WHAT NOT TO DO IN THE KITCHEN
INSTRUCTION: Watch the clip to identify the faults.
http://www.youtube.com/watch?v=XkL5Ac8HzF0
I) WHAT TO REMEMBER ABOUT KITCHEN HYGIENE
- When you’re preparing food, if you have long hair, tie it back or cover it. Remove jewelry.
- Wash and thoroughly rinse your hands before doing any kitchen work (including cooking); dry them on a paper towel.
- Clean all cooking utensils and work surfaces with an antibacterial agent before and after using them. If you wash and dry dishes by hand, leave them in a drying rack rather than wiping with a tea-towel.
- Use several cutting boards, scrubbing them and using hot water after you’re done. Certainly, use a separate board for meat. Plastic boards can go in the dishwasher and should be regularly replaced.
- Know and apply the minimum temperatures for cooking foods.
- Same goes for refrigerator, freezer and open-air storage times of different foods. Store meat and vegetables separately. Return unused food to the fridge or freezer as quickly as possible.
- Always wash fruit and vegetables before preparing or cooking them.
- If you use a spoon or fork to taste food as you cook, don’t use it again until it’s been thoroughly cleaned. Use another one instead.
- Hot-wash and frequently replace scrubbing brushes and sponges.
- Food: If it doesn’t look right or smell right, then it probably isn’t. Toss it!
II)Comprehension: Food safety and hygiene matter (PPS doc)
Task: Prepare a 3 minute presentation about the programme you followed for your Chef.
What strikes you in the programme? Are all these rules respected at the Lycée Nord Caraïbe ?
Have a look at the Powerpoint document on Kitchen hygiene