Kitchen Principles

1. Kitchen Principles Chapter 7

2. Introduction to the Kitchen Section 7.1

3. Types of Kitchen Equipment • Major Appliances – large device that gets its energy from electricity • Range or Stove • Refrigerator • Freezer • Dishwasher • Microwave

4. Small Appliances • Small appliances – a small electrical household device used to perform simple tasks • Mixer • Food processor • Blender • Toaster • Etc…

5. Utensils • Utensils – kitchen tools • Measuring cups • Knives • Peelers • Pots • Pans • Cookware

6. Kitchen Work Centers • Kitchen work center – an area designed for specific kitchen tasks • A well designed work center has the equipment you need for a task, sufficient storage space, and a safe, convenient work space

7. Cold Storage Center • Refrigerator-freezer is the focus • Items stored near this center include plastic storage bags, food wraps, and containers for leftovers

8. Sink Center • This center is the main source of water in the kitchen • Used a variety of tasks • Washing fruits and vegetables • Draining foods • Washing dishes • Dishpans and other cleanup supplies located in this area

9. Cooking Center • Includes the range and related items • Pots • Pans • Cooking tools • Potholders • Small cooking appliances

10. Mixing Center • Used for preparing and mixing foods • Measuring cups • Mixing bowls • Measuring spoons • Electric mixer • Canisters

11. Planning Center • Used to create meal plans and shopping lists • Stores • Cookbooks • Recipes • Coupons • May also include a phone, computer, calendar and bulletin board

12. Preventing Kitchen Accidents Section 7.2

13. Safety Rules • Tie back long hair • Roll up long sleeves • Put items back when you are done using them • Close drawers and doors completely • Store heavy or bulky items on low shelves

14. Preventing Falls • Clean up spills immediately to prevent falls • Eliminate throw rugs and replace damaged flooring • Don’t wear untied shoes, floppy slippers, or long clothing

15. Preventing Cuts • Keep knives sharp • Use a knife block, rack, or drawer divider • Don’t try to catch a falling knife • Step aside and let it fall to the floor • Don’t soak knives in a sink or dishpan

16. Cleaning up Glass • If you need to pick up pieces by hand, use a wet paper towel • Sweep up broken glass from the floor immediately with a broom and dustpan • Use a wet paper towel to pick up the last line of dust that you can’t get with the dust pan and broom

17. Electricity Safety • WATER AND ELECTRICITY DON’T MIX!! • Avoid damage to electrical cords • Don’t staple or nail cords to counters or walls • Use outlets properly • Don’t overload sockets • Use care with any plugged-in appliance • Grasp cord by the plug and pull to unplug • Watch for problems

18. Hazardous Chemicals • Never transfer chemicals to another container • You need the directions each time you use them • Never mix different chemical products • They could give off poisonous fumes • Never point spray products at yourself or anyone else • Store chemicals away from food and heat sources

19. Preventing Range Accidents • Use potholders or oven mitts when picking up or uncovering pots & pans • When uncovering a pot or pan lift up the far edge of the cover first to let the steam escape

20. Preventing Range Accidents cont. • Use only pots and pans in good condition • Keep pan handles turned toward the back or middle of the range top • Keep flammable items away from the stove • Don’t use plastic items near the stove unless they are heat resistant • Arrange oven racks before starting the oven

21. Preventing Range Accidents cont. • Stand to the side when you open the oven door • Don’t reach into a hot oven, pull the rack out first • Clean up spills and crumbs after the oven has cooled • Be sure cooktop, oven, and broiler are turned off when not in use

22. Fire Safety • Always keep a fire extinguisher in the kitchen

23. Range Top or Electric Skillet Turn off the heat Put a cover on the pan Pour salt or baking soda (not baking powder) on the flames NEVER use water – grease will splatter and spread the fire Oven, Microwave, toaster oven, and broiler Turn off Unplug Keep door shut until fire goes out Fire Safety

24. Children in the Kitchen • Never leave a child alone • Use safety latches on drawers and cabinet doors • If children want to help, provide a stool or child sized table • Don’t let children use knives or work near the stove • Model safe work habits

25. Aging Adults and People with Disabilities • Keep a magnifying glass for reading • Re-label items in larger print • Add more or better lighting • Store frequently used items in easy-to-reach places • Add a cart with wheels in the kitchen to move food and equipment • Use non-breakable dishes and glassware

26. Aging Adults and People with Disabilities cont. • Replace hard-to-open cabinet hardware • Provide tongs or grippers to grab items • Put mixing bowls on a damp dishcloth to keep them from sliding on a slippery countertop when mixing • Use a rubber disk jar opener for gripping appliance knobs • Provide a stool or tall chair

