1. Foodborne Illness - a Disease Transmitted by Food

Unit A Vocabulary

1 2 1.01 Vocabulary

1. Foodborne illness - A disease transmitted by food.

2. Food Safety - Food safety is how food is handled to prevent foodborne illness.

3. Food sanitation - Food Sanitation is the cleanliness of equipment and facilities.

4. Salmonella - Foodborne illness caused by bacteria found in undercooked poultry, meats and eggs.

5. E-coli - Foodborne illness caused by bacteria found in raw or undercooked ground beef.

6. Campylobacter - Foodborne illness caused bacteria found in undercooked meats, unpasteurized dairy and untreated water.

7. Norwalk virus - Foodborne illness caused by a virus found in untreated water sources.

8. Sanitizer - A substance or preparation for killing germs, designed for use esp. on food-processing equipment.

9. Cross contamination - the passing of bacteria, microorganisms, or other harmful substances indirectly from one patient to another through improper or unsterile equipment, procedures, or products

10. USDA - United States Department of Agriculture

11. Temperature danger zone - Temperature zone in which bacteria grow.

12. Chronic conditions - A disease that is long-lasting or recurrent.

13. Non-porous - Surface that is impenetrable.

14. Food-grade metal - Metal that is approved to hold food items.

15. Nonconductive material - Metals that do not transmit electric currents.

16. Antiseptic - A substance which kills or retards the growth of microorganisms, especially when used for protection against infection;

17. Sterile bandage - A bandage that is free from dirt and germs

18. Abdominal thrust - Exerting pressure on a victims abdomen alleviate choking.

19. TCS – Time and Temperature Control for Safety

3 1.02 Vocabulary

1. Collaboration - To work cooperatively with others to accomplish a goal.

2. Dovetailing - To fit different tasks together to make good use of time.

3. Market Order – A list of items needed from the store to prepare a recipe or meal.

4. Pre-preparation - Completing tasks before beginning the construction of a recipe.

5. Recipe - Set of directions for making food or beverages.

6. Teamwork – Working as a group to perform a task successfully and on time.

7. Timetable - Table that shows the total time needed to complete preparation tasks and when to start others.

8. Work Plan - A list of all the tasks it takes to prepare a meal.

4 1.03 Vocabulary

1. Conservation - The planned use of a resource to prevent waste.

2. Non-renewable resource - Items that can be replenished but not quickly enough to keep up with demand.

3. Recycle - using products that can be reprocessed to make something new

4. Reduce - To cut the amount of waste, energy, or water used

5. Renewable resource - Items that can be replenished again quickly

6. Resource - Items and skills that help reach a goal.

7. Reuse - To use products again

5 2.01 Vocabulary

1. Cooking temperature and time - Some recipes give you exact cooking temperatures and times – EX. 375o F for 15 minutes. Others will tell you how to cook the food – EX. Heat liquid until it simmers. Oven temperatures and times are for conventional ovens unless stated otherwise.

2. Equipment - Most recipes do not state ALL the necessary equipment; however, specific equipment, such as a “9 x 9 square pan,” is sometimes listed. It is important to use the stated specific equipment so the food will not overflow or overcook.

3. Ingredients - Ingredients are listed in the exact amounts needed. The specific form of ingredient is also stated. Ingredients should be listed in the order they are to be used in the recipe in order to prevent leaving out any ingredient.

4. Directions/steps to follow - The recipe should have directions for how to prepare it. The steps need to be listed in the order they should be done. Steps that are numbered are easy to follow and help to prevent steps from being skipped. However, some recipes are written in paragraph form. It is necessary to read and follow these directions carefully, as skipping steps is easier.

5. Yield - The yield tells the number and size of servings the recipe will make. Knowing the yield in advance helps one to know if more or less food is needed – whether or not to make more or less of the food.

6. Nutritional Analysis - Nutrition information is not necessary for preparing a recipe, but is very useful information when planning foods to fit into a particular eating plan. Some recipes include number of calories and/or grams per serving of various nutrients.

6 2.02 Vocabulary (Equipment/Utensils and Uses)

Equipment Use Measuring spoons – usually made of Measuring small ingredients, usually less metal or plastic; basic set contains 1 than ¼ cup. tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon Dry measuring cups Measuring dry and solid ingredients (nested measuring cups) – usually made of metal or plastic; basic set contains 1 cup, ½ cup, 1/3 cup, and ¼ cup Liquid measuring cups – usually made Measuring liquid ingredients of clear glass or plastic; contain measurements for portions of a cup and fluid ounces Sifter– metal or plastic canister with a Removing lumps from and incorporating wire-screened bottom, available in various air into dry ingredients before measuring sizes with a blade or wheel inside Rubber spatula Removing solid ingredients from measuring cups Straight-edge spatula Leveling dry or solid ingredients Scale – may be spring or balance scale Weighing dry ingredients, usually in larger amounts Thermometers (deep-fry, instant- Taking internal temperature of foods to read, meat) – may have a dial or digital ensure safety and sanitation display Bread knife - Serrated or saw-tooth Slicing breads and other soft foods blade Chef’s / French knife – Slicing, chopping, and dicing fruits and Large, triangular blade vegetables

Paring knife - Remove a thin peel from fruits and Smallest kitchen knife vegetables

