If students use and store kitchen equipment appropriately as well as utilize sanitary work habits, the foods laboratory will be a safe and easy place to work. See Preface Materials: As a motivator ask: "Why should I worry whether or not...

Students, in groups, record at least four pieces of equipment that fit a specified category as well as a safety tip to observe when using the equipment.

Students identify common kitchen contaminants that can cause food borne illness. They choose the proper equipment and use the appropriate methods to thoroughly clean the kitchen. Students discuss why it is important to maintain a clean...

Students explore their role as food preparation specialists in the prevention of foodborne illness.