4 Курс (6часов)

Раздел 14 Обслуживание (Сatering).

Тема 14.2 Заказываем продукты

Самостоятельная работа № 22: составление бланка-заказа продуктов для ресторана.(2часа)

Order of Food

Date:_________________________

№ Document________________

#	Item	Weight	Quantity	Volume
1.	Sugar	2 kg
2.	Egg		10
3.	Milk			2 L

Примечание:

1L=1,000ml

1kg=100g

Тема 14.3 Санитария и техника безопасности на кухне

Самостоятельная работа № 23: составить инструкцию техники безопасности на кухне.(2часа)

Цель: формировать умение у студентов работать с разными источниками и интернет ресурсами, выделять из текста главную информацию, развивать поисковое чтение; знать лексику по теме «Food Safety».

Задание №1: прочитать и перевести текст Food Safety в учебнике под ред. Щербакова Н.И. Английский для специалистов сферы общественного питания, cтр.127-128 и текст Kitchen Safety and Sanitation.

Задание №2: используя лексику текстов Food Safety, Kitchen Safety and Sanitation

составить инструкцию по техники безопасности для персонала ресторана.

Kitchen Safety and Sanitation

Probably the two most dangerous things around the kitchen (after people and food) are: Knives and Fire.

Knife Safety

Keep knives sharp. If your knife is sharp, it will slide easily through what you are cutting, with little force involved. If the knife is blunt, you have to force it and if you slip there is real danger of cuts.

Point Away. When you are using a knife, don't cut toward you or your fingers. Pay a lot of attention to where the edge of your sharp blade is pointing, and make sure it can not get you if you slip a bit.

Don't leave sharp knives loose in a drawer. Banging around in a drawer ruin the good sharp edge on your knives, and can be dangerous if someone reaches into the drawer .

Do not try and catch dropped knives. If you are working with or handling a knife and you drop it, step back and let it fall, don't try to catch it. This sounds elementary, but the instinct is to try and catch it, and that can be dangerous.

Do not put knives in the sink. If you have a dirty knife, don't put it in the dishwater as it will not be visible and will cause cuts. Wash the knives separately.

Put knives down safely. When you are working with a knife, and you lay it down, don't lay it down with the blade pointing up and make sure it is away from the surface edge.

Put broken glass in a safe container. Broken glass is sharp and dangerous. Clean it carefully up preferably with a brush and put in a separate metal container, make sure you don't leave pieces of it in the sponge or cloth. Don put broken glass in the rubbish bag wrap it in old newspaper and put it in a box or something, and warn all concerned.

Fire and Hot Oil Safety in the Kitchen

Most kitchen fires start because of heating fat or oil. As oil gets hotter at first it smokes a bit, if it gets hotter it bursts into flame. To extinguish a fat fire cover it with a fire blanket or damp cloth and turn off the gas or power. You can use foam of powder extinguishers but NEVER use water. Do not try to carry the burning pan!

Deep Fat Fryers One thing to pay particular attention to is never put water or other liquid into hot cooking oil .... it turns into steam instantly, and can violently explode hot oil in all directions.

Watch the electrical cords carefully. Don't leave it where something might snag it, and spill hot oil about.

Be careful even when you add food to a deep fat fryer. If the fat is too hot, or if there are pockets of liquid in the prepared food, the hot fat will spray up.

Always remember that the steam will rise out of a boiling pot of water when you take off the cover. Remove the cover far side first so that this steam does not scald your hand. If you take a hot pan or a cover from the oven or stove top and put it on a counter, leave a cloth or oven gloves on the hot lid or utensil as a warning to the others in the kitchen that it is hot. (And tell them this is the way this message is conveyed.) In many kitchens a dusting of flour on the utensil is the warning that it is fresh off the fire and hot. Always be aware of where fire extinguishers are available and learn how to use them. Don't let the pan handles on the stove stick out over the floor. They can catch on clothing and spill. Turn them to the side, but don't let them extend over adjacent burners.