Unit lesson 34 food safety
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Unit Ⅴ Lesson 34 Food Safety PowerPoint PPT Presentation


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Unit Ⅴ Lesson 34 Food Safety. 1 lead-in: some useful knowledge about food safety. 2 New words and expressions.

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Unit Ⅴ Lesson 34 Food Safety

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Unit lesson 34 food safety

Unit Ⅴ Lesson 34 Food Safety

1 lead-in: some useful knowledge about food safety


2 new words and expressions

2 New words and expressions

  • shoddy, fake, edible, supervision, rectify, hygiene license, virus, shellfish, vomit, fever, cramp, flu, paralysis, thaw, hamburger, dressing, leftover, perishable, thermometer, fork, turntable, probe, spoon


Notes explain some difficult sentences to ss

Notes: Explain some difficult sentences to Ss

  • 1. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.


Notes explain some difficult sentences to ss1

Notes: Explain some difficult sentences to Ss

  • 2. It is important to prevent cross-contamination from raw meat or poultry juices by washing counter tops and sinks with hot, soapy water. If desired, you may sanitize with solution of one teaspoon of liquid chlorine bleach per quart of water.


Notes explain some difficult sentences to ss2

Notes: Explain some difficult sentences to Ss

  • 3. Packaging materials from raw meat of poultry also can cause cross-contamination. Never reuse them with other food items. These and other disposable packaging materials, such as foam meat trays, egg cartons, or plastic wraps, should be discarded.


Notes explain some difficult sentences to ss3

Notes: Explain some difficult sentences to Ss

  • 4. “Bloom”, the natural coating on just-laid eggs that helps prevent bacteria from permeating the shell, is removed by the washing process and is replaced by a light coating of edible mineral oil which restores protection.


Notes explain some difficult sentences to ss4

Notes: Explain some difficult sentences to Ss

  • 5. Before eating or preparing, wash fresh produce under cold running tap water to remove any lingering dirt. This reduces bacteria that may be present, If there is a firm surface, such as on apples or potatoes, the surface can be scrubbed with a brush.


Notes explain some difficult sentences to ss5

Notes: Explain some difficult sentences to Ss

  • 6. When preparing fruits and vegetables, cut away any damaged or bruised areas because bacteria that cause illness can thrive in those places. Immediately refrigerate any fresh-cut items such as salad or fruit for best quality and food safety.


Unit lesson 34 food safety1

Unit Ⅴ Lesson 34 Food Safety

  • Do some exercises in class: Translation

  • Homework:Preview the new lesson


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