Cooking Rules & Safety - PDF

Cooking rules Personal Hygiene ​ Tie back and/or keep hair away from their face when working with food; use headbands, elastics, or other hair ties to secure hair ​ Remove outer wear when working with food; outer wear includes jackets/coats, scarves, and loose hoodies ​ Secure...

Cooking rules Personal Hygiene ​ Tie back and/or keep hair away from their face when working with food; use headbands, elastics, or other hair ties to secure hair ​ Remove outer wear when working with food; outer wear includes jackets/coats, scarves, and loose hoodies ​ Securely wear an apron at all times when working in a food lab ​ Wash hands with liquid soap and hot water and dry hands with paper towel before working with food or equipment ​ REWASH hands after touching your face, hair, nose, mouth, etc. Food Handling ​ Not handle food products from the common class container ​ Use a clean spoon when testing a product being made in the lab ​ Remove foods from the common class container with a clean measuring spoon or cup ​ Inform the teacher if they require an alternate activity due to coughing, sneezing or open cuts, sores or rash ​ Wash fresh produce Sanitation ​ Wash all used utensils and equipment after use with warm soapy water and thoroughly rise and place to dry; once dried return utensil and equipment back to their designated spots ​ Use a clean sponge to wash utensils and equipment; ask your teacher for a clean sponge if needed ​ Use clean dish cloths to dry utensils and equipment; place used dish cloths in the dirty laundry basket and aprons if necessary ​ Sinks, counters, floors and stove tops should be cleared and free of debris at the end of a lab ​ Make sure all garbage has been placed in the appropriate place ​ Clean up any spills immediately to avoid slips Electrical Equipment ​ Hand-held mixers should not be plugged in until the beaters are securely in place; when done, unplug hand-held mixers before removing the beaters ​ Pull out electrical appliances by the plug, not the cord and always do so with dry hands ​ Only use microwavable containers in the microwave oven; aluminum and metal are not microwave safe Personal Safety ​ Report any cuts or burns to the teacher immediately ​ Work efficiently, quietly and carefully without disturbing others in the lab ​ Use appropriate utensils and equipment for the task ​ Report and damaged equipment to the teacher immediately Knives and Other Sharp Equipment ​ Slice and chop food on the appropriate cutting board ​ Cut away from yourself keeping fingers away from the blade; be mindful when using sharp objects ​ Knives and blades should be carried with the sharp edges down ​ Sharp edges knives and blades should be washed and wiped separately. ever place a sharp utensil in the water with other items ​ Dry washed knives with the blade away from you ​ Return clean and dry sharp objects back to the teacher ​ Fully remove the lids from cans of food; immediately place the lid into the garbage bin ​ Inform the teacher of any broken glass and follow teachers instructions for safely cleaning the area Ovens and Cooktops ​ Always use oven mitts when handling hot dishes or containers ​ Pull out the oven rack first when placing dishes or containers into or removing them from the oven ​ Be sure that there is a clear path when removing hot items from the oven or stove top onto a trivet or cooling rack ​ Open lids from a hot pot away from yourself to avoid steam burns ​ Turn pot handles so that they do not extend over a hot burner or over the edge of the cooktop or range; handles should be over the countertops ​ Turn off the stovetop burners and ovens when not in use ​ In case of a fire, immediately turn off the heat and cover the fire with a lid; if flames persist pour baking soda onto the flames ​ Be familiar with the use of fire and safety equipment in the room Cooking Terms To mash foods until perfectly smooth by hand, by rubbing through a sieve or Puree food mill, or by whirling in a blender or food processor. To cook on a grill under strong, direct heat. Broil Italian term used to describe pasta that is cooked until it offers a slight Al Dente resistance to the bite. To put one or more dry ingredients through a sieve or sifter. Sift To heat sugar in order to turn it brown and give it a special taste. Caramelize To soften a fat, especially butter, by beating it at room temperature. Butter and cream sugar are often creamed together, making a smooth, soft paste. To cook in steam in a pressure cooker, deep well cooker, double boiler, or a Steam steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during the steaming process, if necessary. To cook by dry heat, usually in the oven. Bake To beat rapidly to incorporate air and produce expansion, as in heavy cream or whip egg whites. To cut solids into pieces with a sharp knife or other chopping device. Chop  To work and press dough with the palms of the hands or mechanically, to Knead develop the gluten in the flour. To incorporate a delicate substance, such as whipped cream or beaten egg Fold whites, into another substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl, until the ingredients are thoroughly blended. To incorporate two or more ingredients thoroughly. Blend To cook and/or brown food in a small amount of hot fat. Saute To cut vegetables, fruits, or cheeses into thin strips. Julienne To cut or chop food into extremely small pieces. Mince To cook slowly in liquid over low heat at a temperature of about 180°. The simmer surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles. To immerse in rapidly boiling water and allow to cook slightly. Blanch To flavor and moisturize pieces of meat, poultry, seafood or vegetable by Marinate soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.  