Cooking Rules & Safety: PDF Guide

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.