Career Vocational Technical Education (CVTE) Culinary Arts - Food Safety and Sanitation
AULA KFOURY: okay, so good morning, class. - good morning. Today's lesson is on sanitation, okay? and also the flow of food. We're going to start off with, is clean always sanitary? so let's start off with the uniforms. What do we wear in the commercial kitchen? chef jackets? apron? my name is paula kfoury. I'm a culinary arts instructor at southeastern regional vocational high school. Hats? KFOURY: the culinary arts program here at southeastern has 30 students. Non-slip shoes. KFOURY: we wanted to create a unit for vocational schools.
Two other chefs and myself wrote it. It has six lessons in it, and it covers all of the safety requirements that a student needs to know before entering a commercial kitchen. Who thinks their hands are clean today? did everybody wash their hands today? STUDENT: yes. KFOURY: so students rate themselves of how clean they think they are. And they think they're pretty clean. Until we have a chemical that you put on their handa couple of drops, and with a black light it picks up any bacteria that's on their hands. TEACHER: hit the lights. See all that glowing? that's all bacteria. TEACHER: that means we need to scrub. KFOURY: you're not cooking my steak. (laughter) so once you show them how not clean they arewe then show them properly how to wash their hands. TEACHER: you need 110-degree water.
Do the paper towels first so you don't get bacteria on your hand. Soap it. You're getting underneath those fingernails. You're scrubbing in between. Get all those germs off. When do you wash your hands in the kitchen? after taking out the trash? grabbing something that hasn't been sanitized. Dealing with chemicals? picking something off the floor? KFOURY: an order has been purchased for food today. We're going to next go into the flow of foodand the truck should be arriving any minute so let's go wait for the order.
The lesson touches on all nine steps of the flow of food: purchasing. - pete's provisions, delivery. KFOURY: they learn receiving the food. I have a box of celery. So when we receive the order, you have to make sure that everything is not damaged. It's sealed. Nothing wrong. And under the right temperatures. I pulled two bags of chicken and a thermometer between the two bags. 41 degrees. KFOURY: from there, the food gets stored properly. We have to use the FIFO method, first in, first out. And we rotate the food to make sure that the things that we got first are being used first.
KFOURY: what happened so far in the flow of food? there are how many steps? - eight. - nine. KFOURY: nine, very good. We purchased the food, we received the foodand we...? - stored it. KFOURY: stored the food, okay? now this phase of the food is called what? - preparing. KFOURY: preparation. We can touch on every single part of the flow of food using the medium of a pan of soup. Chicken soup. # # you want to make sure that they know their temperatures. What temperature does the chicken have to be at? 165? KFOURY: 165 degrees.
Poultry has to be cooked to it to be safe. We've got to hold this soup for tomorrow, so we have to...? STUDENT: cool it down? KFOURY: cool the soup down, correct. Does anybody know how long we have to cool the soup downand to what temperature? you have to get the soup from... 135 to 71 within two hoursand then 70 to 41 in four hours. KFOURY: correct. They really learn every step of the way. The next step is reheating your soup. You have to take it out of the refrigerator. Put it on the stove, then reheat it to 165.
KFOURY: and then when we're done heating it we're going to bring it to a holding cauldron. What's the temperature that we have to hold the soup at? - 130? - 135. KFOURY: very good, 135 degrees. The ninth step in the flow of food is actual service. To bring the lesson together at the end we have an assessment tool. They're divided up into different groups so they all have a job. Some of them are working in the kitchen someone is the health inspector, and they have to pick up on what's wrong. This is to ensure at the end that they certainly know what a safe kitchen is.
I hope when my students leave me they're professional they have integrity, compassion, they learn teamwork and then all of the cooking and baking skills that go on in this field they will learn here. They're a complete package, and we're very happy about that. Everyone did a great job today and I'd like to thank you for participating.
Two other chefs and myself wrote it. It has six lessons in it, and it covers all of the safety requirements that a student needs to know before entering a commercial kitchen. Who thinks their hands are clean today? did everybody wash their hands today? STUDENT: yes. KFOURY: so students rate themselves of how clean they think they are. And they think they're pretty clean. Until we have a chemical that you put on their handa couple of drops, and with a black light it picks up any bacteria that's on their hands. TEACHER: hit the lights. See all that glowing? that's all bacteria. TEACHER: that means we need to scrub. KFOURY: you're not cooking my steak. (laughter) so once you show them how not clean they arewe then show them properly how to wash their hands. TEACHER: you need 110-degree water.
Do the paper towels first so you don't get bacteria on your hand. Soap it. You're getting underneath those fingernails. You're scrubbing in between. Get all those germs off. When do you wash your hands in the kitchen? after taking out the trash? grabbing something that hasn't been sanitized. Dealing with chemicals? picking something off the floor? KFOURY: an order has been purchased for food today. We're going to next go into the flow of foodand the truck should be arriving any minute so let's go wait for the order.
The lesson touches on all nine steps of the flow of food: purchasing. - pete's provisions, delivery. KFOURY: they learn receiving the food. I have a box of celery. So when we receive the order, you have to make sure that everything is not damaged. It's sealed. Nothing wrong. And under the right temperatures. I pulled two bags of chicken and a thermometer between the two bags. 41 degrees. KFOURY: from there, the food gets stored properly. We have to use the FIFO method, first in, first out. And we rotate the food to make sure that the things that we got first are being used first.
KFOURY: what happened so far in the flow of food? there are how many steps? - eight. - nine. KFOURY: nine, very good. We purchased the food, we received the foodand we...? - stored it. KFOURY: stored the food, okay? now this phase of the food is called what? - preparing. KFOURY: preparation. We can touch on every single part of the flow of food using the medium of a pan of soup. Chicken soup. # # you want to make sure that they know their temperatures. What temperature does the chicken have to be at? 165? KFOURY: 165 degrees.
Poultry has to be cooked to it to be safe. We've got to hold this soup for tomorrow, so we have to...? STUDENT: cool it down? KFOURY: cool the soup down, correct. Does anybody know how long we have to cool the soup downand to what temperature? you have to get the soup from... 135 to 71 within two hoursand then 70 to 41 in four hours. KFOURY: correct. They really learn every step of the way. The next step is reheating your soup. You have to take it out of the refrigerator. Put it on the stove, then reheat it to 165.
KFOURY: and then when we're done heating it we're going to bring it to a holding cauldron. What's the temperature that we have to hold the soup at? - 130? - 135. KFOURY: very good, 135 degrees. The ninth step in the flow of food is actual service. To bring the lesson together at the end we have an assessment tool. They're divided up into different groups so they all have a job. Some of them are working in the kitchen someone is the health inspector, and they have to pick up on what's wrong. This is to ensure at the end that they certainly know what a safe kitchen is.
I hope when my students leave me they're professional they have integrity, compassion, they learn teamwork and then all of the cooking and baking skills that go on in this field they will learn here. They're a complete package, and we're very happy about that. Everyone did a great job today and I'd like to thank you for participating.
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