Slicing knife – Cutting large cuts or slicing meats Long, thin blade Straightening steel - Long steel rod Straightening knife edges between sharpening Food chopper – small hand-held to Chopping foods, such as nuts, eggs, meats, multi-bladed in size and some fruits and vegetables Grater/shredder – two- or four-sided Grating/shredding foods, such as cheese metal cutting tool with openings of and cabbage different sizes Kitchen shears – scissors Sniping, trimming, or cutting fresh herbs, dried fruit, vegetables, meat and pastry Pastry blender –several pieces of curved Blending flour and solid fat when making metal attached to a handle pastry; blending butter and cheese mixtures

7 Vegetable peeler/parer – a swivel blade Paring/peeling fruits and vegetables; making decorative carrot, chocolate, or cheese curls for garnishing Cutting board – made from a variety of Protecting counter and table tops when materials (plastic resists bacteria better cutting and chopping than soft woods) Can-opener – Hand and electric varieties Cutting lids off metal cans Colander – perforated bowl made of Draining liquids from foods metal or plastic available in a variety of sizes Strainer – bowl made of wire mesh Removes solid pieces from liquid foods available in a variety of sizes Rolling pin – heavy roller made of wood, Flattens dough; crushes bread, cookies, or marble, or metal crackers into crumbs

Slotted spoon – usually made from Removing solid food from and draining metal, plastic, or wood in various sizes away liquids. Blender – removable container with a Chopping, blending, and liquefying wide opening, handle, pouring spout, and measurement markings on side Food processor – more powerful and Blending, chopping, grating, shredding, versatile than a blender; assorted grinding, kneading, and slicing disks/blades for special jobs Refrigerator / Freezer – major kitchen Refrigerating/freezing perishable foods appliance; comes in variety of sizes and colors with a wide range of options, such as ice maker, in-door dispensers, etc. Fork – A two or three tined utensil made Beating eggs and other ingredients; mixing of metal with a handle. together ingredients, used for lifting Mixing bowls Preparing and combining ingredients for (nested mixing bowls) – usually made recipes from plastic, glass, or metal in a variety of sizes; some have lids for storage purposes Pastry blender –several pieces of curved Blending flour and solid fat when making metal attached to a handle pastry; blending butter and cheese mixtures Rubber spatula—made of plastic and Folding or lightly mixing one ingredient rubber with a scraper at one end and into another; scraping bowls, pans and handle at the other end other containers Sifter – metal or plastic canister with a Forces dry ingredients through the wire- wire-screened bottom, available in various screened bottom, removing lumps, sizes with a blade or wheel inside incorporating air, and blending dry ingredients Wire whisk – usually made of balloon- Stirring, beating, and whipping foods; shaped wire loops that are held together by incorporates air; helps to prevent/remove a handle lumps Wooden spoon - Mixing and stirring ingredient available in many sizes and may be slotted or solid; will not scratch pan surfaces

8 Hand mixer – a hand-held electric Blending, beating, and whipping appliance; lighter and less expensive as a ingredients stand mixer, but less versatile Stand mixer – electric mixer that leaves Blending, beating, whipping, and kneading hands free; suited for heavy-duty work; dough often has attachments Baking sheet – metal rectangular pan, Baking sheet cakes, pizza, chicken pieces, similar to cookie sheet, but with four sides and fish about 1 inch deep Cookie sheet – flat, metal rectangular Baking cookies, biscuits, and pizza; pan with two or three open sides toasting bread Cake pan – usually made of aluminum in Baking layer cakes and other baked goods a range of sizes Loaf pan – a deep, narrow, oblong pan Baking loaves of bread, pound cake, and that may be made of glass, glass-ceramic, meat loaf or aluminum Muffin pan – rectangular baking pan that Baking muffins, cupcakes, and rolls comes in a variety of sizes, such as with six to twelve round depressions; usually made of metal Pie pan – shallow, round baking dish Baking dessert and main-dish pies and with sloping sides; usually made of glass or quiches metal in a variety of sizes Pizza pan – Large, round baking pan with Baking pizza a narrow rim around the edge; may be perforated for crispier crust Roasting pan – Heavy oval or Roasting meats and poultry rectangular pan; usually made of metal with a lid Square / rectangular pan – Usually Baking a variety of cakes, cookies, and made of aluminum; variety of sizes other baked goods Casserole – Dishes with high sides that Baking and serving main dishes and may be made of glass, glass-ceramic, or desserts earthenware; available in a variety of sizes, with or without lids; may go from freezer- to-oven Double boiler – A small pan that fits into Cooking and melting food that scorch a larger pan with a lid; usually made of easily, such as sauces, chocolate, custard, glass or metal butter, etc. Dutch oven – A heavy pot with close- Cooking large amounts or sizes of foods on fitting lid; may have rack to keep foods the range or in the oven from sticking to bottom

Pot – Usually made from metal; larger and Cooking large amounts or sizes of foods in heavier than saucepans; small handles on liquid on a range each side with a lid; vary in size from 3 – 20 quarts Saucepan – Usually made of metal or Cooking foods in liquid on a range heatproof glass; one long handle and a lid; range in size from ½ - 4 quarts

