1. Kitchen and Food Safety 9 th Grade Cooking

2. Day 2

4. Kitchen Safety What steps can you take to reduce the chance of accidents in the kitchen? Kitchen 1- Cuts Kitchen 2- Burns Kitchen 3- Electrical Shocks/ Hazzards Kitchen 4- Poisoning Kitchen 5- Falls Kitchen 6- Fires

5. What to do in case of a grease fire

6. Day 3

8. Food Safety Food Bourne Illnesses are often preventable – Result from Contaminants in the food – Bacteria – Virus Improper food handling – Shopping – Preparation – Storage

9. Food Bourne Pathogens The bacteria and viruses that cause the most illnesses, hospitalizations, and deaths in the United States are: Salmonella Norovirus (Norwalk Virus) Campylobacter E. coli Listeria Clostridium perfringens

10. What can you do to prevent a food borne illness?

11. Clean – Hands Wash with warm water and soap for at least 20 seconds – Food Wash foods like fruits and vegetables to remove pesticides or other potential contaminants. – Tools and cooking surfaces. Thoroughly clean all surfaces and disinfect with a solution of bleach water when necessary. – 1 T. Bleach – 1 gal. of Water

12. What can you do to prevent a food borne illness?

13. Separate Separate foods that are potentially contaminated from foods that are clean/ready to eat. – Contaminated foods Raw meat, fish Uncooked/unwashed fruits/vegetables Uncooked eggs and egg shells Any food that has come in contact with other contaminated food and/or surface.

14. What can you do to prevent a food borne illness?

15. Cook Cook foods thoroughly to kill bacteria that may cause food borne illness. Use a meat thermometer to be safe. – Warning! “pink” (ground meat) Meat juices are not clear Translucent or shiny instead of solid color (chicken) Fish does not flake

16. What can you do to prevent a food borne illness?

17. Chill Avoid keeping perishable foods in the danger zone. – Bacteria can grow/multiply if left out for more than 2 hours. – Thaw food in the refrigerator, NOT the countertop. – Freezing does NOT kill bacteria (just slows it dramatically) – Use multiple containers to refrigerate large amounts of food.

18. Food Storage Tips Fresh meat (roast/steaks) will keep fresh for 3-4 days. Fresh fish, poultry and ground meat will keep for 1- 2 days. Properly packaged meat can last for months in the freezer. Canned goods are best stored at room temperature. Once a food’s packaging has been opened it should be cooked immediately. Canned foods should be used within 1 year. Don’t forget to rotate foods-- use the oldest foods first.

19. Shopping Tips When shopping always check the dates on packaging. – Know the differences between Use – by date Sell - by date Make sure all dairy products are pasteurized. If a refrigerated food does not feel cold, don’t buy it. Buy cold and frozen food last. Buy fish and other foods that are directly on ice. If you notice any odd odors or colors, do not buy. Make sure cans are not dented or bulging.

20. Day 4 Review Rubric A Clean Kitchen Vocab Begin Measurements Upcoming events: Tuesday – finish packet and review for quiz Thurs – safety/measurements quiz Monday – demo and assign jobs Thurs. – 1 st lab – pumpkin muffins

23. Food Safety Vocabulary Bacteria- various species of one celled organisms that are involved with fermentation, putrefaction, infectious diseases, or nitrogen fixation. (good bacteria and bad bacteria in food) Contaminants- things that get into food but are not supposed to be there- makes it impure. (Not all contaminants cause food borne illness) Cross-contamination- when a possibly contaminated food, tool, or surface comes into contact with ready to eat or “clean” food tool or surface. Danger Zone- Temperatures between 40 and 140 degrees which allow bacteria to grow.

24. Food Safety Vocabulary Food Bourne Illness- a sickness caused by eating food that has been contaminated with a virus, bacteria, parasite or toxin, natural or chemical. Pasteurization- the process where food is heated just enough to kill bacteria and then chilled again. Pesticides- a chemical preparation for destroying plant, fungal, or animal pests. Sell by date- date tells the store how long to display the product for sale. You should buy the product before the date expires

25. Food Safety Vocabulary Use by date- date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product. Virus- an ultramicroscopic, infectious agent that replicates only within the cells of living hosts.

26. Measuring Tools & Techniques UNIT GOALS I can: Identify the proper measurement abbreviations used when cooking. Describe the relationship between the different units of measure. (Gallon man, Octocup). Describe proper measuring techniques. Analyze a recipe and alter recipe measurements as needed. 9 th Grade

27. Recipe Information 0 Recipe 0 A set of directions for making a food or beverage 0 Ingredients 0 Usually listed in the order they are used 0 Yield 0 Number of servings or amount the recipe makes 0 Information about temperature, time, and equipment 0 Pan size and type, oven temperature or power, and cooking time 0 Step-by-step directions 0 Clear and easy to follow

28. Equipment for Measuring 0 Liquid Measuring Cups 0 Only used for LIQUID ingredients 0 All liquids, including oils and syrups 0 Dry Measuring Cups 0 Only used for DRY ingredients 0 Flour, sugar, dry beans, etc. 0 Measuring Spoons 0 Used to measure dry and liquid ingredients 0 For amounts smaller than ¼ cup

29. Measuring Liquid Ingredients 0 Use a LIQUID measuring cup 0 Set cup on level surface 0 Carefully pour the liquid into the measuring cup 0 Bend down to check the measurement at EYE LEVEL for an accurate reading 0 Add more or pour off excess, if needed, until the top of the liquid is at the desired measurement mark 0 Pour the measured ingredient into mixing container

30. Measuring Dry Ingredients 0 Dip 0 Scoop 0 Scrape 0 Note: For BROWN SUGAR and SHORTENING: 0 Dip, scoop, PACK, scrape

31. Using Measuring Spoons 0 Used for small amounts of liquid OR dry ingredients 0 Standard Sizes 0 1 T. 0 1 t. 0 ½ t. 0 ¼ t. Use same method as for any liquid or dry ingredient!

32. Measuring Fats 0 Stick method 0 Use the markings on the butter or margarine wrapper 0 Dry measuring cup method 0 Pack down fat into the cup, pressing firmly to fill in all spaces 0 Level off top

33. Measuring Sifted Ingredients 0 Sift ingredients before measuring them 0 Example: If recipe calls for 1 cup SIFTED flour 0 Sift ABOUT 1 cup of flour 0 Scoop sifted flour into 1 cup measuring cup 0 If needed: Sift more until you reach 1 cup

35. Day 5 0 Review Gallon Man 0 Measuring Match – up 0 Kahoot Review

36. Visuals to help you Remember OR

37. Visuals to help you Remember OR Create your own alternative visual