Feb 8, 2013

Early Work: Why is it important to fill sink with soapy water prior to beginning lab?

ScheduleCSL ReviewKnife Skills Video

Target: Review food safety information

Sumner school district Website

• Sumner School District

• Our Schools: Sumner High School

• Home - Mrs. Sather's Webpage

Knife Skills Video

• Go Over Questions• Watch the video and answer the questions on

the worksheet • Review Knife Safety using handout

Exit Slip

• How do you hold the knife??

Feb 11, 2013

Early Work: Why is it important to fill sink with soapy water prior to beginning lab?

ScheduleKnife Skills Video FinishParts of a knifeLab Plan- Hulled Stuffed strawberries

Target: Review food safety information

Knife Skills Video

• Go Over Questions• Watch the video and answer the questions on

the worksheet • Review Knife Safety using handout

Time to take notes

Parts of a Knife

Copy Recipe Stuffed Strawberries• 2 cups strawberries washed and hulled• 4 oz room temperature cream cheese• 1 cup powdered sugar• ½ tsp almond, vanilla, or lemon extract• 1 tsp water if necessary• Sliced almonds for garnish

• Wash strawberries and remove hull and some inside of strawberry.

• Mix together cream cheese, powdered sugar and extract. • Spoon into strawberry• Garnish with sliced almond

Lab Planning

• Copy Recipe

• Choose head chef

• Complete packet with group

Exit Slip

• What is the Tang? Why is it important to a knife?

Feb 12, 2013

• Early Work: What is the bolster of the knife?

• Schedule– Food Lab- stuffed Strawberries– 8 strawberries must be placed on a plate for Mrs.

Sather

– Target: Demonstrate knife skills while preparing a healthy recipe

Feb 13, 2013

Early Work: List 3 safety tips when using a knife.

ScheduleKnife Skills Notes ContinuedKnife Skills and techniques instruction

Target: Understand the different knife cuts and techniques

Time to take notes

Parts of a Knife

Knife Safety Reminders• Always secure cutting board with a wet rag or paper towel• Sharp knife is much safer than a dull knife. • Never catch a falling knife. • Always use a proper cutting board• Must Check out Knife from Mrs. Sather or Ms. Redford• Must carry knife appropriately with point down, blade close

to self• Wash safely without placing in the soap filled sink to avoid

cutting self with reaching in• Return to teacher at the end of the lab for proper storage. • When cut cover and apply pressure and notify teacher

immediately. • Small cuts will be covered with bandage. • Larger cuts to the nurse.• Anyone with a bandaid on hand will need to wear kitchen

gloves after washing hands.

Notes and Drawing • Mince Picture• Julienne Picture• Brunoise Picture• Slice Picture• Dice Sm, Med, lg• Chop picture• Chiffonade pic• Battonnetpic• Pare

Demonstration of Cuts

You will define and draw a picture on your worksheet as I go through each of the cuts.

Culinary Feb 14,2013

• Early Work: What is the difference between dice and chop?

• Schedule– Lab Plan Play Dough

TARGET: Plan food lab for play dough

Playdough

•ingredients2 cups flour2 cups warm water1 cup salt2 Tablespoons vegetable oil1 Tablespoon cream of tartar (optional for improved elasticity)food coloring (liquid, powder, or unsweetened drink mix)

How to Make Playdough (Play-doh)

Instructions

• Combine in a saucepan• Heat on Med High heat until the dough pulls

away from the sides and forms a ball of dough• Remove from heat and turn onto a surface. • Knead until smooth• Divide and color

Culinary Feb 19, 2013Early Work: Why do we put a wet towel under

our cutting board?

ScheduleMake Play DoughPractice Cutting Skills

Target: Practice working as a team to make Play Dough

Knife Skills Practice

This is a practice of the same skill that Mrs. Sather discussed. Use Play Dough and plastic knifes

Reminder: Stay in assigned seat

Practice knife safety

• Knife safety with Play dough

– Proper Knife hold– Proper knife cuts– Place on paper in proper square

Exit Slip

• Draw a Julienne and Bruniose

Feb 20, 2012

• Early Work: When would we use a large Dice? Small Dice?

• Schedule– Food Demo of Cuts and knife use– Practice with play dough

Target: Watch food demonstration and apply skills to practice

Demonstration

• Potatoes• Carrots• Tomato• Celery• Onion• Green Pepper

Feb 21, 2012• Early Work: Why do we want to use a sharp knife?

