Target:
- familiarize with the conditions for preparing a workplace for culinary work,
- with safety rules and sanitary and hygienic requirements at cooking lessons;
- to cultivate responsibility, thrift and accuracy.
Type of lesson: Studying and primary consolidation of new knowledge.
Teaching methods: verbal, visual.
Visual aids: board, thesarius (key words).
Equipment: dishes, posters on safety and table setting, teaching aids.
The following terms are written on the board: inventory, marking.
Control materials:"Picture Envelopes" tests.
During the classes
I. Update.
1. Checking the readiness of students for the lesson.
2. Checking homework:
II. Main part. Communication of informative information.
Today you will begin the first topic, the title of which you just wrote down - "Rules for safe work in cooking classes."
Make an explanation:
Cooking is the science of nutrition and cooking, from the Latin "kulin" - hearth. This was the name of the place where primitive man cooked his own food. From this word later came the second word you know - kitchen.
A person who works in the kitchen and prepares food is called a cook.
Please note that there are many items in the kitchen that you will definitely have to work with, but this must be done very carefully and accurately.
Many items are familiar to you, probably everyone has them in the kitchen. But still, it is important that you repeat the rules for working with them. These rules are called “safety rules”. They mean a system of measures to ensure healthy and safe working conditions.
And what rules must be observed by the cook during work?
Safety regulations for the performance of culinary work.
1. Safety requirements before starting work
1.1 Put on overalls (kerchief, apron), remove hair under the kerchief.
1.2 Wash your hands with soap.
1.3 Check the serviceability of kitchen utensils and their labeling.
1.4 Turn on exhaust ventilation.
1.5 Wash vegetables thoroughly before cleaning, those that are eaten raw, additionally rinse with boiled water.
2. Safety requirements during operation
2.1 Turn the appliance on and off with dry hands while grasping the plug body.
2.2 Check the quality of the container handles.
2.4 When filling the pot (kettle) with liquid, do not add liquid to the edge of 4-5 cm.
2.7 Carefully pour cereals and other products into the boiling liquid.
2.8 In a pan with hot fat, put the products carefully (away from you) so that the fat does not splatter.
2.9 Passing a knife or fork only with the handle forward.
3. Safety requirements at the end of work
3.1 Turn off the electric stove, turn off the exhaust ventilation.
3.2 Thoroughly wash work tables, dishes and kitchen utensils.
3.3 Take out the trash, wash your hands thoroughly with soap and water.
Guys, if you do not follow the rules of safe work in cooking classes, what can happen?
Electric shock;
Thermal burns;
Electricity in the home can cause serious injury and even death. Many injuries are caused by faulty switches and sockets, old wiring, and improper handling of electrical appliances.
It is necessary to remember the danger of water, which is a good conductor of electricity. A person significantly increases the risk of injury if they work with electrical appliances with wet hands or stand on a wet floor.
Your goals:
Turn off the power;
Provide assistance to the victim;
Call a doctor.
Actions:
1. Turn off the current at the electrical panel if it is within reach, otherwise, unplug the power plug.
2. If you cannot get to the cable, socket, electrical panel, then:
Stand on a dry, insulating surface such as a wooden box, rubber mat, or thick book. Use a mop, wooden chair, or stool to pull the casualty away from the electrical source.
3. Do not touch the victim, grab his leg or arm with a loop and pull him away from the current source. In extreme cases, pull the victim by the loosely hanging dry edge of clothing.
If the casualty is unconscious, check for pulse and respiration and be prepared for resuscitation if necessary. Cool burns with plenty of water. Put him down and call an ambulance.
If the person is not seriously injured, create conditions for him to rest and, if in doubt, call a doctor.
A thermal burn is an injury that occurs as a result of open fire, thermal radiation, contact of the body with hot objects, liquids (boiling water), etc.
There are four degrees of thermal burn.
A first-degree burn, in which only the upper layer of the skin is affected, it turns red, swelling forms at the site of the burn, and pain occurs.
A second-degree burn, in which the affected area is moistened and blistered. Needs surgical treatment.
