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1、Cooking English 烹饪英语,Unit 1 Kitchen Positions and Rules 厨房职位和守则,科学出版社,Unit 1 kitchen Positions and Rules,Agenda,Start off Focus on Cooking Language Summing up Have a Try Extension Activity Reading for Fun,Unit 1 kitchen Positions and Rules,Start off,Activity 1 Activity 2 Activity 3,Unit 1 kitchen Po
2、sitions and Rules,Start off,Activity 1,Hi, my name is John William. Im an executive chef working in Garden Restaurant. I m in charge of kitchen management. I often work in my office. I love my job.,Do you know names of kitchen positions?,Unit 1 kitchen Positions and Rules,Start off,Activity 1,Execut
3、ive chef,Secretary,Hygiene manager,Executive sous chef,Chinese chef,Western chef,Pastry chef,Commissary chef,Steward manager,Sous chef,Chef de partie,Stewarding Supervisor,Chef de partie,Demi chef de partie,Stewarding Foreman,Demi chef de partie,Commis,Stewarding Staff,Commis,Trainee,Trainee,Executi
4、ve chef 1) He is the head of chefs and works in the chefs office. 2) He is in charge of all cooking things. 3) He is in charge of cooking all kinds of meat. 4) He helps other cooks. 5) He is in the hot kitchen to roast meat. 6) He is in the scullery. 7) He is in the vegetable preparation section. 8)
5、 He is in the hot kitchen to grill meat. 9) He works in the kitchen store. 10) He works in the fish section. 11) He works in pastry section. 12) He works in the butchery.,Unit 1 kitchen Positions and Rules,Start off,Activity 2,Can you identify different kinds of kitchen positions? Match the followin
6、g sentences with kitchen positions.,Sous chef,larder chef,commis cook,roast cook,pantry man,vegetable chef,grill cook,steward,fish cook,pastry chef,butcher,Unit 1 kitchen Positions and Rules,Start off,Activity 3,executive chef larder chef fish cook pantry man butcher steward,A: Where is the,B: He is
7、 in,chefs office hot kitchen fish section kitchen store butchery scullery,Unit 1 kitchen Positions and Rules,Focus on Cooking Language,1 Position Introduction 2 Kitchen Rules for Food Safety,Sous chef: Nice to meet you, my name is Bob Kim, the sous chef working in Garden Restaurant. Welcome to join
8、us. Commis cook: Nice to meet you, too. Mr. Kim. Im Jim Green. What should I do as a commis cook ? Sous chef: You Should learn how to help other cooks when they are working. Im in charge of cooking and staff training. I will tell you how to do it. Commis cook: Thanks. Its very kind of you. Ill try m
9、y best to do it. Commis cook: Who is that man over there? Sous chef: Oh, its Peter, the larder chef in our restaurant. Commis cook: Larder chef? What does he do? Sous chef: He is in charge of cooking all kinds of meat. Commis cook: Oh, I see.,Unit 1 kitchen Positions and Rules,Focus on Cooking Langu
10、age,1. Position Introduction,A: Who is that man?,larder chef pastry chef vegetable chef fish cook grill cook roast cook commis cook pantry man butcher steward,B: He is a in our restaurant.,A: What does he do?,B: He is in charge of,cooking all kinds of meat making pastry cooking vegetables cooking fi
11、sh grilling meat roasting meat helping other cooks storing food chopping meat doing some washing,Unit 1 kitchen Positions and Rules,Focus on Cooking Language,Practice,1. Keep your kitchen clean Wash your hands before and after handling food and utensils, especially after dealing with raw meat, poult
12、ry, fish, shellfish and eggs. Wash used utensils and surfaces with hot, soapy water everyday. Properly get rid of the scrap, left rice and dishes. Clean and sanitize kitchen everyday. 2. Keep hot food hot Hot foods must be kept at 60or above. It will cause bacteria growth within the Danger Zone (5C
13、- 60C). Food must be reheated above 74 for 15 seconds within 2 hours in order to kill bacteria. Therefore, reheating food is typically a bad practice and should be avoided.,Unit 1 kitchen Positions and Rules,Focus on Cooking Language,2. Kitchen Rules for Food Safety,Kitchen rules are widely involved
14、 many parts of kitchen policy, including cleaning and hygiene, food safety, utensil and fire safety, preventive maintenance, kitchen stuff management ect. Food safety is one of the most important rules for kitchen management. So kitchen employees should firmly remember and strictly follow the rules
15、during their work.,Unit 1 kitchen Positions and Rules,Focus on Cooking Language,2. Kitchen Rules for Food Safety,3. Keep cold food cold Cold food must be kept at 4 or below. Food stored at over 4 more than 2 hours, or below 4 over 4 hours must be discarded. Food must pass through the Danger Zone qui
16、ckly to refrigerate. 4. Dont cross-contaminate Wash knives and utensils that were used with raw poultry, meat, fish or seafood with hot, soapy water. Wash sinks and sink mats with hot, soapy water if theyve come in contact with raw poultry, meat, fish or seafood. Cutting boards should be washed and sanitized after it is used. When a cutting board gets deep cuts and scra
