Culinary Arts (Crash Course)

Culinary Arts (Crash Course)

By Ms. Martin

Basic Food Hygiene

Lesson Objective

To know that buying, storing, preparing and cooking food safely and hygienically are vital for good health.

Why Is Food Hygiene Important??

Good food hygiene and personal hygiene is important to make sure that the food we eat is safe. Harmful (pathogenic) bacteria can spread very easily and cause food poisoning.

Food poisoning is very common, causing many thousands of reported cases each year.

Food Poisoning

• Symptoms of food poisoning include:

  Nausea;

  Vomiting;

  Stomach pains;

  Diarrhoea.

  
  

  In severe cases, food poisoning can even cause death.

**IMPORTANT**

What's the difference between Personal Hygiene and Food Hygiene?

Exactly as it says:

PERSONAL relates to bacteria on YOU

FOOD relates to bacteria around FOOD

Multiple Choice

Keeping your body clean helps to prevent the spread of diseases.

Mantener su cuerpo limpio ayuda a prevenir la propagación de enfermedades.

• False/ Falso

• True/ Cierto

Open Ended

Write down a PERSONAL HYGIENE rule...

PERSONAL HYGIENE

Preventing food poisoning - In order to reduce the risk of food poisoning, food handlers, whether in their own home or a place of work, should be particularly careful with their own PERSONAL HYGIENE. Food handlers should:

• Keep themselves clean

• Tie back long hair

• Remove jewellery and nail varnish

• Wear an apron

• Thoroughly Wash and Dry hands

• Cough or sneeze away from food

Multiple Select

What is wrong with this picture?

¿Qué hay de malo en esta imagen?

• Untrimmed fingernails/ Uñas sin cortar

• Raw food is being served/ Se sirve comida cruda

• Unclean equipment/ Equipo sucio

• Not wearing gloves/ Sin guantes

Open Ended

Write down a FOOD HYGIENE rule...

Multiple Choice

Keep finger nails ..............

Mantenga las uñas de los dedos ..............

• short/ corta

• clean/ limpia

• short and clean/ Corta y limpia

• bitten and clean/ Mordida y limpia

BASIC FOOD HYGIENE RULES

EXPIRY DATES

Use by – highly perishable packaged food, such as cooked meat, fish, dairy products

Best before – this would appear on less perishable foods such as tinned or frozen foods, bags of flour, crisps and biscuits. Safe to eat after the date but quality may have diminished.

The 4Cs

An easy way to remember the rules for good food hygiene is to remember the 4Cs hygiene rules: But what are they. Can You remember.

• ?

• ?

• ?

• ?

Multiple Choice

What are the 4C's?

• Chilling, cooking, cleaning,

• cross contamination, cleaning, costing, chilling

• Cooking, cleaning, chilling, cross contamination

• cooking, cleaning, coping, cross contamination

The 4Cs

• Cleaning - prevents the spread of harmful bacteria

• Cooking - kills the harmful bacteria

• Chilling - to prevent bacteria growing and toxins (poisons) forming

• Cross contamination - this is when bacteria spread from one food to another e.g. dirty equipment

Multiple Choice

What colour should a chopping board be when preparing potatoes?

• Red

• Blue

• Green

• Brown

Multiple Choice

What colour should a chopping board be when preparing cooked chicken?

• Red

• White

• Green

• Yellow

Multiple Choice

What colour should a chopping board be when preparing cheese?

• Red

• White

• Green

• Yellow

Multiple Select

What 4 things does bacteria need to grow?

• Warmth

• Ice

• Water

• Time

• Food

IMPORTANT TEMPERATURES

Study the temperature chart on the next slide

Multiple Choice

The CORE temperature means the temperature in the centre of food. What should this be for cooked chicken?

• 63C

• 5C

• 100C

• 74/75C

Multiple Choice

What temperature should frozen food be stored at?

• Below -18^C

• Below 5^C

• Over 60^c

• None of these

Multiple Choice

What happens to bacteria when they are cooled to below 5c?

• Bacteria is dormant - grows slowly or not at all

• Bacteria dies

• Bacteria is in a deep sleep

• Bacteria is active so multiplying fast

Multiple Choice

Q5. What is the temperature range that forms THE DANGER ZONE for food safety?

• 0 to 60 degrees

• 60 degrees to 100 degrees

• Between 5 degrees and 63 degrees

• Under 5 degrees

Cooling HOT food quickly.

In order to reduce the risk of bacterial multiplication, hot food should be cold enough to go in the fridge within 90 minutes. This can be achieved by:

• Dividing dishes into small portions, e.g. a lasagne or cottage pie. This increases the surface area which means quicker cooling

• Placing food in a cool area (NOT FRIDGE OR FREEZER)

​

Kitchen Tools & Equipment

(Uses & Care)

​

​

by Monique Mclennon

Kitchen Tools​

​Kitchen tools are simple, small hand held tool or utensils used for food preparation

​Knife Set

​Uses/Functions:

• ​Chopping, slicing, mincing, peeling or paring.

​

​Care & Maintenance:

• ​Wash in room temp. or luke warm water with soap after each use.

• ​Drain in dish rack or towel dry and store.

​Measuring Tools (Scale, Measuring cups/spoons, Thermometer)

​Uses/Functions:

• ​Measuring weights, specific amounts, temperatures

​

​Care & Maintenance:

• ​Wash the bowl of the scale after each use in soapy water. If the scale is digital with a flat bed only, wipe off with damp cloth after each use.

