1. Foods Ch 7-1 Types of Equipment Major-oven, fridge Minor-mixer, microwave Utensils-spatula

2. What are factors when designing a Kitchen? Organization-store things properly or according to function. (Carry out a task) Cold storage-plastic bags for left overs Sink-dish pans, cleaning Cooking-tools, pots, pans, and potholders Mixing- bowls, spoons, and measuring Planning-cookbooks, calendar.

3. Food Safety- practices to help prevent food borne illnesses. *80 million Americans suffer from food borne illnesses every year Microorganisms-tiny living creatures visible only through a microscope Food borne illnesses can be traced to microorganisms and people. Toxins=Poisons

4. Cleanliness in the kitchen Personal hygiene Work methods +Cross contamination Clean up +Cleaning appliances +Washing and drying dishes +Clean work area +Controlling pests

5. Proper Food Temperatures Spores-cells that will develop bacteria if conditions aren’t right. Refrigerator temperature below 40 degrees F Freezer0 degrees F Danger zone60-140 degrees F Hot foods160-212 degrees F Cold foodsbelow 140 degrees F

6. Food Handling Guidelines *Cook to proper internal temperature *Taste foods from animal source after completely cooked *Rotate in microwave *Don’t leave out for more than 1 hour *Keep extras hot or in refrigerator *Don’t add to serving dish that has been out *Discard foods at room temperature after 2 hours *Refrigerate in shallow containers *Reheat to 174 degrees F

7. Thawing Food *Place in refrigerator to thaw slowly *Submerge bag in cold water *Microwave *NEVER THAW AT ROOM TEMPERATURE *MAKE SURE PACKAGE DOESN’T LEAK

8. Storing Foods Spoilage and Nutrient Loss- *Heat-speeds up chemical reactions (spoilage) *Air-exposure to oxygen can destroy nutrients (spoilage) *Moisture-too little causes fresh food to dry out and too much causes a breeding ground for bacteria and mold.

9. Storing Foods *Light-destroy nutrients (spoilage) *Dirt-contains harmful microorganisms. *Damage to food or packaging-spoilage due to microorganisms Spoilage and nutrient loss= Wilt, wrinkle, turn brown, slimy, mold, bruises, bad flavor, and bad colors.

10. Basic storing Shelf life-length of time it can be stored and still be good. 1) Buy what you need 2) First in first out 3) Sell by or use by date 4) Clean storage area regularly

11. Room temperature storage Shelf-stable-able to last for weeks or months at room temperature. Temperature must be higher than 32 degrees F and lower than 85 degrees F *Dry and dark *Resealed

12. COLD STORAGE Refrigerator- Chart on page 210 & 211 Avoid overloading Tightly covered Prevent leakage Label and date Keep correct temp.

13. -Freezer- *0 degrees F temperature *Stored promptly *Functions better if full *Package correctly -Prevent freezer burn by packaging and storing correctly -Packaging material must be moisture-resistant -Release most of air Label & inventory

14. If a power outage happens avoid opening doors and discard food that was damaged

15. Assignment Design your kitchen with the class set up for a functional kitchen.