Presentation on theme: "Period One - Objective – Develop Cooking Lab Skills Based on Science. Warm-up – On Notebook paper, copy these questions and find the answers in today’s."— Presentation transcript:
Period One - Objective – Develop Cooking Lab Skills Based on Science. Warm-up – On Notebook paper, copy these questions and find the answers in today’s 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.
Partners Your groups will be assigned based on the working / learning styles you have shown me this semester. No grumbles please.
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.
Objective – Examine food sanitation standards to ensure successful cooking labs Warm-up – Complete the food safety pretest. You may work with a partner, but each person needs a copy of the work. Today – Warm-up – Paychecks – Video (Would Your Kitchen Pass Inspection) with worksheet – Summary slide
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. Don’t touch your hair, face, forearms, etc. Don’t lick your fingers. Don’t 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. Don’t park your derrière or elbows on the counters Put trash in a lined trash can only
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
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. D’s 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!!
Respect Use your manners when we eat. – No Burping – No Rude Comments – Religious practices are respected – Wait until everyone is seated to eat.
Bling Don’t leave valuables on the sink shelves. – Ask Mrs. D to hold them – Leave them home on lab day
Off Limits My desk The refrigerators and freezers All computers The back door The hallway door Other people’s stuff The storage kitchen drawers and cabinets unless otherwise directed
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
Your Grade 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?
LAB PROCEDURE QUIZ TRUE OR FALSE: 1.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. 9.YOU ARE ALLOWED TO SIT ON THE COUNTERS BUT NO FEET. 10.IF YOU TOUCH YOUR FACE WHILE COOKING, WASH YOUR HANDS IMMEDIATELY.
Take Action Following lab procedures, your group needs to: 1.Sanitize the counter tops and stove top. 2.Remove the equipment in the cabinets and drawers marked with a white dot. 3.Sanitize the empty space. 4.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.
Rewards and Looking to Discover… Fruit smoothies Cheese straws Apple crisp Quesadillas English muffin pizza