1. Ch 44, 45 and 46 Safety and Sanitation, Getting Ready to Cook, and Measuring Basics

2. Objectives Identify sources of danger in the kitchen Demonstrate basic safety rules to avoid cuts, burns, and electric shocks Explain efficient kitchen work techniques Identify features and uses of measuring equipment Explain how to measure liquid and dry ingredients accurately Adapt recipes for smaller and greater amounts

3. Terms Sanitation- keeping harmful bacteria from growing in food Keep kitchen, appliances, and yourself clean. Wash, cook, and store food properly. *Especially important when preparing food in a group such as these labs.

4. Terms Food-Borne Illness- illness caused by eating food that is contaminated with harmful bacteria. Salmonella- bacteria spread from improperly cleaning; sx include nausea, diarrhea, cramps, fever, and in severe cases, death. Botulism- more serious, often fatal affecting the nervous system form improperly canned food; sx include difficulty breathing, trouble swallowing,, double vision. NEVER eat foods from leaking, bulging cans, or cracked, chipped, unsealed jars.

5. Terms Danger Zone- the range of temperature between 60 and 120 degrees F where bacteria grows to dangerous levels most rapidly. 2-hours is the magic number! Do not leave perishable and cooked foods in this range for longer!

6. Sources of Danger Knives and open cans Oven Grease on floor Electrical appliances Metal and food hot enough to burn Cleaning products

7. To prevent cuts Hold knife by handle, cut away from fingers Wash knives separately Insert beaters and blades in mixer before plugging in Watch for sharp tops on cans, don’t force one off with fingers.

8. To prevent burns and scalding Use plastic handled spoons to stir Use pot holders Keep pot handles turned in center Lift far side of cover on pan so steam won’t burn

9. To prevent fires Keep all flammable materials away from stove Keep sleeves and long hair and garments pushed back Clean all spills and grease from area around stove Smother grease fire by turning off stove and cover pan NO H2O Keep fire extinguisher nearby

10. To prevent electric shocks Plug only one appliance in at a time Unplug appliances when not in use but pulling the plug not the cord Don’t use frayed cords or drape Don’t touch appliances with wet hands or use near water

11. To prevent other injuries Wipe spills immediately Never leave anything on floor where someone could trip Stand on stool or ladder not on chair or counter to reach Turn all ovens off when finished Store dangerous chemicals away from stove and childen

12. To prevent the spread of illness (1) Use hot soapy water to wash tools and surfaces Wash hands well before working with food and after using restroom Wash fresh fruits and veggies under cold water thoroughly as well as tops of cans Use a clean plate for cooked food Use clean dishcloths and sponges to prevent spread of germs

13. To prevent the spread of illness (2) Use separate towel for wiping dished and drying hands Use a tissue and turn away from food when sneezing Keep hair out of food No tasting Avoid touching eating surfaces while setting table

14. Refrigeration storage See page 442 figure 44.2 If food says “Refrigerate after opening” do so at home Store fresh fruits and veggies in fridge except for potatoes, onions, and sweet potatoes

15. Make a work plan Assignments Look at recipes and make a lab plan for first lab. Use the sample recipe (P.445 Figure 45.1) and sample work plan (P.446 Figure 45.2) as a guide. Identify kitchen equipment on the back of inventory sheet. Answer questions in group (P.447 Cooperation in the Foods Lab Assessing your skills #1 and #2.

16. Working efficiently Stay in areas with group Clear counters and wipe surfaces Re-read recipe and make sure you have all ingredients out Locate utensils and make sure you have what you need before beginning Check of each task as you complete it Clean as you work- rinse and put in hot soapy water except knives Leave kitchen clean for next lab

17. Units of Measure Customary- standard system of measurement in the US Metric System- system of measurement used in most of the world (scientists, nutritionists, health and food professionals)

18. Volume The amount of space taken up by an ingredient Customary- tsp., Tbsp., fl.oz., c., pt., qt., gal. Metric- mL., L

19. Weight Mass for solid ingredients Customary- oz., lb. Metric- g., kg. Temperature- C (metric) and F (customary) Length- in.(customary), mm., cm.(metric)

20. Equivalent Measurements Same amount expressed using a different unit of measure P. 454 figure 46.1 Use accurate equipment to get accurate results Identify equipment on P. 455 figure 46.2

21. Liquid Ingredients Use clear cup Check at eye level Use spray to measure sticky liquids (honey, syrups)

22. Adjusting Measurements Adapt to prepare for more or less people If a recipe yields 4 servings and you need 8, multiply times 2 Adjust before cooking Make needed adjustments in equipment as well Adjust cooking time if needed. Workbook P. 155 Measure for Measure

23. Dry Ingredients Hold over plate to get excess Use spatula or knife to measure off Flour must be measured by spooning gently, or sift onto plate and spoon to measure…why? Brown Sugar must be measured then packed until slightly more than full. Solid fats work the same way or you can cut off amount.