Feb 8, 2013
Early Work: Why is it important to fill sink with soapy
water prior to beginning lab?
Schedule
CSL Review
Knife Skills Video
Target: Review food safety information
Sumner school district Website
• Sumner School District
• Our Schools: Sumner High School
• Home - Mrs. Sather's Webpage
Knife Skills Video
• Go Over Questions
• Watch the video and answer the questions on
the worksheet
• Review Knife Safety using handout
Exit Slip
• How do you hold the knife??
Feb 11, 2013
Early Work: Why is it important to fill sink with soapy water prior
to beginning lab?
Schedule
Knife Skills Video Finish
Parts of a knife
Lab Plan- Hulled Stuffed strawberries
Target: Review food safety information
Knife Skills Video
• Go Over Questions
• Watch the video and answer the questions on
the worksheet
• Review Knife Safety using handout
Time to take notes
Parts of a Knife
Copy Recipe Stuffed Strawberries
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2 cups strawberries washed and hulled
4 oz room temperature cream cheese
1 cup powdered sugar
½ tsp almond, vanilla, or lemon extract
1 tsp water if necessary
Sliced almonds for garnish
• Wash strawberries and remove hull and some inside of
strawberry.
• Mix together cream cheese, powdered sugar and extract.
• Spoon into strawberry
• Garnish with sliced almond
Lab Planning
• Copy Recipe
• Choose head chef
• Complete packet with group
Exit Slip
• What is the Tang? Why is it important to a
knife?
Feb 12, 2013
• Early Work: What is the bolster of the knife?
• Schedule
– Food Lab- stuffed Strawberries
– 8 strawberries must be placed on a plate for Mrs.
Sather
– Target: Demonstrate knife skills while preparing a
healthy recipe
Feb 13, 2013
Early Work: List 3 safety tips when using a knife.
Schedule
Knife Skills Notes Continued
Knife Skills and techniques instruction
Target: Understand the different knife cuts and
techniques
Time to take notes
Parts of a Knife
Knife Safety Reminders
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Always secure cutting board with a wet rag or paper towel
Sharp knife is much safer than a dull knife.
Never catch a falling knife.
Always use a proper cutting board
Must Check out Knife from Mrs. Sather or Ms. Redford
Must carry knife appropriately with point down, blade close
to self
Wash safely without placing in the soap filled sink to avoid
cutting self with reaching in
Return to teacher at the end of the lab for proper storage.
When cut cover and apply pressure and notify teacher
immediately.
Small cuts will be covered with bandage.
Larger cuts to the nurse.
Anyone with a bandaid on hand will need to wear kitchen
Notes and Drawing
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Mince Picture
Julienne Picture
Brunoise Picture
Slice Picture
Dice Sm, Med, lg
Chop picture
Chiffonade pic
Battonnetpic
Pare
Demonstration of Cuts
You will define and draw a picture on your worksheet as I go through each of
the cuts.
Culinary Feb 14,2013
• Early Work: What is the difference between
dice and chop?
• Schedule
– Lab Plan Play Dough
TARGET: Plan food lab for play dough
Playdough
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ingredients
2 cups flour
2 cups warm water
1 cup salt
2 Tablespoons vegetable oil
1 Tablespoon cream of tartar (optional for improved
elasticity)
food coloring (liquid, powder, or unsweetened drink
mix)
How to Make Playdough (Play-doh)
Instructions
• Combine in a saucepan
• Heat on Med High heat until the dough pulls
away from the sides and forms a ball of dough
• Remove from heat and turn onto a surface.
• Knead until smooth
• Divide and color
Culinary Feb 19, 2013
Early Work: Why do we put a wet towel under
our cutting board?
Schedule
Make Play Dough
Practice Cutting Skills
Target: Practice working as a team to make Play
Dough
Knife Skills Practice
This is a practice of the same skill that Mrs.