27. In case of accident… • Heimlich Maneuver - choking • CPR – not breathing and heart has stopped

28. Keeping Food Safe to Eat Section 7.3

29. Food Safety • Food Safety – following practices that help prevent foodborne illness and keep food safe to eat. • Microorganisms – living creatures visible only through a microscope • Toxins – poisons that are produced by bacteria

30. Popular Foodborne Illnesses • E. Coli – contaminated water, raw or rare ground beef, unpasteurized milk or apple juice • Salmonella – raw or undercooked foods, such as poultry, eggs, and meat; unpasteurized milk • Botulism – improperly processed canned foods – environments where there is little or no oxygen • Staph – on human skin, in nose, and in throat – spread by improper food handling

31. Personal Hygiene • Wear clean clothes and cover them with a clean apron • Remove dangling jewelry, roll up sleeves, tie back hair • Use soap and water and scrub hands for 20 seconds (Happy Birthday is 20 seconds long) • Wear rubber or plastic gloves if you have an open wound • Scrub your hands immediately after using the toilet, blowing noses, sneezing, and coughing • Do not touch your face, hair, or any other part of your body

32. Methods for Food Safety • Be sure that work areas and equipment are clean • Wash the top of cans before opening • Keep pets out of the kitchen • Keep two towels in the kitchen, one for hands and one for dishes • Use clean dishcloths and sponges everytime

33. Cross-Contamination • Cross-contamination – microorganisms from one food get into another • Ex. A knife used to cut raw meat could contaminate raw vegetables

34. Proper Food Temperatures DANGER ZONE 40°F – 140°F • Spores – cells that will develop into bacteria if conditions are right • Spores can survive cooking heat

35. Food Handling Guidelines • Cook food to proper internal temperature • When reheating refrigerated food, heat to an internal temperature of 165°F

36. Thawing Food Safely • Place food in the fridge to thaw • To thaw faster, submerge in cold water for 30 minutes • The cold slows the growth of bacteria • Use microwave for quick, safe defrosting

37. Serving Food • Do not let food sit out for more than two hours or more than 1 hour if the room temperature is above 90°F • Refrigerate leftovers in shallow containers

38. Storing Food Section 7.4

39. Spoilage and Nutrient Loss • Heat – speeds up chemical reactions that cause spoilage • Air – exposure to oxygen can destroy nutrients • Moisture – too little can cause food to dry out, too much can cause a breeding ground for bacteria and mold • Light – can destroy nutrients • Dirt – contains harmful microorganisms • Damage to food/packaging – introduces microorganisms and aids in spoilage

40. Basic Storage Principles • Shelf life – the length of time food can be stored and still retain it’s quality • Buy only what you need • First in, first out • Look for “sell by” or “use by” dates • If none, write on purchase date • Clean storage areas regularly

41. Room Temperature Storage • Shelf-stable – foods that are able to last for weeks or even months at room temperature • Canned • Bottled • Packaged

42. Room Temperature Storage Cont. • Store between 85°F and 32°F • Do not store near moisture or heat • Once opened, storage requirements change • Some require refrigeration • Others, such as dry beans and cereals can be resealed and remain at room temp

43. Refrigerator Storage • Fridge Temperature 40°F – 32°F • Do not overfill fridge • Cover food tightly to prevent drying and off flavors • Store meat in plastic bags to prevent leakage • Wash fruits and vegetables only when necessary • Store leftovers in shallow dishes with the date written on the container • Be sure to use leftovers within a few days

44. Freezer Storage • Freezer temperature 0°F and below • Food purchased should be stored promptly • Freezer Burn – a condition that results when food is improperly packaged or stored too long

45. Freezer Storage cont. • Packaging • vapor and moisture proof • Tight-fitting • Squeeze out air • Leave space for food to expand • Inventory – a record of food in the freezer

46. Power Outages - Freezer • If power goes out do not open freezer • A full freezer will keep food frozen for 2 days • A half-full freezer will keep food for 1 day • When power comes back on • If ice crystals are present and food is cold it is safe to refreeze • Discard food that is above 40°F

47. Power Outages - Refrigerators • If power goes out do not open refrigerator • When power comes back on • Discard fresh meats, eggs, milk, and cooked foods if they have been held above 40°F for more than 2 hours • Keep butter or margarine if it has not melted or does not smell rancid • Other foods like fruits and vegetables are safe if the do not have mold, odor, or sliminess