Lesson #4: KITCHEN SAFETY AND CLEANUP

Lesson Overview: Students will learn how to operate the different kitchen appliances safely, as
well as the how to clean up a food consumption and preparation area.

Materials Needed:

□ Dish soap

□ Washcloth

□ Chef hat, hair band or ball cap (per student)

□ Drying towels

□ Glo Germ powder, obtained at www.glogerm.com

□ Black light flashlight

Task 10.0 Kitchen cleanup

Task 9.1 Table cleanup

Task 9.2 Dishwashing

Task 9.3 Kitchen cleanup

Performance Objective 13: Student cleans food consumption and preparation area.

TIME: 60 minutes.

Step 1: Pre-instructional activities:

Discuss the consequences of not properly using kitchen appliances, such as fire, uncooked foods, etc.
Discuss the consequences of not properly cleaning the kitchen. Have students brainstorm ways that they
have seen this happen in their own lives.

Step 2: Content presentation:

a) Instructor will demonstrate the proper way to utilize the stove’s burners as appropriate for the
available type of stove, such as gas or electric.
b) Instructor will demonstrate the various methods of washing dishes and cleaning up the food
consumption and preparation area, as appropriate to the specific kitchen setup. (Important
 points to consider: maintaining separation between dirty and clean dishes, cleaning the cleanest
to the dirtiest part of the kitchen)

Step 3: Learner Participation

a) Students will participate in washing and drying the given dishes.
b) Instructor will sprinkle ‘Glo Germ’ powder on surfaces.
c) Students will be required to clean the food consumption and preparation area without cross
contamination.
d) Instructor will shine black light on the “cleaned” surfaces.
e) Students will discuss pitfalls of cleaning and ways to improve.
f) Repeat steps ‘b’ through ‘e’ above until students have successfully cleaned all surfaces.

Step 4: Assessment
Instructor will sprinkle ‘Glo Germ’ on preparation and consumption surfaces. Students will be
assessed by the amount of ‘Glo Germ’ that remains after the cleaning.

Step 5: Follow-Through Activities

Students will utilize these skills throughout the cooking unit.