1. Intro to: Kitchen Saftey Foods 20

2. Review of Measuring Two kinds of measures –  dry – for dry substance  Large dry measures: ¼ c (60mL), 1/3 c(80mL), 1/2c (120mL), 1c (250mL)  Small dry measures: ¼ tsp (1mL), ½ tsp (2mL), 1tsp(5mL), 1Tbsp(15mL)  (can be used for small amounts of dry & liquid)  Liquid – for liquid ingredients

3. What is mis en place?  Everything in its place  Measure, chop, dice, ect all ingredients then follow on how to combine (method)

4. Tips in Measuring  Accurate measuring is very important to achieving a quality cooked or baked product.  Dry ingredients: take a spoon to fill, then level with a metal spatula.  Ex: flour, sugar, baking soda/powder, salt  Liquid ingredients: fill to designated line, look at eye level for liquids  Ex: water, milk, oil, molasses (coat cup lightly with oil)

5. Water displacement  Firm fats can be measured using water displacement  Use a liquid measure larger than what's needed  Place water in the measure to make up the difference between the fat required and the top level  Add pieces of fat until the water rises to the top level without allowing any fat to rise above the water surface.  one 454g block of butter is equal to one pound or 500 mL or 2 cups

6. Some recipe's will say….  ½ stick of butter =4 tablespoons or ¼ cup  1 stick = 8 tablespoons = ½ cup

7. Safe working conditions  Aprons on  Hair back  Wash hands for 15 seconds or happy birthday song  Wipe up spills immediately including supply table  No cell phones! They’re dirty!!!  Wear shoes  Close cabinet doors

8. Cut prevention  When using a knife cut away from you  Right knife for intended purpose  Carry knife down, pointing to the floor  Use a cutting board!  White for vegetables/fruit ect  Red for meat!

9. Burns and Scalds  Step aside to open the oven door (prevents face burn)  Open the oven door fully  Turn pot handles toward the center of stove! NEVER over side of oven  Tilt pot lids away from you to let steam escape  Recipes: keep AWAY from stove

10. Extinguish a Grease fire  Use sodium bicarbonate (baking soda) it smothers the fire  Put a lid on it (pan fire) – pros and cons to this method

11. Kitchen management  Put your group partners (groups of 3!)  What would be the best way to manage the sink after cooking? (two groups in a kitchen) discuss most effective ways to work as a group in the kitchen

12. Assignment:  Using put a lid on it (booklet)  Complete measurement chart on conversions  Changing recipe yield  In your cooking groups  Complete kitchen utensils