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Kitchen Safety, Equipment and Food Basics
Transcript of Kitchen Safety, Equipment and Food Basics
them up immediately.
When passing to another person, off him/her the
Place saucepan handles ____ on stove so that they can't be bumped by someone walking past.
Do not cut
Do not play with
are sharp so they will cut efficiently.
water in sink before adding
water run through tap after using
Fats and oils
Do not throw
on a oil/fat fire - smother it with a fire
and tell your teacher
Do not allow fat/oil to become too
Do not add anything
to hot fat/oil.
or floor mop.
For greasy spills, use
Make sure that the
Do not use
oven mitts - steam burns are worse than dry burns.
Take lids off
in such a way that the steam is directed away from you.
Do not use
off after use.
hands, not wet hands.
Pull the plug out by holding the plug, not the
Hands must be thoroughly washed before handling good. Hands should be clean.
Keep hair neatly in place and avoid handling it. Long hair should be tied back.
All clothes must be clean. Wear a clean an to protect outer clothing.
Always cover mouth or nose if you cough or sneeze: wash your hands immediately afterward.
Cover cuts and wounds with sterile, waterproof dressing
Use a utensil for tasting food. Do not put a utensil that has been in your mouth back into the food.
All utensils and work areas should be thoroughly cleaned.
When possible, use a glove or ____ to avoid hands coming in contact with food.
Wash hands, boards and knives after using them to cut fresh mean. For example; beef or chicken.
Do not use chipped glasses or dishware.
Wash dishcloths and aprons often, so that only clean one in use.
Hands and Benches should always be washed before using.
Measuring Spoons and Jugs
Are useful for measuring liquids such as water and powders such as flour.
A small saucepan is great for boiling vegetables, eggs, potatoes. A larger one is useful if you are going to cook a soup or large stew.
You will be using this cookware for frying, searing, sautéing, and browning, among other functions.
One of the most basic tools you need in your kitchen is a good cutting board. This is used to cut ingredients on.
For mixing together salad dressings, spice rubs, marinades, sauces.
Is used to remove the rind. Is commonly used to peel potatoes, carrots, or any other vegetables.
Is perfect for whisking together salad dressings, sauces, eggs, desserts, and much more.
Grates citrus, fine, coarse, ultra-coarse, parmesan, shave, slice and even has a ginger grater.
Allow you to be able to chop, slice and dice different materials.
FIVE FOOD GROUPS