Chapter 38: Safe Kitchen, Safe Food

Transcription

1 Chapter 38: Safe Kitchen, Safe Food 1. Kitchen Basics Meal preparation is easier when a kitchen includes the basic equipment you need and is arranged efficiently / _a2dcacbb81.jpg city/images/chef.jpg A. Major Appliances Many of today's kitchens also include: Kitchens are arranged around: Refrigerator, Dishwashers Range or cooktop and oven. And microwaves. ppliances.files m/2008/02/ge.wordpress.co cafe e side b refrigerator 2 y side.jpg wordpress.com/2006/11/ilve kitchen range majestic.jpg rs.bz/wp content/uploads/2009/08/d ishwasher1.jpg 1

2 Food processors, Blenders, C. Other Kitchen Equipment: Elec tric% %20 Inch P% 20S1 ages l% /Riva m /im log /cata or.us ok w.co ://ww g http illet.jp 20Sk su on ac eid pg /on.1.j rces.zoom esou 17 m/r /504 a.co ed eid cess.on pro w s/ w /w duct p:/ htt es/pro ag ingf Electric skillets, /i mer and Slow cookers. de hispania.com/image/kitchen knives/kitchen knives.jpg content/uploads/2007/06/slow cooker stew.jpg /p ages hocking l 16 oz 1 pint glass measuring cup/anchor hocking l 16 oz 1 pint glass measuring cup.jpg Electric mixers, aid mixer_full.jpg B. Small Appliances: /im mer ac eid /on rces g esou m.1.jp m/r a.co 18.zoo eid.on ed/504 w /ww rocess p:/ htt ucts/p rod onsu A well equipped kitchen includes a variety of utensils tools such as knives, cutting boards, measuring cups, pots and pans. food processor mp 14n.jpg D. Kitchen Organization kitchens.com.au/files/mini/budget kitchens/images/keyzones.jpg In order to prepare food efficiently, you need a clear path from the refrigerator to the sink to the range. The work triangle will influence the location of work centers. Work centers are areas where specific tasks are performed. The idea is to place all of the items and supplies needed for a particular task in one area. 2

3 2. Preventing Kitchen Accidents If you pay attention to your work, develop careful work habits, and follow safety rules consistently, you can prevent most kitchen accidents. A. Sources of Danger Sharp objects Hot surfaces and materials Poisoning Cleaning products Falls Electricity Water Gas B. Safety Precautions 1. To Prevent Cuts a. Hold the knife by its handle. Cut by moving the knife away from your fingers. Use a cutting board. b. Wash knives separately from other dishes. c. Insert beaters or cutting blades into an appliance before plugging it in. d. Watch out for sharp edges on the lids and rims of opened cans. 2. To Prevent Burns and Scalding a. Use dry pot holders when handling hot items. b. Lift the far side of a pan's cover first so that steam won't burn you. c. Keep pan handles turned in over the center of the range or over a counter so that the pan won't get knocked off the range. 3. To Prevent Fires a. Keep paper, cloth, and other flammable materials away from the range. b. Keep your sleeves and other parts of your clothing away from flames and hot burners. c. Tie back long hair. d. Clean all grease from the oven, cooktop, and vent above the burners. e. Keep a fire extinguisher handy. f. Smother a grease fire by turning off the heat source and covering the pan. NEVER USE WATER. g. Turn all range or appliance controls to "Off" when you have finished cooking. h. Never turn on a gas range if you smell gas. Leave the building, call your gas company immediately, and follow their instructions. 3

