galley equipt. safety - CS1(SS) FOSTER

Learning Objectives Be able to visually identify galley equipment Understand how to safely operate all galley equipment Be aware of all safety precautions involved in operation and cleaning of equipment

Equipment Identification Assorted Knives (Cutlery)

Safety Precautions Never, ever submerge a knife in water, esp. in a dishwashing sink. Never use bare hand to slide excess product off the blade Never catch a knife as it falls if you drop it, LET IT FALL! Always use a proper cutting surface, never a stainless steel counter-top (to avoid damaging the blade)

Equipment Identification Tri-stone (knife sharpener)

Safety Precautions When using oil instead of water, be wary of it going rancid When sliding the blade, keep fingers on the spine of the knife and go slow!

Equipment Identification Vegetable Peeler

Safety Precautions To some degree, a vegetable peeler should be treated as a knife. It’s sharp and it can cut you. Always try to peel away from your hands, to avoid peeling your skin Never submerge in dish washing water

Equipment Identification Pastry Knives/Spatulas (rubber & metal)

Safety Precautions The sides of these metal spatulas and pastry knives can cut you, so be careful Never submerge in dish washing water Be careful running fingers/hand along edges when cleaning/using

Equipment Identification Serving Spoons (no applicable safety precautions)

Equipment Identification Metal Tongs

Safety Precautions Be careful of pinching skin between hinged area Some edges can be sharp, esp. if dented (sharp points)

Equipment Identification Ladles (no applicable safety precautions)

Equipment Identification Rolling Pin (metal)

Safety Precautions Never submerge in water (inside will rust and leak; unsanitary) Wipe with damp cloth

Equipment Identification Biscuit Cutter (no applicable safety precautions)

Equipment Identification Balance Scale (no applicable safety precautions)

Equipment Identification Bulk Scale (no applicable safety precautions)

Equipment Identification Strainer/China Cap (no applicable safety precautions)

Equipment Identification Collander (no applicable safety precautions)

Equipment Identification Muffin/Cupcake Pans

Safety Precautions Never clean the non-stick version with steel-wool (damages pan)

Equipment Identification Pie Pans/Bread or Loaf Pan (see muffin pan precautions)

Equipment Identification Soup Warmer Insert/Lid (no applicable safety precautions)

Equipment Identification Hotel Pans (see muffin pan precautions)

Equipment Identification Dough Roller

Safety Precautions Do not allow any body part to come into contact with machine when operating Power down machine when removing dough pieces/cleaning

Equipment Identification Dough Mixer

Equipment Identification Mixer Attachments (see dough mixer precautions)

Safety Precautions To change speed, first stop motor, then change, then restart motor Unplug/power off prior to cleaning Keep hands/loose clothing away from machine when operating Ensure bowl is safely locked in place before operating machine

Equipment Identification Pastry Bag with Tips

Safety Precautions Some tips have sharp points and jagged edges, be careful Thoroughly dry tips after washing

Equipment Identification Veg./Potato Peeling Machine

Safety Precautions Load machine according to load rating for machine, do not overload Run water at all times, do not over peel or you will lose (waste) product Keep hands away from peeling plate at all times

Equipment Identification Meat Slicer

Safety Precautions Keep blade guard in place at all times Never use hand to guide product to blade Never clean blade with hand, wrap detergent soaked cloth around pad/block Put blade guard back on as quickly as possible after cleaning Always secure power (unplug) prior to cleaning

Equipment Identification Steamer

Equipment Identification Combi-Oven

Safety Precautions Never attempt to open when machine is cooking/pressurized (steam) Do not spray exterior with water (Combi)

Equipment Identification Deep Fat Fryer

Equipment Identification Range Guard Fire Smothering System

Safety Precautions Do not operate w/o individual thermometers NEVER leave unattended when operating Food in water should be well drained; avoid spilling water in/near fryer NEVER turn on power with no oil! Clean up grease spills immediately

Equipment Identification Thermometers

Safety Precautions Never leave thermometers in heated spaces (warmers/ovens) Frequently calibrate thermometers to avoid error Do not submerge fully in water (digital) Sanitize after each use

Equipment Identification Fruit/Veg. Slicer

Equipment Identification Vegetable Dicer

Safety Precautions Keep hands away from blades Never use hand to push product through/unclog blades Disassemble and wash manually, CAREFULLY!

Equipment Identification Food Processing Machines

Equipment Identification Food Processor Attachments

Equipment Identification Buffalo Chopper

Safety Precautions Never operate with blade guard raised Never use hand to shove product towards blade Observe product in machine, if clogged, power down to fix problem

Questions?

Review Three things you NEVER do with a knife? - Submerge in water, slide hand down blade to remove excess product, and catch when it’s falling What should you NOT do with a metal rolling pin? - Submerge in water, it will rust inside and leak Three steps in changing mixer speed? - Power down, switch speed, power back on

Review What must you do while running the vegetable peeling machine? - Run water How do you clean the blade of a meat slicer? - With a detergent soaked rag around a block or pad Never do what when a steamer is operating? - Attempt to open the door

Review Two “never do this” with a deep fat fryer? - Never turn on without fryer oil covering heating element, and never leave it unattended while in operation What do you do to unclog a food processor? - Power down, unclog, then power back on and continue

Questions?