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Unit Ⅴ Lesson 34 Food Safety

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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  1. Unit Ⅴ Lesson 34 Food Safety 1 lead-in: some useful knowledge about food safety

  2. 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

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Unit Ⅴ Lesson 34 Food Safety • Do some exercises in class: Translation • Homework:Preview the new lesson

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