• Schedule– Must first practice all cuts with Play dough and place on

paper- signed off by student– Potato knife skills practice

Target: Practice and demonstrate knife skills and techniques for correct knife use.

Procedures• Wet paper towel under cutting board. • Paper out with knife skills notes• Practice ALL cuts with your potato. Place on

worksheet and have teacher check off when all is done.

• Rinse knife and board and then return to table to cut Apple (Pare, Small/Med/Large, Dice)

• YES you can eat the peel only! • Teacher will tell you when it is time to clean up. This

time WASH all items and return to desk. • Knife to teacher• Set up with washed apple, Potato, clean cutting

board.

Exit Slip

• When paring why do we cut towards ourselves?

Feb 22

Early Work: Describe a Batonnet. What cuts can we make from a Batonnet?

Schedule– Lab plan Omelets– Good Eats Video: Egg Files

Target: Learn how to make a perfect Omelet and plan a food lab.

Copy Recipe: Omelet Lab2 Eggs per person1 Slice Ham per person2 Tbsp Shredded Cheese per person Choose 2 or 3 vegetables such as Diced Onion, Tomato, Green

Pepper , zucchini, mushrooms, Parsley, Thyme, Cilantro, Basil, etc.

• Chop up Ham• Cut Vegetables into desired shape and size (must identify)• Sauté Vegetables if desired• Use a fork to Whip the Eggs• Add the ham, Cheese and Vegetables and mix together• Pre-heat the pan, Add cooking spray, Add egg mixture• Cook and Swirl in the pan until most of the egg is no longer

runny, Flip for a few seconds on the other side.• Fold in ½ and place on your plate

Lab planning

• Choose 2 or 3 Vegetables/herbs per group• Must do a dice, chop, mince of

Vegetables/meats• Divide up cutting tasks• Must have vegetables checked off prior to

cooking.• delegate tasks and remember to dovetail• Each student will Cook their own omelet in the

pan.

Good Eats: Egg Files 1

• List 10 tips from Alton Brown on Eggs

• Copy Recipe for Lemon Curd

• This must be turned in for credit!!!

Feb 25, 2013Entry Task: After reviewing your notes for the test,

what piece of information do you know you need to study more?

• Schedule– Hand Back Papers/ Leadership reminders. – Review Lab Planning– Omelet Video– Food Borne Illness Posters

Target: To prepare and study for the test

Lab planning

• Choose 2 or 3 Vegetables/herbs per group• Must do a dice, chop, mince of

Vegetables/meats• Divide up cutting tasks• Must have vegetables checked off prior to

cooking.• delegate tasks and remember to dovetail• Each student will Cook their own omelet in the

pan.

Reminders from Lab Packet• Out of 3 Vegetables make sure only one is an

Herb. Need to make sure you have 1 or 2 actual vegetables in order to do your Dice, Chop, Mince.

• Remember amounts on order form or food will not be purchased.

• Any food not on order form will not be purchased and you may be out of a lab and doing book review.

• All tasks need to be on Planning Schedule• Names need to be on entire packet

Video

• http://www.youtube.com/watch?v=SUqlLoOaAds

• How to make an Omelette, QUICK & EASY! – YouTube

• How to make an omelet - the Basic,

Safety Reminders

• Proper knife hold• Don’t play with knife• Pay attention to knives• Watch out when dropped knife• Stay in seat• Noise level down• Follow all instructions.

Exit

• What is the recipe for a basic two egg omelet?

Feb 26, 2013

• Early Work: Why do you not want to eat raw eggs?

• Schedule– Food Lab: Omelets

– Target: Demonstrate the preparation of an omelet.

Exit Slip

• What does it mean to Sauté

• Quiz Reminders– Knife Safety– Knife Parts– Knife Skills and cuts– Class Procedures

Feb 27, 2013

• Early Work-Which is safer? Dull knife or a Sharp knife and why?

Schedule– Quiz on Knife Skills

• Target: Demonstrate knowledge of Knife safety.

Quiz

• 5 min to study for quiz

• 2 per table if possible

• Quiz

Exit Slip

• What does FBI stand for?

Feb 28, 2013

• Early Work- What is FBI? What is it caused by?

