Workstation Set-up Description This activity introduces students to basic food safety practices, including waste handling, kitchen procedures, and personal grooming standards. Students will learn to identify large and small kitchen equipment and will acquire knife skills used in the professional kitchen. Lesson Objectives Students will be able to: apply proper grooming standards when preparing food apply safe work practices demonstrate organizational skills choose the correct equipment for the task at hand, and utilize correct practices related to reducing, reusing, and recycling. Assumptions The teacher will be familiar with: the correct food and kitchen safety procedures using appropriate resources the correct names and locations of both large and small kitchen equipment, and the correct names, procedures, and skills for knife selection and use. Teachers will have the flexibility to choose a recipe based on resources, time, and physical space. Students will have received orientation on the subject of kitchen and food safety. Terminology bacteria: Bacteria are the microorganisms most commonly responsible for foodborne illness. contamination: Contamination refers to the spreading of pathogens. cross-contamination: Cross-contamination is an indirect method of spreading pathogens. direct contamination: Direct contamination refers to the direct method of spreading pathogens. foodborne illness: Any illness caused by the consumption of food is considered a foodborne illness. microbe: A microbe is a microscopic organism, also known as a microorganism. pathogen: A pathogen is a microbe that causes foodborne illness in humans. This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License unless otherwise indicated.
Workstation Set-up Description This activity introduces students to basic food safety practices, including waste handling, kitchen procedures, and personal grooming standards. Students will learn to identify large and small kitchen equipment and will acquire knife skills used in the professional kitchen. Lesson Objectives Students will be able to: apply proper grooming standards when preparing food apply safe work practices demonstrate organizational skills choose the correct equipment for the task at hand, and utilize correct practices related to reducing, reusing, and recycling. Assumptions The teacher will be familiar with: the correct food and kitchen safety procedures using appropriate resources the correct names and locations of both large and small kitchen equipment, and the correct names, procedures, and skills for knife selection and use. Teachers will have the flexibility to choose a recipe based on resources, time, and physical space. Students will have received orientation on the subject of kitchen and food safety. Terminology bacteria: Bacteria are the microorganisms most commonly responsible for foodborne illness. contamination: Contamination refers to the spreading of pathogens. cross-contamination: Cross-contamination is an indirect method of spreading pathogens. direct contamination: Direct contamination refers to the direct method of spreading pathogens. foodborne illness: Any illness caused by the consumption of food is considered a foodborne illness. microbe: A microbe is a microscopic organism, also known as a microorganism. pathogen: A pathogen is a microbe that causes foodborne illness in humans. This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License unless otherwise indicated.
3WorkstationSetup.docx