1. Safety, Sanitation and Knife Skills
Canning and Preserving

2. Professionalism What is a professional attitude?
Integrity, pride, respect for procedures and processes, respect for chain of command
Large aspect of this industry revolves around a professional attitude
Most kitchens are run almost military style
Hundreds of years of tradition within the foodservice and culinary industry
how you carry yourself
how you allow others to act around you
how you treat others
how you respect the industry
Trust of general public, the IMAGE of a chef today…….very well respected craft

3. Personal Hygiene
Hands: no rings, watches, bracelets, fingernail polish, false fingernails, open wounds must be covered
Handwashing
Use running warm water 100 F degrees and soap
Scrub hands and rinse thoroughly (approximately 20 seconds)
Dry hands with single-use towel, or air dryer
Scrub under fingernails if necessary

4. Personal Hygiene
Identify situations when food handlers must wash their hands:
•Before starting entering the kitchen
•After using the restroom (and a second time when entering work area)
•After handling raw food and raw animal products
•After handling dirty dishes
•After handling garbage
•After cleaning or using chemicals
•After blowing nose, sneezing, coughing, or touching eyes, nose or mouth, etc.
•After eating or drinking
•Before putting on food service gloves

5. Personal Hygiene Hair: Hat or hair restraint must be worn at all times
Hair must be restrained, pulled back, kept under hat
Apron: Two types of aprons
Bib style
4-way
4-way aprons can be turned several times to keep a clean side out.

6. Kitchen Safety Communication
Using loud, commanding voice to communicate
Kitchen is loud with equipment, many people talking, hood systems,
”Behind”
”Corner”
”Hot pan, behind”
”Open oven/door”
”Knife, behind”
Call backs
“Yes Chef”

7. First Aid Inform instructor immediately upon any injury! Cuts
1. Apply pressure to stop bleeding
If doesn’t slow significantly or stop after 15 minutes, may need to seek medical attention
Clean, sanitize work area, discard any food products…...look for your fingertip.
2. Clean the area with warm water and gentle soap.
Apply an antibiotic ointment to reduce chance of infection.
Put a sterile bandage on the area.
If returning to work, a glove or finger cot must be worn over the bandage

8. First Aid Burns First degree: top layer of skin
Second degree: top two layers of skin
Third degree: seek medical attention immediately
For 1st and 2nd degree
Cool the burn. Hold the burned area under cool (not cold) running water for 10 or 15 minutes or until the pain subsides.
If this is impractical, immerse the burn in cool water or cool it with cold compresses. Cooling the burn reduces swelling by conducting heat away from the skin.

9. Knives
Types of knives
Carbon steel: take a good edge initially but won’t hold it, can discolor over time when coming into contact with acidic foods
Stainless steel: harder to sharpen but when sharp will hold a good edge; won’t discolor
High carbon stainless steel-blade: slightly easier to sharpen and will hold it’s edge longer

10. Knives Types of blades:
Hollow ground: blade is created by combining two sheets of metal, edges are beveled or fluted. Tends to be brittle and fragile, because it is so thin.
Stamped: Created from large sheets of stainless steel, knives are literally stamped.
Forged: blade is very strong, forging builds strength by using heat and hammering to form the blade. They will keep an edge longer, easy to sharpen because it is not flexible
Forged knife includes a bolster: balance, as a tool, protection.
Granton edge: Beveled to allow slicing through meats and other delicate items. Will not typically stick to blade.

11. Knives
Anatomy of a knife

12. Knife Handling Demo: How to use a Chef’s knife
We will be practicing knife skills in the kitchen near the end of class today