safety scenarios
A grease fire started as Bert was cooking steak on the stovetop. He quickly grabbed a bucket of water from the sink and dumped it on the fire. Then, he began swatting at the fire with a towel. What is the safety hazard?
Fire/burn
Name 4 different ways you can do to keep yourself and others safe from food borne illnesses.
Wash hands, wash produce, refrigerate meat, cook meat at proper temperatures, etc.
What is the danger zone?
40°F and 140°F
What does mise en place mean?
“Everything in its place”
wash your hands
Lisa needed to make salad but forgot to grab a knife out of the drawer. She called her cooking team member Derek to bring her a knife and hurry. Derek stopped cutting the salmon he was working on, grabbed his knife and washed it then ran to Lisa as fast as possible. What is the safety hazard?
Cuts
There are many things that people in a kitchen that are unsafe. Name 2 actions that are considered unsafe in the kitchen.
Cooking meat with the stove on and then going to do something else during that.
Using the same cutting board to chop vegetables and meat.
Name 3 viruses, bacterias, or germs that cause food borne illness.
Salmonella, E. Coli, norovirus, etc.
how does mise en place apply to cooking labs?
Increases efficiency, prevents forgetting ingredients or steps, improved cooking safety and accuracy.
When a recipe calls for tasting food during cooking, you should always use a new one of these.
Clean spoon or utensil
Henry needs a cutting board to chop up vegetable. Henry asked his cooking team member Riley to get him a cutting board. Riley was cutting chicken on the cutting board and stopped to give it to Henry. What is the safety hazard?
Cross-contamination/food safety
This is the minimum number of seconds you should wash your hands with soap and water.
20 seconds
What is food borne illness?
A disease or disorder caused by consuming contaminated food or beverage.
what are the benefits of mise en place for a chef or cook?
Mise en place minimizes mistakes, prevents delays, and reduces stress during cooking.
If a recipe includes raw eggs, like homemade cookie dough, you risk this food borne illness.
Salmonella
Beth wants to make toast in the morning but there is some bread chunks stuck in the toaster from the previous user. Beth takes a fork and sticks it in the toaster to get the bread chunks out. What is the safety hazard?
Electrical shock
This should always be used to measure the internal temperature of cooked meat.
Food thermometer
What are the types of hazards that can contaminate our food?
Biological, chemical, and physical
If a chef is making veal scallops with white wine lemon sauce, what tasks would they assign to a prep cook for their mise en place?
The chef might assign these to a prep cook to safe time for their sauté station.
When a recipe calls for refrigerating leftovers, you should do it within this many hours to keep food safe.
2 hours
Tim had placed sink cleaner on the counter to clean the sink but was hungry and wants to cook. Tim then cooks food while the sink cleaner is on the counter by him. What is the safety hazard?
Poisons
This practice prevents cross-contamination when preparing raw meat and fresh produce.
Using separate cutting boards/utensils, or sanitizing them
How does food become unsafe?
Through biological, chemical, or physical contaminant, often due to poor handling, improper temperatures during storage or cooking, cross-contamination, lack of personal hygiene
What does it mean to prepare your workstation as part of mise en place?
Setting the oven temperature, cleaning the workstation, and arranging the prepped ingredients in an organized manner.
Many recipes call for marination meat. For safety, you should always marinate it here.
refrigerator, not on the counter.