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Name ___________________________________________________________________ Period _______
Unit 1: Safety & Sanitation Unit 2: Kitchen Management
# Assignments Pts.
Possible Pts.
Received 1 Safety Pretest 10
2 Kitchen Hazards and First Aide Tips 20
3 Food Safety and Personal Sanitation 30
4 Measuring Techniques 25 5 Cooking Terms 15
6 Recipe Need to Knows 25
7 Kitchen Equipment 25 8 Recipe Manipulations 25
9 Microwaves 25 TOTAL 200
Unit Calendar Monday Tuesday Wednesday Thursday Friday
A-Day 22 Disclosure and
Class Intro
A-Day 24 Kitchen Safety
A-Day 26 Food Safety
and Sanitation
A-Day 30 Food Handlers Test, Lab Rules
A-Day Sept. 1 Measuring & Equivalents
5 Labor Day NO SCHOOL
A-Day 6 LAB: Rolo Cookies
A-Day 8 Cooking Terms
A-Day 12 LAB: Fruit Pizza
A-Day 14 Recipe
Adjustments
A-Day 16 Kitchen
Equipment
A-Day 20 Microwaves
A-Day 22 Lab: Microwave
Lab
A-Day 26 Power
Breakfast
A-Day 28 Unit 1 and 2
Test
A-Day 30 LAB: Breakfast
Burritos
Safety Pretest Directions: Identify the following practices as “safe” or “unsafe” on the lines provided. For those that are unsafe, explain why on the lines provided as well. ___ 1. Janet pulled her long hair out of her face and up into a ponytail before she started cooking.
_____________________________________
.___ 2. Michelle set her knife aside after cutting onions so she could wash it separately later.
_____________________________________
___ 3. Tonya finished washing her hands and went immediately back to chopping the vegetables
without drying them. ____________________________
___ 4. While making pasta, John stirred his noodles and set the plastic spoon on the stove next to
the burner. ________________________________
___ 5. Sonya’s baked potato had gotten cold even though it was still in the aluminum foil, so she
put it in the microwave to quickly reheat it. ___________________ ___6. Corey used a dull knife to cut his sandwich because he didn’t want to sharpen it. _____
_____________________________________ ___ 7. Justin immediately stopped what he was doing to clean up a spill on the floor. _____
_____________________________________ ___ 8. Betty tilted the lid away from her face to let the steam out before looking in to check her
soup. ___________________________________
___ 9. When his roast was done, Robert couldn’t find the potholders so he used a wet dishtowel
instead. __________________________________
___ 10. When opening a can of tomato sauce, Kimberly stopped the can opener before it cut the
top completely off, then carefully bent the top back. _______________
_____________________________________
___ 11. When simmering his Alfredo sauce, Steve turned the handle of the saucepan toward the
center of the range _____________________________ ___ 12. Sandra was in such a rush that she used the same cutting board for her vegetables that
she had just used to cut and season her chicken. _________________ _____________________________________
___ 13. Ciara dropped a glass and it shattered. She decided to pick up the big pieces with her hand and then she would come back later with a broom to clean up the remaining pieces.
_____________________________________
___ 14. Jamie wanted to taste her mix really quick to see if it needed more seasoning, but suddenly
had to sneeze. After wiping her hands on her apron, she stuck her finger in the bowl to taste it. _________________________________
___ 15. Chris made sure to unplug all appliances around the sink before starting to wash his dishes.
_____________________________________
Mult ip le Choice: In the space to the left, write the letter of the choice that BEST completes each statement. ___ 16. With a grease fire, you should NOT… A. Pour salt on the flames B. Pour baking soda on the flames C. Pour water on the flames D. Put the lid on the pan ___ 17. To help prevent kitchen accidents, you should do all of the following EXCEPT: A. Tie your hair back if it is long B. Wear loose-fitting clothes C. Roll up long sleeves D. Use potholders ___ 18. To reach something on a high shelf, you should: A. Use a step stool B. Use a kitchen chair C. Climb on the counter D. Stand on your tippy-toes ___ 19. If a knife falls off the counter, you should: A. Catch it by the blade. B. Catch it by the handle C. Get out of the way D. Soak it in dishwater ___ 20. Cleaning supplies should be stored: A. In a cupboard with little light B. Away from other foods C. In the pantry with other foods D. In unmarked containers
To cook to just below the boiling point (bubbles don’t break surface)
To cook by the vapor produced by boiling water.
Saute
Cutting/Peeling Terms
To cut into small pieces (similar but random pieces)
Dice
To cut or chop food as finely as possible
Peel
Pare
Mixing Terms
To work sugar and fat together until the mixture is soft and fluffy.
To mix ingredients by gently turning one part over another
To cut fat into flour with a pastry blender
Beat
Whip
Other Terms
Dredge
Flour
To finely divide or shred food into various sizes using a tool
Knead
Recipe Need to Knows Carefully selected recipes can save time, energy and food!