9 Sauté pan/skillet – Skillets (fry pans) Browning and frying foods have wide bottoms and low sides; vary in size and often have lids. Sauté pans are uncovered skillets with narrow bottoms and sloping sides Steamer – Perforated metal or bamboo Steaming vegetables to retain nutrients insert that fits into a saucepan or pot that holds food above boiling water Wok – Bowl-shaped pan often used in Quickly frying foods in a very small Chinese cooking; may be used on range or amount of fat electric Cooling rack – Wire rack with legs; Holding baked goods and hot pans off of usually square or rectangular in a variety of counter/table tops, preventing scorching; sizes allows air to circulate around foods so it cools quickly Ladle – Round cup attached to a long Lifting and serving sauces, soups, stews, handle; usually in a variety of sizes and gravies, salad dressings, and punches made from glass, metal, or plastic Pastry brush – Usually in a variety of Brushing pastry and other foods with sizes and materials butter or sauces; removing crumbs from cakes before frosting Oven mitt/potholder – Thick cloth pads Protecting hands while handling got in various sizes and shapes bakeware and cookware Tongs – Usually made of metal or plastic; Turning meats and fried foods; gripping variety of sizes and lifting bulky foods Turner – Made of metal or plastic; may Lifting and turning foods, such as cookies, be slotted or solid meat, fish, pancakes, and eggs Electric skillet/griddle – Fry pan whose Frying, baking roasting, panbroiling, temperature is controlled by a thermostat; stewing, or simmering foods. Frying foods, high dome cover with vent; clearly visible such as eggs, pancakes heat indicator light. Griddles are similar to skillets, but have no sides or lids. Slow cooker – (Crock pot) A heating Cooking slowly for several hours; base, cooking vessel that may be convenient for one-dish meals removable, and a lid; usually have at least two settings Toaster – Comes in two- and four-slice Browning/toasting breads and pastries on models; may have extra wide openings for both sides at one time bagels and thick-sliced bread Toaster oven – Available in variety of Baking and broiling small amounts of sizes; uses less energy and creates less heat foods in addition to toasting than full-size oven Microwave oven – Available in a variety Cooking foods quickly; defrosting foods; of sizes; may be built into a range hood or reheating foods may be a counter top- model Range/oven – A major kitchen appliance Frying in fat or cooking in liquid, on top of available in free-standing, drop-in, or the range; baking, broiling, or roasting in built-in models; number and types of the oven cooking surfaces vary; oven types vary; may be electric or gas

10 Dishwasher – A major kitchen appliance Cleaning/sanitizing kitchen equipment and available in portable or built-in models; tableware. various options available.

11 2.03 Vocabulary (1) CUTTING TERMS:

1. Chop - To cut food into small, uneven pieces. 2. Mince - To cut food into very fine, uneven pieces. 3. Cube - To cut food into small, equal size squares about ½ inch in size. 4. Dice - To cut food into small, equal size squares about ¼ to 1/8 inch in size. 5. Grate - To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater. 6. Shred - To cut or break food into long, thin strips by using a knife, fork, or grater. 7. Pare - To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler. 8. Peel - To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife. 9. Score - To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in. 10. Slice - To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down.

12 2.03 Vocabulary (2)

COOKING TERMS

Dry Heat Methods 1. Bake - To cook in an oven with dry, hot air 2. Broil - To cook uncovered under a direct heat source 3. Grill - To broil over hot coals or on a griddle 4. Roast - To cook meat, fish, or poultry uncovered in an oven with dry, hot air 5. Barbeque - To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce

Moist Heat Methods 6. Boil - To cook food in hot liquid, 2120F, having bubbles that rise to and break on the surface of the liquid 7. Braise - To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan 8. Microwave - To cook food in a microwave oven using little or no liquid 9. Simmer - To cook food in liquid that is just below the boiling point 10. Steam - To cook food in a pan using vapor produced by a boiling liquid Cooking in Fat Methods 11. Deep-fry - To cook food by completely immersing in hot fat; also know as French frying 12. Fry - To cook food in a small amount of hot fat 13. Sauté - To lightly brown or cook food in a small amount of hot fat; also called pan-frying 14. Stir fry - To cook small pieces of food quickly over high heat in a small amount of fat while stirring constantly Miscellaneous 15. Preheat - To turn on an appliance or oven to a desired temperature about 5 – 10 minutes before the food is to be placed in it

MIXING TERMS 1. Beat - To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and-down and circular motion

2. Blend - To stir or mix ingredients until they are thoroughly combined and smooth

3. Combine - To blend or mix two or more ingredients

4. Cream - To beat solid fat and sugar with a wooden spoon or electric mixer until smooth, light, and creamy

5. Cut-in - To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks or knives, or the hands

6. Fold - To blend a delicate mixture into a heavier one, using a rubber spatula, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays light

7. Knead - To work a ball of dough with the heels of the hands repeating press, fold, and turn motions until the dough is smooth and elastic

8. Mix - To combine two or more ingredients into one mass by stirring or beating them

9. Sift - To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients by putting them through a sieve

10. Stir - To mix using a spoon or wire whisk with a circular motion

11. Toss - To lightly mix ingredients by tumbling them with tongs or a large fork and spoon

12. Whip - To beat quickly and vigorously by hand, wire whisk, or mixer to incorporate air and to make a mixture light and fluffy

PREPARATION TERMS

1. Baste - To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor.

2. Freeze - To lower a food’s temperature to freezing or below by placing it in a freezer.

3. Defrost/thaw - To expose to warmth in order to free from a frozen state.

4. Dissolve - To cause a solid food to turn into or become part of a liquid.

5. Drain - To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels.

6. Strain - To separate solid from liquid materials by pouring the mixture through a strainer or sieve.

7. Dust - To lightly sprinkle the surface of a food with crumbs, flour, or sugar.

8. Flour - To sprinkle or coat a food with flour.

9. Grease - To rub fat on the surface of a food or a cooking utensil.

10. Marinate - To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food.

15 11. Tenderize - To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.