Sather discussed. Use Play Dough and plastic
knifes
Reminder: Stay in assigned seat
Practice knife safety
• Knife safety with Play dough
– Proper Knife hold
– Proper knife cuts
– Place on paper in proper square
Exit Slip
• Draw a Julienne and Bruniose
Feb 20, 2012
• Early Work: When would we use a large Dice? Small
Dice?
• Schedule
– Food Demo of Cuts and knife use
– Practice with play dough
Target: Watch food demonstration and apply skills to practice
Demonstration
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Potatoes
Carrots
Tomato
Celery
Onion
Green Pepper
Feb 21, 2012
• Early Work: Why do we want to use a sharp knife?
• Schedule
– Must first practice all cuts with Play dough and place on
paper- signed off by student
– Potato knife skills practice
Target: Practice and demonstrate knife skills and techniques
for correct knife use.
Procedures
• Wet paper towel under cutting board.
• Paper out with knife skills notes
• Practice ALL cuts with your potato. Place on
worksheet and have teacher check off when all is
done.
• Rinse knife and board and then return to table to cut
Apple (Pare, Small/Med/Large, Dice)
• YES you can eat the peel only!
• Teacher will tell you when it is time to clean up. This
time WASH all items and return to desk.
• Knife to teacher
• Set up with washed apple, Potato, clean cutting
board.
Exit Slip
• When paring why do we cut towards
ourselves?
Feb 22
Early Work: Describe a Batonnet. What cuts can
we make from a Batonnet?
Schedule
– Lab plan Omelets
– Good Eats Video: Egg Files
Target: Learn how to make a perfect Omelet
and plan a food lab.
Copy Recipe: Omelet Lab
2 Eggs per person
1 Slice Ham per person
2 Tbsp Shredded Cheese per person
Choose 2 or 3 vegetables such as Diced Onion, Tomato, Green
Pepper , zucchini, mushrooms, Parsley, Thyme, Cilantro, Basil,
etc.
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Chop up Ham
Cut Vegetables into desired shape and size (must identify)
Sauté Vegetables if desired
Use a fork to Whip the Eggs
Add the ham, Cheese and Vegetables and mix together
Pre-heat the pan, Add cooking spray, Add egg mixture
Cook and Swirl in the pan until most of the egg is no longer
runny, Flip for a few seconds on the other side.
• Fold in ½ and place on your plate
Lab planning
• Choose 2 or 3 Vegetables/herbs per group
• Must do a dice, chop, mince of
Vegetables/meats
• Divide up cutting tasks
• Must have vegetables checked off prior to
cooking.
• delegate tasks and remember to dovetail
• Each student will Cook their own omelet in
the pan.
Good Eats: Egg Files 1
• List 10 tips from Alton Brown on Eggs
• Copy Recipe for Lemon Curd
• This must be turned in for credit!!!
Feb 25, 2013
Entry Task: After reviewing your notes for the test,
what piece of information do you know you need to
study more?
• Schedule
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Hand Back Papers/ Leadership reminders.
Review Lab Planning
Omelet Video
Food Borne Illness Posters
Target: To prepare and study for the test
Lab planning
• Choose 2 or 3 Vegetables/herbs per group
• Must do a dice, chop, mince of
Vegetables/meats
• Divide up cutting tasks
• Must have vegetables checked off prior to
cooking.
• delegate tasks and remember to dovetail
• Each student will Cook their own omelet in
the pan.
Reminders from Lab Packet
• Out of 3 Vegetables make sure only one is an
Herb. Need to make sure you have 1 or 2
actual vegetables in order to do your Dice,
Chop, Mince.
• Remember amounts on order form or food
will not be purchased.
• Any food not on order form will not be
purchased and you may be out of a lab and
doing book review.
• All tasks need to be on Planning Schedule
• Names need to be on entire packet
Video
• http://www.youtube.com/watch?v=SUqlLoOa
Ads
• How to make an Omelette, QUICK & EASY! –
YouTube
• How to make an omelet - the Basic,
Safety Reminders
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Proper knife hold
Don’t play with knife
Pay attention to knives
Watch out when dropped knife
Stay in seat
Noise level down
Follow all instructions.
