kitchen bootcamp.pdf

Lab Etiquette and Expectations What is required for you to be in lab? 1. Passed the kitchen quiz 2. Average of 70 + in the class 3. Appropriate attire What is the dress code for lab? 1. Hair up 2. Apron on 3. Closed toe shoes 4. No jewelry - rings bracelets What if my grade is bel...

Lab Etiquette and Expectations What is required for you to be in lab? 1. Passed the kitchen quiz 2. Average of 70 + in the class 3. Appropriate attire What is the dress code for lab? 1. Hair up 2. Apron on 3. Closed toe shoes 4. No jewelry - rings bracelets What if my grade is below a 70? You will spend the lab working on missing work and redoing assignments to improve your grade. What are you being graded on in lab? 1. Pre-lab prep- washing hands hair up etc. 2. Following safety and sanitation rules 3. Using correct measuring techniques and equipment 4. Following the recipe without error 5. Working respectfully and cooperatively with lab mates 6. Kitchen area is cleaned up and everything is put away 7. Time management What happens if Miss Freeman see’s your cellphone in lab? 0 for the day and for the lab. This can not be done as a lab make up What are some reasons you will be asked to leave lab? 1. Phones 2. Horse play 3. Misuse of equipment and ingredients 4. Not following directions Can you make up a lab if you are dismissed from the lab? NO  Bell Ringer: Identify 10 safety hazards. Kitchen Safety Five Main Kitchen Safety Failures Preventing Falls Clean Spills Immediately Keep floor clear of clutter Make sure rugs are secure Make sure shoes fit and are all laces are tied Preventing Cuts Keep knives sharp Always hold knives by the handle Washing knives (and sharp objects) separately Which is considered more dangerous: Don’t try to catch a falling knife a dull knife or a sharp knife? The Answer: Keep fingers away from rough surfaces, slicing edges and a dull knife is more dangerous! rotating beaters A dull knife requires more effort to Tell teacher IMMEDIATELY if glass is broken use and can more easily slip when using, resulting in more severe injury. Preventing Choking Chew with mouth closed Don’t talk/laugh with your mouth full Chew your food before swallowing ★ If someone starts to choke, alert teacher!!! Prevent Shock No metal (or aluminum) in the microwave Don’t plug in several appliances at once Always unplug appliance after use Make sure hands are dry when dealing with electric appliances Keep all electrical appliances and cords away from water Preventing Burns and Fires Keep Hair Tied Back Always Use Oven Mitts (refrain from using a towel or anything DAMP) Turn pan handles inward Keep Towels and other materials away from heating elements Clean grease and bits of food off oven https://www.youtube.com/watch?v=6Bvwtr6mdF0&feature=emb_logo 5:38 In the event of a grease fire: Cover the flames with a metal lid or cookie sheet.... Turn off the heat source. If it's a small fire, pour baking soda or salt on it to smother the fire. (do NOT use baking powder!) As a last resort, spray the fire with a Class B dry chemical fire extinguisher. In the event of a grease fire, DO NOT USE WATER! https://www.youtube.com/watch?time_continue=3&v=eD KD9LUER7A&feature=emb_logo (1:21)  1. Press knob in slightly and turn until you hear the clicking. 2. Let the clicking continue 1-2 seconds until you see fire. 3. As soon as you see fire, turn the knob to desired temperature. SAFETY ALERT: If there is still no fire after 3 seconds of clicking, TURN OFF the burner and try again. https://www.youtube.com/watch?v=7OqKCss56kk  How to carry a hot pot Use hot pads or oven mitts Announce “HOT PAN!” loudly and clearly to those around you. Hold the pot firmly.  