12. Melt - To change food from a solid to a liquid by applying heat.

13. Soak - To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning.

14. Season - To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking. (EX. Cast iron skillet)

15. Vent - To leave an opening in the covering of a food through which steam can escape.

16 2.04 Vocabulary

1. Customary System – Measuring system in the US based on such units as inches and ounces.

2. Equivalents – Different units of equal measure.

3. High-altitude cooking – Correcting recipes to prepare foods successfully in high altitudes.

4. Metric system – Measuring system based on multiples of ten.

5. Recipe – Set of directions for making food or beverage.

6. Volume – Amount of psace something takes up.

7. Weight – Measures heaviness of ingredient, as in “1 lb. ground beef” or “50g chopped walnuts.”

8. Yield – Number of servings or amount recipe makes.

17 2.05 Vocabulary

1. Cleaning Procedures - The steps taken to ensure sanitation in the kitchen.

2. Coagulate - Components that react with another substance or temperature change to form single substance. Ex. Proteins react with heat to form scum on milk.

3. Conduction - Foods heated or cooked through direct contact with the heat. Ex-Corn heated in a saucepan on top of the stove

4. Convection - The heat process by which a fan circulates the heat to shorten cooking time. Used in baking and roasting in the oven.

5. Cooking Terms - Directions in a recipe that explain the steps needed to complete the cooking process when preparing food.

6. Cultured milk products - Milk products that have an acid added to change the flavor and consistency of milk to create a new food product. Ex.- yogurt, sour cream, buttermilk

7. Curdle - Clumps that form in milk products when heated at too high a temperature.

8. Cutting Terms - Directions in a recipe that explain the steps needed to cut the ingredients to prepare a particular food.

9. Density - The volume of an ingredient in a specific amount of space. Lower density foods cook quicker than density foods. Ex.-ground meat cooks quicker than a roast

10. Dried Beans - Legumes or beans that are dehydrated and must be sorted, washed, soaked, drained, recovered with water, boiled, and simmered to prepare for eating.

11. Flatware - Forks, knives and spoons used for eating. Also called silverware and eating utensils.

12. Granulated - Refers to white sugar that has the texture of loose sand.

13. High Quality - Characteristics of products that meet or exceed minimum requirements for a given product.

14. Homogenized - A substance that has been mechanically mixed to prevent separation of solids and liquids such as milk.

18 15. Kefir - Fermented milk similar in taste to yogurt, popular in Middle Eastern cuisine.

16. Kitchen Centers - Areas in the kitchen where particular activity occurs such as the cooking and serving center, cleaning center, food storage and preparation centers.

17. Leavening agent - An ingredient that causes a baked product to rise. Ex.- yeast, steam, baking soda, baking powder

18. Linens - The various cloths used in preparing foods, cleaning, and eating. Ex.- dish towels, dish rags, napkins

19. Measuring terms - Directions used to convey the amounts of ingredients in a recipe and/or procedures and equipment required to accomplish measuring.

20. Milk scum - The coagulation of proteins that form when milk is heated in an uncovered pan.

21. Mixing terms - Directions in a recipe that explain the method/process of mixing to be used to produce a food.

22. Pasteurized - A heat process used to kill bacteria in a food for food safety. Ex.-milk, eggs.

23. Precise/Accurate - The exact amount or procedure required to prepare a recipe.

24. Quick Bread - A bread that requires a short amount of preparation time and baking time.

25. Radiation - Food cooked by waves of energy. Ex.- broiling in the oven or grilling

26. Ripened Cheese - Cheeses that have had bacteria, mold or yeast to add flavor and is aged in a controlled environment before they are ready to be sold.

27. Roux - Equal amounts of fat and flour mixed and cooked to produce the base of a sauce or gravy

28. Scorch - Food that has been cooked at too high a temperature or too long a period of time and has an off flavor. Ex.-milk, cheese, grains

29. Serrated - The edge of a knife that has scalloped edges. Ex.-bread knife

19 30. Solid - An ingredient that must be packed into a measuring cup.

31. Spout - A cupped edge on a liquid measuring cup or any other container meant to pour liquids.

32. Tang - part of a knife that is inserted into the handle and in a high quality knife uses rivets to hold it in place.

33. Unripened cheese - Soft cheeses ready for sale as soon as they are manufactured.

34. Volume - The amount of space an ingredient or food takes up.

35. Waxed paper - A food preparation wrap with a waxy coating to prevent sticking. It is used for many purposes including wrapping food and resting ingredients on between food preparation steps.