I . Choosing a Recipe: When you choose a recipe you should read through the entire recipe and then ask yourself 5 questions:
1. Will the food appeal to the ___________ or __________ as well as you? 2. Do you have all the ____________________ needed? 3. If not, can you stay within your _________ if you have to _________ more
groceries. 4. Do I have enough _________ to make the recipe? 5. Do I have the cooking____________ needed to make the recipe?
I I . Character ist ics of a Good Recipe A good recipe has two parts:
1. A list of __________________ with the amounts used. 2. The _______________ for making the food product.
A good recipe includes the following things: 1. Ingredients listed in the ____________ of their use. 2. Exact _________________________ of each ingredient listed. 3. Simple step-by-step __________________ listed in sequence. 4. Cooking ______________. 5. Cooking ___________________. 6. ____________ of correct cooking __________________ to use. 7. ________________ and ____________ of servings recipe makes. 8. That the recipe is a ____________ one.
I I . Recipe Adjustments : There are many times a recipe doesn’t make enough or is too much for the crowd you are serving. The recipe below will need to be adjusted. Double and then half the following ingredients.
Halved Ingredient Doubled a. ¾ cup Granulated Sugar b. ¼ cup Brown Sugar c. 2/3 cup Margarine d. 1 ½ cups Flour e. ½ tsp. Baking Soda f. 1 tbsp. Vanilla
ADJUSTING NOTES: Fraction steps:
1. Multiply numerators 2. Multiply denominators 3. Reduce and convert to
mixed numeral (if needed) 4. Make fraction measureable
(standardized measuring utensils)
When adjust ing a recipe what a lso might need to be considered? KEEP THE SAME: Ingredients, cooking temperature and __________________ ADJUST: Cooking _________, ingredient __________________ and size of
_______________
IV. Analyzing a Recipe Carefully read through the recipe and then answer the questions below:
1. List two pre-preparation tasks for this recipe? (Hint: Look at the ingredients.) a. ________________________________________________________ b. ________________________________________________________
2. List 4 necessary equipment items that would be needed to complete the recipe. a. ________________________ b. ____________________
c. ________________________ d. ____________________ 3. How long do you estimate the following steps will take?
a. Pre-preparation _______________ (before assembling recipe) b. Preparation __________________ (assembling recipe) c. Cooking Time _________________ d. Cooling Time _________________
4. How much TOTAL TIME (from start to finish) do you estimate this recipe will take to prepare? _______________________
5. What is the yield (amount it makes/serves) of this recipe? _______________ 6. What are two steps that could be combined while preparing this recipe that could
cut down on time?_______________________________________ ___________________________________________________ 7. Accommodate your guests by adjusting the recipe below:
Strawberry Shortcake
6 cups sliced strawberries 1/2 cup butter 1/2 cup sugar 1 beaten egg 2 cups all-purpose flour 2/3 cup milk 2 teaspoons baking powder 1 cup whipping cream, whipped
In small bowl stir together the strawberries and 1/4 cup of the sugar; set aside. Stir together remaining sugar, the flour, and baking powder. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; add to flour mixture. Stir to just moisten. Drop dough into 8 mounds on an ungreased baking sheet; flatten each mound with the back of a spoon until about 3/4 inch thick. Bake in a 450º F oven about 10 minutes or until golden. Cool on a wire rack about 10 minutes. Cut shortcakes in half horizontally. Spoon half of berries and whipped cream over bottom layers. Replace top layers. Top with remaining strawberries and whipped cream. Serve. Yield: 8
Halved Ingredient Doubled
4½ cups strawberries
½ cup sugar
2 cups all-purpose flour
1½ teaspoons baking powder
½ cup butter
1 beaten egg
2/3 cup milk
¾ cup whipping cream
Kitchen Equipment A: Describe the following:
Small Appliance: ______________________________________________________________
Large Appliance: ______________________________________________________________
Vegetable Dip 1 c. sour cream 2 tsp. bon Appetite flavoring ¾ c. mayonnaise 2 tsp. dried dill weed 2 tsp. diced green onion ¼ tsp. parsley flakes Mix the above ingredients together. Chill. Peel 2-3 carrots and wash 4-5 stalks of celery. Julienne both vegetables and serve with the dip.
Cheese Ball Blend together: 1 (8 oz.) pkg. cream cheese, softened ¼ c. crumbled bacon 1 pkg. schilling cheese sauce mix 3 tsp. dried parsley 1 Tbsp. dried onion flakes ½ c. cheddar cheese, grated 2/3 c. chopped or slivered nuts Place the cheese ball on a sheet of wax paper and form a ball. Roll in chopped or slivered nuts and parsley. Chill until serving so it is not sticky. Serve with crackers.
Test Jessica’s Knowledge Directions:Placea(+)forappropriateandan(-)forinappropriatemicrowavecookingaction._______1.Jessicaarrangesthreechickenlegsinaspokepattern._______2.JessicareheatssomeleftoverChinesericeinitspapertake-outcontainer._______3.Becauseherrounddishhasnocover,shetightlycoversthedishwithplasticwrap._______4.Jessicastirsthevegetablesandchickenfromtheoutsideofthedishtothecenter._______5.Jessicausesaforktopiercetwopotatoesbeforemicrowavingthem.