galley equipt. safety

- CS1(SS) FOSTER

Learning Objectives

Be able to visually identify galley equipment

Understand how to safely operate all galley equipment

Be aware of all safety precautions involved in operation and cleaning of equipment

Equipment Identification

Assorted Knives (Cutlery)

Safety Precautions

Never, ever submerge a knife in water, esp. in a dishwashing sink.

Never use bare hand to slide excess product off the blade

Never catch a knife as it falls if you drop it, LET IT FALL!

Always use a proper cutting surface, never a stainless steel counter-top (to avoid damaging the blade)

Equipment Identification

Tri-stone (knife sharpener)

Safety Precautions

When using oil instead of water, be wary of it going rancid

When sliding the blade, keep fingers on the spine of the knife and go slow!

Equipment Identification

Vegetable Peeler

Safety Precautions

To some degree, a vegetable peeler should be treated as a knife. It’s sharp and it can cut you.

Always try to peel away from your hands, to avoid peeling your skin

Never submerge in dish washing water

Equipment Identification

Pastry Knives/Spatulas (rubber & metal)

Safety Precautions

The sides of these metal spatulas and pastry knives can cut you, so be careful

Never submerge in dish washing water Be careful running fingers/hand along

edges when cleaning/using

Equipment Identification

Serving Spoons (no applicable safety precautions)

Equipment Identification

Metal Tongs

Safety Precautions

Be careful of pinching skin between hinged area

Some edges can be sharp, esp. if dented (sharp points)

Equipment Identification

Ladles (no applicable safety precautions)

Equipment Identification

Rolling Pin (metal)

Safety Precautions

Never submerge in water (inside will rust and leak; unsanitary)

Wipe with damp cloth

Equipment Identification

Biscuit Cutter (no applicable safety precautions)

Equipment Identification

Balance Scale (no applicable safety precautions)

Equipment Identification

Bulk Scale (no applicable safety precautions)

Equipment Identification

Strainer/China Cap (no applicable safety precautions)

Equipment Identification

Collander (no applicable safety precautions)

Equipment Identification

Muffin/Cupcake Pans

Safety Precautions

Never clean the non-stick version with steel-wool (damages pan)

Equipment Identification

Pie Pans/Bread or Loaf Pan (see muffin pan precautions)

Equipment Identification

Soup Warmer Insert/Lid (no applicable safety precautions)

Equipment Identification

Hotel Pans (see muffin pan precautions)

Equipment Identification

Dough Roller

Safety Precautions

Do not allow any body part to come into contact with machine when operating

Power down machine when removing dough pieces/cleaning

Equipment Identification

Dough Mixer

Equipment Identification

Mixer Attachments (see dough mixer precautions)

Safety Precautions

To change speed, first stop motor, then change, then restart motor

Unplug/power off prior to cleaning Keep hands/loose clothing away from

machine when operating Ensure bowl is safely locked in place

before operating machine

Equipment Identification

Pastry Bag with Tips

Safety Precautions

Some tips have sharp points and jagged edges, be careful

Thoroughly dry tips after washing

Equipment Identification

Veg./Potato Peeling Machine

Safety Precautions

Load machine according to load rating for machine, do not overload

Run water at all times, do not over peel or you will lose (waste) product

Keep hands away from peeling plate at all times

Equipment Identification

Meat Slicer

Safety Precautions

Keep blade guard in place at all times Never use hand to guide product to blade Never clean blade with hand, wrap

detergent soaked cloth around pad/block Put blade guard back on as quickly as

possible after cleaning Always secure power (unplug) prior to

cleaning

Equipment Identification

Steamer

Equipment Identification

Combi-Oven

Safety Precautions

Never attempt to open when machine is cooking/pressurized (steam)

Do not spray exterior with water (Combi)

Equipment Identification

Deep Fat Fryer

Equipment Identification

Range Guard Fire Smothering System

Safety Precautions

Do not operate w/o individual thermometers

NEVER leave unattended when operating Food in water should be well drained;

avoid spilling water in/near fryer NEVER turn on power with no oil! Clean up grease spills immediately

Equipment Identification

Thermometers

Safety Precautions

Never leave thermometers in heated spaces (warmers/ovens)

Frequently calibrate thermometers to avoid error

Do not submerge fully in water (digital) Sanitize after each use

Equipment Identification

Fruit/Veg. Slicer

Equipment Identification

Vegetable Dicer

Safety Precautions

Keep hands away from blades Never use hand to push product

through/unclog blades Disassemble and wash manually,

CAREFULLY!

Equipment Identification

Food Processing Machines

Equipment Identification

Food Processor Attachments

Equipment Identification

Buffalo Chopper

Safety Precautions

Never operate with blade guard raised Never use hand to shove product towards

blade Observe product in machine, if clogged,

power down to fix problem

Questions?

Review

Three things you NEVER do with a knife?- Submerge in water, slide hand down blade to remove

excess product, and catch when it’s falling What should you NOT do with a metal rolling pin?- Submerge in water, it will rust inside and leak Three steps in changing mixer speed?- Power down, switch speed, power back on

Review

What must you do while running the vegetable peeling machine?

- Run water How do you clean the blade of a meat slicer?- With a detergent soaked rag around a block or pad Never do what when a steamer is operating?- Attempt to open the door

Review

Two “never do this” with a deep fat fryer?- Never turn on without fryer oil covering heating element,

and never leave it unattended while in operation What do you do to unclog a food processor?- Power down, unclog, then power back on and continue

Questions?