Your New Place
 What appliances and kitchen utensils
would be included in your “perfect
kitchen?”
Types of Kitchen Equipment
•3 basic kinds of equipment
•Major appliances
•Small appliances
•Utensils
Major appliance
 A large device that gets its energy
from electricity or gas
 2 major appliances
 Refrigerator-freezer for cold storage
 Range – for cooking
 Other major appliances include a
microwave and dishwasher
Small Appliance
 Small electrical household device
used to perform simple task.
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Mixer
Food processor
Blender
Toaster
Utensils
 Kitchen tools
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Cups
Knives
Peelers
Pots
Pans
Other cookware
Kitchen Work Centers
 Designed for a specific kitchen task
 Includes equipment needed for task,
storage space, and safe work area
Basic Work Centers
 Cold Storage Centerrefrigerator/freezer is the focus
 Plastic storage bags, food wraps,
containers for left over food might be
nearby
 Sink Center-main source of water
 Used for washing fruits and vegetables,
draining foods, washing dishes
 Dishpans and other cleaning supplies
should be kept close
Basic Work Centers
 Cooking center-includes the range
and cooking tools, pots and pans,
potholders
 Microwave could be part of cooking
center but might be near the
refrigerator for quick heating of
leftovers
Other work centers
 Some kitchens contain separate work
centers
 Mixing center-preparing and mixing
foods
 Measuring cups, bowls, mixing spoons,
electric mixer stored here
 Planning center-space to store
cookbooks, recipes, and coupons
 Why is it important to organize
kitchens around work centers?
Kitchen Safety
General Safety Guidelines
 Don’t let hair, jewelry, sleeves, or
apron strings dangle. They can catch
on fire or become tangled in
appliances.
 Keep your mind on what you’re
doing.
 Prevent clutter. Put items back
where they belong as you finish with
them or after you’ve washed them.
General Safety Guidelines
 Close drawers and doors completely after
you open them. You could be seriously
hurt if you bump into an open door or
drawer.
 Use the right tool for the job. Don’t use a
knife to pry off a jar cover, for example.
Take the time to find the tool you need.
 Store heavy or bulky items, such as
cookware, on low shelves so you can reach
them easily.
Preventing Falls
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Wipe up spills immediately
Eliminate slippery rugs
Replace damaged flooring
Don’t wear untied shoes, floppy
slippers, or long clothing
Preventing Cuts
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Keep knives sharp and use properly
Use a drawer divider or knife block
Don’t try to catch a falling knife
Don’t soak knives in a sink or dishpan
Sweep up broken glass immediately
Using Electricity Safely
 Read the owner’s manual
 Don’t use an electric appliance when
your hands are wet or standing on a
wet floor
 Avoid damage to electrical cords
 Use outlets properly
 Use care with any plugged-in
appliance
 Watch for problems
Hazardous Chemicals
 Don’t transfer from one container to
another
 Never mix chemical products together
 Spray products-point nozzle where
chemical is supposed to go
 Store away from food
Preventing Range and Microwave
Accidents
 Use potholders and oven mitts
 Lift up far edge of the cover on the
pot when uncovering it
 Use only those in good condition
 Keep handles turned to the back or
middle of range
 Keep flammable items away
 Don’t use plastic near the range
Continued
 Arrange oven racks before you start
the oven
 Stand on the side when opening the
oven door
 Don’t reach into a hot oven
 Clean up spills and crumbs after oven
is cool
 Turn off when not in use
 Keep a fire extinguisher handy
Children
 Never leave them alone
 Use safety latches on cabinets
 Model safe work habits
Proper Handwashing Technique
 Use water as warm as you can
 Lather well using soap
 Rub hands together paying attention
to areas between fingers and around
nails
 Scrub at least up to your wrist
 Rinse well under running water
 Dry thoroughly with clean towel
Keeping Food Safe to Eat
 Food Safety-following practices that help
prevent foodborne illness and keep food
safe to eat
 Approximately 80 million American suffer
from foodborne illness, also known as food
poisoning.
 Most cases of food borne illness can be
traced to harmful microorganisms-tiny
living creatures visible only through a
microscope
Harmful microorganisms
 Most harmful microorganisms associated
with foodborne illness are bacteria, which
are carried by people, animals, insects, and
objects.
 Sometimes an illness is not caused by the
bacteria, but the poisons they produce
known as toxins.
 Bacteria will reproduce quickly in the
presence of food, warmth, and moisture.
Cleanliness in the Kitchen
 Personal Hygiene
 Wear clean clothes and cover them with
an apron. Spots and stains can hold
bacteria.
 Remove jewelry, roll up long sleeves,
ties back long hair.
 Wash your hands for 30 seconds with
warm soapy water.
 Wear gloves if you have an open wound
on your hand.
Continued
 Wash hands immediately after using
the bathroom or blowing your nose.
 Do not sneeze or cough into food.
 Do not touch your face, hair, or any
other part of your body while working
with food
Work Methods for Food Safety
 Be sure work areas and equipment
are clean before you start preparing
food
 Avoid cross-contamination-letting
microorganisms from one food get
into another
 Avoid using cutting boards made of
soft wood, they can be a breeding
ground for harmful bacteria
Continued
 Wash the top of a can before opening it to
keep dirt from getting in the food
 Wash a spoon after each use if using it for
tasting to avoid the spreading of harmful
bacteria
 Keep pets out of the kitchen
 Keep two towels handy in the kitchen, one
for wiping hands, the other for drying
dishes
 Use a clean dishcloth each day. Allow
sponges to air dry before reuse.