36. Weight - An amount of ingredient determined by a scale. Ex-1/2 pound of chocolate chips

20 Unit A Notes

21 22 1.00 Notes 1.01

KITCHEN SAFETY  Knowing and practicing kitchen safety and administering appropriate first aid for accidents makes one safe in the kitchen. o Types of accidents and injuries . Cuts . Burns . Falls . Electrical . Poisoning . Choking . Other o Safety guidelines for accidents o Prevention o First Aid

KITCHEN SANITATION  Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.  Food sanitation is the hygienic measures for ensuring food safety.  Knowing the difference between food safety and food sanitation during food preparation will prevent foodborne illness. The difference between food safety and food sanitation is: o Food sanitation is related to how one handles food properly to prevent foodborne illness. . Hand sanitation . Foodborne illness  Types (most common) o Campylobacter o E-coli o Norwalk Virus o Salmonella  Signs and symptoms o Common o Severe  High risk individuals  Key recommendations 1. Clean hands and work surfaces 2. Separate raw, cooked, and ready- to- eat foods

23 3. Cook foods to safe temperature 4. Chill perishables promptly and defrost properly o Food sanitation is related to: . properly working kitchen equipment . a properly cleaned kitchen

Work Plan - Implementing a work plan in food lab and at home will help ensure that all foods are ready to eat at the same time. Many tasks can be dovetailed so that some tasks can be done at the same time to save time and energy. The steps to prepare a work plan before beginning to cook include: plan for pre- preparation tasks, plan for preparation tasks and plan a time table.

o Plan for pre-preparation tasks: 1. Read recipe 2. Interpret the list of instructions 3. Prepare the market order a. List needed ingredients b. List amount of ingredients c. List on-hand ingredients d. Calculate amount needed to purchase e. List amount needed to purchase f. Designated person or teacher will compile master order 4. Gather equipment needed 5. Gather ingredients needed

o Plan for preparation tasks 1. Wash/scrub hands 2. Set the table (if necessary) 3. Open packages 4. Wash / rinse ingredients (if necessary) 5. Prep ingredients 6. Measure ingredients 7. Prepare equipment 8. Clean as you go 9. Preheat oven 10. Mix ingredients 11. Place mixture in prepared cooking/baking equipment 12. Place on heat source/in the oven 13. Set timer 14. Remove from heat source/oven and cool 15. Sample 16. Final clean-up (sink, counter tops, range/stove, floor, etc)

24  Timetable - The timing of tasks is important to ensure the completion of recipes in food lab or at home.  Plan a timetable 1. List tasks with optional start time. 2. List pre-preparation time (estimation of time for pre- preparation) 3. List preparation time (estimation of time to complete the task) 4. List cooking time (cooking time for each task) 5. Calculate total time (addition of pre-preparation, preparation and cooking time) 6. Calculate starting time (subtracting total time from the desired serving time.)

 Lab evaluation - is a step-by-step procedure where students and teacher reflect on  The success of the lab experience. The steps of lab evaluation include:

1.Evaluate planning: o use of the recipe. o division of tasks equitably. o collection of all equipment/ingredients.

2.Evaluate preparation: o use of measuring techniques. o correct use of appliances/equipment. o application of sanitation procedures. o correct table appointments / tableware placed on the table 3. Evaluate product: o the final cooking result. o the appearance. o the overall appeal and taste of the product. 4. Evaluate clean-up o duties were shared by everyone. o all areas of the preparation area cleaned. 5. Evaluate team skills: o overall collaboration of the entire team. o ability to stay on task and complete lab / preparation by designated time. o ability to keep noise levels to an acceptable level.

25 1.03

Conservation of resources is vital in protecting the environment and to preserve for future generations both non-renewable (resources continually produced in nature but at a rate too slow to keep up with demand) and renewable resources (resources that are replaced quickly). The best place to practice conserving resources is at home. Conservation is the responsibility of the entire family and should be practiced daily. Individuals can substantially reduce, reuse, and recycle waste and conserving resources by:  REDUCE means to cut the amount of waste, energy, or water used. Categories, examples and solutions of solid waste and energy include: o Solid waste – consuming and conserving . Examples o Packaging o Paper products . Solutions o Separate by guideline provided in your community o Reuse when possible o Energy - consuming and conserving o Lighting o Surface units o Refrigerators / freezers o Ovens o Water heaters . Solutions o Cut off lights when not in use o Match the size of the surface unit and utensil o Keep clean, organized, and not overfilled o Turn off when not in use o Turn down when on vacation o Water – consuming and conserving . Examples o Faucets o Dishwashing o Cooking methods . Solutions o Turn off when not in use. Wash only when full. Use small amounts of water.

 REUSE means to use products again. Solutions for reusing products in the kitchen include:

. Examples o Bags o Catering containers

26 o Gift bags o Paper products o Appliances o Leftovers . Solutions o Maintain and repair durable products o Reuse bags and other durable products o Sell or donate products no longer needed / used o Borrow, rent, or share items used infrequently o Convert leftovers into newly created recipes.

 RECYCLE means using products that can be reprocessed to making something new. . Examples o Appliances o Paper, plastic, and cans . Solutions o Buy and use recyclable containers o Buy and use rechargeable batteries o Dispose of electronics at appropriate recycle centers o Compost food scraps o Devise uses for throw always/disposables

The benefits of reduce, reuse and recycle are:  Protecting our non-renewable and renewable resources for the future  Reducing costs  Less trash ending up in landfills  Less energy to make new items  More income for selling reused and recycled items

27 2.00 Notes

2.01  Beginning cooks need to know the essential parts of a recipe. These parts are: o Yield o List of ingredients and amounts o Step-by-step directions for mixing and handling o Container size and type o Temperature and time o Nutritional analysis (Optional)  Following a well-written recipe helps to successfully prepare a variety of foods. Well-written recipes are found in a variety of sources. Recipe resources may include: o Cookbooks: Books that contain recipes o Magazines: Publications containing recipes (Bon Appetite, Southern Living, Better Homes and Gardens) o Newspapers: Favorite recipes sent in by subscribers or seasonal recipes by advertisers o Package labels: Recipes on back of packaged foods o Grocery ads: Circulars or newspaper inserts with recipes for foods on specials o Internet sites: Google for recipes or go to www.foodnetwork.com o Family recipes: Favorite recipes passed down through generations

