1. Personal Choices September 25, 2012

2. Bellringer: Recall presentations yesterday… What is a food-born illness? How do you put out a grease fire? Why is a sharp knife safer than a dull knife?

3. Bellringer cont. A food borne illness is a disease transmitted by food, the source of which is bacteria, or toxins produced by bacteria. You can use baking soda to put out a grease fire. With knives, its all about control. Think about cutting an apple. A dull knife is more likely to slip vs a sharp knife can cut directly into the apple with no problem.

4. Agenda: Students will be able to show their knowledge of kitchen safety though safety skits Students will be able to learn more about kitchen safety through kitchen safety notes Students will be able to prepare for the kitchen safety test on Wednesday. ** SAFETY TEST IS TOMORROW WED 9/26 ***3 RD PERIOD: COOKING LAB HAS CHANGED TO FRIDAY 9/28

5. Procedures of Kitchen Labs There are 3 phases to a school foods lab. They are: They are: Planning : Who’s doing what, ingredients? Planning : Who’s doing what, ingredients? Cooking Cooking Evaluation: How did the process go? Evaluation: How did the process go?

6. Before & After Your Lab Before each plan you will fill out a planning packet and plan the day’s lab. At the end of each lab you will be responsible for filling out an evaluation form. There are 4 things you do before you start each lab. They are: *Put on an apron*Sanitize counters *Tie hair back* Wash hands

7. Safety & Sanitation The danger zone where bacteria can grow quickly is between 40 degrees F and 140 degrees F. Food Borne Illness is when you get sick by eating contaminated foods caused by bacteria. Some people also call food born illness food poisoning.

8. To prevent burns in the kitchen use hot pads instead of towels.

9. If a fire occurs the best procedure for putting out the fire is: Electrical Fire: Fire Extinguisher Grease Fire: Baking Soda + lid Clothing Fire: Stop Drop and Roll

10. When handling household chemicals store them away from food. Always read the labels when dealing with household chemicals.

11. Things to prevent cuts and bruises in the kitchens: Clean up spills immediately Keep cupboard doors closed Wash knives separately Keep electrical appliances away from water Remove any household chemicals when working in the lab NO HORSEPLAY OR FOOD FIGHTS

12. Be sure and wash hands and counters before cooking to kill any bacteria and to help prevent foodborne illnesses. If you cut your hand you should: Clean the cut, put on a clean Band-Aid, and put on gloves

13. Preventing Foodborne Illnesses: Cook food thoroughly Wash hands and counters Avoid cross contamination Keep foods out of the danger zone

14. Order to wash dishes: You can to wash your dishes from cleanest to dirtiest. This will prevent the water from having more bacteria growing in it and spreading to other dishes you wash. Ex: glass wear, silverware, tableware, serving dishes, and pots + pans

15. Review washing hands: 6 steps: Prepare towel Warm water Soap Lather 20 seconds Rinse Use paper towel to dry and turn off faucet

16. After lab… MAKE SURE YOU CLEAN YOUR LAB STATION BEFORE YOU LEAVE! IF NOT THEN.. You and your group will receive 0 for the day and will not be able to cook for the next lab so it is important that you clean up after yourselves!

17. Any questions… STUDY THIS WORKSHEET FOR TEST TOMORROW! Rank yourself from 1-5 (1- still confused) to (5 totally got it) how are your feeling prepared for the safety test tomorrow?