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School of Trades & Practical Skills

Cooking Basics & Meal Prep

Step 1 of 7 in The Workshop

Next in your path: 12.2 Filipino Cooking Classics

What you'll be able to do
  • Keep your kitchen and food safe using clean, separate, cook and chill steps (Health Canada's are the example).
  • Use a knife safely and cut food evenly.
  • Use the main cooking methods: boil, simmer, sauté, roast and steam.
  • Check meat with a food thermometer using official safe internal temperatures (Health Canada's are the example; other countries are in the box in Lesson 4).
  • Plan, cook and store a week of simple meals.
  • Thaw and reheat food safely.
Words in this course 34
BeatBraiseClaw gripCool fastCounters (Japanese)Definition of doneDemerit pointsDiceDigital food thermometerHTMLHTTPSLeftoversLetLibrary (package)MarinatingMeal prepMinceProjectProject (Claude)RAWReady positionRestRiskRoastSautéShow, tell, trySimmerSliceSpreadTable (spreadsheet)TakeTemperature danger zoneThawingWHERE
Open the Vocabulary Hall
01

Kitchen safety: clean, separate, cook, chill

In simple words

Germs are tiny bugs you can't see. You beat them by washing your hands, keeping raw meat away from other food, cooking food hot enough, and putting leftovers in the fridge quickly.

Key facts
  • Clean: wash your hands with warm, soapy water for at least 20 seconds. Sanitize counters, cutting boards and utensils before and after preparing food. A simple sanitizer: 5 mL bleach in 750 mL water, then rinse with water.
  • Separate: use one cutting board for produce and another for raw meat, poultry, fish and seafood. Store raw meat in sealed containers on the bottom shelf of the fridge.
  • Cook: use a clean food thermometer (Lesson 4). Keep hot food at 60°C (140°F) or higher.
  • Chill: set your fridge to 4°C (40°F) or lower and your freezer to -18°C (0°F) or lower.
  • The temperature danger zone is 4°C to 60°C (40°F to 140°F), where bacteria grow fast.
  • Throw out cooked food left at room temperature for more than two hours.
  • People at higher risk of food poisoning include children under 5 and adults over 60.
  • Stove safety (example: Ontario fire safety advice): stay in the kitchen while cooking, and if a pot catches fire, slide a lid over it and turn off the stove. Don't move the pot until it has cooled.
In your country
  • Provincial health commission guidance (Sichuan, based on the WHO five keys): 70°C and above, and 4°C and below, hold back most disease-causing microbes. Cooked food left at room temperature should be eaten or stored within about two hours. This is provincial guidance, not a national law.
  • Source: Sichuan Provincial Health Commission: wsjkw.sc.gov.cn/scwsjkw/jkys/2020/11/25/056ad903e12c4e9ea50efb207528c8
  • MFDS guidance (Korean-language page): keep hot food at 60°C or above and cold food at 5°C or below. Eat within 2 hours of cooking.
  • Source: MFDS, food poisoning prevention (Korean): mfds.go.kr/brd/m_827/view.do?seq=3607
Step by step
  1. Wash your hands with warm, soapy water for at least 20 seconds.
  2. Sanitize the counter, cutting boards and utensils: mix 5 mL bleach in 750 mL water, wipe, then rinse with water.
  3. Set aside one cutting board for produce and another for raw meat, poultry, fish and seafood.
  4. Store raw meat in a sealed container on the bottom shelf of the fridge.
  5. Check your fridge is 4°C (40°F) or lower and your freezer is -18°C (0°F) or lower.
  6. Stay in the kitchen while cooking. If a pot catches fire, slide a lid over it and turn off the stove. Check: cooked food never sits at room temperature more than two hours.
Watch on YouTube
Be Food Safe Canada: the four safe food stepsBe Food Safe CA · YouTube · youtube.com

Videos by other creators on YouTube, for reference. They are not made by or affiliated with The Future Market.