Schedule- Pasta Challenge Lab Plan– Project: FBI Poster

• Target: Understand the causes of Foodborne illnesses

Lab Plan Pasta Challenge

• Tomorrow we will be having a pasta lab• Everone will get a bag of pasta• You must use the food that is available to

create a recipe• You will produce, plate, and serve your dish

during class time. • You must use at least one vegetable

Food available

– 3 Tomato, 4 Green Pepper, 1-Sweet Peppers– 3-Zucchini, 5-Onion, 1-Mozz cheese, 4-Cheddar

cheese, 1-Mushrooms,, 2-Canadian bacon, – 6-Garlic,, 2cups-2% milk,, 2-Green beans, 1-olives,

2-Tomato sauce, 3 Can Tomatos, 1- Pizza sauce

• Herbs, Italian dressing, seasonings,Butter

FBI Poster

1. Groups of 2 or 3 (table group) 2. Create an FBI poster for an assigned FBI3. 5 minute presentations on Tuesday

Must include– What is it? – Sources of bacteria or infection (Causes)– Symptoms– Who is most at risk– Incubation and length of disease – Prevention and/or Treatment– Cite Sources in MLA on a separate piece of paper

Foodborne Illnesses• E-coli (0157)• Botulism• Hepatitis A• Salmonella• Shigella (Shigellosis)• Listeria (Listeriosis) • Clostridium Perfringens• Campylobacter• Norwalk Virus• Trichinosis• Rotavirus

Exit Slip

• What food borne illness were you assigned? What do you know about this disease?

Expectations

• Table Groups (2-3 people)• Poster Paper for poster• 1 computer per table for resource• May use textbooks• Poster large enough for entire class to see• Table Voices• Stay in seat except getting supplies• ONLY APPROVED WEBSITES for class projects

– No other work or other websites allowed!!!!

Presentations• Notes on chart with the following:

– What is it? – Sources of bacteria or infection (Causes)– Symptoms– Who is most at risk– Incubation and length of disease – Prevention and/or Treatment

• Fill in the chart with the information presented by classmates.

• Listen and respect each other. This is a part of your employability grade.

March 1, 2013

• Early Work: Who is most at risk for Food Borne Illness?

• Schedule– Pasta Plan– Pasta Lab– Plate and Serve

• Target: Demonstrate proper cooking skills while prepare pasta

Exit Slip

• Individual Evaluation

March 4thEntry Task: What was your favorite thing about the

Pasta Challenge? What do you wish you would have changed?

Sit according to Food Borne Illness PostersSchedule

FBI PostersPresentations

Target: Practice proper knife safety and proper cuts

FBI Poster

1. Groups of 2 or 3 (table group) 2. Create an FBI poster for an assigned FBI3. 5 minute presentations on Tuesday

Must include– What is it? – Sources of bacteria or infection (Causes)– Symptoms– Who is most at risk– Incubation and length of disease – Prevention and/or Treatment– Cite Sources in MLA on a separate piece of paper

Foodborne Illnesses• E-coli (0157)• Botulism• Hepatitis A• Salmonella• Shigella (Shigellosis)• Listeria (Listeriosis) • Clostridium Perfringens• Campylobacter• Norwalk Virus• Trichinosis• Rotavirus

Exit Slip

• Is there an incubation for your disease? How long does your disease last?

March 5th, 2013

• Early Work: What are the symptoms of your disorder?

• Schedule– Organize and practice for presentations– Present FBI– Take notes and fill in chart– Chapter 7

• Target: Understand the causes and prevention for Food borne illness

Presentations

• Find your poster• Presentation• Attach Sources, Notes from research,

Requirements

Chapter 7.2

• Chapter 7.2 1-3, Page 4,5,6

• Read Chapter First• Own Paper• Restate the question

Exit

• WHat is the major cause of most FBI’s

March 6, 2013

• Early Work: What are the symptoms of a food borne illness?

• Schedule– Test Review– Grade Checks– Cookbook Reminder, CSL Reminder

• Target: Review course standards

Exit Slip

• What is your grade in this class? What will you do to maintain or fix the grade?

March 7, 2013Entry Task: What does FIFO stand for and what does it mean? Schedule

Finish PresentationsReview NotesCopy RecipeLab Planning packetHand back papers if time

Target: Demonstrate ability to delegate tasks according to jobs chosen.

