《邮轮烹饪英语》-《邮轮烹饪英语》-Part10 Unit1

PartTen

SafetyandSanitationUnit1BasicRulesofKitchen■I.Preamble■II.Warm-up■III.PracticalProcess■IV.ExercisesObjectives:Tohelpthestudentslearnthenewwordsandexpressions.Tohelpthestudentsfamiliarwiththeproceduresofcleaningandsanitizing.Tohelpthestudentsmasterprinciplesofsafetyandsanitationinthekitchen.Maintainingacleanworkenvironmentiscriticalinpreventingfood-borneillness.Bacteriacangrowonunsanitarysurfacesandthencontaminatefood.Justbecauseaworksurfacelookscleandoesnotmeanthatitissanitary.Alwaysensurethatyoucleanandsanitizeaworkareabeforestartingtopreparefood.Followingtheprinciplesofsafetyandsanitationinthekitchenarethebasicbuildingblocksforasuccessfulexperienceinthekitchen.PreambleWarm-upFireextinguisher

Temperaturedangerzone

Two-spoonmethod

Chef’suniform

Chef’stoque

ApronPracticalProcessBasicRulesofKitchenSafetyKeeptheBladeRetractedwhenNotinUse.Nevercookinlooseclothesandkeeplonghairtiedback.

Nevercookwhilewearingdanglingjewelry.Keeppotholdersnearbyandusethem!

Don’tlettemperature-sensitivefoodssitoutinthekitchen.

Wipeupspillsimmediately.

Separaterawmeatandpoultryfromotheritemswheneveryouuseorstorethem.Washyourhandsbeforehandlingfoodandafterhandlingmeatorpoultry.

WordsandExpressions1.priority/praɪˈɒrəti/n.优先；优先权2.hazard/'hæzəd/n.危险，风险；冒险的事3.bacteria

/bækˈtɪəriə/n.[微]细菌4.blade

/bleɪd/n.叶片；刀片，刀锋；剑5.retract/rɪˈtrækt/

v.缩回；缩进；取消6.dangling/'dæŋglɪŋ/

adj.悬挂的；摇摆的7.potholder/'pɒt,həʊldə/n.防烫套垫（用以握持热锅的布垫子或厚布）8.refrigerate/rɪˈfrɪdʒəreɪt/v.冷藏，冷冻；使冷却；使清凉9.precaution/prɪˈkɔːʃn/

n.预防，警惕；预防措施10.cross-contamination/ˌkrɔːskənˌtæmɪˈneɪʃn/n.交叉污染ExercisesI.Answerthefollowingquestions.1.Whatshouldyoudotopreventseriousinjuriesoraccidentsinthekitchen?2.Howtokeepyoursharpobjectslikeknivesinthekitchen?3.Inthekitchen,whatshouldyoudowhentheflooriswet?II.MatchtheCorrectWords.

AB1keephaircleanandneata.指甲剪短2wearahatb.保持头发洁净3keepfingernailsshortc.不在工作场所抽烟，吃喝4washhandsbeforestartworkd.戴帽子5nosmoke,eatordrinkattheworkplacee.工作之前洗手III.Readingthefollowingpassageandanswerthequestions.CleaningProceduresandSchedulesCleaningwithsoapandotherdetergentsisjustonestepofthecleaningprocedure.Itisalsonecessarytosanitize.Cleaningwillremoveanydirtorgrease,butwillnotnecessarilykillanybacteriaorotherpathogens.Onlyasanitizerwillkillbacteriaandensuretheareaissafeforfoodpreparation.Leadingsanitizersusedinthefoodserviceindustryarechlorinesolutions(bleach),quaternarysolutions(quats),andiodine.Usethesematerialsaccordingtothemanufacturer’sinstructionsthataccompanytheproductandthatarefoundonthematerialsafetydatasheet(MSDS)usingtheappropriatepersonalprotectiveequipment.Asanitationplanisimportantinanyfoodservicepreparationarea.Itensuresthatallsurfacesarecleanedonaregularbasisandreducestherisksoftransferringbacteriaorotherpathogensfromanuncleansurfacetocleanequipmentsuchascuttingboardsortools.Asanitationplanhastwocomponents:1.Alistofcleaningandsanitizingagentsorsupplieswithinstructionsontheirsafeuseandstorage.2.Acleaningschedule,outlininghoweachitemneedstobecleaned,whoisresponsible,andhowfrequentlyithappens.Thechartbelowshowsasampledailyandweeklycleaningscheduleforarestaurant.DailyCleaningSchedule.Date:______________ItemFrequencyMethodResponsibilitySupervisorinitialUprightmixerPriortouseifmixernotusedinprevious2hoursImmediatelyafterusewhenfinishedtaskLockoutmachine(unplug)andremoveattachmentsandbowl.Sendthroughdishwasher.Washdownallsurfaceswithacleanclothimmersedincleanwarmwateranddetergent.Wipedownallsurfaceswithasecondcleanclothimmersedinsanitizingsolution(100ppmchlorineor28mLbleachper4.5Lwater).Allowtoairdrypriortoreassemblyandnextuse.Pastrycooks________MeatslicerPriortouseifslicernotusedinprevious2hoursImmediatelyafterusewhenfinishedtaskLockoutmachine(unplug)andsetslicertozero.Removebladeguard.Sendthroughdishwasher.Carefullywashdownallsurfaceswithacleanclothimmersedincleanwarmwateranddetergent.Carefullywipedownallsurfaceswithasecondcleanclothimmersedinsanitizingsolution(100ppmchlorineor28mLbleachper4.5Lwater).Allowairdrypriortoreassemblyandnextuse.Gardemanger________Questions:1.Cancleaningjobkillanybacteriaorotherpathogens?Ifnot,whattodo?2.Whatarethetwocomponentsinasanitationplanaccordingtothepassage?3.Lookatthechart,anddiscusshowtododailycleaninginarestaurant.

IV.Discussabouthowtodo