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| Apron |
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| Hair |
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| Hands and Nail |
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| Leather Shoes |
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| Washing Hands |
We wear aprons in case food goes everywhere instead of messing our uniforms the aprons are there so they can get dirty.
We also wear aprons to ensure that bacteria does not contaminate the food we will cook
We also wear aprons to ensure that bacteria does not contaminate the food we will cook
We have our hair tied up with all the hair tied to the back ensuring that no
hair will be falling into the food that is to be made.
hair will be falling into the food that is to be made.
By wearing leather shoes we are making sure that if oil or any other liquid hot or
cold falls on the ground our feet are protected.
cold falls on the ground our feet are protected.
The hands and nails show us that when in the kitchen and while handling food that the
nails need to be short and your hands have to be clean at all times so that no bacteria from your hands or in your nails will contaminate the food.
nails need to be short and your hands have to be clean at all times so that no bacteria from your hands or in your nails will contaminate the food.
We wash our hands to ensure the bacteria on our hands are cleaned off so
we don’t cross contaminate the food. Another time you’d have to wash your hands is if you go to the bathroom
, handling the rubbish or touching your face.
we don’t cross contaminate the food. Another time you’d have to wash your hands is if you go to the bathroom
, handling the rubbish or touching your face.
Avoid personal habits like scratching, touching your hair,
touching your mouth and nose, or spitting. This is because it’s a health and safety hazard
and could potentially contaminate the food.
touching your mouth and nose, or spitting. This is because it’s a health and safety hazard
and could potentially contaminate the food.
By doing all these procedures we are ensuring that we all are safe with handling the food but also making sure our personal hygiene will not contaminate the food or spread bacteria to make our peers sick.
If you have any cuts or wounds you make sure that you cover them with a bandaid
or have them already covered before you cook.
While cooking make sure that you avoid personal habits that can cause contamination eg: touching hair, face spitting or scratching.
or have them already covered before you cook.
While cooking make sure that you avoid personal habits that can cause contamination eg: touching hair, face spitting or scratching.
It’s good to practice these work and personal habits while cooking so that everyone is safe during the practical.
Good work habits are using the right boards and correct knives for all foods,
using disposable gloves while handling food, using clean utensils whilst sampling the food
Good work habits are using the right boards and correct knives for all foods,
using disposable gloves while handling food, using clean utensils whilst sampling the food
Work space hygiene & Food storage
To ensure that no bacteria will contaminate the food before and after it’s cooked you have to spray all working surfaces with manufactures anti bacterial spray that's made for the kitchen . By cleaning the work surfaces before and after the practical you are making sure that no excess food or bacteria will contaminate the food. It’s important that you keep your work surfaces clean and sanitized throughout the practical to prevent more bacteria spreading.
While handling and storing food you have to make sure it is handled under the appropriate conditions. When storing food make sure that they go into the right places. If you’re handling meat put it in the fridge but if you're not gonna use it straight away then put it into the freezer. Put canned food into the pantry but put the older cans or other products at the front and the newer products at the back. By doing this you’re using the older products will be used instead of expiring. When handling meat a practical make sure that you’re using the correct boards and knives. With any meat make sure to store it away in the fridge with glad wrap over top to not only keep the chicken chilled but to also make sure if anything was to drip or spill on the chicken while in the fridge it’ll be safe.
After the practical remove the rubbish and store leftover food if needed. By doing this you’re preventing infestations of pests
While handling and storing food you have to make sure it is handled under the appropriate conditions. When storing food make sure that they go into the right places. If you’re handling meat put it in the fridge but if you're not gonna use it straight away then put it into the freezer. Put canned food into the pantry but put the older cans or other products at the front and the newer products at the back. By doing this you’re using the older products will be used instead of expiring. When handling meat a practical make sure that you’re using the correct boards and knives. With any meat make sure to store it away in the fridge with glad wrap over top to not only keep the chicken chilled but to also make sure if anything was to drip or spill on the chicken while in the fridge it’ll be safe.