To combine ingredients usually by stirring. mix To cut food in small cubes of uniform size and shape. Dice To boil down to reduce the volume. Reduce To sprinkle or coat with flour or other fine substance. dredge Cooking Tools Sponge A piece of a soft, light, porous substance used for cleaning utensils and dishes. Metal Spatula Has a broad, flat, blunt blade, used for mixing and spreading things. Saucepan Container with one long handle and a lid. Used to cook small amounts of food, such as sauces, gravy and vegetables. Ladle A large long-handled spoon with a cup-shaped bowl, used for serving soup, stew, or sauce. Baking Sheet A metal tray on which food may be cooked in an oven. Pastry Brush Also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Muffin pan A pan with cylindrical indentations used for baking Blender Machine that mixes things together, in particular an electric mixing machine used in food preparation for liquefying, chopping, or pureeing. Sharpening tool Is a rod of steel, ceramic or diamond coated steel used to realign blade edges. Liquid measuring cup Kitchen utensil used primarily to measure the volume liquid, such as broth, oil or milk. Box Grater Grating surfaces are ideal for cheese, vegetables, chocolate and more. Plastic Cutting Board Used for cutting, slicing, and chopping food items. Has a reservoir that collects excess liquids and helps control mess. Dish Cloth A cloth for washing or drying utensils or dishes Stockpot A deep, heavy container with two small handles and a lid. Used for cooking larger amounts of food, such as vegetables or pasta. Skillet A shallow container with a long handle available in different sizes. Used for browning or frying meat, vegetables, and eggs. Double Boiler A two-part saucepan system that rests a small saucepan over a larger saucepan. Water is usually boiled in the lower pan and food placed in the upper pan. Wok A wide, deep container with slanted sides and a rounded bottom. Used for stir-frying meat and vegetables. Bread Knife A knife that has a serrated edge that cuts through hard crust with ease and does not damage soft bread. Casserole Dish A large, deep dish used both in the oven and as a serving vessel. Electric Mixer It automates the repetitive tasks of stirring, whisking or beating. Paring knife A small knife used mainly for peeling fruits and vegetables. Wooden Spoon Used for mixing food Slotted Spoon A large spoon with slots or holes for draining liquid from food. Rubber Spatula Have rounded edges and used to scrape the sides of bowls or the insides of jars, and to fold ingredients. Whisk A utensil used to lighten the texture of food by incorporating air, emulsifying and blended ingredients. Dry Measuring Cup Is used for measuring solid cooking ingredients like flour, sugar, oats, etc. Tong Is a tool used to grip, turn or remove small items in a pan of hot oil or liquid. Chefs Knife Most used kitchen knives. It can be used for many tasks, such as trimming, chopping, slicing, and dicing. Vegetable peeler Is a kitchen tool consisting of a slotted metal blade attached to a handle that is used to remove the outer skin or peel. FOOD SAFETY Uses techniques to avoid food borne illness and cross contamination ​ washes hands and counters after handling raw meat/poultry/egg ​ uses glass cutting board for raw meat and poultry ​ switches to a clean utensil once meat/poultry/egg is cooked ​ washes fresh produce ​ sanitizes work space after handling raw meat/poultry/egg ​ Uses appropriate personal hygiene practices ​ ties hair back ​ washes hands prior to beginning food lab ​ wears apron properly ​ uses glove to cover a cut or wound ​ hand and wrist jewelry must be removed  ​ no loose clothing ​ dress according to school dress FOOD PREPARATION Uses appropriate kitchen tools, equipment, and ingredients during the lab Demonstrates the ability to safely use, clean, and store tools and equipment in the kitchen ​ places dish rack on counter properly (draining into sink) ​ washes dishes with hot, soapy water ​ dries dishes completely with a clean, dry dish towel ​ promptly puts dishes away where they belong ​ clean counters and removes all clutter ​ dry down the dish rack mat before placing under the sink ​ all food is removed from sink and sink is dried down ​ wipe down stove top ​ kitchen area is swept and debris is thrown away Uses proper measuring techniques ​ uses appropriate techniques when measuring wet and dry ingredients Standard Format ​ Easy to follow and takes up the most space ​ Ingredient list is a quick reference to determine if ingredients are on hand ​ Ingredients are listed in order of use in the recipe ​ Step-by-step method follows the ingredient list ​ * This is the most common type of recipe Active Format ​ Step-by-Step method that is easy to follow, but takes up more space  ​ Checking ingredients for availability is not as convenient as they are placed in the recipe with the