How to carry a knife Handle firmly in hand Blade pointed down Knife at your side Announce “walking with a knife!” to those around you. Communication Kitchen Communication HOT! SHARP! KNIFE! BEHIND!  Mise en Place & Proper Measurement Methods  Google Doc Guided Notes: https://docs.google.com/document/d/1eYZouUNBDfA-faY5l7nKd UD6tEIDYaULMPommxAz3Vg/edit?usp=sharing This file is view only, please make a copy. https://www.youtube.com/watch?v=ll2QRgNAdzc 1 min 17 sec Mise En Place - Everything in its place Term for organizing and setting up Ensures success when cooking Mise en place is the expectation! Good Mise En Place Neat, clean, organized Bad Mise En Place Messy, disorganized, inconsistent https://www.youtube.com/watch?v=jD8mneBwOHk 1 min 18 sec Weight vs. Volume Weight Measures the weight of something Use a scale to measure The most accurate way to measure! Used professionally in the industry How to measure by weight: 1. Turn the scale on 2. Set your bowl on the scale 3. Tare the scale a. Tare means to “zero out” the scale so you only get the weight of the ingredients, not the bowl! 4. Check the unit! (grams, ounces) 5. Add ingredients Volume Measures the space something takes up Use measuring cups and measuring spoons and something to level The most common way to measure Methods of measuring by volume vary based on the ingredient.  How to Measure Dry Ingredients by Volume Flour 1. Stir 2. Spoon 3. Level Measuring flour incorrectly leads to heavy, dense, and dry baked goods. https://www.youtube.com/watch?time_continue=42&v=GUSovVHpqsU&feature=emb_logo 43 sec Brown Sugar 1. Spoon into cup 2. Pack If done properly, looks like a sand castle/hockey puck. Because brown sugar has so much moisture, it MUST be packed for consistency. https://www.youtube.com/watch?v=QJk0-WhROqw 31 sec Other Dry Ingredients 1. Scoop 2. Level Ingredients you measure with this method: Sugar, oats, shredded cheese How to Measure Liquid Ingredients by Volume Liquid Ingredients 1. Set liquid measuring cup on flat surface. 2. Bend to eye level. 3. Pour to desired marking. https://www.youtube.com/watch?v=RlGlqVzQRj8 15 sec Teaspoons & Tablespoons Liquids 1. Hold spoon over a small bowl in case of spills. 2. Pour ingredient into spoon. 3. Pour spoon into small bowl Teaspoons & Tablespoons Dry 1. Scoop spoon 2. Level spoon 3. Pour spoon into small bowl Common Measurement Abbreviations Tablespoon = T. Tbsp., tbsp Gallon = Gal. Teaspoon = t., tsp. Hour = hr. Cup = c. Dozen = doz. Minute = min. Pound = lb. or # Ounce = oz. Package = pkg. Quart = qt. Fluid Ounce = Fl. oz. Pint = pt. Gram=g Common Kitchen Equivalents https://www.youtube.com/watch?v=qzr82EuiJu0 4:35 Bell Ringer Test your hand washing knowledge! -Link in google classroom How did you do? https://www.youtube.com/watch?v=f27Yzpz7cMg Why is sanitation and handwashing so important? Most people are never taught HOW to wash their hands. 71% of people SAY they practice good hand washing. That’s less than 3 out of 4! 58% of people say they have seen someone leave the bathroom without washing their hands.  60% of people wash their hands after using the bathroom. That means 1 in 3 people DON’T! 39% of people do not wash their hands after sneezing, blowing their nose, or coughing. Germs can live on your skin up to 3 hours. Think about high fives and handshakes… Viruses, like cold and flu, can live on surfaces for 24-48 hours. Think about doorknobs, tables and cellphones... PROPER HANDWASHING 1. Wet hands and arms. Water should be warm but not hot 2. Apply soap. 3. Scrub hands AND arms for 15 seconds 4. Rinse hands and arms. 5. Dry hands and arms using a paper towel.  