Subject: Food Safety Coaching Tutor: Wayne Focus: Session 7 – Cooking Safely and Reheating
Food Safety Coaching – Cooking Safely fely and Reheating
Cross Contamination
C Cleaning
Chilling
Cooking
Cooking foods thoroughly will kill harmful bacteria. Liquid dishes such as soups and sauces should be bubbling rapidly. Turning meat and poultry during cooking helps it to cook more evenly. Check that foods such as burgers, chicken and sausages usages are cooked all the way through. They should be steaming hot and juices should not have any pink or red in them. It is very important to reheat foods properly. This will kill any harmful bacteria that may have grown since the food was cooked. Reheat food until it is steaming hot. If you need to keep food hot before serving use suitable equipment such as a soup kettle or bain-marie. marie.
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Subject: Food Safety Coaching Tutor: Wayne Focus: Session 7 – Cooking Safely and Reheating
Vocabulary & Phrases: Discuss these in your group. Liquid dishes sauce bubbling rapidly Turning meat poultry evenly cooked all the way through juices pink reheat since suitable equipment soup kettle bain-marie
Try to connect all the vocabulary - Example: How does 'pink’ connect with 'cooked all the way through’?
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Food Safety Coaching Videos Online
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Subject: Food Safety Coaching Tutor: Wayne Focus: Session 7 – Cooking Safely and Reheating
Questionnaire Liquid dishes such as soups and sauces should be what?
What should we check with foods such as chicken or burgers?
Meat juices should not have what in them?
What does ‘turning meat’ do?
What should we use to keep food hot before serving?
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Food Safety Coaching Videos Online
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Subject: Food Safety Coaching Tutor: Wayne Focus: Session 7 – Cooking Safely and Reheating
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