Cooking Fajitas

DT Cooking – Chicken Wraps & Food Safety

Chopping Boards & Cross-Contamination

In cooking, we used different coloured chopping boards for different foods so that bacteria would not spread between foods.

Red chopping board

Used for raw meat only.

White chopping board

Used for vegetables and other foods.

We do this to stop cross-contamination.

What is cross-contamination?

Cross-contamination is when bacteria from raw food spreads onto other food, surfaces, or equipment.

For example:

using the same knife for raw chicken and vegetables without washing it,

or using the same chopping board for both.

This is dangerous because raw chicken can contain harmful bacteria.

Salmonella & Food Poisoning

Raw chicken can contain bacteria called:

Salmonella

This can cause:

food poisoning,

stomach aches,

vomiting,

diarrhoea,

fever.

That is why:

chicken must be fully cooked,

hands must be washed,

and equipment must be cleaned properly.

Washing Hands Properly

We are supposed to wash our hands in the proper handwashing sink, not the washing-up sink.

Why?

The washing-up sink may already have:

dirty water,

bacteria,

grease,

contaminated dishes.

Using the correct sink helps stop bacteria spreading around the kitchen.

Washing Knives & Equipment

If you cut vegetables first and then want to cut raw meat using the same knife, you must:

Wash the knife,

Use hot soapy water,

Dry it properly before using it again.

This helps prevent cross-contamination.

Cooking the Chicken

Heating the pan

First:

add oil to the pan,

put the heat on medium.

Why medium heat?

Medium heat helps:

cook the chicken evenly,

stop the outside burning too quickly,

make sure the inside cooks safely.

Adding the chicken & seasoning

Put the chicken into the pan first.

While the chicken is cooking:

add seasoning,

mix it around,

make sure the seasoning is evenly spread.

This gives the chicken flavour.

Adding the Vegetables

When the chicken starts turning:

white,

less pink,

and more cooked,

add:

onions,

bell peppers.

The vegetables soften while cooking with the chicken.

Preparing the Wrap

After cooking:

put the chicken and vegetables onto the wrap,

add cheese,

add sauce if wanted.

The sauce is optional.

Folding the Wrap

To stop the filling falling out:

Fold the side edges inward,

Fold the bottom over the filling,

Roll the wrap tightly forward.

This keeps everything inside.

Important Safety Checks

Chicken should:

be fully cooked,

be white inside,

have no pink parts left.

Undercooked chicken can still contain harmful bacteria.

Key Words

Word

Meaning

Cross-contamination

Spreading bacteria from one food to another

Hygiene

Keeping clean to stop germs spreading

Salmonella

Harmful bacteria linked to raw chicken

Raw meat

Meat that has not been cooked

Medium heat

A moderate cooking temperature

Seasoning

Ingredients added for flavour

Quick Reminder Summary

Red board = raw meat.

White board = vegetables and other foods.

Wash knives after raw meat.

Wash hands in the correct sink.

Add oil first and cook on medium heat.

Add seasoning while chicken cooks.

Add peppers and onions once chicken starts cooking.

Chicken must be fully cooked before eating.