Welcome to Cooking Part I: Food Safety & Prep

1. Cooking Welcome to Cooking Part I: Food Safety & Prep October 11th, 2010 6:15-6:45pm

2. Injuries • Requirement 1a • Review the injuries that might arise from cooking, including burns and scalds, and the proper treatment.

3. Injuries • Burns are caused by contact with flame, hot objects, chemicals, electrical sources, radiated heat, frozen surfaces, friction, or radiation. • Scalds are burns caused by contact with boiling fluids or steam.

4. Injuries Treat burns using the following three-step method: • Stop the Burning – Put out flame or remove the victim from the source. • Cool the Burn –Use large amounts of cool water, but never ice. • Cover the Burn – Use dry, sterile dressings or a clean cloth to help prevent infection and reduce pain. Bandage the burn loosely, but apply ointment only to minor burns. Do not break any blisters.

5. Food Storage & Handling • Requirement 1b - Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking.

6. Food Storage & Handling • When storing and handling food, keep yourself and others safe from food-related illness. • Keeping food free from bacteria requires planning. • Cross-contamination must be avoided. • Don’t use the same cutting board for raw poultry AND/OR other raw meat products. • Sanitize cutting boards and knives between uses.

7. Food Storage & Handling • Keepcoldfoodscoldandhotfoodshot. • For camping, make sure cold food is kept cold on ice in a cooler. • Refrigerate any leftovers as soon as possible. • Keep all refrigerated food tightly wrapped. • Cook food thoroughly, and ensure heat is maintained if transporting. • When buying food in jars, be sure the safety seal on the lid is intact.

8. Food Storage & Handling • Freeze poultry or meat that will not be used within two days. Follow label instructions for storage. • Use smaller containers to cool leftovers quickly; slow cooling encourages bacteria growth. • Keep the kitchen area neat and clean. Develop tidy work habits. Promptly wipe up spills. • Keep the refrigerator neat and clean. Discard leftovers that are not eaten after three days. An overstuffed refrigerator will not keep food cold enough.

9. Food Related Illness • Requirement 1c - Describe the following food-related illnesses and tell what you can do to help prevent each from happening: Salmonella enteritis, Staphylococcal enteritis, E. coli (Escherichia coli) enteritis, Botulism, Trichinosis, and Hepatitis.

10. Food Related Illness Salmonella enteritis (a bacteria linked to raw & undercooked eggs and poultry) • Symptoms–Fever, abdominal pain, nausea, vomiting, diarrhea, dehydration, weakness, loss of appetite • Prevention – Do not buy leaking packages, and isolate meat packages in plastic bags to prevent contaminating other foods. Quickly wipe up all raw meat or poultry juices. Thoroughly cook all foods derived from animals. Do not eat raw eggs or unbaked cookie or cake dough. Refrigerate all leftovers promptly.

11. Food Related Illness Staphylococcal enteritis (a bacteria that multiplies in warm temperatures and thrives on protein) • Symptoms– Nausea, vomiting, diarrhea, headache, fever, chills, weakness, and dizziness • Prevention– Wash hands and utensils. Thoroughly cook all meats. Refrigerate leftovers.

12. Food Illness Escherichia coli enteritis (a bacteria that attacks the intestinal tract, is transmitted person-to-person, and grows at temperatures of 44°F and above) • Symptoms– Abdominal cramps, diarrhea, nausea, vomiting, and fever • Prevention – Prepare and store food in sanitary environments. Thoroughly cook all food. Refrigerate food or below 40°F. This disease can be especially serious in children and elderly people, so care should be taken to prevent it among these risk groups.

13. Food Illness Botulism (a deadly food-borne disease caused by ingesting bacteria) • Symptoms– Dry mouth, double vision, nausea, diarrhea, vomiting, abdominal cramps, sore throat, dizziness, constipation, weakness, muscle paralysis, and difficulty swallowing or breathing • Prevention– Never use food from damaged or bulging containers; certain bacteria can thrive even when in sealed packaging. Never use canned food with a strange odor or appearance. Cool leftovers quickly, and reheat all refrigerated foods before eating them.

14. Food Illness Trichinosis (an infection caused by the trichinella spiralis parasite, and is contracted by eating undercooked or raw meat, especially pork, that is infected with the parasite) Symptoms– Stomach ache, nausea, vomiting, and diarrhea Prevention– Thoroughly cook all meats, especially pork.

15. Food Illness Hepatitis (an inflammation of the liver) Symptoms– Sudden onset of fever, malaise, nausea, and abdominal discomfort; followed by jaundice. Prevention– Wash hands with soap and warm water before preparing or eating food. Keep bathrooms clean and disinfected. Cook shellfish thoroughly before eating. Drink water from approved sources.

16. Food Pyramid Requirement 2a & 2d • Illustrate the food pyramid (2a) and give examples from each food group (2d). Label the pyramid, including: • (1) The food groups • i. Milk, yogurt, and cheese group • ii. Vegetable group • iii. Meats, poultry, fish, dry beans, eggs, and nuts group • iv. Fruit group • v. Bread, cereal, rice, and pasta group • (2) The item on the pyramid that is not considered part of a food group and tell why its use is discouraged. • (3) The number of servings recommended per day from each group.

18. Food Pyramid Requirement 2b • Explain, why you should limit your intake of oils and sugars? Requirement 2c • Describe the number of servings for each food group. Requirement 2e • Describe the portion or serving size for each food group.

19. ServIngSIzes Serving Sizes

20. Food Prep Requirement 2b • Describe food preparation techniques that result in healthier and more nutritious meals. • Use olive oil for sautéing instead of butter or oil. • Put veggies on your baked potato instead of butter, bacon, cheese and sour cream. • Prepare roasted potatoes instead of buying fast food french-fries. • Other ideas?

21. Next… • Safety Review • Meal Planning • Grocery shopping • Meal preparation & setup • Will use “clean as we go” principle!! • Spaghetti Dinner • Will receive instructions and guidance from Mrs. Chessmore and her designated helpers • Clean up • Cooking Merit Badge • Has everyone cooked on a campout recently? • Will give credit starting in August