My Starter Kitchen!

Unit 1: Kitchen Fundamentals-Culminating Assignment

Introduction to the kitchen

It is very important to become familiar and comfortable with the kitchen. Cooking skills are

very important life skills. The following flyer will give you information about what you need

to get started in the kitchen.

1. Kitchen Safety

2. Food-borne illness Prevention

3. Cooking Methods and Tips

4. Stocking your Starter Kitchen


An Accident-Free Kitchen

Preventing Falls: Keep the floor clean and clear of clutter,wipe up spills, spatters and peelings so that no one will slip on them,Eliminate other hazards,Wear proper shoes but not long clothing that would cause you to trip and Use a steady step-stool to reach higher shelves.

Stove and Microwave: Use potholders/oven mitts-NOT a kitchen towel-while picking up or

uncovering hot pots and pans,Be sure stove top controls are turned off while not in use.

Keep a fire extinguisher handy

Other remain unchanged even after food is cooked.

Children/People With Special Needs: Protect toddlers using safety latches on drawers and cabinet doors.Each kitchen should be accommodated to the person working there.

Cleaning the Work and Eating Areas: For added protection,clean the work areas and

appliances that were used with a bleach solution. Finally, put any garbage in a plastic

bag,close them tightly and put it in the garbage can outside.

Controlling Pests: Sprinkle chili powder, paprika/dried peppermint across ant trails. To

control roaches, dust borax lightly around the refrigerator and stove.

Techniques for Cutting: When using most knives, hold the food firmly on the cutting board with one hand and hold the knife by its handle with blade other. Grip the knife firmly and use a back-and-forth, sawing motion while pressing down gently.

Accident prevention

To prevent yourself and cut from holding the knife properly, it's very important to clean up

the spills because they're dangerous to fall on the juice/water and then a person will know

that he/she need to go at the hospital for a surgery test in one day the patience/nurse are

coming to help them out as a group of member.

You need to keep electrical appliance in safe areas. Put items back where they belong.

Store food properly. Don't let hair/jewelry dangle may cause fire.

Keep young children and pets away from stove tops

Keep a pot cover nearby to prevent spatters and smother fire

Keep a fire extinguisher in the kitchen

Use oven mitts to pick hot pots

Emergency responses to common accidents

For burning fat cover with a fire blanket or extinguisher in a prominent position adjacent

to stovetop

Food-borne Illness Prevention

Chills, Abdominal pain and bloody diarrhea. For example: 'Norovirus' -touching, suffering/

eating and drinking water that mean contaminated utensils.

How to use appropriate personal hygiene practices

By tie your hair back, preventing germs from the bacteria and wear a gloves if you are

making something or cleaning your place

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Prevent cross-contamination

Use one cutting boards for fresh produce and one for raw meat, poultry, or seafood. Use

separate plates and utensils for cooked and raw food to wash them if is not good enough.

Food-handling Guidelines

Do not leave food out more than two hours at room temperature or more than one hour

if the temperature is above 32"C [90"F].

When reheating food that has been refrigerated, bring it to an internal temperature of 74"C

[165"F] or higher to kill any bacteria. Keep in mind that if the food has not been properly

stored, it can't be made safe just by reheating.

Safe handling and use of a knife

First steps is to succeeding in the kitchen as well as to preventing accidents. Hold the handle of the steel in your left hand. Place the point straight down,even firmly,on a cutting

board. In your right hand, hold the knife by the handle, blade down. Second, place the knife

blade against the right side of the steel. The knife blade and steel should touch near the handles. Tip the knife away from the steel at a 20-degree angle. Do it back-and-forth, sawing motion while pressing down gently. Be sure the fingertips of the hand holding the food are curled under. Never hold the food in your hand while cutting and never cut with

the blade facing your body.

How to read a recipe

All recipes include the following: Ingredients, Yield,Temperature,Time,Directions and


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How to measure quantities and the tools to use to do so

Units of Measurement: In a recipe, amounts of ingredients can be given in several ways.

Most ingredients are measured by volume, the amount of space an ingredient takes up.

Some ingredients are measured by weight. A few ingredients may be measured by the number of items.

SI METRIC UNITS: In Canada, The measurement system that's used is the SI metric system of Temperature and Food Energy.

IMPERIAL UNITS: You may still see imperial units of measurements in recipes because many older cookbooks are still used today and people often use recipes that are old family favourites. It is important to be familiar with the imperial units because you may have measurement tools that are marked with this system.

APPROXIMATE EQUIVALENTS: You can express the same amount in different ways by using equivalents,different units of equal measure. For instance,500 grams of ground

beef is equivalent to approximately 1 pound. Refer to your conversion chart.

Food preparation techniques and methods

Choosing the right technique helps retain ' Nutrients' : - Nutrients can be destroyed by


-Vitamins and minerals lost in juices or boiling water

-Overcooking toughens protein

-Moist Heat Methods

Food cooked in hot liquid or steam.

Boiling: Water boils at 100'C and High nutrient loss

Summering: Water simmers at 86'C to 99'C

Used when food needs to cook and E.g. Stew

Stewing: Covers food with liquid and simmer until done

Poaching: Simmer food in small amount of liquid

Pressure Cooking: Cooks faster and makes food tender

Braising: Brown food first, Cover in liquid and Simmer in oven or covered pot on stove at 350'C but E.g. tougher cuts of meat and stews

Role of personal food preferences

The basic tools and food I need in my kitchen for everyday used. The tools and food stacked in a stocked in a starter kitchen assist people in starting to cook.

-Microwave, Oven, Pot and pans, Wooden spoon/Whisk/Spatula/Tongs, Toaster, Fridge,

Blender mixer, Smasher, A turner, Sharp knife, Baking Sheets, Sandwich Bags/Freezer Bags,

Parchment Paper, Aluminum/Tin Foil include Tupperware/Plastic/Glass Containers/Spices/

Mixing Bowls,Plates/Bowl, Forks, Strainer and spoons.Herbs-to add flavour to food, stored food and cover baking sheet.

Food needed;- Rice, Flour/Bread Crumbs, Pasta,Cereal,Eggs, Fruit and Veggies, Meat-keep

frozen so it can last longer,Bread-can freeze it,too!, Milk, Mayonnaise/Mustard/Ketchup,

Frozen Pizza and other frozen foods[i.e. pieogi,French fries, frozen fruit,meat balls,

breakfast food,etc.] Potatoes and other root vegetables.