1. Kitchen Principles
Chapter 7

2. Introduction to the Kitchen
Section 7.1

3. Types of Kitchen Equipment
Major Appliances – large device that gets its energy from electricity
Range or Stove
Refrigerator
Freezer
Dishwasher
Microwave

4. Small Appliances
Small appliances – a small electrical household device used to perform simple tasks
Mixer
Food processor
Blender
Toaster
Etc…

5. Utensils Utensils – kitchen tools Measuring cups Knives Peelers Pots
Pans
Cookware

6. Kitchen Work Centers
Kitchen work center – an area designed for specific kitchen tasks
A well designed work center has the equipment you need for a task, sufficient storage space, and a safe, convenient work space

7. Cold Storage Center Refrigerator-freezer is the focus
Items stored near this center include plastic storage bags, food wraps, and containers for leftovers

8. Sink Center This center is the main source of water in the kitchen
Used a variety of tasks
Washing fruits and vegetables
Draining foods
Washing dishes
Dishpans and other cleanup supplies located in this area

9. Cooking Center Includes the range and related items Pots Pans
Cooking tools
Potholders
Small cooking appliances

10. Mixing Center Used for preparing and mixing foods Measuring cups
Mixing bowls
Measuring spoons
Electric mixer
Canisters

11. Planning Center Used to create meal plans and shopping lists Stores
Cookbooks
Recipes
Coupons
May also include a phone, computer, calendar and bulletin board

12. Preventing Kitchen Accidents
Section 7.2

13. Safety Rules Tie back long hair Roll up long sleeves
Put items back when you are done using them
Close drawers and doors completely
Store heavy or bulky items on low shelves

14. Preventing Falls Clean up spills immediately to prevent falls
Eliminate throw rugs and replace damaged flooring
Don’t wear untied shoes, floppy slippers, or long clothing

15. Preventing Cuts Keep knives sharp
Use a knife block, rack, or drawer divider
Don’t try to catch a falling knife
Step aside and let it fall to the floor
Don’t soak knives in a sink or dishpan

16. Cleaning up Glass
If you need to pick up pieces by hand, use a wet paper towel
Sweep up broken glass from the floor immediately with a broom and dustpan
Use a wet paper towel to pick up the last line of dust that you can’t get with the dust pan and broom

17. Electricity Safety WATER AND ELECTRICITY DON’T MIX!!
Avoid damage to electrical cords
Don’t staple or nail cords to counters or walls
Use outlets properly
Don’t overload sockets
Use care with any plugged-in appliance
Grasp cord by the plug and pull to unplug
Watch for problems

18. Hazardous Chemicals Never transfer chemicals to another container
You need the directions each time you use them
Never mix different chemical products
They could give off poisonous fumes
Never point spray products at yourself or anyone else
Store chemicals away from food and heat sources

19. Preventing Range Accidents
Use potholders or oven mitts when picking up or uncovering pots & pans
When uncovering a pot or pan lift up the far edge of the cover first to let the steam escape

20. Preventing Range Accidents cont.
Use only pots and pans in good condition
Keep pan handles turned toward the back or middle of the range top
Keep flammable items away from the stove
Don’t use plastic items near the stove unless they are heat resistant
Arrange oven racks before starting the oven

21. Preventing Range Accidents cont.
Stand to the side when you open the oven door
Don’t reach into a hot oven, pull the rack out first
Clean up spills and crumbs after the oven has cooled
Be sure cooktop, oven, and broiler are turned off when not in use

22. Fire Safety
Always keep a fire extinguisher in the kitchen

23. Fire Safety Range Top or Electric Skillet Turn off the heat
Put a cover on the pan
Pour salt or baking soda (not baking powder) on the flames
NEVER use water – grease will splatter and spread the fire
Oven, Microwave, toaster oven, and broiler
Turn off
Unplug
Keep door shut until fire goes out

24. Children in the Kitchen
Never leave a child alone
Use safety latches on drawers and cabinet doors
If children want to help, provide a stool or child sized table
Don’t let children use knives or work near the stove
Model safe work habits

25. Aging Adults and People with Disabilities
Keep a magnifying glass for reading
Re-label items in larger print
Add more or better lighting
Store frequently used items in easy-to-reach places
Add a cart with wheels in the kitchen to move food and equipment
Use non-breakable dishes and glassware

