Food and Nutrition Topic
Stoves, Cookers, and Kitchen Safety
- Read notes
- Flashcards
- Quiz
- Confident
Study focus - 3 things
- Use stoves and cookers safely by controlling heat, gas, electricity, and flames
- Kitchen safety prevents burns, cuts, fires, slips, and food contamination
- Clean, organised work habits are part of safety
Section 1Types of cookers
Common cookers include gas stoves, electric stoves, ovens, microwave ovens, and pressure cookers. Each one uses heat differently. Here's the trick: safe use starts with knowing the equipment before switching it on.
Section 2Safe stove use
Turn pot handles inward, keep cloths away from flames, use dry oven gloves, and never leave cooking unattended. For gas stoves, check that the burner lights properly and turn off the gas after use. If you smell gas, do not light a match.
Section 3Kitchen accident prevention
Prevent burns by handling hot pans carefully. Prevent cuts by using knives on a stable board and carrying them point-down. Prevent slips by wiping spills quickly, especially during busy cooking at home or in a school lab.
Section 4Food safety habits
Wash hands, clean surfaces, cover food, and separate raw meat from ready-to-eat foods. Watch out: a kitchen can look tidy and still be unsafe if raw and cooked foods touch.
Examples
A pot handle is sticking out over the edge of the stove. Why is this unsafe?
Someone could knock it and spill hot food or liquid. Turn handles inward to reduce burn risk.
During a JPS power cut, a family uses a gas stove. What two safety rules matter most?
Keep flames away from cloths and paper, and turn off the gas fully after cooking. If there is a gas smell, do not light anything.
Now let's water it
Session runs notes to flashcards to quiz back-to-back.