LESSON 01Kitchen safety: clean, separate, cook, chill
LESSON 01 / ANIMATED LESSON / AI VOICE00:00 / 01:15
Read the video script
[Host washing hands at the sink] "Cooking starts here. Soap, warm water, at least 20 seconds."
[Screen: two cutting boards, one for vegetables, one for raw chicken] "One board for produce, one for raw meat. Never mix them."
[Screen: fridge thermometer reading 4°C] "Fridge at 4 degrees or colder. Freezer at minus 18."
[Text on screen: Danger zone 4°C to 60°C] "Between 4 and 60 degrees is the danger zone. Don't leave cooked food out more than two hours."
[Screen: lid sliding onto a pan, stove turned off] "And if a pot catches fire: slide a lid on it and turn off the stove."
Try it now

Buy or borrow a fridge thermometer and check your fridge and freezer. Label two cutting boards ("produce" and "raw meat"). Move raw meat to the bottom shelf.

ClaudeStuck? Copy a ready-made prompt for Claude

Copy this, open Claude, paste it, and Claude will walk you through the lesson step by step.

For a grown-up: Claude is for adults (18+). Copy this, paste it into Claude, and use the answer to explain the lesson to your child.

I'm learning "Cooking Basics & Meal Prep" on The Future Market. Lesson 1: "Kitchen safety: clean, separate, cook, chill".

What the lesson teaches:
- Clean: wash your hands with warm, soapy water for at least 20 seconds. Sanitize counters, cutting boards and utensils before and after preparing food. A simple sanitizer: 5 mL bleach in 750 mL water, then rinse with water.
- Separate: use one cutting board for produce and another for raw meat, poultry, fish and seafood. Store raw meat in sealed containers on the bottom shelf of the fridge.
- Cook: use a clean food thermometer (Lesson 4). Keep hot food at 60°C (140°F) or higher.
- Chill: set your fridge to 4°C (40°F) or lower and your freezer to -18°C (0°F) or lower.
- The temperature danger zone is 4°C to 60°C (40°F to 140°F), where bacteria grow fast.
- Throw out cooked food left at room temperature for more than two hours.
- People at higher risk of food poisoning include children under 5 and adults over 60.

The exercise I'm working on:
Buy or borrow a fridge thermometer and check your fridge and freezer. Label two cutting boards ("produce" and "raw meat"). Move raw meat to the bottom shelf.

I'm stuck. Please:
1. Explain the main idea in plain, simple words with one everyday example.
2. Walk me through the exercise one small step at a time. Ask me what I've done so far before giving the next step.
3. Don't just give me the final answer. Help me do it myself, and check my work when I share it.
I'm a parent helping my child (about 8 years old) with a lesson called "Kitchen safety: clean, separate, cook, chill" from the course "Cooking Basics & Meal Prep".

Here's what the lesson says:
Germs are tiny bugs you can't see. You beat them by washing your hands, keeping raw meat away from other food, cooking food hot enough, and putting leftovers in the fridge quickly.

The activity:
Buy or borrow a fridge thermometer and check your fridge and freezer. Label two cutting boards ("produce" and "raw meat"). Move raw meat to the bottom shelf.

Please explain this so an 8-year-old understands: short sentences, a fun everyday example, and no hard words.
Then give me 3 simple questions I can ask my child to check they understood, and a way to do the activity together, one tiny step at a time.
Open Claude
Sources
My notes
02

Knife skills and basic tools

This lesson is part of full access: every course and every level for one payment.

03

Cooking methods you will use every week

This lesson is part of full access: every course and every level for one payment.

04

The food thermometer and safe internal temperatures

This lesson is part of full access: every course and every level for one payment.

05

Meal prep: plan, cook, store

This lesson is part of full access: every course and every level for one payment.

06

Thawing and reheating safely

This lesson is part of full access: every course and every level for one payment.

++

Final project

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??

Quiz

  1. How long should you wash your hands?

  2. What temperature should your fridge be?

  3. What is the temperature danger zone?

  4. What is the safe internal temperature for chicken pieces?

  5. What is the safe internal temperature for a whole chicken?

  6. What is the safe internal temperature for pork?

  7. How soon should leftovers go in the fridge?

  8. Within how many days should you eat refrigerated leftovers?

  9. What temperature should leftovers be reheated to?

  10. What is the safest way to thaw meat?

EX

Final exam

This lesson is part of full access: every course and every level for one payment.

CE

Certificate

This lesson is part of full access: every course and every level for one payment.