Presentations

• Find your poster• Presentation• Attach Sources, Notes from research,

Requirements

Kabob PlanningChicken and Vegetables Kabobs: • 1 pound Chicken or Beef• Choose 2 Vegetables or fruitTomato, Mushroom, Onion, Celery, Carrot, Snap peas,

Zucchini, pineapple, Green Pepper, Etc.Preheat oven to 450*1. Cut chicken/Beef into one inch pieces2. Cut vegetables into similar sizes3. Place onto pre-soaked skewer, alternating meat

and vegetable

Cont’d

• 4. Place skewers on cookie sheet lined with foil and sprayed with cooking spray

• 5. Bake for 10-15 minutes-check for doneness with food thermometer

• 6. Add up to 15 minutes when backing if needed

• 7. you may brush on your sauce during the last 5 mins of baking if you choose to

Sauce• You have to choice of having one of these sauces to

brush on your chicken the last 5 minutes of baking:• ALL SAUCES ARE HOMEMADE BY YOU! You will put

what sauce you want in the “Grocery Store” section of the supply list

- Peanut Sauce (Hoisen and Peanut Butter)- Ranch - BBQ- Tzatziki (Greek yogurt, garlic, and cucumber)-other sauces by choice, you will be preparing sauce

while kabobs are cooking

Exit

• What Vegetables do you want on your Kabob?

March 8, 2013Early Work: What is your favorite savory sauce for Beef and

favorite sauce for chicken?

ScheduleFinish Kabob PlanningGood Eats

Target: Understand how to prepare potentially hazardous foods.

March 11, 2013Early Work: How can you keep yourself safe when

handling raw meats?

ScheduleFood Safety Notes

Target: Understand how to store potentially hazardous foods.

Basics of Good Personal Hygiene

Most living things carry MICROORGANISMS

Microorganisms are living, single-celled organisms that cause food spoilage and illness and can be transferred from hands and surfaces to other hands and surfaces

Not visible to the eye.We can tolerate most.We get sick from the ones we cannot tolerate.

More Hygiene

When harmful microorganisms are transferred to food and multiply to unsafe levels, it can result in illness when the food is eaten.

The essential first step toward keeping food safe is good personal hygene.

Most Common Cause of Foodborne Illness:

• Not washing your hands!!!!• Improper Handwashing

When?:

• When you enter the kitchen

• Before handling food (That includes as you cook!)

• Every time you touch a potentially contaminated surface.

• Cabinet knobs, hair/face, pockets, shake hands, raw meats/ingredients

• Or- at least every 2 hours working

What causes Foodborne Illness?

Microorganisms- harmful things are present in or on food, making it unsafe to eat.

- They can be contaminated by organisms like bacteria and viruses OR natural toxins that can be found in fish or plants.

Other Causes

Cross-contamination- occurs when harmful microorganisms are transferred from one surface or food to another.

Chemical & Physical ContaminationFood can also be contaminated by cleaning

agents or physical objects that might get into the food accidentally.

Foodborne Illness

An illness that is carried or transmitted to people by food. Symptoms can range from mild stomach

irritation to sometimes (in rare instances) death.

Everything from ice and water can carry FBI’s, but usually occur in moist, protein based foods with a neutral or slightly acidic pH.

Things that Cause FBI

• Bacteria: multiply rapidly in food, produce toxins in foods.

• Viruses: do not grow in food, but transported on food.

• Parasites: organisms that need to live inside a host to survive.

• Fungus: molds are highly adaptable organisms that grow quickly. Yeast is a type of fungus that needs sugar and moisture to survive.

• Toxins: carried by some fish.

CDC InformationThe Centers for Disease Control and Prevention (CDC) estimates

that 76 million foodborne illness cases occur in the United States every year. This amounts to one in four Americans becoming ill after eating foods contaminated with such pathogens as E. coli O157:H7, Salmonella, Hepatitis A, Campylobacter, Shigella, Norovirus, and Listeria.

On an annual basis, approximately 325,000 people are sick with a diagnosis of food poisoning, and 5,000 die. The annual dollar costs of foodborne illnesses—in terms of medical expenses and lost wages and productivity—range from $6.5 to $34.9 billion (Buzby and Roberts, 1997; Mead, et al., 1999).

While most foodborne illness cases go unreported to health departments, nearly 13.8 million food poisoning cases are caused by known agents—30% by bacteria, 67% by viruses, and 3% by parasites (Mead, et al., 1999).

Barriers to Bacteria GrowthWe know bacteria grows easily in certain

conditions. If we control those conditions, we can control the growth.

