Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Kitchen Safety, Equipment and Food Basics

No description
by

Georgie Kat

on 10 June 2018

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Kitchen Safety, Equipment and Food Basics

Kitchen Safety, Equipment and Nutrition
SPILLS
Wipe
them up immediately.
PERSONAL HYGIENE
KITCHEN SAFETY
KNIVES
When passing to another person, off him/her the
handle
.
STOVES
Place saucepan handles ____ on stove so that they can't be bumped by someone walking past.
Do not cut
towards
yourself.
Do not play with
knives
.
Make sure
blades
are sharp so they will cut efficiently.
HOT WATER
Place
cold
water in sink before adding
hot
.

Let

cold

water run through tap after using

hot
.
Fats and oils
Do not throw
water

on a oil/fat fire - smother it with a fire

blanket

and tell your teacher
Do not allow fat/oil to become too
hot
.
Do not add anything
cold

to hot fat/oil.
Use a
cloth
or floor mop.
For greasy spills, use
hot, soapy
water.
Make sure that the
handle
is secure.
Do not use
wet
oven mitts - steam burns are worse than dry burns.
Take lids off
saucepans
in such a way that the steam is directed away from you.
ELECTRICITY
Do not use
frayed

cords.
Turn
power
off after use.
Use
dry
hands, not wet hands.
Pull the plug out by holding the plug, not the
cord
.
ONE
Hands must be thoroughly washed before handling good. Hands should be clean.
TWO
Keep hair neatly in place and avoid handling it. Long hair should be tied back.
THREE
All clothes must be clean. Wear a clean an to protect outer clothing.
FOUR
Always cover mouth or nose if you cough or sneeze: wash your hands immediately afterward.
FIVE
Cover cuts and wounds with sterile, waterproof dressing
SIX
Use a utensil for tasting food. Do not put a utensil that has been in your mouth back into the food.
SEVEN
All utensils and work areas should be thoroughly cleaned.
EIGHT
When possible, use a glove or ____ to avoid hands coming in contact with food.
NINE
Wash hands, boards and knives after using them to cut fresh mean. For example; beef or chicken.
TEN
Do not use chipped glasses or dishware.
ELEVEN
Wash dishcloths and aprons often, so that only clean one in use.
TWELVE
Hands and Benches should always be washed before using.
KITCHEN EQUIPMENT
Measuring Spoons and Jugs
Are useful for measuring liquids such as water and powders such as flour.
Saucepan
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.
Fry Pan
You will be using this cookware for frying, searing, sautéing, and browning, among other functions.
Choppingboard
One of the most basic tools you need in your kitchen is a good cutting board. This is used to cut ingredients on.
Mixing Bowls
For mixing together salad dressings, spice rubs, marinades, sauces.
Peeler
Is used to remove the rind. Is commonly used to peel potatoes, carrots, or any other vegetables.
Whisk
Is perfect for whisking together salad dressings, sauces, eggs, desserts, and much more.
Grater
Grates citrus, fine, coarse, ultra-coarse, parmesan, shave, slice and even has a ginger grater.
Knife
Allow you to be able to chop, slice and dice different materials.
NUTRITION
sIX nUTRIENTS
Carbohydrates
Vitamins
Minerals
Protein
Fat
Water
FIVE FOOD GROUPS
Full transcript