28 2.02

 “MCMC” is a mnemonic used to remember the classifications of Measuring, Cutting/Preparing, Mixing, and Cooking/Cleaning.  To be a successful cook, one needs to know essential basic equipment, how it is used, and how to care for it. All kitchen equipment is broken into four categories. They are: o Measuring . Volume . Weight . Temperature o Cutting/Preparation . Cutting equipment . Appliances o Mixing . Mixing equipment . Appliances o Cooking/leaning . Bakeware . Cookware . Appliances

29 Category Equipment Use Care Volume Measuring Spoons – Measuring small Hand or Usually made of metal or ingredients, machine wash plastic; basic set contains 1 usually less than tablespoon, 1 teaspoon, ½ ¼ cup. teaspoon, and ¼ teaspoon Dry Measuring Cups – Measuring dry and Hand or (nested measuring cups) – solid ingredients machine wash usually made of metal or plastic; basic set contains 1 cup, ½ cup. 1/3 cup. And ¼ cup. M Liquid Measuring Cups Measuring liquid Hand or – usually made of clear ingredients. machine Measuring glass or plastic, contain wash. measurements for portions of a cup and fluid ounces. Sifter – metal or plastic Removing lumps Tap over canister with a wire- from and garbage can to screened bottom available incorporating air remove dry in various sizes with a into dry ingredients; if blade or wheel inside. ingredients before necessary measuring. wipe with a damp cloth. Rubber Spatula Removing liquid Hand or ingredients from machine measuring cups. wash. Also for scraping batter from bowl and into pan. Straight Edge Spatula Leveling dry or Machine or solid ingredients. hand wash. Weight Scale – may be spring or Weighing dry Wipe with a balance scale. ingredients, damp cloth. usually in larger amounts. Temperature Thermometers (Deep Taking internal Be sure to fry, instant-read, meat) – temperature of calibrate daily may have a dial or digital foods to ensure and after

30 display. safety and dropping; sanitation. hand wash.

Category Equipment Use Care Chef’s/French Knife – Slicing, chopping Hand Wash Large, triangular blade and dicing fruits and vegetables Paring Knife – Smallest Remove a thin Hand Wash kitchen knife peel from fruits and vegetables Straightening steel – Straightening Hand Wash Long steel rod knife edges between sharpening Food Chopper – small Chopping foods, Hand or hand-held to multi-bladed such as nuts, eggs, machine wash in size meats and some fruits and vegetables Grater/Shredder – two- Grating/shredding Hand or C or four-sided metal cutting foods such as machine wash tool with opening of cheese and Cooking different sizers cabbage & Kitchen Shears – Sniping, trimming, Hand or Cleaning scissors or cutting fresh machine wash herbs, dried fruit, vegetables, meat and pastry. Pastry Blender – several Blending flour and Hand or pieces of curved metal solid fat when machine wash attached to a handle. making pastry; blender butter and cheese mixtures Vegetable Peeler/Parer Paring/peeling Hand or – a swivel blade fruits and machine wash vegetables; making decorative carrot, chocolate, or cheese curls for garnishing. Cutting Board – Made Protecting counter Wooden – from a variety of materials and table tops Hand wash (plastic resists bacteria when cutting and Plastic – hand better than soft woods) chopping or machine wash

31 Category Equipment Use Care Can-Opener – Hand or Cutting lids off Manual: hand electric varieties metal cans or machine wash Electric: wipe with damp cloth Colander – Perforated Draining liquids Hand or bowl made of metal or from foods. machine wash plastic available in a variety of sizes. Strainer – bowl made of Removes solid Hnad or wire mesh available in a pieces from liquid machine wash variety of sizes foods Rolling pin – Heavy Flattens dough; Hand wash C roller made of wood, crushes bread, marble or metal. cookies or crackers Cooking into crumbs & Bakeware Cleaning Baking Sheet – Metal Baking sheet Hand or rectangular pan, similar to cakes, pizza, machine was cookie sheet, but with four chicken pieces, sides about 1 inch deep and fish Cookie sheet – flat, Baking cookies, Hand or rectangular pan with two or biscuits and pizza; machine wash three open sides. toasting bread Cake pan – Usually made Baking layer cakes Hand or of aluminum in a range of and other baked machine wash sizes goods Loaf pan – a deep, Baking loaves of Hand or narrow, oblong pan that bread, pound cake machine wash may be made of glass, and meat loaf glass-ceramic, or aluminum Muffin pan – rectangular Baking muffins, Hand or baking pan that comes in a cupcakes, and rolls machine wash variety of sizes, such as with six to twelve round depressions; usually metal

32 Category Equipment Use Care Pie Pan – Shallow, round Baking dessert Hand or baking dish with sloping and main-dish machine wash sides; usually made of glass pies and quiches or metal in a variety of sizes Pizza pan – Large, round Baking pizza Hand or baking pan with a narrow machine wash rim around the edge; may be perforated for crispier crust Roasting pan – Heavy Roasting meats Hand or oval or rectangular pan; and poultry machine wash usually made of metal with a lid Square/rectangular Baking a variety of Hand or pan – Usually made of cakes, cookies and machine wash aluminum; variety of sizes other baked goods Casserole – Dishes with Baking and Hand or high sides that may be serving main machine wash C made of glass, glass- dishes and Cooking ceramic, or earthenware; desserts & available in a variety of Cleaning sizes, with or without lids; may go from freezer-to- oven Cookware Double Boiler – A small Cooking and Hand or pan that fits into a larger melting foods that machine was pan with a lid, usually scorch easily, such made of glass or metal as sauces chocolate, custar, butter, etc. Dutch Oven – A heavy Cooking large Hand or Pot with close-fitting lid; amounts or sizes machine wash may have rack to keep of foods on the foods from sticking to range or in the bottom oven