After the practical remove the rubbish and store leftover food if needed. By doing this you’re preventing infestations of pests
Temperatures
When handling meat like chicken to ensure that you will not get sick with a serious illness like salmonella,
you have to make sure that the internal temperature of the chicken when it is 75 degrees.
Before you cook the chicken check the temperature is 2-4 degrees.
If you would like to heat up a pie, pizza or chicken you have to reheat it at 80 degrees.
By making sure that the food you’re reheating is at 80 degrees you are ensuring that it’s reheated all the way through.
If any of these temperatures are not correct you could get seriously sick.
If you do get sick tell your boss or supervisor so that they can inform other employees
you have to make sure that the internal temperature of the chicken when it is 75 degrees.
Before you cook the chicken check the temperature is 2-4 degrees.
If you would like to heat up a pie, pizza or chicken you have to reheat it at 80 degrees.
By making sure that the food you’re reheating is at 80 degrees you are ensuring that it’s reheated all the way through.
If any of these temperatures are not correct you could get seriously sick.
If you do get sick tell your boss or supervisor so that they can inform other employees
Knife safety
While using any knives in a practical to ensure that there is no incidents while carrying the knife you face
it pointing down to the ground on the side of yourself as seen in the photos.
When it comes to using your knife in your knife station. Make sure you are using the same coloured knife with the same coloured board to make sure no cross contamination is going to happen. If unsure on what knives to use with the coloured board ask your supervisor.
Another safety procedure you need to do is placing a damp cloth underneath the board by doing this you are making sure that the board won’t slip while you're using it.
Another safety procedure you need to do is placing a damp cloth underneath the board by doing this you are making sure that the board won’t slip while you're using it.
Maintenance
It is important to keep your knives maintained to a good standard. To keep the knives maintained well you have to keep them sharpened. You can use a steel rod, or a wet stone block which is appropriate for sharpening knives too.
While using both make sure to sharpen them on a 45 degree angle so the entire blade gets sharp.
While using both make sure to sharpen them on a 45 degree angle so the entire blade gets sharp.
If you are using a wet stone block, make sure you place the knife at 45 degrees and from either the left or right top corner slide it across to the opposite side.
Repeat this process for 5-10 times on the dark side then swap it over.
Repeat this process for 5-10 times on the dark side then swap it over.
The maintenance of knives are important if you don’t take care of your knives it’ll become blunt which then will make things
difficult to cut through but you’re also putting yourself in danger too as you could cut yourself.
difficult to cut through but you’re also putting yourself in danger too as you could cut yourself.
Storage
especially children. Make sure that they're organised in their colours so you know which knives
to use during the practical. We put them on a magnetic strip instead of placing them into a cupboard
as they will get blunt and damaged.
to use during the practical. We put them on a magnetic strip instead of placing them into a cupboard
as they will get blunt and damaged.
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Boiling Part 1
Prep
Before boiling food it is important to inspect the quality of the ingredients by checking the appearance like if there is blemishes or cracks in the eggs, smell of the food and the date of expiry. Also its important to prepare food items using procedures that meet the cooking requirements.
You check the freshness of eggs by putting them in a bowl of water if they sink they're fresh if the float they are off as there is a big air bubble on the inside the egg. For vegetables we do the wash peel wash method and cut the top and tails of the carrots.
Boiling the food
When boiling the food you need to make sure that it is cooking at the appropriate temperature boiling at 100 degrees also along with the cooking duration.
When boiling eggs you place it in cold water and you let it boil up with the temperature for 8-10 minutes also when cooking vegetables it's important to make sure the do not over cook as they will be really soft and mushy to eat. Placing potatoes in while boiling is the best way to cook potatoes, for eggs you bring them up to boil so that the eggs boil up to the water temperature.
Present the food
When presenting food ensure that they are served in the same sized plates and that they look alike. It’s important to look at the serving sizes make sure you have a suitable poprotion. With condiments either mix them with the food or have a small serving bowl on the side of the plate. For servings each persons should have two medium eggs, 110 g of root vegetables, 125 g tuber vegetables and 100 g of green vegetables.
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