Hygiene

DOES AND DON’TS

(What you shouldn’t do in the kitchen)

Instructions 1: What the video and identify at least 8 faults Chef Rachel Brogden did in the kitchen.

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!

 

  COMPREHENSION: FOOD SAFETY AND HYGIENE (PPS doc)

Task:

Prepare a 3 minute presentation about the programme Food_Training_Hygiene_training that you followed for your Chef.

What strikes you in the programme? Are all these rules respected at the Lycée Nord Caraïbe ?

Here is the programme Food_Training_Hygiene_training

GORDON RAMSAY’ S NIGHTMARE

Instructions1: Enjoy yourself by watching Gordon Ramsay spotting faults in the British kitchens and restaurants.