2. SAFETY in the kitchen means
using precautionary methods
in the kitchen to prevent an
accident. Most accidents in
the kitchen are due to
carelessness.
23. 1) Cross-
contamination
between raw and
cooked and/or
ready-to-eat foods.
It generally results
from poor personal
hygiene (worker’s
hands), or from
using unsanitized
equipment
24. 2) Inadequate re-heating of
potentially hazardous
foods. All leftovers
intended must be re-heated
to 165 oF within a 2-hour
period
25. 3) Foods left in the
temperature danger
zone (TDZ) too long.
Time in the TDZ is
cumulative. After 4
hours the potentially
hazardous foods
must be discarded
35. Preparing meal safe andsanitary
ensure physical, mental andemotional
security andchance to become
productive individuapo//’//’l.
36.
37.
38.
39.
40.
41.
42.
43.
44.
45.
46.
47.
48. Assignment / Agreement:
A. Topic: Project Planning in Making
Chicken Tocino
B. Word Study: Fillet, Marinade, Deboned
C. Guide Questions:
1. What are the ingredients needed in
making chicken tocino?
2. How can we make an income
generating chicken tocino?
3. Why is it important to follow the
procedure correctly?
D. Home Activity:
Make a research on the different
recipes in making chicken tocino.
E. References:
Entrepinoy. Food Preservation book
49.
50. Directions: Write S if the statement is SAFE ,
write US if the statement is UNSAFE .
1. Use a towel or your apron to remove a pan from the oven.
2. Store knives in a wooden block or in a drawer.
3. Wipe up spills on the floor right away.
4. Patronizing street foods.
5. Tie back long hair.
6. All bullying incidents shall be reported to the School CPC.
7. Use electric appliances with wet hands.
8. Wearing loose clothing while working in the kitchen.
9. Cut away from your body when using a sharp knife.
10. Keep cabinet doors open so everything is in easy reach.
SAFE
SAFE
SAFE
SAFE
UNSAFE
UNSAFE
SAFE
UNSAFE
UNSAFE
UNSAFE