Introduction Into Food Technology
Learning Intention:
To develop an understanding of the expectations of me when in the kitchen and record this in my e-folder.
Success Criteria:
I have a clear understanding of how to be safe in the kitchen.
I have a clear understanding of the expectations of me when in the kitchen.
I have a clear understanding of how to record my work this semester.
To develop an understanding of the expectations of me when in the kitchen and record this in my e-folder.
Success Criteria:
I have a clear understanding of how to be safe in the kitchen.
I have a clear understanding of the expectations of me when in the kitchen.
I have a clear understanding of how to record my work this semester.
Class Preparedness:
It is an expectation that you are prepared for every class. To be ready to learn in food technology you must bring:
Classroom expectations: Within the classroom we are working with many potential dangers. It is expected that you will always behave safely by:
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Hygiene:
Not to cook if you are sick, tie back long hair, remove all jewelry, put on an apron, wash hands, have short fingernails, cover any cuts or sores, use clean tea-towels, make sure equipment is clean and dry. Handling food: Cover mouth when you sneeze, do not pick your nose, do not double dip; do not cook if you have gastro; clean as you go. Safety: Ensure safety cords are safe to use, plug things in before turning on the switch, use dry hands when operating electrical items, keep away from water, switch off after use. Microwave safety: Use microwave safe equipment, be aware that steam escapes from lid, use an oven mitt, consider standing time. Preventing burns, cuts etc.: Be aware of your classmates, clean up any spills, hard soled, wear closed in leather shoes, use knives safely, keep oven doors closed, put rubbish in bins, never run! Cooking Task: Orange Cordial
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