29 Chapter 29 Section 29.1 Kitchen Organization and Safety Safe Kitchen, Safe Food Chapter 29 Section 29.1 Kitchen Organization and Safety Section 29.2 Food Sanitation and Safety 1

Section 29.1 Kitchen Organization and Safety Kitchens are organized around major appliances and specific tasks. There are simple guidelines to help prevent kitchen accidents. 2

Content Vocabulary Academic Vocabulary major appliance work center work triangle range bare

Kitchen Equipment and Organization Kitchens need to be properly equipped and organized in order to work efficiently and safely. Basic equipment includes major and small appliances and utensils such as knives. 4

Kitchen Equipment and Organization Organizing the kitchen involves having work centers devoted to certain tasks arranged in a work triangle. work triangle In a kitchen, the imaginary lines connecting the three work centers, which are storage, cooking, and cleanup work center An area devoted to a certain type of task. 5

Kitchen Accident Prevention Accidents in the kitchen can be prevented if you follow safety rules consistently. Basic safety rules can prevent cuts, burns, falls, fires, electric shocks, poisoning, and other serious injuries. 6

Section 29.2 Food Sanitation and Safety There are safety guidelines everyone should follow to help prevent foodborne illness. It is important to know and follow basic food storage procedures. 7

Content Vocabulary Academic Vocabulary foodborne illness cross-contamination danger zo0ne rotation freezer burn contact transfer

Preventing Foodborne Illness Some basic precautions must be taken when preparing food in order to prevent foodborne illness. Most foodborne illnesses are caused by harmful bacteria. foodborne illness A sickness caused by eating food that contains a contaminant, or harmful substance. 9

Preventing Foodborne Illness Three basic guidelines for preventing foodborne illness are to practice cleanliness, avoid cross-contamination, and control the temperature of food. Thaw foods safely, whether in the refrigerator, cold water, or microwave. cross-contamination The spreading of harmful bacteria from one food to another food. 10

Preventing Foodborne Illness Proper cooking and serving ensures that food is safe. Prevent bacteria from spreading by keeping sponges clean, washing everything carefully, and wiping tops of cans before opening. 11

Store Food Safely Store food properly to keep it safe and to save money. Use older items before newer ones. Follow proper procedures for the main types of food storage: refrigerator, freezer, and dry storage 12

Store Food Safely Refrigerator temperatures should be between 32°F and 40°F. Freezer temperatures should be 0°F or below. Dry storage should be kept below 85F. 13

Chapter Summary Section 29.1 Kitchen Organization and Safety Kitchens are organized around major appliances. Before purchasing small appliances or utensils, consider whether you really need them. Kitchens with an efficient work triangle and well-organized work centers are easier to use. Following safety precautions can help prevent kitchen accidents and injuries such as cuts, burns, fires, and electric shocks.

Chapter Summary Section 29.2 Food Sanitation and Safety You can prevent foodborne illness by practicing cleanliness, avoiding cross-contamination, and carefully controlling food temperatures. It is very important to learn proper techniques for thawing, cooking, storing, and serving food.

Chapter Summary Section 29.2 Food Sanitation and Safety The three types of food storage areas are the refrigerator, freezer, and dry storage. Use the “first in, first out” principle to help prevent waste and spoilage.

Review Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions. Start

aparato electrodoméstico major appliance A large tool or piece of equipment. Una herramienta o equipo grande. Show Definition

work center centro de trabajo An area devoted to a certain type of task. Un área dedicada a cierto tipo de tarea. Show Definition

work triangle triángulo de trabajo In a kitchen, the imaginary lines connecting the three work centers, which are storage, cooking, and cleanup. En una cocina, las líneas imaginarias que conectan tres centros de trabajo que son almacenamiento, cocina y limpieza. Show Definition

enfermedad transmitida por los alimentos foodborne illness Una enfermedad causada al comer un alimento que contiene un contaminante o una sustancia dañina. A sickness caused by eating food that contains a contaminant, or harmful substance. Show Definition

contaminación cruzada cross-contamination contaminación cruzada The spreading of harmful bacteria from one food to another food. La propagación de bacterias perjudiciales de un alimento a otro. Show Definition

danger zone zona de peligro Temperatures between 40°F (4°C) and 140°F (60°C) that allow bacteria to grow to dangerous levels most rapidly. Temperaturas entre los 4°C (40°F) y los 60°C (140°F) que permiten que las bacterias crezcan rápidamente a niveles peligrosos. Show Definition

rotation rotación Storage system that ensures that older supplies are used before newer ones. Sistema de almacenamiento que asegura que los suministros más viejos se usen antes que los nuevos. Show Definition

quemadura de congelación freezer burn quemadura de congelación A condition caused by moisture loss due to improper or inadequate packaging of food before freezing. Deshidratación causada por congelar alimentos mal empacados. Show Definition

range estufa A cooking stove. Una estufa para cocinar. Show Definition

bare esencial Minimum or without extra. Lo mínimo o sin algo extra. Show Definition

contact contacto Touch or connection. Conexión o tacto. Show Definition

transfer traspasar Move or convey. traspasar Show Definition

The Amazing World of Food End of End Of Chapter 29 Chapter 1 The Amazing World of Food