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Year 7 Home Economics Me in a Kitchen Week 1

Year 7

Home Economics

Me in a Kitchen

Term 1

Written for amazing pupils at Dagfa School, NottinghamName:Date:


This unit is an introduction to working in the kitchen and involves basic hygiene,

safety and how to use the equipment to make a selection of dishes.

All the information relating to this unit can be found in this workbook and on the wiki space:

- Overview of the lessons- Recipes- Homework – you can even email me your homework

http://dagfaschoolhomeeconomics.wikispaces.com/

Contact me:

In person: Come to the Home Economics room at break or lunchtime

Email me: [email protected]

All I ask is that you try your very best, produce quality work and enjoy cooking


mailto:[email protected]

http://dagfaschoolhomeeconomics.wikispaces.com/


Health and Safety Rules in Home Economics

Before you start the lesson

It is important that you understand the rules of the classroom before we begin. If you follow the instructions below then we shall all be safe and the chances of any accidents occurring are greatly reduced. If you are to participate in practical lessons you must follow the rules:

Do not enter the room without the teacher’s permission Line up quietly outside the room Leave your blazer in the cloakroom and bring into the room your:

Pencil case, planner and any homework Store food items from home in the place chosen by your teacher

During the lesson

There is a difference between hygiene and safety, although in some situations hygiene issues can affect your safety. Make sure you follow these rules:

Hygiene SafetyTie long hair back Do not run

Do not wear nail varnish Take care when using knives

Remove jewellery Mop up spills immediately

Always wear an apron Turn pan handles inwards on the hob

Do not cough or sneeze on food Take care with electricityDo not lick your fingers Use oven gloves to remove food from the

ovenMake sure all equipment is washed Be aware of the fire exits and emergency

proceduresYour unit must be clean and tidy Report any issues to your teacher

LISTEN TO INSTRUCTIONS



There is a lot of dangerous equipment so it is very important that we act in a safe and careful way. Make a list of rules that you consider to be important in a food preparation area, give reasons for each rule.

Safety Rules Reason1 Always wipe up spills immediately So that no-one slips and hurts

themselves

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For further information: www.rospa.com

For further information: www.edfenergy.com

For further information: www.firekills.gov.uk



Hygiene in Home Economics

Look at the picture of the unhygienic kitchen

Identify at least 10 faults and explain how to make it more hygienic

Discuss with your class the faults and how you would make it more hygienic

At the end of the lesson Just think about how you would like the room to be when you start your practical. Would you like your equipment to be dirty from the previous lesson? Would you like to work at a desk covered in bits of food? Probably not! In order to maintain the hygiene of the room it is important that you follow the rules below:

1. That your cooker has been turned off and wiped 2. Pack your food items away and make sure they are kept cool and covered 3. That the equipment is clean and correct in the unit4. That your floor area has been swept and checked 5. That all worktops and tables have been thoroughly cleaned 6. That your sink has been checked and wiped down 7. That all cloths and towels used during the lesson have been placed in the washing machine8. Ask your teacher to check your working area 9. Return your apron. Written for amazing pupils at Dagfa School, NottinghamName:Date:


Food Hygiene

Before you make any food product you need to know about Food Hygiene

Use the following words to complete the sentences and give a reason why.

Word Bank

APRON TOILET CUTS BLUE NAILS WASH CLEAN STORE LICK USE-BY-DATE EQUIPMENT WORKSURFACES COUGH

1. Wash and dry all …………………………………Why? ………………………………………………………………………………

2. ……………………… all perishable foods in the fridgeWhy? ………………………………………………………………………………

3. Don’t use foods which are past their ……………………………………… Why? ………………………………………………………………………………

4. Always …………………… your hands after visiting the …………………….Why? ………………………………………………………………………………

5. Keep your ……………. short and clean.Why? ………………………………………………………………………………

6. Use …………………. dish cloths and tea-towelsWhy? ………………………………………………………………………………

7. Do not …………………….. over food.Why? ………………………………………………………………………………

8. Cover all ………………….. and sores with a ……………….. waterproof dressingWhy? ………………………………………………………………………………

9. Wipe down …………………………………. before you use themWhy? ………………………………………………………………………………

10.Do not …………………. Your fingers whilst preparing foodWhy? ………………………………………………………………………………



Washing Up

Washing up is very important. Would you like to use cutlery that had bits of old food stuck on them? Probably not! It is therefore important that you remember this when you are washing your dishes after a practical session.

Read the sentences below and then write them out in the correct order for washing up. Do it in pencil until you are certain you are right:

Wipe down the draining board and clean the washing up bowl If necessary, change the washing up water Scrape any food scraps onto a paper and put in the bin Remove any food trapped in the plughole Stack clean, dry dishes on a clean surface Wash the cleanest dishes first and then the dirty dishes Empty the dirty water out of the bowl Put the clean dishes away in the correct storage area Put any really dirty pans to soak Collect a clean towel and dish cloth Dry dishes thoroughly with a clean tea towel Fill washing up bowl with hot water and washing up liquid

Order1 Collect a clean towel and dish cloth

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Dishcloth Glassware Scourer Tea Towel Hot water Washing up bowl Soak Sink Knives Upside down Detergent Cloth

Fill in the missing words. To wash up you will need: 1. A ____________________ and ____________________ to kill bacteria and remove grease.

2. A ____________________ to scrub stubborn foods.

3. A ____________________ to wipe the equipment in the soapy water.

4. A ____________________ to help remove grease.

5. A ____________________ to dry the dishes.

6. Stack up all the dirty equipment at the side of the ____________________.

7. Fill the saucepans and cooking dishes with water and leave to ____________________.

8. Wash ____________________ and cutlery first so they do not smear.

9. Do not put ____________________ into the washing up bowl as you cannot see them when you fill the bowl.

10. Drain the dishes ________________________________________ on the draining board.

11. Wash all work surfaces with a ____________________ wrung in hot soapy water.



Using the Information Sheet ‘How to Keep It Clean’ answer the following questions:

1. Make a list of three things you should always do when cooking in the kitchen.

1. ……………………………….................................................................................

2. ………………………………................................................................................

3. ………………………………................................................................................

2. At what temperature should food in the fridge be stored?

………………………………....................................................................................

3. Bins are a breeding ground for bacteria. Make a list of three things you should do to make sure your bin is kept clean.

1. ………………………………..............................................................................

2. ……………………………….............................................................................

3. ………………………………..............................................................................

4. How many hours does it take one tiny germ to multiply into one million.

………………………………...................................................................................

‘How to Keep It Clean’



1. Make a list of three things you should always do when cooking in

the kitchen.

1. Keep hair tied back

2. Cover any cuts

3. Don’t smoke in the kitchen

2. At what temperature should food in the fridge be stored?

Keep food in the fridge at the right temperature between 0-4C

3. Bins are a breeding ground for bacteria. Make a list of three

things you should do to make sure your bin is kept clean.

1. Don’t overload your bin

2. Use a bin liner

3. Remove any traces o food that may be left behind

4. How many hours does it take one tiny germ to multiply into one

million.

In a little over 3 hours one tiny germ can multiply into one million


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