Exit
• What is the recipe for a basic two egg omelet?
Feb 26, 2013
• Early Work: Why do you not want to eat raw
eggs?
• Schedule
– Food Lab: Omelets
– Target: Demonstrate the preparation of an omelet.
Exit Slip
• What does it mean to Sauté
• Quiz Reminders
– Knife Safety
– Knife Parts
– Knife Skills and cuts
– Class Procedures
Feb 27, 2013
• Early Work-Which is safer? Dull knife or a
Sharp knife and why?
Schedule
– Quiz on Knife Skills
• Target: Demonstrate knowledge of Knife
safety.
Quiz
• 5 min to study for quiz
• 2 per table if possible
• Quiz
Exit Slip
• What does FBI stand for?
Feb 28, 2013
• Early Work- What is FBI? What is it caused by?
Schedule
- Pasta Challenge Lab Plan
– Project: FBI Poster
• Target: Understand the causes of Foodborne
illnesses
Lab Plan Pasta Challenge
• Tomorrow we will be having a pasta lab
• Everone will get a bag of pasta
• You must use the food that is available to
create a recipe
• You will produce, plate, and serve your dish
during class time.
• You must use at least one vegetable
Food available
– 3 Tomato, 4 Green Pepper, 1-Sweet Peppers
– 3-Zucchini, 5-Onion, 1-Mozz cheese, 4-Cheddar
cheese, 1-Mushrooms,, 2-Canadian bacon,
– 6-Garlic,, 2cups-2% milk,, 2-Green beans, 1-olives,
2-Tomato sauce, 3 Can Tomatos, 1- Pizza sauce
• Herbs, Italian dressing, seasonings,Butter
FBI Poster
1. Groups of 2 or 3 (table group)
2. Create an FBI poster for an assigned FBI
3. 5 minute presentations on Tuesday
Must include
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What is it?
Sources of bacteria or infection (Causes)
Symptoms
Who is most at risk
Incubation and length of disease
Prevention and/or Treatment
Cite Sources in MLA on a separate piece of paper
Foodborne Illnesses
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E-coli (0157)
Botulism
Hepatitis A
Salmonella
Shigella (Shigellosis)
Listeria (Listeriosis)
Clostridium Perfringens
Campylobacter
Norwalk Virus
Trichinosis
Rotavirus
Exit Slip
• What food borne illness were you assigned?
What do you know about this disease?
Expectations
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Table Groups (2-3 people)
Poster Paper for poster
1 computer per table for resource
May use textbooks
Poster large enough for entire class to see
Table Voices
Stay in seat except getting supplies
ONLY APPROVED WEBSITES for class projects
– No other work or other websites allowed!!!!
Presentations
• Notes on chart with the following:
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What is it?
Sources of bacteria or infection (Causes)
Symptoms
Who is most at risk
Incubation and length of disease
Prevention and/or Treatment
• Fill in the chart with the information presented by
classmates.
• Listen and respect each other. This is a part of your
employability grade.
March 1, 2013
• Early Work: Who is most at risk for Food Borne
Illness?
• Schedule
– Pasta Plan
– Pasta Lab
– Plate and Serve
• Target: Demonstrate proper cooking skills
while prepare pasta
Exit Slip
• Individual Evaluation
March 4th
Entry Task: What was your favorite thing about the
Pasta Challenge? What do you wish you would have
changed?
Sit according to Food Borne Illness Posters
Schedule
FBI Posters
Presentations
Target: Practice proper knife safety and proper cuts
FBI Poster
1. Groups of 2 or 3 (table group)
2. Create an FBI poster for an assigned FBI
3. 5 minute presentations on Tuesday
Must include
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What is it?