We can remember by the letters:

FAT TOM

F- Food, FBI needs nutrients to grow, specifically proteins and carbohydrates. These are found in potentially hazardous foods like meat, dairy products, and eggs.

A- Acidity, Microorganisms do not grow in alkaline or highly acidic environments. Illness-causing bacteria grow in a neutral or slightly acidic (approx 4.6-7.5)

FAT TOM cont…

T- Temperature, Most microorganisms multiply easily between 40 F and 140 F. This temperature range is called the DANGER ZONE.

T- Time, Bacteria needs time to multiply. After 2-4 hours in the temperature danger zone, bacteria will go to levels that will make someone ill.

FAT TOM

O- Oxygen, some illness causing bacteria need oxygen to grow. Some will grow without oxygen.

M- Moisture, Bacteria need water to grow. The amount of water available in food is called water activity and is measured 0-1.0. Water is 1.0- Bacteria grow best in food with water activity between .85-.97

The Flow of Food -- Key term: “FIFO” First In, First Out

Storage Continued

Store food in areas designed for food storage and do not overload the shelves.

Use food by the use-by dateDon’t line refrigerator with paper or foil- it

prevents air circulationKeep food areas clean. Check for signs of insects and rodentsCheck unit temps of freezers and fridges often

Storage

• Practice FIFO• Store cooked food or food that won’t be

cooked anymore up and away from raw food. • If you remove the original packing, store in

clean and sanitized, tight sealed containers with proper date and label.

Lets Review Temperatures

!

 

Ground Meat & Meat Mixtures

Beef, Pork, Veal, Lamb 160° F

Turkey, Chicken 165° F

Fresh Beef, Veal Lamb

Medium Rare 145° F

Medium 160° F

Well Done 170° F

Poultry

Chicken & Turkey, whole 165° F

Poultry Parts 165° F

Duck & Goose 165° F

Stuffing (cooked alone or in bird) 165° F

Fresh Pork

Medium 160° F

Well Done 170° F

Ham

Fresh (raw) 160° F

Pre-cooked (to reheat) 140° F

Eggs & Egg Dishes

Eggs Cook until yolk & white are firm

Egg Dishes 160° F

Seafood

Fin fish 145° F or until opaque & flakes easily with fork

Shrimp, Lobster & Crabs Flesh pearly & opaque

Clams, Oysters & Mussels Shells open during cooking

Scallops Milky white or opaque & firm

Leftovers & Casseroles 165° F

What Should Your Refrigerator Temperature Be?

• The preferred temperature is somewhere between 35 and 38 degrees F (1.7 to 3.3 degrees C).

• Anything higher and bacteria will multiply too quickly >40F

• Anything lower and freezing becomes a problem. <32F

Preparation

The greatest of contamination and temperature abuse occurs during preparation

Handwashing is the first step and must be done properly

Thawing is also a critical step.

Safe ways to thaw

• In a refrigerator at or below 40• In a microwave-must use food immediately• As part of the thawing process-hamburger• Under running water at 70 F or below

• At any time all parts of the food must be below 40

Cooking Food

It is important to cook food to their proper internal temperature

Use a clean, sanitary thermometer and check it in the thickest part of the meat

Proper Temperatures

• Raw animal products cooked in the microwave- 165 F

• Poultry and stuffed meats-165 F for 15 seconds

• Ground beef, pork, fish, and other meats-Anything grinded up! 155 F for 15 seconds

• Beef, pork, veal, or lamb roasts- 145 F for 4 minutes (and some other exceptions)

Temps Continued

• Beef, pork, veal, lamb, chops/steaks – 145 for 15 seconds

• Fish- 145 for 15 seconds

****** Remember these are minimums-Undercooking can be unsafe

Overcooking can ruin the qualities of your food product (dry, tough, dark)

Holding Hot/Cold Foods

• Holding hot foods– Temperature must be at or above 165 degrees F

• Holding both hot and cold foods– Keep them separated to maintain temperatures

• Holding cold foods– Temperature must be between ~35-41 F– Avoid freezing 32 F, it may ruin the quality of food

Cooling• Leftovers or previously cooked foods need to be

rapidly cooled to a product temp of 41 F. • The FDA recommends cooling foods from 140 to 70

in two hours and then 70-40 in an additional four hours

= a total cooling time of 6 Hours

Documentation of this information will be requested from the health department.

Tip –Never use refrigerators and freezers to cool large pots of hot food.

• This process warms up the air in the unit and puts all the food at risk for FBI.