• ​Wash measuring cups & spoons in soapy water and drain dry.

• ​Wipe off thermometer with soapy damp cloth, and air dry before storing.

​Strainers (Strainer, Colander, Sieve)

​Uses/Functions:

• ​Separating solid from liquid ingredients or drain foods.

​

​Care & Maintenance:

• ​Run strainer under tap water and tap to remove food pieces

• ​Wash with soapy water and sponge pad.

​Pots & Pans

​Uses/Functions:

• ​Preparing & cooking foods, making sauces and gravies

​

​Care & Maintenance:

• ​Wash in warm soapy water, with non-abrasive sponge pads.

Cutting/ Chopping board

​Uses/Functions:

• ​Board for cutting and chopping foods

​

​Care & Maintenance:

• ​Wash in warm soapy water, with non-abrasive sponge pads.

Funnels

​Uses/Functions:

• ​Pouring liquids without spilling or small grained ingredients into containers with small openings.

​

​Care & Maintenance:

• ​Wash in warm soapy water, and drain dry.

Potato Masher

Care & Maintenance:

• ​Wash in warm soapy water immediately after using to prevent food pieces from becoming stuck in the openings.

​Uses/Functions:

• ​Used for grating, shredding and slicing foods.

​

Grater

​Uses/Functions:

• ​Used for mashing cooked vegetables

​

Kitchen Shears

​Uses/Functions:

• ​Used for cutting, snipping and cracking nuts.

​

​Care & Maintenance:

• ​Wipe blades with warm damp cloth. Sharpen when necessary with kitchen file.

Scrapers/ Spatulas

​Uses/Functions:

• ​Used for blending and scraping foods from bowls.

• ​Spreading and smoothing icings, as well as lifting and flipping foods.

​

​Care & Maintenance:

• ​Wash in warm soapy water, and drain dry.

Whisk

Care & Maintenance:

• ​Soak off in hot water after use with greasy foods, then wash with soap and water.

​Uses/Functions:

• ​Used to lift, turn and transfer foods.

​

Tongs

​Uses/Functions:

• ​Used to beat, fold, blend and whip ingredients.

​

Kitchen Equipment

​Kitchen equipment are more complicated tools. They may be referred to as small electrical appliances or large power operated appliances.

Refrigerator/Freezers

​Uses/Functions:

• ​Used to store foods, keep foods fresh, prevent food from spoilage, and inhibit the growth of bacteria

​

​Care & Maintenance:

• ​Clean out food items occasionally, and wipe down with soap & water mixture.

• ​Reorganize when necessary and reset temperature.

• ​Ensure all ventilation holes are kept clear and unblocked.

• ​Use surge protector if possible.

Stove/Ovens/ Range

​Uses/Functions:

• ​Used to cooking, baking and reheating foods

​

​Care & Maintenance:

• ​Clean spills quickly with damp cloth (non-abrasive material).

• ​Use commercial cleaners where necessary.

• ​Clean oven and oven door spills to avoid grease build up.

• ​Keep the burner channels clean.

• ​Soak burners for easy clean.

Microwaves

​Uses/Functions:

• ​Used to cooking, thawing and reheating foods

​

​Care & Maintenance:

• ​Clean spills quickly with damp cloth (non-abrasive material).

• ​Wash glass plate insert with warm soapy water.

• ​Never run microwave on empty

• Use surge protectors if possible.

Blenders & Mixers

​Uses/Functions:

• ​Used for mixing, whipping, blending, beating and folding ingredients.

​

​Care & Maintenance:

• ​Clean the equipment immediately after use. Wipe down motor portion, and wash cup/ bowl and whisk attachments with soap and water.

• ​Rest motor during use, to reduce overworking.

• ​During use, start at the lowest speed, and then build up to higher.

Food Borne Illness

(And how to prevent it)

Multiple Choice

What is food borne illness?

• An illness that comes from food that has properly been prepared.

• An illness that comes from the consumption of

  improperly prepared or stored foods.

• An illness that is spread by a rickettsiae.

Multiple Choice

Pathogens are more likely to be found on foods with a higher moisture content.

• True

• False

Multiple Choice

When preparing food, the "danger zone" for time and temperature is _____________ hours.

• Two

• Three

• Four

• Five

Multiple Choice

Microorganisms thrive in foods with a __________ of between 6.6 and 7.5

• Temperature

• Base

• pH

• Oxygen

Multiple Choice

Which of the following is NOT a condition needed in order for microbes to thrive?

• Light

• Moisture

• Oxygen

• Acidity

• Food

Multiple Choice

When storing food or preparing food, keep cold foods cold and hot foods hot.

• True

• False

How can you prevent food borne illness?

Separate cooked and uncooked foods.

Handle food with clean hands.

Use a utensil or gloves to handle food when possible.

Do not cross contaminate.

Cutting fresh vegetables where you just cut up raw chicken.

Marinate or dethaw food in the refrigerator.

When in doubt throw it out!

If you think food might not be safe, do not eat it!

Multiple Choice

Food-borne illness is the result of consuming improperly stored or prepared foods.

• True

• False

Multiple Choice

When in doubt...

• Keep it

• Eat it

• Feed it to your pet

• Throw it out

Multiple Choice

Which of the following is NOT a way to prevent food borne illness?

• Dethawing frozen food in the refrigerator

• Handling food with unwashed hands

• Preventing cross contamination by washing things like knives and cutting boards

• Keeping cooked and uncooked foods separated