directions Narrative Format ​ Written in paragraph form giving the ingredients along with the method of combining them ​ It works well for short recipes with few ingredients Liquid Measuring cup Dry Measuring cup Measuring spoons A measuring glass is used Measuring cups are used Tablespoons can be used to measure liquids. to measure dry to measure dry and liquid ingredients. ingredients. Water Flour Baking powder Oil Sugar Vanilla extract Milk Honey Put the cup on a flat Use the dip and sweep FOR DRY surface, and blend it so method which is to dip it Dip the measuring spoon that you can see the in then sweep the level in the dry ingredient and measurement at eye level with the black of the knife use the back of the knife to level it off  FOR LIQUID Hold the spoon level an pour it in until completely full (put this over a bowl to make sure it does not spill) 1.​ WHAT IS IT? WHERE IS IT FOUND? OTHER INFORMATION ABOUT THIS MICROORGANISM MOLD is a micro organism It is found on affected it is very easy to that requires air, food that is in a moist detect on a food oxygen to grow moulds environment, and it in a moist environment. looks green, white, blue and fuzzy. YEAST It is an aerobic single It is mostly found on Some examples are celled plant that goods with high like Jarred pickles, thrives in moist, acidic concentrations of syrup, and fruit juice. environments. sugar or salt. BACTERIA Bacteria can grow with The kitchen is the While some are harmful or without air and ideal breeding area some are less harmful *Main Focus* prefer a moist, warm for bacteria which can be environment. destroyed by boiling water since it can be killed at high temperatures. VIRUSES Viruses do not grow on Careless food A person affected with food but are handling and lack of a virus can frequently transmitted hygiene can create inadvertently from person to person. the right conditions contaminate food and for the virus to water consumed by spread others unless careful precautions are taken PARASITES An organism that can By consuming food Although these be grain on another containing parasites, carriers of foodborne organism you introduce illness differ in parasites into your behaviour and own digestive system. characteristics, the risk of contamination by any one of them can be significantly reduced by cooking/refrigerating. 1.​ FOOD INTOXICATION FOODS INVOLVED SYMPTOMS Clostridum Perfringens Slow cooker and cafeteria Stomach cramps, diarrhea, Spores release toxins in heating table foods, room nausea the intestinal tract temperature gravy and sauces Staphylococcus Aureus Handmade items such as nausea, vomiting, stomach Found on human skin and sandwiches puddings, ache cramps, diarrhea in nasal passages. sliced meats Botulism Under processed foods, constipation, dorahera, Grows in environments canned low-acid foods, vomiting, fatigue, muscle without oxygen untreated garlic, oil weakness, blurred vision, products paralysis, death -​ canned low acid foods *Most serious* -​ dented cans -​ oil  FOOD INFECTION FOODS INVOLVED SYMPTOMS Salmonella Raw and undercooked Cramps, nausea, fever, Occurs after eating poultry and poultry diarrhea affected foods or after (chicken and turkey) cross contamination products, eggs, meat and meat products, fish, dairy products, protein, fresh produce E- Coli Raw ground beef, Severe abdominal cramps, Typically found in the undercooked meat, diarrhea, vomiting, fever, intestines of cattle. unpasteurized milk, kidney failure, brain unpasteurized apple cider damage, death or juice Listeria Monocytogenes ice cream, deli meats, headache, fever chills, Bacteria is found in soil frozen yogurts, poultry, nausea, vomiting, diarrhea, and water. meat, seafood, milk and backache cheese products PRACTICE DESCRIPTION( from textbook) EXAMPLE( connected to Chicken fajita recipe ingredients)  Wash your hands, kitchen -​ Wash hands surfaces, and utensils often CLEAN before you touch with soap and warm water to eliminate bacteria the grilled chicken -​ ensure all utensils/surfaces are clean -​ ensure soap is available to clean with afterwards -​ wash produce Separate raw foods from -​ wash cutting cooked foods to avoid SEPARATE board with knife contamination Cook all the foods to a safe -​ use a digital internal temperature COOK thermometer for accurate results to ensure chicken is cooked thoroughly Chicken: -​ 165 degrees fahrenheit -​ 180 degrees full chicken Beef:  -​ 160 degrees fahrenheit Refrigerate food and leftovers -​ place food in the at 4 degrees celsius or below CHILL refrigerator within two hours to avoid bacteria growth -​ make sure ingredients are cold before use -​ meat and vegetables should be in separate areas What is the role of The Canadian Food Inspection Agency? -​ Investigate and initiate food borne illness -​ enforce food laws -​ ensures compliance and inspection of food producers -​ to investigate 1.​ What is the role of Health Canada? -​ is to set food safety standards/policies -​ makes health risk assessment decisions are food market -​ communicates to public on food safety issues 2.​ What is the role of the Public Health Agency of Canada? -​ acts as first point of contact for federal government for human health impact of foodborne outbreaks -​ conducts public health surveillance -​ Leads epidemiological investigations when investigations is in more than one province