33 Category Equipment Use Care Pot – Usually made from Cooking large Hand or metal; larger and heavier amounts or sizes machine wash than saucepans; small of foods in liquid handles on each side with a on a range lid; vary in size from 3-20 quarts Saucepan – Usually made Cooking foods in Hand or of metal or heatproof glass; liquid on a range machine wash one long handle and a lid; range in size from ½ - 4 quarts Sauté pan/skillet – Browning and Hand or Skillets (Fry pans) have frying foods machine wash wide bottoms and low (straight) sides; vary in size **Cast iron and often have lids. must be hand C Sauté pans are uncovered washed and skillets with narrow dried Cooking bottoms and sloping sides completely to & prevent Cleaning rusting. May need to be “seasoned” with vegetable oil Steamer – Perforated Steamer vegetable Hand or metal or bamboo inset that to retain nutrients machine fits into a saucepan or pot wash, that holds food above depending on boiling water material from which it is made

34 Category Equipment Use Care Wok – Bowl-shaped pan Quickly frying Hand or often used in Chinese foods in a very machine wash cooking; may be used on small amount of – if electric, range or electric fat follow operating manual’s instructions for care Cooling Rack – Wire Holding baked Hand or rack with legs; usually goods and hot machine square or rectangular in a pans off of wash. variety of sizes counter/table tops. Preventing scorching; allows air to circulate around foods so it C cools quickly. Ladle – round cup Lifting and serving Hand Washes Cooking attached to a long handle; sauces, soups, & usually in a variety of sizes stews, gravies, Cleaning and made from glass. Metal salad dressings, or plastic and punches Pastry brush – Usually Brushing pastry Hand or in a variety of sizes and and other foods machine wash materials with butter sauces; removing crumbs from cakes before frosting Oven mitt/potholder – Protecting hands Depends on Thick cloth pads in a while handling hot material various sizes and shapes bakeware and cookware Tongs – Usually made of Turning meats and Hand or metal or plastic; variety of fried foods; machine wash sizes gripping and lifting bulky foods Turner – Made of metal Lifting and Hand or or plastic; may be slotted turning foods, machine wash solid such as cookies, meat, fish, pancakes, and eggs

35 Category Equipment Use Care Appliances Electric Skillet Griddle Frying, baking Follow – Fry pan whose roasting, broiling, Instruction temperature is controlled stewing, or Manual by a thermostat; high dome simmering foods. cover with vent, clearly Frying foods, such visible heat indicator light. as eggs, pancakes Griddles are similar to skillets but have no sides or lids. Slow cooker – (Crock Cooking slowly for Exterior: Wipe Pot) A heating base, several hours; with damp cooking vessel that may be convenient for one- cloth removable, and a lid; dish meals. Interior: If usually have at least two removable, C settings. cooking vessel may be hand Cooking or machine & washed Cleaning Toaster – Comes in two- Browning/toasting Wipe exterior and four-slice models; may breads and pastries with damp have extra wide openings on both sides at cloth; clean for bagels and thick sliced one time crumbs from bread bottom regularly Toaster Oven – Available Cooking foods Exterior: Wipe in a variety of sizes; may be quickly; defrosting with damp built into a range hood or foods; reheating cloth may be a counter top foods Interior: Wipe model with mild detergent or baking solution Range/Oven – A major Frying in fat or Wipe with kitchen appliance available cooking in liquid, damp cloth in free-standing, drop-in, on top of the range; any spills as or built—in models; baking, broiling, or they occur number and types of roasting in the when cooking surfaces vary; oven oven. appliance types; may be electric or cools; follow gas operating. Dishwasher – A major Cleaning/sanitizing Follow kitchen appliance available kitchen equipment Instruction in portable or built-in and tableware manual models; various options available.

36 2.03

 To understand recipes and to prepare high-quality, safe, and healthy foods, one needs to know the key types of measurements, units of measurement, and measurement abbreviations. Those commonly used are:

Volume teaspoon tsp. or t. tablespoon Tbsp. or T. fluid ounce fl. oz. cup c. pint pt. M quart qt. gallon gal. MEASURIN Weight ounce oz. G pound lb

Temperature degrees Fahrenheit °F

37  Knowing measurement equivalents is needed to successfully increase or decrease the yield of a recipe. Basic measurement equivalents are: VOLUME AND WEIGHT EQUIVALENTS Volume: 3 teaspoons 1 tablespoon 1/8 cup 2 tablespoons or 1 fluid ounce ¼ cup 4 tablespoons or 2 fluid ounces 1/3 cup 5 tablespoons + 1 teaspoon or 2 2/3 fluid ounces ½ cup 8 tablespoons or 4 fluid ounces ¾ cup 12 tablespoons or 6 fluid ounces 1 cup 16 tablespoons or 8 fluid ounces ½ pint 1 cup or 8 fluid ounces 1 pint 2 cups or 16 fluid ounces 1 quart 4 cups or 2 pints or 32 fluid ounces 1 gallon 16 cups or 8 pints or 4 quarts or 128 fluid ounces Weight: 1 pound 16 ounces

 To successfully prepare recipes, one must know key “MCMC” terms and their definitions.