Sources of bacteria or infection (Causes)
Symptoms
Who is most at risk
Incubation and length of disease
Prevention and/or Treatment
Cite Sources in MLA on a separate piece of paper
Foodborne Illnesses
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E-coli (0157)
Botulism
Hepatitis A
Salmonella
Shigella (Shigellosis)
Listeria (Listeriosis)
Clostridium Perfringens
Campylobacter
Norwalk Virus
Trichinosis
Rotavirus
Exit Slip
• Is there an incubation for your disease? How
long does your disease last?
March 5th, 2013
• Early Work: What are the symptoms of your
disorder?
• Schedule
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Organize and practice for presentations
Present FBI
Take notes and fill in chart
Chapter 7
• Target: Understand the causes and prevention for
Food borne illness
Presentations
• Find your poster
• Presentation
• Attach Sources, Notes from research,
Requirements
Chapter 7.2
• Chapter 7.2 1-3, Page 4,5,6
• Read Chapter First
• Own Paper
• Restate the question
Exit
• WHat is the major cause of most FBI’s
March 6, 2013
• Early Work: What are the symptoms of a food
borne illness?
• Schedule
– Test Review
– Grade Checks
– Cookbook Reminder, CSL Reminder
• Target: Review course standards
Exit Slip
• What is your grade in this class? What will you
do to maintain or fix the grade?
March 7, 2013
Entry Task: What does FIFO stand for and what
does it mean?
Schedule
Finish Presentations
Review Notes
Copy Recipe
Lab Planning packet
Hand back papers if time
Target: Demonstrate ability to delegate tasks
according to jobs chosen.
Presentations
• Find your poster
• Presentation
• Attach Sources, Notes from research,
Requirements
Kabob Planning
Chicken and Vegetables Kabobs:
• 1 pound Chicken or Beef
• Choose 2 Vegetables or fruit
Tomato, Mushroom, Onion, Celery, Carrot, Snap peas,
Zucchini, pineapple, Green Pepper, Etc.
Preheat oven to 450*
1. Cut chicken/Beef into one inch pieces
2. Cut vegetables into similar sizes
3. Place onto pre-soaked skewer, alternating meat
and vegetable
Cont’d
• 4. Place skewers on cookie sheet lined with
foil and sprayed with cooking spray
• 5. Bake for 10-15 minutes-check for doneness
with food thermometer
• 6. Add up to 15 minutes when backing if
needed
• 7. you may brush on your sauce during the
last 5 mins of baking if you choose to
Sauce
• You have to choice of having one of these sauces to
brush on your chicken the last 5 minutes of baking:
• ALL SAUCES ARE HOMEMADE BY YOU! You will put
what sauce you want in the “Grocery Store” section
of the supply list
- Peanut Sauce (Hoisen and Peanut Butter)
- Ranch
- BBQ
- Tzatziki (Greek yogurt, garlic, and cucumber)
-other sauces by choice, you will be preparing sauce
while kabobs are cooking
Exit
• What Vegetables do you want on your Kabob?
March 8, 2013
Early Work: What is your favorite savory sauce for Beef and
favorite sauce for chicken?
Schedule
Finish Kabob Planning
Good Eats
Target: Understand how to prepare potentially hazardous foods.
March 11, 2013
Early Work: How can you keep yourself safe when
handling raw meats?
Schedule
Food Safety Notes
Target: Understand how to store potentially hazardous
foods.
Basics of Good Personal Hygiene
Most living things carry MICROORGANISMS
Microorganisms are living, single-celled organisms
that cause food spoilage and illness and can be
transferred from hands and surfaces to other
hands and surfaces
Not visible to the eye.
We can tolerate most.
We get sick from the ones we cannot tolerate.
More Hygiene
When harmful microorganisms are transferred
to food and multiply to unsafe levels, it can
result in illness when the food is eaten.
The essential first step toward keeping food safe
is good personal hygene.
Most Common Cause of Foodborne
Illness:
• Not washing your hands!!!!
• Improper Handwashing
When?:
•When you enter the kitchen
•Before handling food (That includes as you cook!)
•Every time you touch a potentially contaminated surface.
•Cabinet knobs, hair/face, pockets, shake hands, raw
meats/ingredients
•Or- at least every 2 hours working
What causes Foodborne Illness?
