My Starter Kitchen!
Unit 1: Kitchen Fundamentals-Culminating Assignment
Introduction to the kitchen
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
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.
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
Food-borne Illness Prevention
eating and drinking water that mean contaminated utensils.
How to use appropriate personal hygiene practices
making something or cleaning your place
separate plates and utensils for cooked and raw food to wash them if is not good enough.
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
How to measure quantities and the tools to use to do so
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
-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
-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.