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galley equipt. safety

galley equipt. safety

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galley equipt. safety

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  1. galley equipt. safety - CS1(SS) FOSTER

  2. Learning Objectives • Be able to visually identify galley equipment • Understand how to safely operate all galley equipment • Be aware of all safety precautions involved in operation and cleaning of equipment

  3. Equipment Identification • Assorted Knives (Cutlery)

  4. Safety Precautions • Never, ever submerge a knife in water, esp. in a dishwashing sink. • Never use bare hand to slide excess product off the blade • Never catch a knife as it falls if you drop it, LET IT FALL! • Always use a proper cutting surface, never a stainless steel counter-top (to avoid damaging the blade)

  5. Equipment Identification • Tri-stone (knife sharpener)

  6. Safety Precautions • When using oil instead of water, be wary of it going rancid • When sliding the blade, keep fingers on the spine of the knife and go slow!

  7. Equipment Identification • Vegetable Peeler

  8. Safety Precautions • To some degree, a vegetable peeler should be treated as a knife. It’s sharp and it can cut you. • Always try to peel away from your hands, to avoid peeling your skin • Never submerge in dish washing water

  9. Equipment Identification • Pastry Knives/Spatulas (rubber & metal)

  10. Safety Precautions • The sides of these metal spatulas and pastry knives can cut you, so be careful • Never submerge in dish washing water • Be careful running fingers/hand along edges when cleaning/using

  11. Equipment Identification • Serving Spoons (no applicable safety precautions)

  12. Equipment Identification • Metal Tongs

  13. Safety Precautions • Be careful of pinching skin between hinged area • Some edges can be sharp, esp. if dented (sharp points)

  14. Equipment Identification • Ladles (no applicable safety precautions)

  15. Equipment Identification • Rolling Pin (metal)

  16. Safety Precautions • Never submerge in water (inside will rust and leak; unsanitary) • Wipe with damp cloth

  17. Equipment Identification • Biscuit Cutter (no applicable safety precautions)

  18. Equipment Identification • Balance Scale (no applicable safety precautions)

  19. Equipment Identification • Bulk Scale (no applicable safety precautions)

  20. Equipment Identification • Strainer/China Cap (no applicable safety precautions)

  21. Equipment Identification • Collander (no applicable safety precautions)

  22. Equipment Identification • Muffin/Cupcake Pans

  23. Safety Precautions • Never clean the non-stick version with steel-wool (damages pan)

  24. Equipment Identification • Pie Pans/Bread or Loaf Pan (see muffin pan precautions)

  25. Equipment Identification • Soup Warmer Insert/Lid (no applicable safety precautions)

  26. Equipment Identification • Hotel Pans (see muffin pan precautions)

  27. Equipment Identification • Dough Roller

  28. Safety Precautions • Do not allow any body part to come into contact with machine when operating • Power down machine when removing dough pieces/cleaning

  29. Equipment Identification • Dough Mixer

  30. Equipment Identification • Mixer Attachments (see dough mixer precautions)

  31. Safety Precautions • To change speed, first stop motor, then change, then restart motor • Unplug/power off prior to cleaning • Keep hands/loose clothing away from machine when operating • Ensure bowl is safely locked in place before operating machine

  32. Equipment Identification • Pastry Bag with Tips

  33. Safety Precautions • Some tips have sharp points and jagged edges, be careful • Thoroughly dry tips after washing

  34. Equipment Identification • Veg./Potato Peeling Machine

  35. Safety Precautions • Load machine according to load rating for machine, do not overload • Run water at all times, do not over peel or you will lose (waste) product • Keep hands away from peeling plate at all times

  36. Equipment Identification • Meat Slicer

  37. Safety Precautions • Keep blade guard in place at all times • Never use hand to guide product to blade • Never clean blade with hand, wrap detergent soaked cloth around pad/block • Put blade guard back on as quickly as possible after cleaning • Always secure power (unplug) prior to cleaning

  38. Equipment Identification • Steamer

  39. Equipment Identification • Combi-Oven

  40. Safety Precautions • Never attempt to open when machine is cooking/pressurized (steam) • Do not spray exterior with water (Combi)

  41. Equipment Identification • Deep Fat Fryer

  42. Equipment Identification • Range Guard Fire Smothering System

  43. Safety Precautions • Do not operate w/o individual thermometers • NEVER leave unattended when operating • Food in water should be well drained; avoid spilling water in/near fryer • NEVER turn on power with no oil! • Clean up grease spills immediately

  44. Equipment Identification • Thermometers

  45. Safety Precautions • Never leave thermometers in heated spaces (warmers/ovens) • Frequently calibrate thermometers to avoid error • Do not submerge fully in water (digital) • Sanitize after each use

  46. Equipment Identification • Fruit/Veg. Slicer

  47. Equipment Identification • Vegetable Dicer

  48. Safety Precautions • Keep hands away from blades • Never use hand to push product through/unclog blades • Disassemble and wash manually, CAREFULLY!

  49. Equipment Identification • Food Processing Machines

  50. Equipment Identification • Food Processor Attachments