Microorganisms- harmful things are present in
or on food, making it unsafe to eat.
- They can be contaminated by organisms
like bacteria and viruses OR natural toxins that
can be found in fish or plants.
Other Causes
Cross-contamination- occurs when harmful
microorganisms are transferred from one
surface or food to another.
Chemical & Physical Contamination
Food can also be contaminated by cleaning
agents or physical objects that might get into
the food accidentally.
Foodborne Illness
An illness that is carried or
transmitted to people by food.
Symptoms can range from mild stomach
irritation to sometimes (in rare instances)
death.
Everything from ice and water can carry FBI’s,
but usually occur in moist, protein based
foods with a neutral or slightly acidic pH.
Things that Cause FBI
• Bacteria: multiply rapidly in food, produce toxins in
foods.
• Viruses: do not grow in food, but transported on
food.
• Parasites: organisms that need to live inside a host to
survive.
• Fungus: molds are highly adaptable organisms that
grow quickly. Yeast is a type of fungus that needs
sugar and moisture to survive.
• Toxins: carried by some fish.
CDC Information
The Centers for Disease Control and Prevention (CDC) estimates
that 76 million foodborne illness cases occur in the United
States every year. This amounts to one in four Americans
becoming ill after eating foods contaminated with such
pathogens as E. coli O157:H7, Salmonella, Hepatitis A,
Campylobacter, Shigella, Norovirus, and Listeria.
On an annual basis, approximately 325,000 people are sick with
a diagnosis of food poisoning, and 5,000 die. The annual
dollar costs of foodborne illnesses—in terms of medical
expenses and lost wages and productivity—range from $6.5
to $34.9 billion (Buzby and Roberts, 1997; Mead, et al., 1999).
While most foodborne illness cases go unreported to health
departments, nearly 13.8 million food poisoning cases are
caused by known agents—30% by bacteria, 67% by viruses,
and 3% by parasites (Mead, et al., 1999).
Barriers to Bacteria Growth
We know bacteria grows easily in certain
conditions. If we control those conditions, we
can control the growth.
We can remember by the letters:
FAT TOM
F- Food, FBI needs nutrients to grow, specifically
proteins and carbohydrates. These are found
in potentially hazardous foods like meat, dairy
products, and eggs.
A- Acidity, Microorganisms do not grow in
alkaline or highly acidic environments. Illnesscausing bacteria grow in a neutral or slightly
acidic (approx 4.6-7.5)
FAT TOM cont…
T- Temperature, Most microorganisms multiply
easily between 40 F and 140 F. This
temperature range is called the DANGER
ZONE.
T- Time, Bacteria needs time to multiply. After 24 hours in the temperature danger zone,
bacteria will go to levels that will make
someone ill.
FAT TOM
O- Oxygen, some illness causing bacteria need
oxygen to grow. Some will grow without
oxygen.
M- Moisture, Bacteria need water to grow. The
amount of water available in food is called
water activity and is measured 0-1.0. Water is
1.0- Bacteria grow best in food with water
activity between .85-.97
The Flow of Food -Key term:
“FIFO”
First In, First Out
Storage Continued
Store food in areas designed for food storage
and do not overload the shelves.
Use food by the use-by date
Don’t line refrigerator with paper or foil- it
prevents air circulation
Keep food areas clean.
Check for signs of insects and rodents
Check unit temps of freezers and fridges often
Storage
• Practice FIFO
• Store cooked food or food that won’t be
cooked anymore up and away from raw food.
• If you remove the original packing, store in
clean and sanitized, tight sealed containers
with proper date and label.
