a food has spoiled by how it looks, smells, or tastes)

3 How Do Micro-organisms Affect Food?  3.) Poison food – These are micro-organisms that can make you sick. These Micro-organisms are called pathogens. *Pathogens are micro-organisms that are poisonous to the human body. *Pathogens do not change the way a food looks, smells, or tastes. They are invisible, odorless, and tasteless to us, but they can still make us sick.

4 Examples of Pathogens  Salmonella – Found in raw chicken, turkey, and eggs (All Poultry Products). Also found in turtles.  E-Coli – Commonly found in the lower intestine of warm blooded organisms. Ingested through contaminated food or water, and is also found in raw beef.  Campylobacter Jejuni – One of the most common sources of food borne illness in the U.S. Outbreaks of Campylobacter have most often been associated with unpasteurized dairy products, contaminated water, poultry, and produce.

5 Cross Contamination  Happens when bacteria is transferred from one food or surface to another.  Cross Contamination can lead to food borne illness. Sanitation is the first step for preventing cross contamination.

6 Food Borne Illness  Food borne illness or food poisoning is caused by…  - Germs from your hands that grow on the food you touch  - Dirty cook ware and dirty utensils being used to prepare food  - Spoiled Food  Upset stomach, vomiting, headaches, cramps, diarrhea, and even death can be results of food poisoning or food borne illness.

7 Steps to Preventing Cross-Contamination  Do not let raw food and cooked food come into contact with each other.  Keep food hot food hot and cold food cold. Heat kills bacteria and cold stops it from growing.  Wash your hands.  Sanitize surfaces and kitchen tools used with warm water and soap or anti-bacterial cleaning agents.  Read expiration dates on food. Expiration dates tell us when food should no longer be consumed.

8 The Danger Zone of Food Safety  The danger zone where micro-organisms grow best is between: 40 and 140 degrees Fahrenheit.  Keep hot foods hot and cold foods cold to fight off food borne illness! Food should not be left in the danger zone for more than 2 hours. Other tips to keep food safe… Use a meat thermometer. Defrost frozen food properly - In the refrigerator - In the microwave - In a cold water bath, change the water every half hour.

9 Kitchen Safety  When cooking on a stovetop the pan handle should always face inward, to avoid accidents. - If the handle is out the pan can be knocked and cause a grease fire or a child can pull down hot food/liquid onto themselves.  When using a knife blade to cut you should curve your fingers and slant the knife blade away from you.  Dull knives cause more accidents than sharp knives. - I have to apply more pressure, because dull knives do not cut as easily so my hand might slip. People aren’t as careful with dull knives.

10 Kitchen Safety Continued  Never put an appliance in water unless it is labeled immersible, meaning it can be completely submerged in water. - Ex: The removable blender jar can go in the dishwasher, but the part with the electrical circuits can not.  Before you use an appliance for the first time you should read the appliance booklet to see how it functions and how it should be cleaned.  Metal or aluminum foil can never be used in the microwave. It will cause sparking and could lead to a fire. Make sure the dish says microwave safe.

11 Wash Your Hands!!!!!!!!!  The three times to wash your hands when cooking are: 1.) Before cooking 2.) During cooking 3.) After handling of food (Always wash hands for a minimum of 20 seconds.)

12 Steps to Putting Out a Grease Fire!!!!  A grease fire occurs when you are cooking with any kind of fat. Examples: Butter, Grease, Vegetable Oil, and Olive Oil.  Can I use water on a Grease Fire?  NO!!!!!!!!!!!!!  Remember never use water on a grease fire. Oil and water do not mix. Water will cause the fire to spread. It may even cause an explosion. Steps to putting out a grease fire:  1.) Turn off burner  2.) Cover with a non-glass pan lid  3.) Use baking soda (If you don’t have baking soda you can use salt or flour)  4.) Use Fire Extinguisher  5.) Get out and call 911!!!!

13 By using the big G, you can figure out the basics of measuring liquid volume There are: 8 ounces (oz.) in a cup 2 cups in a pint 2 pints in a quart 4 quarts in a Gallon 128 oz. in a Gallon

14 Basic Measuring in the Kitchen  The yield of the recipe tells us how many servings a recipe will make and people it will feed.  Tablespoons and teaspoons are used for both liquid and dry ingredients. The abbreviation for a Tablespoon is Tbsp. The abbreviation for a teaspoon is tsp. There are 3 tsp. for every 1 Tbsp.

15 Measuring Liquid and Dry Ingredients  In a liquid measuring cup you will find:1/4, 1/3, 1/2, 2/3, 3/4 and 1 cup sizes.  Items measured using a liquid measuring cup include: (Water, Cooking Oil, Milk, and Sauces)  The curve where the liquid meets the line of measurement is called: -The meniscus (A term used for measuring liquid volume)

16 Measuring Continued To properly measure liquids make sure the liquid measuring cup is on a level surface, and you are down at eye level. Dry Measurement  There are 1/4, 1/3, 1/2, 2/3, 3/4, and 1 cup sizes.  Items measured using dry measuring cups include: Sugar, Flour, Peanut Butter, and Shortening.

17 Measuring Continued  To properly measure dry ingredients make sure you use a spoon to fill the dry measuring cup with ingredients.  You can also dip the dry cup in and then level it off.  Level off the extra with the flat edge of your knife or handle of your spoon.  Never pack down dry ingredients, unless instructed. For example: Brown sugar, cooked rice, and chopped parsley need to be packed down because they are moist.  Dry ingredients and liquid ingredients do not weigh the same so you need to use the correct measuring cup while cooking.

Download ppt "Family and Consumer Sciences – Culinary Arts Unit 8 th Grade."

Similar presentations

Ads by Google