4 4. To Prevent Electric Shocks a. Plug only one electric appliance into and outlet at a time. b. Unplug appliances when they are not in use. Pull on the plug, not the cord. c. Keep electrical appliances away from water. Don't touch them with wet hands. d. Don't use appliances with frayed cords. e. Don't drape cords over the edge of the counter. f. Don't stick metal objects such as knives or forks inside a toaster or other electric appliance. 5. To Prevent Falls a. Wipe up spills immediately. b. Stand on a ladder or step stool, not a chair or box, to reach a high shelf. c. Never leave anything on the floor where someone might trip over it. 6. To Prevent Poisoning a. Store household chemicals well out of reach of children. If necessary, secure cabinet doors with childproof latches or locks. b. Be sure all household chemicals are in their original containers and properly labeled. 3. Preventing Foodborne Illness Foodborne illness, also known as food poisoning, is a sickness that results from eating food that is unsafe to eat. Most foodborne illness happens when food is contaminated with harmful bacteria. E. coli bacteria are found in raw or undercooked ground meat, contaminated water, and unpasteurized milk. Salmonella bacteria are found in raw or undercooked poultry and eggs. One of the most serious foodborne illnesses is botulism, which can be fatal. Improperly canned foods are the most common source of botulism. content/uploads/2009/11/4x4_16 graphic bad bug 300x300.jpg content/uploads/2009/04/greening8.jpg 4

5 A. Practicing Cleanliness 1. Wash your hands. 2. Use hot, soapy water to wash tools, utensils, cutting boards, and other surfaces. 3. Use clean dishcloths. 4. Use separate towels for drying hands and wiping dishes. 5. Wash the tops of cans before opening them. 6. Use a separate spoon, not your fingers, for tasting food. Wash the spoon immediately, before using it again. _wash_banner.jpg 7. Use tissue to cough or sneeze. Wash hands. 8. Keep long hair tied back. 9. Wash fresh foods under cold, running water. 10. Keep pets out of food preparation areas. 11. Avoid touching the eating surfaces of plates, flatware, and glassware when you set the table. 12. Keep the kitchen clean to discourage pests. a. Choose a pest control that is effective and safe. b. Don't allow insecticides to come in contact with food or with surfaces, utensils, or containers that will touch foods. B. Avoiding Cross Contamination Cross contamination happens when bacteria are transferred from one food to another. It most commonly occurs when raw meat, poultry, or fish or their juices come in contact with other foods. 1. Keep meat, poultry, and fish away from other foods. Separate in the grocery cart, refrigerator, and counter. 2. Wash knives, cutting boards, utensils, countertops and your hands with hot, soapy water after contact with meats, poultry, and fish. 3. Use a clean platter for cooked foods. Never use the same platter that held raw foods. contaminate_p2.jpg 5

6 C. Controlling Temperature Bacteria grow to dangerous levels most rapidly when they are exposed to temperatures between 40 F and 140 F. 1. Thaw Foods Safely Freezing foods does not kill bacteria it simply keeps bacteria from growing. Thaw frozen foods safely in the refrigerator. Plan ahead and allow plenty of time. Some foods will take more than a day. This is the danger zone. Avoid keeping food in this zone for more than two hours. Speed thawing by placing the food in a plastic bag and submerging it in cold water. Use the defrost setting on the microwave oven. Be sure to cook the food immediately after thawing with this method. 2. Cook Foods Thoroughly Cook foods as a high enough temperature to kill harmful bacteria. Check the internal temperature to ensure that food is done. You can't always tell by looking at the food. Safe internal temperatures: Fish: 145 F Meats, egg dishes: 160 F Leftovers (reheating): 165 F Poultry pieces, ground poultry: 170 F Whole poultry: 180 F 3. Serve Foods Safely Serve hot foods immediately. Keep milk, custards, and mayonnaise based mixtures cold. Never leave foods sitting at room temperature for more than 2 hours. If the room temperature is above 90 F, the food should only be allowed to sit 1 hour. Use insulated containers at picnics. Cover and refrigerate leftovers immediately. 6

7 4. Storing Food Safely Proper storage provides safety, saves money, and reduces waste. Rotation is a food storage system that follows "first in, first out" principle. "Sell by" and "Use by" dates are useful to this system. A. Refrigerator Storage Store perishable foods in the refrigerator. Use covered containers, plastic bags or wrap, and foil to protect foods from drying out. Keep refrigerator temperatures between 38 F and 40 F. _r4xvack20iw/sfkubwvyyi/aaaaaaaabfo/9liq7cel4o4/s400/3.jpg 7