Ground Meat & Meat Mixtures
Beef, Pork, Veal, Lamb
160° F
Turkey, Chicken
165° F
Fresh Beef, Veal Lamb
Medium Rare
145° F
Medium
160° F
Well Done
170° F
Poultry
Chicken & Turkey, whole
165° F
Poultry Parts
165° F
Duck & Goose
165° F
Stuffing (cooked alone or in bird)
165° F
Fresh Pork
Medium
160° F
Well Done
170° F
Ham
Fresh (raw)
160° F
Pre-cooked (to reheat)
140° F
Eggs & Egg Dishes
Eggs
Egg Dishes
Cook until yolk & white are firm
160° F
Seafood
Fin fish
Shrimp, Lobster & Crabs
Clams, Oysters & Mussels
Scallops
Leftovers & Casseroles
145° F or until opaque & flakes easily with fork
Flesh pearly & opaque
Shells open during cooking
Milky white or opaque & firm
165° F
Lets Review
Temperatures
!
What Should Your Refrigerator
Temperature Be?
• The preferred temperature is somewhere
between 35 and 38 degrees F (1.7 to 3.3
degrees C).
• Anything higher and bacteria will multiply too
quickly >40F
• Anything lower and freezing becomes a
problem.
<32F
Preparation
The greatest of contamination and
temperature abuse occurs during preparation
Handwashing is the first step and must be
done properly
Thawing is also a critical step.
Safe ways to thaw
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In a refrigerator at or below 40
In a microwave-must use food immediately
As part of the thawing process-hamburger
Under running water at 70 F or below
• At any time all parts of the food must be below 40
Cooking Food
It is important to cook food to their proper
internal temperature
Use a clean, sanitary thermometer and check it
in the thickest part of the meat
Proper Temperatures
• Raw animal products cooked in the
microwave- 165 F
• Poultry and stuffed meats-165 F for 15
seconds
• Ground beef, pork, fish, and other meatsAnything grinded up! 155 F for 15
seconds
• Beef, pork, veal, or lamb roasts- 145 F for 4
minutes (and some other exceptions)
Temps Continued
• Beef, pork, veal, lamb, chops/steaks – 145 for
15 seconds
• Fish- 145 for 15 seconds
****** Remember these are minimums
-Undercooking can be unsafe
Overcooking can ruin the qualities of
your food product (dry, tough, dark)
Holding Hot/Cold Foods
• Holding hot foods
– Temperature must be at or above 165 degrees F
• Holding both hot and cold foods
– Keep them separated to maintain temperatures
• Holding cold foods
– Temperature must be between ~35-41 F
– Avoid freezing 32 F, it may ruin the quality of food
Cooling
• Leftovers or previously cooked foods need to be
rapidly cooled to a product temp of 41 F.
• The FDA recommends cooling foods from 140 to 70
in two hours and then 70-40 in an additional four
hours
= a total cooling time of 6
Hours
Documentation of this
information will be
requested from the
health department.
–Never use refrigerators and freezers to
cool large pots of hot food.
This process warms up the air in the unit and
puts all the food at risk for FBI.
Use shallow pans (liquid
food cannot be more than
2 inches deep),
smaller portions (chunk
up large roasts), or in an
ice bath.
Tip
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Reheating
• Leftover and previously prepared food must
be reheated quickly and thoroughly before
they are served.
• The rule? Reheat food to 165 F for 15 seconds
within 2 hours.
• Do not use hot-holding equipment (ie: steam
tables) to reheat- they won’t get the job done
fast enough.
Serving Food Safely
Self service areas like,
salad bars, present a
unique challenge.
These areas should be
monitored regularly to
discourage them from
unsanitary practices
Tips for monitoring
• Measure food temps at least every four hours
• Be sure food protectors, such as sneeze guards, are
in place
• Take used plates and utensils from customers and
give them clean ones
• Replace all utensils that customers may have
contaminated by dropping them on the floor,
touching them on the wrong ends..
Monitoring cont.
• Hold plates by the bottoms
or at the edges
• Grasp cups by the bottom
or by the handles
• Never stack cups and
saucers on each other
• Carry silverware by the
handles
• Never reserve food to
customers, even if it
appears untouched.
Exit Slip
Find the
violations
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March 12, 2013
• Entry Task: What does FAT TOM Stand for?
