Unit 1 Culminating - Q1 2324

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ratatouille

luonut Jo morin

What is catering?

luonut Amy Dickinson

Sample Mind Map

luonut Paquita Espín Pastor

Laboratory Equipment

luonut Anson Chung

Unit 1 culminating

Safe internal cooking temperatures

Minimum safe internal temperature for most cooked food is 165F to kill bacteria

Let meat warm up briefly before cooking, but avoid long room temperature periods to prevent bacteria.

Follow the maker's instructions and cooking times for slow\pressure cookers

Reheat food leftovers to 165F

Use a food thermometer to check the internal temperature for microwave-cooked foods

Cross-contamination

Safe defrosting techniques

Designated food zones, to minimize cross contamination

Pet restrictions

Discard marinade that have come into contact with raw meat, or boil them

Avoid using the same plate

Food Preparation safety

Safe canning and fermentation

Reusable grocery bags, clean and sanitize after each use

Eating out safely (check rating and reviews)

Online shopping food safety

Plant based cooking safety

Food hygiene

Be extra cautious when preparing food for high kitchen risk population

Regular audits and inspections

Pest control to prevent contamination by insects

Safe water and food sources implements

Thaw food using refrigerater or microwave

Storing foods

Keep bread at room temperature for short term consumption or freeze it for longer storage

Safe refrigerator zones, store raw meet on the bottom to prevent drips onto other food

Freeze foods use airtight containers or freezer bags

Proper packging using containers or sealed bags

Refrigerate perishable items promptly for a 40 F.

Preventing food-borne illness

Safe handling of leafy greens

Safe handling of sprouts

Proper food labeling

Educate family members

Say informed

Preventing accidents in the kitchen

Keep up to date with the latest kitchen safety tips

Keep emergency contact list posted in your ktchen for quick reference

Secure appliances cords

Regular maintenance in the kitchen

Proper ventilation to prevent the build up of gas or smoke

Common accidents in the kitchen

Pressure cooker explosions

Chemical accidents with cleaning supplies

Cooking with cast iron

Overreliance on kitchen gadgets

Charging accidents with battery operated appliances