• Use shallow pans (liquid • food cannot be more than • 2 inches deep), • smaller portions (chunk • up large roasts), or in an • ice bath.

Reheating

• Leftover and previously prepared food must be reheated quickly and thoroughly before they are served.

• The rule? Reheat food to 165 F for 15 seconds within 2 hours.

• Do not use hot-holding equipment (ie: steam tables) to reheat- they won’t get the job done fast enough.

Serving Food Safely

Self service areas like, salad bars, present a unique challenge.

These areas should be monitored regularly to discourage them from unsanitary practices

Tips for monitoring

• Measure food temps at least every four hours• Be sure food protectors, such as sneeze guards, are

in place• Take used plates and utensils from customers and

give them clean ones• Replace all utensils that customers may have

contaminated by dropping them on the floor, touching them on the wrong ends..

Monitoring cont.

• Hold plates by the bottoms or at the edges

• Grasp cups by the bottom or by the handles

• Never stack cups and saucers on each other

• Carry silverware by the handles

• Never reserve food to customers, even if it appears untouched.

Find the violations.

Exit Slip

March 12, 2013

• Entry Task: What does FAT TOM Stand for? Schedule:--Kabob lab

Target: To practice food preparation and safety

March 15, 2013

• Entry Task: What safety precautions did you have to take during lab to prevent contamination?

Schedule:--Finish notes--CNN Video and worksheet

Target: To understand the importance of food preparation and safety

Food Safety Review

• FAT TOM• Causes of FBI• Cross Contamination• Temperature and Danger Zone• Hand Washing • FIFO• Salmonella, EColi, Botulism, etc.

October 5, 2012

• Entry Task: Name one thing you learned from the food handlers card test

• Schedule-Omelet lab-please put back packs on chair and tuck chair in

during labTarget: Implement a chop, dice and mince into

lab recipe

October 8, 2012

Entry Task:

ScheduleCNN Video

March 22, 2013Early Work: List 3 major kitchen dangers and how to

avoid them.

ScheduleFinish Lab Packets if not doneCNN Video: Danger: Poisoned FoodComplete the Worksheet

Target: Understand E-coli, how it is spread, and what role the government plays.

Food Poisoning links

• CNN - News Videos about Food Poisoning [RSS]

October 9, 2012

• Entry Task: Where does the bacteria E-Coli come from?

• Schedule:-Kitchen Safety notes-Lab planning for Kabob

Target: Understand the benefits of using safety practices in the kitchen

Kitchen Safety

3 basic rules of kitchen safety

• Be on the lookout for potential hazards- they are always present!

• Use safe work procedures-accidents can be prevented by doing things the right way and not taking short cuts

• Use protective equipment when needed- this will always help to prevent accidents

Hygiene and Personal Protective Equipment

• Always wash your hands before beginning work in the kitchen and in regular intervals

• Keep nails clean to prevent spread of germs• Cover any wounds with waterproof dressing

and cover with gloves• Change dressing when work in the kitchen is

finished

Cont’d

• Tie hair back

• Remove jewelry that might get in the way• Never wear dangling sleeves or clothes that

mat get caught in appliances or catch on fire

Lifting and Carrying

• Use proper lifting techniques when lifting and carrying heavy loads in the kitchen

• Clear the path you intend to take• When lifting, bend with the knees and use the

legs to lift—not your back!• Be careful when carrying hot liquids• Never lift beyond your own lifting capacity

Knives

• Cut away from yourself when necessary• Use proper cutting surfaces– countertops,

with cutting boards and damp towel underneath

• A sharp knife is a safe knife—why?• When wiping knives, always have blade

pointing away from you• Lays knives flat and away from counter edges

Cont’d

• Never catch a falling knife—jump back and yell “Falling knife!”