With a burn of the third and fourth degree, all layers of the skin, muscles, nerves, fatty tissue are affected. Urgent hospitalization required.
Actions:
1. Stop the action of the damaging factor (extinguish the flame, remove the hot object).
2. Remove clothing and shoes from the affected area.
3. Cool the burn area with water, ice, snow for 10 minutes.
4. Apply a dry sterile dressing.
5. Give plenty of fluids.
In case of extensive burns, the victim must be taken to a medical facility.
Timely care for a cut will help heal the wound faster and prevent germs from entering the wound.
Your goals:
Stop the bleeding.
Minimize the possibility of infection.
Actions:
1. Minor bleeding can be stopped by elevating the limb and applying pressure to the wound.
2. Cover the wound with a sterile dressing and bandage.
3. For minor cuts, it is enough to stick an adhesive plaster.
III. Reflection of learning activities in the classroom.
Was it interesting in class today?
What do you remember the most?
What difficulties did you encounter in the lesson?
What enabled you to overcome these difficulties?
On the board are the unfinished sentences that the teacher wrote, continue them from yourself. Please, who's ready?
"I found out...!"
"I learned...!"
“I will need this...!”
IV. Conclusion. Lesson analysis.
Analysis of the lesson, grading and their argumentation.
V. Homework: know the safety rules in cooking classes.
Plugged-in equipment (when cleaning or replacing parts) Faulty electrical outlets Overloaded plugs Wet hands when handling equipment and plugs Faulty gas appliances Plugged in equipment (when cleaning or replacing parts) Faulty electrical outlets Overloaded plugs Damp hands when handling with equipment and plugs faulty gas equipment
Cookware Frying pans, pots, etc. should be placed on the stove so that their handles do not hang over its edge. Otherwise, you can hook them and overturn boiling water on yourself. For the same reason, burners closer to the wall should be used first, and hot items should be placed away from the edge of the kitchen table.
Safety requirements before starting work 1. Put on overalls, put your hair under a scarf. 2. Check the serviceability of kitchen utensils and their labeling. 3. Check the integrity of the enamelware, the absence of enamel chips, as well as the absence of cracks and chips in the tableware. 4. Turn on exhaust ventilation. Safety requirements at the end of work 1. Turn off the electric stove, do not pull the cord when turning it off. 2. Thoroughly wash work tables, dishes and kitchen utensils. 3. Take out the garbage, waste and cleaning in the designated place. 4. Remove protective clothing, turn off exhaust ventilation and wash hands thoroughly with soap and water.
Safety rules in the kitchen In the kitchen, the following safety rules must be observed: before working with kitchen equipment, familiarize yourself with the rules for assembling, disassembling, replacing interchangeable mechanisms; do not put your fingers into the bowl of an electric mixer or meat grinder until they are stopped. do not leave the handles of the pans protruding from the stove with dry gloves; lift heavy objects correctly to avoid back injuries; do not put the knives in the sinks; use the knives carefully; wear them with the point down; lay the knives flat;
Safety rules in the kitchen Do not push food into the neck of the meat grinder with your fingers, for this you need to use a wooden pestle. Take care not to injure your hand when working with a hand grater: hold the product well, do not rub too small parts of it. Take hot dishes with an oven mitt, and open the lids of pots with boiling liquid away from you so that drops of hot water do not fall on your feet. Only use a frying pan with a wooden handle. Dishes with a long handle (frying pan, ladle and others) should be placed so as not to catch on it and not drop it. Do not pour hot liquid into glassware: if the glassware bursts, you can get scalded. Do not try hot food without first cooling it. Periodically ventilate the room so that the temperature and humidity of the air do not rise in it, and the fumes formed during frying do not accumulate. Ensure that the work area is well lit.
