Temperatures
What is the deal temperature for the refrigerator and freezer?
Refrigerator: 35-38 degrees Fahrenheit
Freezer: 0 degrees Fahrenheit
What supplies are required during lab days?
Foot attire - shoes or crocs
Hair restraint - hair tie or hat
Container/tupperware
What are the 4 steps to food safety?
Cook, Chill, Separate, Clean
How many exit doors are located in the classroom?
Handwashing prevents
the spread of bacteria/germs
If you notice the refrigerator or freezer temperature is out of range and feels warm inside, what should you do?
Notify your instructor
Discard warm foods in refrigerator/freezer
Say _______ or __________ when carrying hot pans!
Hot, behind
Whenever you operate an appliance that transfers heat (oven, stove, deep fat fryer) you should have this item on hand with you?
Oven mitt or towel to hold hot items
Where is the eyewash station located?
Near Popeyes/Panda Express lab station
How long should you wash your hands for?
15-20 seconds
What is the temperature danger zone & what grows rapidly between this zone?
41-135 degrees Fahrenheit
Pathogens/Bacteria
Thinking is required in the lab. Each lab we must plan our mis en place. Mis En Place is a french term that means?
Everything in place
Ground Beef, Pork, Seafood
Poultry
Ready to eat foods
Whole Beef, Pork, Seafood
Top to Bottom Shelf:
Ready to eat foods
Whole Beef, Pork, Seafood
Ground Beef, Pork, Seafood
Poultry
P - pull the pin
A - aim at the base
S - squeeze lever
S - sweep side to side
Microfiber towels are meant for?
Kitchen towels are meant for?
Microfiber towel - wipe equipment and counter surfaces
Kitchen towel - drying dishes
What are the following cook to temperatures for these foods:
Poultry
Ground Seafood, Beef, Pork
Whole Seafood, Beef, Pork
Ready to eat foods
Poultry - 165F
Ground Seafood, Beef, Pork - 155F
Whole Seafood, Beef, Pork - 145F
Ready to eat foods - no cooking necessary
Never leave your lab unattended. Once lab is all done make sure to ___________.
Turn off all appliances, return toolkit box & keep floors, sink & counter free of debris.
When using the cutting board what else do you need aside from a knife?
Wet/damp towel underneath
What does SDS stand for & what's the purpose of it in the workplace?
Safety Data Sheet
Provides information on the hazards of working with a chemical and procedures that should be used to ensure safety
If you get a cut on your finger and need a bandaid what should you do? Where is the first aid kit located?
Notify your instructor
Located behind sink in classroom seating area
6 hours
You noticed your electric stand mixer is not working and one of your measuring cups has a sharp edge that gave you a cut, what should you do?
Notify the teacher
Cover your cut with a bandaid
Show the teacher the measuring cups & get a replacement
Show teacher electric mixer and get a replacement
Set aside damaged tools/equipment
Name the use of each cutting board color
Green, Red, Yellow, Brown, White, Blue
Green - produce
Red - meat: beef, pork
Yellow - chicken
Brown - cooked meat
White - dairy/bread
Blue - seafood
We're in culinary lab cooking food on the stove, using the ovens and fryer. Suddenly the campus fire evacuation signal goes off. What should you do?
Turn off all the appliances
Evacuate the classroom
Walk towards Makalapa Elem fence
You notice your lab partner using green cutting board to cut chicken thighs and they also use the kitchen towel to wipe chicken debris & liquid off the counter. What should you do?
Respectfully inform lab partner of misused colored cutting board & towel.
Inform instructor of what happened.