Common Illnesses you can spread by not washing your hands properly Norovirus and Hepatitis A ○ Spread through poop Cold & flu ○ Spread through coughing, sneezing, blowing your nose Staphylococcal (Staph) ○ Spread through cuts E. coli, salmonella ○ Spread through cross contamination https://www.foodsafety.gov/food-poisoning/bacteria-and-viruses Most common Symptoms Now, some real-world examples. E. Coli in Cookie Dough https://www.youtube.co m/watch?v=oBRAQx-b 7tg (1:40) https://www.youtube.com/watch?v=oBRAQx-b7tg Norovirus at Chipotle https://www.youtube.co m/watch?v=oBRAQx-b 7tg (1:40) https://www.youtube.com/watch?v=Gz1sI_suckE  Bell Ringer What is personal hygiene? Identify 5 personal hygiene practices that are important to practice in the kitchen.  What is a foodborne illness? An illness caused by consuming contaminated food or beverage. also referred to as: food poisoning Click the link to watch the video in Youtube https://www.youtube.com/watch?time_continue=1&v=bAIkJu4G3ek&f eature=emb_logo (1:47) Click here → Foodborne Illness Causing Organisms Symptoms of Foodborne Illness Pain: in the abdomen or rectum Whole body: chills, dehydration, dizziness, fatigue, fever, lightheadedness, loss of appetite, or sweating Gastrointestinal: bloating, diarrhea, indigestion, nausea, vomiting, flatulence Also common: headache or weakness You must be symptom free for 24 hours before returning to school or work! Four Primary Causes of Foodborne Illness 1. Human Error 2. Time Temperature Abuse 3. Poor Handwashing 4. Cross Contamination  Who is most at risk for getting a foodborne illness? Young children Why? Elderly Because they have weakened People who are already sick immune systems Pregnant women Cross Contamination Cross-contamination is the transportation of harmful substances to food. Examples: Hands that touch raw foods, such as chicken, then touch food that will not be cooked, like salad ingredients. Surfaces, like cutting boards or cleaning cloths, that touch raw foods, are not cleaned and sanitized, then touch ready-to-eat food. Raw or contaminated foods that touch or drip fluids on cooked or ready-to-eat foods. Utensils, such as knives, which cut raw foods, such as chicken, then cut ready-to-eat food such as Romaine lettuce Source: https://www.extension.iastate.edu/foodsafety/L1.3 https://www.youtube.com/watch?v=yiNTqUU-h6w  Foodborne Illnesses Click here → Potentially Hazardous Foods What makes food unsafe? Potentially Hazardous Foods: These can cause you to be very sick!  Potentially Hazardous Foods: Chemical Hazards These can poison you leading to illness or death!  Potentially Hazardous Foods: Physical Hazards Fingernail These can cause choking hazards or physical damage to someone.  Temperature Danger Zone (TDZ) The temperature range in which bacteria grows the fastest. Refrigerating or freezing can slow the growth of bacteria, but it CANNOT kill it! Once bacteria grows, it continues to grow! F.A.T. T.O.M F.A.T. T.O.M. The 6 conditions that support unsafe food F - Food A - Acidity T - Time T - Temperature O - Oxygen M - Moisture FIFO Bo Bo Au ugh Ju ugh Ex g 2 t Ex ne 2 t Fe pire 016 De pire 016 b2 s c2 s 01 01 7 6 To prevent food from going bad, use FIFO! F - First I - In F - First O - Out https://www.youtube.com/watch?v=lAcoUszRGxc The most important thing you can do to prevent foodborne illness: PROPER HANDWASHING 1. Wet hands with warm water (100-110F). 2. Apply soap generously. 3. Scrub under nails with a clean nail brush. 4. Rub hands and wrists vigorously for at least 15-20 seconds. 5. Rinse hands thoroughly with warm water. 6. Dry hands using blow dryer or single-use towel. Personal Hygiene Good Chef Bad Chef Washing & Sanitizing  Washing vs. Sanitizing Washing Sanitizing removes the dirt, food and removes the bacteria and physical contaminants microbes The things you CAN see The things that you CANNOT see In order to thoroughly clean dishes, utensils, and surfaces, it is important to both WASH and then SANITIZE!