1. 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

2. 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

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

4. 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

5. 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

6. 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

7. 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

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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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.

15. 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.

16. 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.

17. 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

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

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

20. 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

21. 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

22. 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

23. 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

24. 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

25. 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

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

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

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

29. transfer
traspasar
Move or convey.
traspasar
Show Definition

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