smith-29

smith-29 - Week 4 – Small Equipment Safety and Sanitation...

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Unformatted text preview: Week 4 – Small Equipment, Safety and Sanitation “Prime Time” To summarize this clip, the Food and Drug Administration gave 100 homes some groceries and told them they were going to tape them making food. This was a study done with the purpose of seeing everyday families cooking everyday meals and then analyzing what types of steps the families make that are not exactly safe and could cause food borne illnesses by contamination. Tips: Store meats on the bottom of the shelf, so that the juices do not seep into other food products. A microbiologist conducted an experiment by going to a grocery store and buying different kinds of meat. His experimentation showed that 20% of the chicken in a store contained salmonella and 36% percent of the ground beef bought contained E Coli. This shows that raw meat contains harmful bacteria that must be cooked off, so don’t drag raw meat around your kitchen, wash all utensils and surfaces that come in contact with the raw meats and bleach everything when you wash it. All cloths that you use to clean the meat surface wash as well; never use it for any other purpose while it contains meat juice. “Types of Knives” Chef’s Knife: Most common used knife is the chef’s knife, which is known for its versatility, meaning it can cut, chop, slice, trim, peel, julienne, pound, crush, and do paring and butterflying. The length is 8-10 inches but can be 14 inches. The blade on average is 1 ½ to 2 inches and tapers to the point. Paring Knife (Utility Knife): Length is 4 to 6 inches and is used for fine cutting. It can get into tight places. Fillet Knife: Fillet knife is used for cutting fish and poultry. It is known for its flexibility and thin 6 to 8 inch blade....
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.

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smith-29 - Week 4 – Small Equipment Safety and Sanitation...

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