Kids' Kitchen Safety Rules Keep glassware and expensive china locked up or in overhead cabinets that your little one can't reach. Be aware of the dangers of cleaning products and detergents. Buy as less toxic as possible and store them in a safe place where the baby cannot find them. Toxic drawers, where knives and other sharp objects, such as blender attachments, are locked with special locks. You can either put locks on all the lockers, or put dangerous items where the child cannot reach them. Or you can completely block the entrance to the kitchen with the help of a child safety gate. But if you choose to do so, make sure you can watch your baby while you're in the kitchen.
Sanitation and hygiene in the kitchen
Lesson objectives
one . Expand the concept of cooking
2. Give information about the professions of a cook, waiter, dishwasher.
3. Familiarize yourself with the rules of sanitation and hygiene when performing culinary work.
4. Familiarize yourself with the technology of washing dishes and the rules for caring for the surface of walls and floors.
5. Familiarize yourself with safe working practices in the kitchen and first aid for cuts and burns.
6. Give information about food (nutrient) substances, food pyramid, food poisoning.
7. Provide information on first aid for food poisoning.
8. Give an idea about the diet.
- Introduction to cooking
- Kitchen and its equipment;
Cooking is the science of nutrition.
The word "cooking" means "cooking". The history of cooking is calculated not even for hundreds of years, but for millennia. Already in the 7th century. BC e. There were culinary schools in Rome. And from time immemorial, the art of cooking was considered an honorable thing.
- Food is the source of life.
- cooking is the art of preparing delicious and healthy food.
- Learning to cook is essential in order to eat tasty, nutritious and healthy food.
- wise advice : "All dishes should be prepared with a good mood and love for loved ones, then even the simplest of them will be tasty and healthy"
Consider an exemplary set of kitchen utensils
- To prepare soups and broths, you must have several pots of various capacities (capacity) - from 1 to 5 liters.
- For frying meat, fish, potatoes, omelettes, pancakes, frying vegetables, pans of various sizes are used. Each type of food must be cooked in a separate pan: Teflon, cast iron,
enamelled.
- Vegetables, meat is better to stew
in a bowl with fat
bottom and walls.
The kitchen must have the necessary inventory and fixtures:
- a set of well-sharpened kitchen knives;
colander and sieve; several cutting boards
(for cutting vegetables, meat, fish), as well as
garlic press, kitchen hammer, rolling pins
for dough, funnel, mortar for grinding,
kitchen spoons, forks and spatulas, graters,
pastry bag or
syringe with nozzles
kitchen clock - timer,
foil rolls for
baking
- Impeccably clean kitchen utensils and utensils are the first condition for food hygiene.
- Dishes should be washed immediately after use. It is first sorted, cups, plates, etc. are placed separately.
- Now a lot of dishwashing detergents are produced, as well as devices - sponges, ruffs, brushes, washcloths.
- Burnt-on food should be soaked, not scraped off. The dishes in which there was milk, raw eggs, are first washed with cold water, and then hot.
- Cookware with a non-stick coating should not be rubbed with a hard washcloth. To care for it, use only sponges and liquid detergents.
- Cast iron pans should be wiped with paper before washing, and then washed in hot water with detergent. Leftover food that has burnt to the pan can be rubbed off with dry salt.
- Tableware is freed from food debris, washed with hot water. If there is grease left on the dishes, they are treated with detergent and then rinsed thoroughly with hot water. They also wash tea utensils. Tea or coffee stains can be removed by rubbing the inside of cups or saucers with a soft cloth and baking soda.
- Dishes decorated with "gold" should not be washed with soda.
- Ceramic dishes are best washed with hot water and soda, then rinse well with clean water.
- It is better to add a few drops of detergent to the water, and then rinse the dishes thoroughly in clean water.
- Glasses and wine glasses are well washed in warm water with salt. After washing, they can not be put one into the other - cooling down, they can crack.
- Washed dishes are not recommended to be wiped with a towel, it is better to place them in a drying cabinet.
Nutrition It is the process of assimilation by the body of the nutrients necessary to maintain life, health and performance.
Food is the energy for our body, and proper nutrition is the source of health, strength, vitality, beauty and longevity.
Together with food, water, proteins, fats, carbohydrates, vitamins and mineral salts enter our body.
