Kitchen Safety
Burns and Fires First aid
Stop, Drop, Roll; Put under cold water;Smother flames;DO not break blisters.
1 Table spoon, 1 Teaspoon, 1/2 Teaspoon....
Measuring spoons
To remove stem and the very thin layer of peel pf a fruit or veggie with a paring knife or peeler.
Pare
microorganisms that cause disease
Pathogen
Pasta Breads Cereals Rice Grains Fruits and Vegetables all contain what nutrient.
Carbohydrates
Burns and Fire Prevention
use potholders,open lids away from you, turn handles of pans away, keep towels away from heat, extinguish fires with baking soda.
Large, triangular blade. Used to slice, chop, dice fruits and veggies.
Chef's Knife
To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in.
Score
2 cases or more of disease outbreak
Foodborne illness outbreak
what nutrient does Butter, oils, nuts & seeds, meats,whole grain & breads contain?
Fats
Falls Prevention
use step stool, secure loose area rugs, wipe spills, spray pan over sink.
Flatten or crush things.
Rolling Pin
To cut food into small, equal size squares about 1/4 to 1/8 inch in size.
Dice
anything edible that people usually consume including water and ice.
Food
Provides bulk that moves waste through the large intestine; absorbs extra water and toxins.
Fiber
Cuts first aid
cover wound and put pressure, Wash with soap and water, then apply antiseptic, If cut is severe, continue applying pressure& take the person to the hospital
Long, thin blade. Used to cut large cuts of meat or for slicing meat.
Slicing Knife
To leave an opening in the covering of a food through which steam can escape.
Vent
Anything that could cause harm to consumers there are 3 general categories: Physical, chemical, biological.
Hazard
a chemical substance in food that helps maintain the body and its functions.
Nutrient
Cuts Prevention
Keep knives sharp; Wash knives separately; Never cut towards yourself; Never point a knife at someone; Store knives in proper holders; Unpulp when done using; Pick up glass splinters with a wet towel.
A heavy pot with close fitting lid; may have a rack to keep foods from sticking to the bottom. Used to cook large amounts of sizes of foods on the range or in the oven.
Dutch Oven
To lightly brown or cook food in a small amount of fat over moderate heat; pieces of food are cut into small or thin pieces preserving texture, moisture, flavor.
Saute
is responsible for monitoring illness and disease in the US they work in conjunction with local environmental health agencies to investigate foodboure illness outbreaks.
Center for Disease Control and Prevention
a fat like substance that occurs naturally in the body and is found in every cell but occurs only in foods of animal organ.
Cholesterol