• Pick up a knife after it has fallen, wash it, and return it back to its proper storage

Falls and Spills

• Always clean up messes and spills ASAP to prevent falls

• Close cabinet doors and drawers when done• Make sure pilot light works on gas stove• Never leave pan handles over burners

Fire

• Keep flammable materials away from the range or stove

• Watch cooking pots and use lowest practical heat

• When fire occurs, always give yourself a place to escape

• If it is possible to safely turn the electricity or gas feeding the fire, do so

Cont’d

• If a pan is on fire, shut off the heat and tightly cover the fire with a lid

• You can also use baking soda • Never pour water on a grease fire• Don’t leave cooking unattended• Keep appliances clean• Be alert • Wear close fitting sleeves

Cont’d

• Don’t overload electrical outlets • Operate microwaves safely• Heat oil slowly• Close the door on microwave fires• First aid for burns—run burn under cool water

for 10-15 minutes. Do not apply butter or other grease to burn—see a Dr. if serious

• Stop, drop and roll

• Use oven mitts when handling hot dishes• Use caution when working with steam to

prevent burns

Intro to Culinary 10-10-124th and 5th Period

Early Work: What sauce are you making for your Kabobs? If you do not have recipe..This is HOMEWORK! You must bring recipe tomorrow to finish lab planning. Schedule

Finish Safety NotesReview for test

Target: Review food safety, kitchen safety, knife skills for test.

Test Review Questions

• Know the 3 common safety rules• Food borne illnesses and their cause• Kitchen safety• Cross contamination• Danger zone• Preventing the spread of bacteria• Knife safety• Parts of the knife

Intro to Culinary 10-11-124th and 5th Period

Early Work: Explain 3 kitchen safety guidelines for any of the following: preventing cuts, burns, fires, electric shock, and falls.

ScheduleKitchen/Food safety testFinish Lab Planning

Target: Demonstrate food safety and kitchen safety knowledge in completion of a written test.

Test Expectations

• Eyes on your own paper• No personal music devices• All materials cleared from table• No TALKING• When you are done…Turn your test over and

wait for the teacher to collect it. • You may read a book when finished. • Wait quietly until the rest of the class is

finished.

Lab PlanningIntro to Culinary

4th and 5th Period

• Hand out Lab Planning packets to each Head Chef.

• Must make sure each area is complete!!This is a test grade– Follow directions on Sticky Note– Must all be sitting around one table and working

as a group. – Turn into teacher when complete. DO NOT TAKE

OUT OF THIS CLASSROOM!

Chicken Caesar Salad4 boneless chicken breastsMelted butter or oil for basting8 c. bite-size pieces of Romaine lettuce1 1/3 c. croutonsParmesan cheeseCaesar salad dressing

• Grill chicken, turning and basting frequently with oil or butter (or your favorite marinade).

• Cut meat diagonally into strips. Set aside. • In a large bowl toss Romaine with croutons and dressing.• Put on plates, crisscross chicken strips, sprinkle with Parmesan cheese.

CROUTONS:1 loaf Italian or French breadOlive oilSpices

• Preheat oven to 350 degrees. • Slice bread into 1/2-inch cubes; place in Plastic Bag with about 2Tbsp Olive oil• Shake and Toss to coat and Sprinkle on your favorite spices • Spread on a cookie sheet and Cook, tossing until golden brown, approximately 15-20 minutes.

Fruit Kabobs

Choose up to 3 Fruits • Apple, Orange, Pineapple, Mango, Mellon,

Strawberries

Dipping Sauces1- Thai Peanut Sauce2- Cucumber Garlic Sauce or Plumb Sauce3- Barbeque Sauce4- Yum Yum Sauce5- Yogurt Sauce

October 15, 2012

Entry Task: What is one thing your lab packet needs improvement?

Schedule:-complete lab packet for tomorrow-terms worksheet with text books (Due today)-Meringue demo

Target: Define basic kitchen cooking terms

October 16, 2012

• Entry task: Explain the difference between beating and whipping an egg

Schedule:- Kabob Lab- Backpack on chair, scoot chairs in- New seating chart (Maybe)Target: Demonstrate cutting techniques and

kitchen safety in a lab setting.

Lab Reminders

• All knives (chef and paring) need to go back into the bucket and be cleaned

• Remember to cut the chicken uniform in size (about an inch in size) as well as the vegetables for even cooking

October 17, 2012

• Entry Task: What was one thing new you learned from yesterday’s lab?

• Schedule:- Review test scores- Pass back papers - Reminder from yesterday: Only put aprons in

dirty laundry basket if truly dirtyTarget: Review kitchen and food safety

information.

October 17, 2012

• Early Work: What are your strengths that you would point out to a prospective employer.

• Schedule– Grades– Work on Resume, Cover letter

• Target: Work on Resume and cover letter

October 18, 2012

• Entry Task: How did you do on your test? What went well? Where do you need improvement?

• Schedule:-review cooking terms-carrot demoTarget: Apply learned techniques to real kitchen

settings