Schedule:
--Kabob lab
Target: To practice food preparation and safety
March 15, 2013
• Entry Task: What safety precautions did you
have to take during lab to prevent
contamination?
Schedule:
--Finish notes
--CNN Video and worksheet
Target: To understand the importance of food
preparation and safety
Food Safety Review
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FAT TOM
Causes of FBI
Cross Contamination
Temperature and Danger Zone
Hand Washing
FIFO
Salmonella, EColi, Botulism, etc.
October 5, 2012
• Entry Task: Name one thing you learned from
the food handlers card test
• Schedule
-Omelet lab
-please put back packs on chair and tuck chair in
during lab
Target: Implement a chop, dice and mince into
lab recipe
October 8, 2012
Entry Task:
Schedule
CNN Video
March 22, 2013
Early Work: List 3 major kitchen dangers and how to
avoid them.
Schedule
Finish Lab Packets if not done
CNN Video: Danger: Poisoned Food
Complete the Worksheet
Target: Understand E-coli, how it is spread, and what
role the government plays.
Food Poisoning links
• CNN - News Videos about Food Poisoning
[RSS]
October 9, 2012
• Entry Task: Where does the bacteria E-Coli
come from?
• Schedule:
-Kitchen Safety notes
-Lab planning for Kabob
Target: Understand the benefits of using safety
practices in the kitchen
Kitchen Safety
3 basic rules of kitchen safety
• Be on the lookout for potential hazards- they
are always present!
• Use safe work procedures-accidents can be
prevented by doing things the right way and
not taking short cuts
• Use protective equipment when needed- this
will always help to prevent accidents
Hygiene and Personal Protective
Equipment
• Always wash your hands before beginning
work in the kitchen and in regular intervals
• Keep nails clean to prevent spread of germs
• Cover any wounds with waterproof dressing
and cover with gloves
• Change dressing when work in the kitchen is
finished
Cont’d
• Tie hair back
• Remove jewelry that might get in the way
• Never wear dangling sleeves or clothes that
mat get caught in appliances or catch on fire
Lifting and Carrying
• Use proper lifting techniques when lifting and
carrying heavy loads in the kitchen
• Clear the path you intend to take
• When lifting, bend with the knees and use the
legs to lift—not your back!
• Be careful when carrying hot liquids
• Never lift beyond your own lifting capacity
Knives
• Cut away from yourself when necessary
• Use proper cutting surfaces– countertops,
with cutting boards and damp towel
underneath
• A sharp knife is a safe knife—why?
• When wiping knives, always have blade
pointing away from you
• Lays knives flat and away from counter edges
Cont’d
• Never catch a falling knife—jump back and yell
“Falling knife!”
• Pick up a knife after it has fallen, wash it, and
return it back to its proper storage
Falls and Spills
• Always clean up messes and spills ASAP to
prevent falls
• Close cabinet doors and drawers when done
• Make sure pilot light works on gas stove
• Never leave pan handles over burners
Fire
• Keep flammable materials away from the
range or stove
• Watch cooking pots and use lowest practical
heat
• When fire occurs, always give yourself a place
to escape
• If it is possible to safely turn the electricity or
gas feeding the fire, do so
Cont’d
• If a pan is on fire, shut off the heat and tightly
cover the fire with a lid
• You can also use baking soda
• Never pour water on a grease fire
• Don’t leave cooking unattended
• Keep appliances clean
• Be alert
• Wear close fitting sleeves
Cont’d
•
•
•
•
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Don’t overload electrical outlets
Operate microwaves safely
Heat oil slowly
Close the door on microwave fires
First aid for burns—run burn under cool water
for 10-15 minutes. Do not apply butter or
other grease to burn—see a Dr. if serious
• Stop, drop and roll
• Use oven mitts when handling hot dishes
• Use caution when working with steam to
prevent burns
Intro to Culinary 10-10-12
4th and 5th Period
Early Work: What sauce are you making for your
Kabobs?
If you do not have recipe..This is HOMEWORK!
