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Culinary Arts 9/10/11/12
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SCHOFIELD, Eric
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Culinary Arts 9/10/11/12
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Safety and Sanitation
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Cleaning 101
Cleaning 101
A review of cleaning practices in the Teaching Kitchen.
Click
Commercial Cleaning 101.pptx
link to view the file.
◄ Hand washing
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Announcements
Assigned Moodle Quiz and Rouxbe On-Line Homework
On-Line Homework
Teaching Kitchen Expectations
Professionalism
Cafeteria Station Rotation Schedule
Line Service
Chef in Charge
Understanding a Recipe
What is a Menu?
Safety Videos - Introduction
Safety Videos - Washing Hands
Safety Video - Setting Up the Workstation
Safety Videos - Knife Handling
Assigned Rouxbe On-Line Homework
Click to access Rouxbe On-Line Cooking School
Youtube Video Cell Phone Bacteria
Why are cooks so concerned with cleanliness?
How Clean is a Cell Phone?
Hand washing
Preventing Slips + Falls
Preventing Cuts
Preventing Burns + Scalds
Preventing lifting injuries.
Slicer- how to use safely.
Fight Bacteria Chart
Final Safety Quiz
Assigned Moodle Quizzes
Large Equipment- Part 1
Large Cooking Equipment Part 2
Large Cooking Equipment Part 3
Large Processing Equipment Pt. 1
Large Processing Equipment Pt. 2
Holding Equipment
Fridge and Freezer Equipment
Slicer training VIdeo
Pots, Pans and Containers Pt 1
Pots, Pans and Containers Pt 2
Pots, Pans and Containers Pt 3
Pots, Pans and Containers Pt 4
Small Utensil Equipment Pt. 1
Small Utensil Equipment Pt. 2
Measuring Tools
Parts of the Knife Chart
How to Hold a Knife.
Prep-Preparation for Knife Cutting
How to Set up a Cutting Station
Green Peppers- How to cut using Chef Watson's Method
Basic Cuts Chart
Knife Test
Mise en Place- What is it?
Mise en Place - Measuring + Weighing
Mise en Place - Wrapping + Labeling
Basic Cooking Methods Powerpoint
Weighing Meat for sandwich's + salads
How to assemble Hot sandwich's
Set up the Sandwich Fridge
Assembling Meat Salads
How to assemble Caesar Salad
Bakery Recipes
Preventing Slips + Falls ►