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Safety in the Kitchen and Food Lab Guidelines

Safety in the Kitchen and Food Lab Guidelines. General : (in your safety agreement). Know how to use equipment safely Clean up spills immediately and report any accidents to teacher Fire safety: stop, drop and roll Tie hair back and don’t wear loose fitting clothing

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Safety in the Kitchen and Food Lab Guidelines

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  1. Safety in the Kitchenand Food Lab Guidelines

  2. General: (in your safety agreement) • Know how to use equipment safely • Clean up spills immediately and report any accidents to teacher • Fire safety: stop, drop and roll • Tie hair back and don’t wear loose fitting clothing • Always wash hands before cooking and as required • Clean up broken glass in the appropriate manner and dispose of properly

  3. Before the Lab: • Thoroughly read through the recipe that you will be preparing. Ask questions if unsure of any steps. • Complete a lab plan and grocery list with your group, ensuring that you are dividing tasks equally. • Hand in your lab plan

  4. Day of the Lab: • Don’t be late and leave your coats/backpacks elsewhere! • Take your lab plan and a copy of your recipe into your designated kitchen. • Tie hair back, put on apron and wash your hands • Gather ingredients and equipment needed (sometimes ingredients will need to be shared among groups but please do your measuring in your kitchen, NOT at the cart)

  5. Day of the Lab (cont’d) • Preheat your oven if necessary • Work as a team to help each other out. (ie. ask your team members and peer helper first!) • Clean as you go and be sure to return ingredients to the cart once you are done with them.

  6. Washing Dishes: • Scrape off any food into the garbage • First sink: hot water and soap • Second sink: hot water and vinegar • Wash in order from cleanest to dirtiest -glasses -cutlery -plates -knives (seperately) -pots and pans

  7. Washing Dishes (cont’d) • Make sure that you are changing your wash/rinse water as they become dirty or you will be made to wash all your dishes over again! • Dry and put away equipment back in the designated spot. • Wipe down counters and spray them with the sanitizing spray. • Sweep floors

  8. After the Lab: • Complete your kitchen checklist and fill out your lab rubric as a team. • At the end of the period, you may only leave after your kitchen has been checked by either myself or your peer helper.

  9. Knives: (in your safety agreement) • Use proper size for job • Use cutting board, tucking fingers • Wash and put away with sharp edge down

  10. Appliances: (in your safety agreement) • Keep away from water and stove • Make sure cord is in good condition and never unplug by pulling on the cord

  11. Stove: (in your safety agreement) • Use proper size pot/pan for the job and keep handles pointed in • Keep flammable items away from stove • Do not fill pots more than 2/3 full to prevent boiling over/spills • Always use oven mitts to move hot pots/pans • Never put water on a grease fire, instead, put lid on safely or use baking soda

  12. Microwave: (in your safety agreement) • No metal or twist-ties in the microwave • Carefully remove food covers and be careful of steam • Pierce food (potatoes, apples) before cooking

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