1 / 57

galley equipt. safety

galley equipt. safety. - CS1(SS) FOSTER. Learning Objectives. Be able to visually identify galley equipment Understand how to safely operate all galley equipment Be aware of all safety precautions involved in operation and cleaning of equipment. Equipment Identification.

corkery
Download Presentation

galley equipt. safety

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. galley equipt. safety - CS1(SS) FOSTER

  2. Learning Objectives • Be able to visually identify galley equipment • Understand how to safely operate all galley equipment • Be aware of all safety precautions involved in operation and cleaning of equipment

  3. Equipment Identification • Assorted Knives (Cutlery)

  4. Safety Precautions • Never, ever submerge a knife in water, esp. in a dishwashing sink. • Never use bare hand to slide excess product off the blade • Never catch a knife as it falls if you drop it, LET IT FALL! • Always use a proper cutting surface, never a stainless steel counter-top (to avoid damaging the blade)

  5. Equipment Identification • Tri-stone (knife sharpener)

  6. Safety Precautions • When using oil instead of water, be wary of it going rancid • When sliding the blade, keep fingers on the spine of the knife and go slow!

  7. Equipment Identification • Vegetable Peeler

  8. Safety Precautions • To some degree, a vegetable peeler should be treated as a knife. It’s sharp and it can cut you. • Always try to peel away from your hands, to avoid peeling your skin • Never submerge in dish washing water

  9. Equipment Identification • Pastry Knives/Spatulas (rubber & metal)

  10. Safety Precautions • The sides of these metal spatulas and pastry knives can cut you, so be careful • Never submerge in dish washing water • Be careful running fingers/hand along edges when cleaning/using

  11. Equipment Identification • Serving Spoons (no applicable safety precautions)

  12. Equipment Identification • Metal Tongs

  13. Safety Precautions • Be careful of pinching skin between hinged area • Some edges can be sharp, esp. if dented (sharp points)

  14. Equipment Identification • Ladles (no applicable safety precautions)

  15. Equipment Identification • Rolling Pin (metal)

  16. Safety Precautions • Never submerge in water (inside will rust and leak; unsanitary) • Wipe with damp cloth

  17. Equipment Identification • Biscuit Cutter (no applicable safety precautions)

  18. Equipment Identification • Balance Scale (no applicable safety precautions)

  19. Equipment Identification • Bulk Scale (no applicable safety precautions)

  20. Equipment Identification • Strainer/China Cap (no applicable safety precautions)

  21. Equipment Identification • Collander (no applicable safety precautions)

  22. Equipment Identification • Muffin/Cupcake Pans

  23. Safety Precautions • Never clean the non-stick version with steel-wool (damages pan)

  24. Equipment Identification • Pie Pans/Bread or Loaf Pan (see muffin pan precautions)

  25. Equipment Identification • Soup Warmer Insert/Lid (no applicable safety precautions)

  26. Equipment Identification • Hotel Pans (see muffin pan precautions)

  27. Equipment Identification • Dough Roller

  28. Safety Precautions • Do not allow any body part to come into contact with machine when operating • Power down machine when removing dough pieces/cleaning

  29. Equipment Identification • Dough Mixer

  30. Equipment Identification • Mixer Attachments (see dough mixer precautions)

  31. Safety Precautions • To change speed, first stop motor, then change, then restart motor • Unplug/power off prior to cleaning • Keep hands/loose clothing away from machine when operating • Ensure bowl is safely locked in place before operating machine

  32. Equipment Identification • Pastry Bag with Tips

  33. Safety Precautions • Some tips have sharp points and jagged edges, be careful • Thoroughly dry tips after washing

  34. Equipment Identification • Veg./Potato Peeling Machine

  35. Safety Precautions • Load machine according to load rating for machine, do not overload • Run water at all times, do not over peel or you will lose (waste) product • Keep hands away from peeling plate at all times

  36. Equipment Identification • Meat Slicer

  37. Safety Precautions • Keep blade guard in place at all times • Never use hand to guide product to blade • Never clean blade with hand, wrap detergent soaked cloth around pad/block • Put blade guard back on as quickly as possible after cleaning • Always secure power (unplug) prior to cleaning

  38. Equipment Identification • Steamer

  39. Equipment Identification • Combi-Oven

  40. Safety Precautions • Never attempt to open when machine is cooking/pressurized (steam) • Do not spray exterior with water (Combi)

  41. Equipment Identification • Deep Fat Fryer

  42. Equipment Identification • Range Guard Fire Smothering System

  43. Safety Precautions • Do not operate w/o individual thermometers • NEVER leave unattended when operating • Food in water should be well drained; avoid spilling water in/near fryer • NEVER turn on power with no oil! • Clean up grease spills immediately

  44. Equipment Identification • Thermometers

  45. Safety Precautions • Never leave thermometers in heated spaces (warmers/ovens) • Frequently calibrate thermometers to avoid error • Do not submerge fully in water (digital) • Sanitize after each use

  46. Equipment Identification • Fruit/Veg. Slicer

  47. Equipment Identification • Vegetable Dicer

  48. Safety Precautions • Keep hands away from blades • Never use hand to push product through/unclog blades • Disassemble and wash manually, CAREFULLY!

  49. Equipment Identification • Food Processing Machines

  50. Equipment Identification • Food Processor Attachments

More Related