Cleaning and Hygiene
What is our routine for entering the kitchens before a practical lesson?
Put bag away, container out, tie up hair, jewellery off, apron on, wash hands, collect recipe, stand in bay group.
Demonstrate and/or explain the correct way to hold a knife when dicing onions.
The correct way to hold a knife to protect your fingertips from the blade. You an do this by using a "claw" grip, or making a "bridge" cut.
True or False - It's okay to get your phone out to take a photo of your food.
False! Ask your teacher and they will take a photo for you.
Why is it important to store high-risk foods like meat and dairy in the fridge?
To slow down the growth of naturally occurring bacteria and therefore slow pathogenic growth and spoilage.
What does collaboration look like in the kitchen?
Working effectively with others to achieve a common goal, like finishing a dish and cleaning up on time.
What is the difference between Kitchen Hygiene and Personal Hygiene?
This describes the difference between keeping the physical environment (benches, floors) clean versus keeping your own body and clothes clean.
A "Hazard" is something that can cause harm; a "Risk" is a term that describes the likelihood that the harm will actually happen.
You need to go to the bathroom during a theory lesson. What do you do?
Wait for an appropriate moment.
Ask your teacher.
With permission, take the bathroom pass. Return ASAP.
List two of the 5 Australian Guidelines for Healthy Eaing.
1) be physically active and choose amounts of nutritious food and drinks
2) enjoy a wide variety from the 5 food groups
3) limit foods containing saturated fat, added salt, added sugars and alcohol
4) Encourage, support and promote breastfeeding
5) Care for your food; prepare and store it safel
What is the internal temperature that Chicken should be cook to?
75°C
How long do you have to wait before coming to school/work after you are sick?
Once your symptoms resolve. In some circumstances it may be appropriate to return to school with a mask on.
Provide one example of a hazard in the kitchen. Explain how you would address the hazard.
EG: Water spilt on floor: Communicate with your bay group. Communicate with teacher. Dry mess. Get wet floor sign.
Provide two reasons why it's important to be in correct school uniform for practical lessons.
Enclosed shoes - protect feet from sharps and minor objects falling on them.
Clean Uniform / apron - is good hygiene and can keep food safe from cross contamination.
Hair up - as above.
What is the temperature danger zone and what happens within this temperature range?
The temperature danger zone is between 5 and 60°C. Bacteria grow best within this temperature range
What does Mise en Place mean and why is it important?
It's a French term that translates to 'everything in its place'. It suggests you should collect and prepare all of your ingredients before you start cooking. This helps with organisation and helps prevent mistakes during the cooking process.
Provide three different categories of food contamination with a specific example of each.
Chemical - Spray and Wipe, Oven Cleaner, etc.
Physical - Broken glass, fingernail, hair, fly, etc.
Microbiological - Mould, Bacteria (eg: salmonella), Yeast.
Allergen - Gluten cross contamination etc.
Explain safety precautions that need to be taken when using an oven.
Use oven mitts.
Stand away from the door when opening the oven to avoid steam burn.
Don't leave oven doors hanging open.
Ensure you have a 'landing pad' before taking something out of the oven.
You need to go to the bathroom during a practical lesson. What do you do?
Check in with your bay group to discuss where you're up to. Handover any tasks you're currently responsible for. Ask your teacher, tell them what you've discussed with your group.
With permission, take apron off and take the bathroom pass. Return ASAP. Wash hands and put apron on upon your return. Check back in with teacher and bay group to let them know you're back.
You're mixing chemicals that require a 3:1 ratio of water to cleaning product.
How much water would you add for 500ml of cleaning product?
1.5L or 1500ml
You're baking a cake. Besides collecting and preparing your ingredients, what are two key preparation steps you should complete before you begin making your batter?
Preheat the oven
Line your cake tin.
Explain what Cross-Contamination is. Explain 2 ways it could occur and what you could do to prevent it.
Cross contamination occurs when pathogens move from one food or surface onto another, often accidentally due to improper hygiene.
EG1: using the same knife or chopping board. Solution: Use colour coded boards and change knives.
EG2: someone sneezes and doesn't wash their hands. Maintain proper hand hygiene.
EG3: Raw food (and naturally occurring bacteria) is transferred to cooked foods. Solution: Separate chopping boards, plates and bowls to keep raw and cooked food separate.
One of our classroom expectations is to 'Look after belongings, property and learning spaces'. Explain two ways we look after the property and learning space in the Kitchen.
Following correct cleaning steps ensures property is well maintained, clean for other students and lasts a long time.
Wiping benches and tucking stools in is part of keeping the learning space clean. Ensuring to use wooden/rubber utensils on non-stick pans is an example of looking after property.
You have noticed that a member of your bay group has skipped a step in the recipe. Give an example of how you could respectfully communicate with them.
Bonus: what would a slightly less respectful version look like?
Something along the lines of "hey, are you doing _______, I think we're supposed to do ______ first" then give them time to respond and be there to help problem solve.
Less good: "you're doing that wrong!" or "you weren't supposed to _____".
Remember: no one is trying to mess up - we're all learning.
If a 2kg bag of flour costs $4.80, what is the unit price for 100g?.
$0.24
If a recipe for 4 people requires 300g of pasta, how much do you need to scale the recipe up for 10 people.
750g