Squirrels- the basis of life. They ensure the growth of the body, the formation of all organs and systems. They are necessary at any age, but especially in childhood and adolescence, when the body develops.
If there is not enough protein in food, the body lags behind in physical development, mental activity and human performance decrease.
Fats are the energy reserves of our body. They are found in all tissues or accumulate in some organs of the body (kidneys, heart, and others). Fats are extremely necessary for the normal development of the human body and especially the nervous system, as well as for the absorption of vitamins A, D, E.
Important as animal fats, which are found in meat, fish, milk, cheese, butter, and vegetable (sunflower, soybeans, olives).
Carbohydrates- the main source of energy for the body. Therefore, the need for them is approximately four to five times greater than for proteins and fats.
First of all, plant foods are rich in carbohydrates - all fruits, some vegetables, such as potatoes, cabbage, beets, carrots, as well as bread and dough products, pasta, confectionery.
Digestion and vital functions of the body are impossible without vitamins.
vitamins- These are special substances, the absence of which in food causes human disease.
Currently, about 20 vitamins are known, which are divided into two groups: water-soluble - vitamins C, P and group B, and fat-soluble - A, D, E and K.
- Vitamin B - improves digestion, skin condition and vision.
- Vitamin C - strengthens the body's defenses.
It is found in fruits, berries, fresh vegetables, herbs.
- Vitamin A - promotes growth, development, improves vision.
They are rich in vegetables, eggs, butter, milk, etc.
- Vitamin D - strengthens bones, promotes good health.
To get this vitamin, you need to eat butter, milk, eggs, fish, fish liver.
- Vitamin E - improves metabolism in the body.
It is found in vegetable oil, nuts, bread, cereals.
- In order for food to benefit a person, it is necessary to observe diet .
- is the time and number of meals. Between meals, certain intervals of time are observed. The most rational is four and three meals a day. If we take the daily volume of food as 100%, then with three meals a day per share breakfast should account for 30%, lunch - 50%, supper -20%
- Very important eating conditions , table setting, friendly atmosphere. They contribute to a good appetite, better digestion of food.
Diet for 1st and 2nd shift
1 shift
time
Breakfast
Lunch
2nd shift
7 hours 30 minutes
12 hours 30 minutes
Breakfast
Dinner
Dinner
16 hours 30 minutes
Dinner
8 h 00 min
afternoon tea
Dinner
- Introduction to cooking
- Sanitary and hygienic requirements safety regulations;
- Kitchen and its equipment;
Thank you for the lesson!
Presentation created
technology teacher MBOU "Lyceum No. 101"
Bakanova E.M.
- Sinitsa N.V. Technology. Housekeeping technologies: Grade 5: a textbook for students of educational institutions / N.V. Sinitsa, V.D. Simonenko.- M .: Ventana-Graf, 2012.
- N.V. Sinitsa. Technology. Housekeeping technologies: Grade 5: methodological manual / N.V. Tit. M.: Ventana - Graf, 2013.
- N.V. Sinitsa Housekeeping technologies: Grade 5: a workbook for students of educational institutions / N.V. Sinitsa, N.A. Buglaeva.- M .: Ventana-Graf, 2013
- http:// yandex.ru/images
- When cutting the fish, grab it with a napkin so as not to prick. And so that the fish does not slip out of your hands, dip your fingers in salt or attach a clothespin to the tail and hold the fish by it.
- Do not touch a frying pan or pot with bare hands without making sure that they are not hot.
- Open the lid of the pot with a movement away from you, carefully, and be sure to with the help of a grip.
- Do not use the pressure cooker on your own.
- Put fats in a hot frying pan ‘away from you’, very carefully. So do the same with products when frying.
- Try hot food slowly, in small portions, giving her a little cool down. It is best to take food out of a pot or pan with a spoon. long handle.
- Pour hot drinks into mugs and glasses carefully, placing in them a teaspoon. And I never will!
- It is best to get rid of dishes with cracks and crevices. It is not safe to use them.
- Do not put hot kettles, pots, pans on the floor, a miracle is an oven. It's not worth worrying about them.
