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DONOT COMMENT SAME ONE AGAIN

DO NOT COMMENT THE SAME ONE AGAIN.
When you do not see your comments, I have a print out of your comments. DoNot do the same one again because you do not see it.
Just continue to the ones you have not done.
To do ALL of the assignment: Hit the OLDER POST Key at the bottom of the page.
Thanks. From Ms. P Nobles

Wednesday, September 24, 2014

Causes of Kitchen Accidents

Objective: Students will investigate safety in the food lab in order to be effecient in preparing and serving food, and to pass the safety exam.

Handout:

Six Categories for Causes of Kitchen Accidents:


  1. Falls
  2. Fires
  3. Burns
  4. Cuts
  5. Electric Shock
  6. Chemicals
WarmUp: What does "PASS" mean?  (answer in the comments below, with your first and last name, and class period) This is for 10 points Homework.
Classwork:
  1. Complete reading, notes, and vocabulary for Chapter 21 pages 296 - 303.
  2. Discuss handouts: "Safety First-Rules for the Food Lab" and "Causes of Kitchen Accidents"
  3. View and discuss video: Safety in the Kitchen
Classroom Policy: ID's required at all times. NO Gum!!!

A Chef's Kitchen: Knife Skills


How to Equip a Kitchen | eHow.com

How to Equip a Kitchen eHow.com


Want to equip your kitchen? Here is a good way.http://www.ehow.com/how_5085299_clean-kitchen-equipment.html?sms_ss=blogger&at_xt=4ccc5231ac6a926f,0

Monday, September 22, 2014

"Good food starts with a clean kitchen"

Methods to Sanitize

Regular chlorine bleach diluted in water is an easy-to-use germ killer.


Non-porous surface (tile, metal, or hard plastics)------Use 1 tablespoon bleach to 1 gallon of water. Leave wet. Let it air dry.

Porous surface (wood, rubber, or soft plastics) ------Use 3 tablespoons bleach to 1 gallon of water. Leave wet for two minutes. Rinse. Let it air dry.


Wash, rinse, and sanitize (counter tops, work tables, cutting boards, pots, pans, glasses, dishes, eating utensils) ALL food contact surfaces.

Foodborne Illness: How to Avoid This Spoiler

Here is a link to information about Foodborne Illness.
http://www.fightbac.org/

Glossary of Terms:
Contaminants- substances that make food unfit to use

Foodborne Illness- sickness caused by eating food that contains a harmful substance

Microorganisms- living creatures that are visible only with a microscope

Cross-Contamination- occurs when harmful bacteria spread from one food to another

Internal Temperature- is the temperature registered at the center of the thickest part of food

Freezer burn- is moisture loss when food is improperly packaged or stored in the freezer too long.

FAT TOM

                                    FAT TOM

FOOD - High Protein
ACIDITY - 4.6 to 7.0 pH
TIME - Out of Refrigeration (2 hours below 90 degrees)
                                                 (1 hour above 90 degrees)
                                                 (4 hours harvest to table)
TEMPERATURE - 41 degrees to 140 degrees Fahrenheit -                                                Danger Zone
OXYGEN - anaerobic/aerobic
MOISTURE - more/water .85 level