Proper Food Temperature
How Temperature Affects
Microorganisms
 Temperature is one of the most important
factors in food safety
 Keeping food at proper temperatures can
be critical to preventing foodborne illness
 Bacteria multiply rapidly at temperatures
between 60 and 140 degrees Fahrenheit
 This range does include room temperatures
 Bacteria that thrive in these temperatures
cause most foodborne illness
Continued
 High food temperatures kill most
harmful bacteria
 Some bacteria produce spores:
 Cells that will develop into bacteria if
conditions are right
 Freezing food stops the growth of
bacteria, but if bacteria or spores
were already present, freezing will
not kill them
Food Handling Guidelines
 Cook food to proper internal temperature or
until thoroughly cooked
 Taste foods containing ingredients from
animal sources only after they are
completely cooked
 Ensure even, thorough cooking when
microwaving
 Don’t leave food out more than 2 hours at
room temperature, or more than 1 hour if
the temperature is above 90˚F
Continued
 Keep extra quantities of food either hot on
the stove or in another cooking appliance,
or cold in the refrigerator
 Do not add more food to a serving dish of
food that has been out for a while
 Discard foods that have been held at room
temperature for more than 2 hours
 Refrigerate food in shallow containers
 Bring reheated food to an internal
temperature of 165˚F or higher to kill any
bacteria
Thawing Food Safely
 Place food in the refrigerator where it
will thaw slowly
 For faster thawing, put the package in
a watertight plastic bag and
submerge in into cold water
 Change water every 30 minutes
 Use the microwave for quick, safe
defrosting. Foods thawed this way
should be cooked immediately
Storing Food
 When food is not properly stored it
begins to lose quality and nutrients.
 Some types of spoilage can cause
foodborne illness.
 Under the right conditions, harmful
bacteria, yeasts, and molds can spoil
food.
What causes food spoilage?
 Heat speeds up chemical reactions that
cause spoilage.
 Air: Exposure to oxygen can destroy some
nutrients such as vitamin C and E.
 Too little moisture can cause fresh foods to
dry out, wilt, or lose nutrients.
 Too much moisture can provide a breeding
ground for bacteria and molds.
Continued
 Light can destroy nutrients, especially
vitamin C and riboflavin.
 Dirt contains harmful
microorganisms.
 Damage to food or packaging:
 Bulging cans, liquids that spurt when you
open the container, or liquids that are
cloudy when they should be clear.
Basic Storage Principles
 Every food has a shelf life-the length
of time it can be stored and still
retain it’s quality
 Shelf life depends on the type of
food, packaging, and storage
temperature, and how it is handled.
How to Avoid Loss of Quality in
Stored Food
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Buy only what you need
Follow rule of “first in, first out”
Look for “sell by” or “use by” dates
Clean storage areas regularly. Throw
out food that has started to spoil or
containers have been damaged.
Room Temperature Storage
 Canned, bottled, and packaged foods
are shelf-stable-can last for weeks or
months at room temperature
 Shelf-stable foods should be kept
between 32˚F and 85˚F
 Some foods need to be refrigerated
after opening
Cold Storage
 Foods that are refrigerated in the
store such as dairy, eggs, deli foods,
fresh meat, poultry, fish
 Most fresh fruits and vegetables
 Onions, potatoes, and sweet potatoes
should be in a cool, dry area
 Some whole grain products, nuts, and
seeds. They contain oils that can
spoil and give foods an off flavor.
Continued
 Leftover cooked foods
 Baked goods with fruit or cream filling
 Any other foods that indicate
refrigerate after opening
Refrigeration Guidelines
 Don’t overload
 Keep foods tightly covered
 Store meat, poultry, and seafood in
the store wrap and in a plastic bag to
prevent leaks
 Wash fruits and vegetables only if
removing dirt. Wipe hard-skinned
fruits dry and drain others well
Continued
 Label leftovers with the date
 Don’t let the temperature of the
refrigerator fall where frost or ice
forms
Freezer Storage
 Keep foods at 0˚F from one month to
one year
 Fresh meats, poultry, fish, breads,
and leftovers can be frozen
 Foods that do not freeze well are
cheese, products made with
mayonnaise, whole raw eggs, and
fresh vegetables that are meant to
eat raw
Packaging and Freezing Foods
 Freezer burn-a condition that results when
food is improperly packaged or stored in
the freezer too long
 When wrapping solid foods, squeeze out as
much air as possible
 For best quality, freeze food quickly
 Keep an inventory of food products, date
frozen, and quantity
 Discard any food that thawed or was held
above 40˚F for more than 2 hours
Keeping Refrigerated Foods Safe
 Discard fresh meats, poultry, fish,
lunch meats, eggs, milk, and cooked
foods if they have been held above
40˚F for more than 2 hours
 Keep butter or margarine if it has not
melted and does not smell
 Fresh fruits and vegetables are safe if
they show no signs of mold or
sliminess and do not smell