- Do not test yourself for endurance - do not carry hot objects without a grip. And be sure to look at your feet.
- Do not use electrical appliances even with the slightest malfunction.
- Collect broken dishes from the floor carefully, without convulsive movements. Large pieces - with hands, small ones - with a piece of cotton, throwingit along with glass and replacing it from time to time with another.
- Do not lean low over the included stove and standing on it dishes with hot food.
- Do not place hot food on the edge of the table.
- Transferring hot dishes from the stove to the table, prepare a place for it in advance.
- Acetic acid must be stored in a special, different from all the rest of the dishes, and necessarily marked.
- Never taste the unknown contents of bottles or other utensils. It is very dangerous. After all, there may be essence, vinegar, alcohol, technical liquid ... Always follow this rule and teach the younger ones to follow it.
- It's not worth the risk and eat food with the slightest sign poor quality, even if it tastes edible. It mayend in severe poisoning.
- Remember to be careful when using knives and shredders.
- You need to be especially careful in the kitchen when the kids are there. After all, they are restless and very curious, and they want to do everything themselves - grate vegetables, cut food, stir food in a pan, and testfood is not complete without them. Don't leave them unattended!
→ Indoor safety rules →
Safety regulations
In the kitchen, the following safety rules must be observed:
Before working with kitchen equipment, read the assembly rules,
disassembly, replacement of interchangeable mechanisms
Do not put your fingers into the bowl of the electric mixer or meat grinder until they are stopped.
When working with hot pans and pots, use only dry mittens.
Do not leave pan handles protruding from the stove
Lifting heavy objects correctly to avoid back injury
Do not put knives in sinks
Use knives carefully, carry them with the edge down
Lay knives flat, not blade up
Keep kitchen floors clean and dry at all times
Sources of danger not in the kitchen
Sources of danger can be:
Plugged in equipment (when cleaning or replacing parts)
Faulty electrical outlets
Overloaded sockets
Wet hands when handling equipment and plugs
Faulty gas equipment
The main reasons for violation of safety rules in the kitchen:
distraction
Ignorance of safety rules
First aid kit
In the event of a serious accident, an ambulance must be called. If there is a suspicion of a fracture, in no case do not move the victim until the broken limb has been processed and fixed.
There should be a first aid kit in the house, which should include:
Sterile bandages
Tourniquet to stop bleeding
Adhesive plaster
Iodine or other disinfectant
Ammonia
Tweezers, scissors
Ointment for burns
First aid
Signs of shock are loss of consciousness, nausea, clammy skin, and a pale face. The victim should be placed on his back and warmed. They cover with a blanket or clothes, but in no case do they put bottles of hot water.
Fainting
Fainting occurs when you stay in a hot, poorly ventilated kitchen for a long time. Signs of impending fainting are pallor, dizziness, and perspiration. The victim is laid on his back so that the head is lower than the legs, and when the person regains consciousness, they take him out into the fresh air.
cuts
The skin around the cut is washed with water and the cut is immediately closed with a dressing. Severe bleeding should be stopped by pressing on the artery with the thumb. This procedure can be carried out while the dressing is being prepared, but no more than 15 minutes.
fractures
The victim of a fracture is not moved anywhere until the injured part of the body is fixed. You should seek immediate medical attention.
Burns and scalds
Immerse the burned part of the body in cold water (or under a slow stream of running water) for 10 minutes or until the pain stops.
If the burn is very deep or its area is large, then cover the burnt surface with a clean cloth or dressing and take the victim to the hospital.
Do not use sticky dressings, it is better to use special lotions or ointments.
Electric shock
Turn off power immediately. If this is not possible, release the victim from its effects using dry insulating material, such as cloth, wood or rubber. Do not touch the victim with your bare hands, otherwise you will also get under tension. If breathing has stopped, give artificial respiration and call a doctor. Wounds are treated in the same way as described above (see "Burns", etc.).
Gassing
If the victim's breathing has stopped, give artificial respiration and call a doctor.
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