26. Aging Adults and People with Disabilities cont.
Replace hard-to-open cabinet hardware
Provide tongs or grippers to grab items
Put mixing bowls on a damp dishcloth to keep them from sliding on a slippery countertop when mixing
Use a rubber disk jar opener for gripping appliance knobs
Provide a stool or tall chair

27. In case of accident… Heimlich Maneuver - choking
CPR – not breathing and heart has stopped

28. Keeping Food Safe to Eat
Section 7.3

29. Food Safety
Food Safety – following practices that help prevent foodborne illness and keep food safe to eat.
Microorganisms – living creatures visible only through a microscope
Toxins – poisons that are produced by bacteria

30. Popular Foodborne Illnesses
E. Coli – contaminated water, raw or rare ground beef, unpasteurized milk or apple juice
Salmonella – raw or undercooked foods, such as poultry, eggs, and meat; unpasteurized milk
Botulism – improperly processed canned foods – environments where there is little or no oxygen
Staph – on human skin, in nose, and in throat – spread by improper food handling

31. Personal Hygiene Wear clean clothes and cover them with a clean apron
Remove dangling jewelry, roll up sleeves, tie back hair
Use soap and water and scrub hands for 20 seconds (Happy Birthday is 20 seconds long)
Wear rubber or plastic gloves if you have an open wound
Scrub your hands immediately after using the toilet, blowing noses, sneezing, and coughing
Do not touch your face, hair, or any other part of your body

32. Methods for Food Safety
Be sure that work areas and equipment are clean
Wash the top of cans before opening
Keep pets out of the kitchen
Keep two towels in the kitchen, one for hands and one for dishes
Use clean dishcloths and sponges everytime

33. Cross-Contamination
Cross-contamination – microorganisms from one food get into another
Ex. A knife used to cut raw meat could contaminate raw vegetables

34. Proper Food Temperatures
DANGER ZONE
40°F – 140°F
Spores – cells that will develop into bacteria if conditions are right
Spores can survive cooking heat

35. Food Handling Guidelines
Cook food to proper internal temperature
When reheating refrigerated food, heat to an internal temperature of 165°F

36. Thawing Food Safely Place food in the fridge to thaw
To thaw faster, submerge in cold water for 30 minutes
The cold slows the growth of bacteria
Use microwave for quick, safe defrosting

37. Serving Food
Do not let food sit out for more than two hours or more than 1 hour if the room temperature is above 90°F
Refrigerate leftovers in shallow containers

38. Storing Food
Section 7.4

39. Spoilage and Nutrient Loss
Heat – speeds up chemical reactions that cause spoilage
Air – exposure to oxygen can destroy nutrients
Moisture – too little can cause food to dry out, too much can cause a breeding ground for bacteria and mold
Light – can destroy nutrients
Dirt – contains harmful microorganisms
Damage to food/packaging – introduces microorganisms and aids in spoilage

40. Basic Storage Principles
Shelf life – the length of time food can be stored and still retain it’s quality
Buy only what you need
First in, first out
Look for “sell by” or “use by” dates
If none, write on purchase date
Clean storage areas regularly

41. Room Temperature Storage
Shelf-stable – foods that are able to last for weeks or even months at room temperature
Canned
Bottled
Packaged

42. Room Temperature Storage Cont.
Store between 85°F and 32°F
Do not store near moisture or heat
Once opened, storage requirements change
Some require refrigeration
Others, such as dry beans and cereals can be resealed and remain at room temp

43. Refrigerator Storage Fridge Temperature 40°F – 32°F
Do not overfill fridge
Cover food tightly to prevent drying and off flavors
Store meat in plastic bags to prevent leakage
Wash fruits and vegetables only when necessary
Store leftovers in shallow dishes with the date written on the container
Be sure to use leftovers within a few days

44. Freezer Storage Freezer temperature 0°F and below
Food purchased should be stored promptly
Freezer Burn – a condition that results when food is improperly packaged or stored too long

45. Freezer Storage cont. Packaging
vapor and moisture proof
Tight-fitting
Squeeze out air
Leave space for food to expand
Inventory – a record of food in the freezer

46. Power Outages - Freezer
If power goes out do not open freezer
A full freezer will keep food frozen for 2 days
A half-full freezer will keep food for 1 day
When power comes back on
If ice crystals are present and food is cold it is safe to refreeze
Discard food that is above 40°F

47. Power Outages - Refrigerators
If power goes out do not open refrigerator
When power comes back on
Discard fresh 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 or does not smell rancid
Other foods like fruits and vegetables are safe if the do not have mold, odor, or sliminess