Intro to:Kitchen Saftey

Foods 20

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

What is mis en place?

Everything in its place

Measure, chop, dice, ect all ingredients then follow on how to combine (method)

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)

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

Some recipe's will say….

½ stick of butter =4 tablespoons or ¼ cup

1 stick = 8 tablespoons = ½ cup

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

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!

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

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

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

Assignment:

Using put a lid on it (booklet)

Complete measurement chart on conversions

Changing recipe yield

In your cooking groups

Complete kitchen utensils