VEA Bringing Learning to Life Program Support Notes Junior - Senior Secondary In the Kitchen Utensils, Tools and Equipment 22mins Program Support Notes by Lisa McIntosh, B.App.Sc., B.Ed. Produced by VEA Pty Ltd Commissioning Editor Sven Shepherd B.Ed. Executive Producer Simon Garner B.Ed. You may download and print one copy of these teacher notes from our website for your reference. Further copying or printing must be Suitable for: Food Technology To order or inquire please contact VEA: Australia 111A, Mitchell Street, Bendigo, Victoria 3550 FREECALL: 1800 034 282 Phone: (03) 5448 2400 Facsimile: (03) 5448 2408 New Zealand PO BOX 4390, Shortland St., Auckland FREECALL: 0800 486 688 Facsimile: 0800 488 668 E-mail vea@vea.com.au Website www.vea.com.au
For Teachers: Introduction The classroom kitchen is a dynamic and hectic place for both teacher and students with the potential to present hazards, which may result in injuries and accidents, due to the inappropriate use of tools and equipment. This program aims to give students an informative overview of general kitchen OHS in relation to many of the day to day pieces of equipment used in the classroom kitchen. Ergonomics and the influence of new equipment and technology in the kitchen are also explored. This program will be suitable viewing for all secondary levels. Program Timeline 00:00:00 Introduction 00:01:00 General kitchen safety (OHS) 00:05:40 Measuring and weighing 00:08:12 Cutting, peeling, grating and crushing 00:11:27 Mixing, whisking and processing 00:14:00 Cooking equipment 00:16:32 Ergonomics and new technology 00:19:40 Conclusion 00:20:10 Credits 00:21:30 End program Useful Resources Tools for Cooks McFadden Food by Design Book 1 and 2 Heath, McKenzie & Tully Cookery the Australian Way 7 th Edition Cameron & Russell Website References http://www.akiskitchen.ca/cover_pages/tools.html http://www.theseasonedcook.com/videoindex/kitchentoolsequipment/tabid/60/default.aspx http://www2.worksafebc.com/diplomaprograms/hmdp/food/21_lesson_01.html Other Relevant Programs available from VEA Safety in Commercial Kitchens The Knifes are Out Using Kitchen Knifes Correctly Avoid That Hazard Equipment Safety in the Kitchen Please visit our website for more relevant programs www.vea.com.au VEA Bringing learning to life - 2 -
Student Worksheet: Before Viewing the Program 1. Explore the Food Technology Kitchen and make a list of some of the tools and equipment that are available in your work area and the location that they are found. 2. Make a poster for the food technology kitchen that lists 10 important safety guidelines to follow when working in the kitchen. 3. Kitchen safety can be divided into three main areas Hot, Sharp and Wet. Identify five potential kitchen hazards for each of these areas. Hot Wet Sharp 4. Write the letters A Z done the side of a separate page and list a piece of kitchen equipment for each letter of the alphabet - 3 -
While Viewing the Program 1. What is the golden kitchen rule? 2. What sort of shoes must be worn in the kitchen? a) Why should you wear this type of shoes? 3. How can cross contamination be avoided? 4. Name the three main kitchen danger zones and give examples for each zone. 5. What measuring system is used in Australia? 6. What measuring system is used in the U.S.A? 7. What should liquid ingredients be measured in? 8. What should dry ingredients be measured in? 9. Why are dry measuring cups flat on the top? 10. What are the four standard metric measuring cup measures? - 4 -
11. Why are liquid measuring cups clear? 12. What are measuring spoons used for? 13. What are the four standard spoon measurements? 14. What does the TARE function on measuring scales do? 15. What is one of the most important tools for a cook? 16. List four tips to follow when using knives. 17. Why can metal spoons be dangerous? 18. List two tips when using pots and pans. 19. List three rules that should be followed when using the oven. - 5 -
20. What should you do, before you start cooking, to avoid mistakes? 21. What is ergonomics? 22. What does ergonomics take into consideration? 23. List four new technologies that are making life easier in the kitchen. - 6 -
After Viewing the Program 1. Choose a recipe that uses a variety of measuring equipment. Practice measuring techniques for liquids and dry ingredients, ensuring that the correct equipment is used. 2. Using a digital camera and working with a partner, take photos demonstrating the correct measuring techniques for using measuring spoons, cups and liquid jugs. Produce an informative poster or pamphlet that explains the importance of correct measurement. 3. Complete an equipment treasure hunt. Draw up the following table on a separate piece of paper then complete the items below and add 15 different pieces of equipment. Equipment Name Sketch What is it used for Where is it kept? Recipe that uses it Measuring Cup To provide an accurate level measure of dry ingredients Measuring Jug Measuring Spoons 4. With a partner investigate a piece of electrical kitchen equipment you are unfamiliar with eg: stab blender, microwave, electric frying pan, hand blender, food processor. Find out: its use, if there are any safety considerations, a recipe that uses it, and draw an annotated diagram explaining the parts and buttons on the appliance. - 7 -
Suggested Student Responses While Viewing the Program 1. What is the golden kitchen rule? Wash your hands 2. What sort of shoes must be worn in the kitchen? Protective shoes or closed-in shoes a. Why should you wear this type of shoes? To protect feet from falling objects like knives 3. How can cross contamination be avoided? Separate foods during preparation, use different chopping boards and knives for raw and cooked foods 4. Name the three main kitchen danger zones and give examples for each zone. Hot Sharp Wet Stove Knives Floor Grill Skewers Water Hot Water Utensils Sink Area 5. What measuring system is used in Australia? The metric system with grams, kilograms, mills and litres 6. What measuring system is used in the U.S.A? The imperial system with pounds and ounces 7. What should liquid ingredients be measured in? A liquid measuring jug 8. What should dry ingredients be measured in? Dry measuring cups 9. Why are dry measuring cups flat on the top? To allow you to level off the ingredients for accuracy 10. What are the four standard metric measuring cup measures? The standard measures are: ¼ ⅓ ½ and 1 cup 11. Why are liquid measuring cups clear? To allow you to check the measure at eye level 12. What are measuring spoons used for? Small quantities 13. What are the four standard spoon measurements? The standard measures are: ¼ ½ 1 tsp and 1 Tbs 14. What does the TARE function on measuring scales do? Subtracts the weight of the measuring container prior to putting the ingredients in it. - 8 -
15. What is one of the most important tools for a cook? A good knife 16. List four tips to follow when using knives. Always use a chopping board Pass knives using the handle Keep your fingers tucked in when chopping Never leave knives in a sink of soapy water 17. Why can metal spoons be dangerous? They get hot if left in pots on the stove 18. List two tips when using pots and pans. Keep handles turned inwards on the stove top Do not place hot pots directly on the bench top 19. List three rules that should be followed when using the oven. Set oven racks before heating Always use oven mitts Keep griller door open when in use 20. What should you do, before you start cooking, to avoid mistakes? Prepare and measure all ingredients before starting, and take care not to rush 21. What is ergonomics? The science of designing equipment (kitchen), intended to maximise productivity by reducing operator fatigue and discomfort. 22. What does ergonomics take into consideration? Touch, sight and feel 23. List four new technologies that are making life easier in the kitchen. Adjustable benches Fridges with freezers at the bottom Induction cook tops that stay cool to touch LCD monitors on fridges to record food usage and reorder prompts - 9 -