You must bring recipe tomorrow to finish lab
planning.
Schedule
Finish Safety Notes
Review for test
Target: Review food safety, kitchen safety, knife
skills for test.
Test Review Questions
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•
•
•
•
•
•
•
Know the 3 common safety rules
Food borne illnesses and their cause
Kitchen safety
Cross contamination
Danger zone
Preventing the spread of bacteria
Knife safety
Parts of the knife
Intro to Culinary 10-11-12
4th and 5th Period
Early Work: Explain 3 kitchen safety guidelines
for any of the following: preventing cuts, burns,
fires, electric shock, and falls.
Schedule
Kitchen/Food safety test
Finish Lab Planning
Target: Demonstrate food safety and kitchen
safety knowledge in completion of a written
test.
Test Expectations
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•
•
•
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Eyes on your own paper
No personal music devices
All materials cleared from table
No TALKING
When you are done…Turn your test over and
wait for the teacher to collect it.
• You may read a book when finished.
• Wait quietly until the rest of the class is
finished.
Lab Planning
Intro to Culinary
4th and 5th Period
• Hand out Lab Planning packets to each Head
Chef.
• Must make sure each area is complete!!This is
a test grade
– Follow directions on Sticky Note
– Must all be sitting around one table and working
as a group.
– Turn into teacher when complete. DO NOT TAKE
OUT OF THIS CLASSROOM!
Chicken Caesar Salad
4 boneless chicken breasts
Melted butter or oil for basting
8 c. bite-size pieces of Romaine lettuce
1 1/3 c. croutons
Parmesan cheese
Caesar salad dressing
•
•
•
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Grill chicken, turning and basting frequently with oil or butter (or your favorite
marinade).
Cut meat diagonally into strips. Set aside.
In a large bowl toss Romaine with croutons and dressing.
Put on plates, crisscross chicken strips, sprinkle with Parmesan cheese.
CROUTONS:
1 loaf Italian or French bread
Olive oil
Spices
•
•
•
•
Preheat oven to 350 degrees.
Slice bread into 1/2-inch cubes; place in Plastic Bag with about 2Tbsp Olive oil
Shake and Toss to coat and Sprinkle on your favorite spices
Spread on a cookie sheet and Cook, tossing until golden brown, approximately 15-20 minutes.
Fruit Kabobs
Choose up to 3 Fruits
•
Apple, Orange, Pineapple, Mango, Mellon,
Strawberries
Dipping Sauces
1- Thai Peanut Sauce
2- Cucumber Garlic Sauce or Plumb Sauce
3- Barbeque Sauce
4- Yum Yum Sauce
5- Yogurt Sauce
October 15, 2012
Entry Task: What is one thing your lab packet
needs improvement?
Schedule:
-complete lab packet for tomorrow
-terms worksheet with text books (Due today)
-Meringue demo
Target: Define basic kitchen cooking terms
October 16, 2012
• Entry task: Explain the difference between
beating and whipping an egg
Schedule:
- Kabob Lab
- Backpack on chair, scoot chairs in
- New seating chart (Maybe)
Target: Demonstrate cutting techniques and
kitchen safety in a lab setting.
Lab Reminders
• All knives (chef and paring) need to go back
into the bucket and be cleaned
• Remember to cut the chicken uniform in size
(about an inch in size) as well as the
vegetables for even cooking
October 17, 2012
• Entry Task: What was one thing new you
learned from yesterday’s lab?
• Schedule:
- Review test scores
- Pass back papers
- Reminder from yesterday: Only put aprons in
dirty laundry basket if truly dirty
Target: Review kitchen and food safety
information.
October 17, 2012
• Early Work: What are your strengths that you
would point out to a prospective employer.
• Schedule
– Grades
– Work on Resume, Cover letter
• Target: Work on Resume and cover letter
October 18, 2012
• Entry Task: How did you do on your test?
What went well? Where do you need
improvement?
• Schedule:
-review cooking terms
-carrot demo
Target: Apply learned techniques to real kitchen
settings