KEY CATEGORY RECIPE DEFINITIONS TERMS Heaping A very full or large amount. Example: a measuring cup that is overflowing Level Flat and even. To check for correct measurement at “eye level” for liquids or to scrape to level using a M straight-edge spatula for dry and solid ingredients. Pinch Less than 1/8 tsp. or the amount of an ingredient MEASURING that can be held between the thumb and forefinger.

38 KEY CATEGORY RECIPE DEFINITIONS TERMS Chop To cut food into small, uneven pieces Mince To cut food into very fine, uneven pieces Cube To cut food into small, equal-size squares about ½ inch in size Dice To cut food into small, equal-size squares about ¼ to 1/8” in size Grate To reduce food into small pieces by pressing and rubbing it against C the “teeth” of a grater CUTTING/ Shred To cut or break food into long, thin strips by using a knife, fork, or PREPARIN grater G Pare To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or vegetable peeler Peel To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife Score To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let soak in Slice To cut food into large, thick or thin flat pieces with a slicing knife; use a sawing motion while gently pressing the knife down Baste To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon to keep the food moist and add flavor Freeze To lower a food’s temperature to freezing Defrost/thaw To expose to warmth in order to free from a frozen state Dissolve To cause a solid food to turn into or become part of a liquid Drain To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels Strain To separate solid from liquid materials by pouring the mixture through a strainer or sieve Dust To lightly sprinkle the surface of a food with crumbs/flour/sugar Flour To sprinkle or coat a food with flour Grease To rub fat on the surface of a food or a cooking utensil Marinate To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food Tenderize To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber Melt To change food from a solid to a liquid by applying heat Soak To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning Season To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking (EX. Cast iron skillet) Vent To leave an opening in the covering of a food through which steam can escape

39 KEY CATEGORY RECIPE DEFINITIONS TERMS Beat To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer or food processor with an up-and-down and circular motion Blend To stir or mix ingredients until they are combined M and smooth Combine To blend or mix two or more ingredients MIXING Cream To beat solid fat and sugar with a wooden spoon or electric mixer until smooth, light, and creamy Cut-in To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks, or the hands Fold To blend a delicate mixture into a heavier one, using a rubber spatula, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays light Knead To work a ball of dough with the fingertips or heels of the hands by repeating press, fold, and turn motions Mix To combine two or more ingredients by stirring or beating Sift To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients by putting them through a sieve Stir To mix using a spoon or wire whisk with a circular motion Toss To lightly mix ingredients by tumbling them with tongs or a large fork and spoon Whip To beat quickly and vigorously by hand, wire whisk, or mixer to incorporate air and to make a mixture light and fluffy

40 KEY RECIPE CATEGORY TERMS DEFINITIONS Dry Heat Methods: Bake To cook in an oven with dry, hot air Broil To cook uncovered under a direct heat source Grill To broil over hot coals or on a griddle Roast To cook meat, fish, or poultry uncovered in an oven Moist Heat Methods:

Barbeque To roast slowly on a rack or spit over hot coals or some C other direct heat source and baste with a spicy sauce COOKING Boil To cook food in hot liquid, 212 °F, having bubbles that & rise to and break on the surface of a liquid CLEANING Braise To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan Microwave To cook food in a microwave oven using little or no liquid Simmer To cook food in liquid that is just below the boiling point Steam To cook food in a pan using vapor produced by boiling liquid Cooking in Fat Methods:

Deep-fry To cook food by completely immersing in hot fat; also known as French frying Fry To cook food in a small amount of hot fat Sauté To lightly brown or cook food in a small amount of hot fat; also called pan-frying Stir fry To cook small pieces of food quickly over high heat in a small amount of hot fat while stirring constantly Miscellaneous:

Preheat To turn on an appliance or oven to a desired temperature about 5 – 10 minutes before the food is to be placed in it Clean To remove dirt, food, etc. from all food-contact surfaces by washing in hot, soapy water and rinsing in hot water Sanitize To kill or drastically reduce the amount of contaminants on food-contact surfaces by using chemicals or high temperatures

41 2.04

 CONVENIENCE FOODS o Convenience foods, also called processed foods, are those that have been either completely or in-part commercially prepared. These foods have been canned, frozen, cured, dried, or freeze-dried. These types of processing help keep perishable foods from spoiling by destroying or slowing down the growth of harmful microorganisms. Convenience foods can be stored at room temperature and for longer periods of time than “fresh” foods.

o By following directions found on convenience food labels, the inexperienced cook can quickly prepare tasty, nutritious meals with confidence. Most of these foods do not require special skills or equipment to prepare, which the inexperienced cook may not have. Directions and ingredients on convenience food labels give clues as to how the food can fit into a balanced, healthful diet or meal plan.

o Some ADVANTAGES for using convenience foods in meal preparation are: . Saves time and energy . Shorter/easier meal preparation leads to families eating at home more often . Foods are sold year round . An inexpensive way to add variety and creativity . Many products have suggestions for “light” preparation methods to reduce fat, calories, etc.

o Some DISADVANTAGES for using convenience foods in meal preparation are: . Higher costs than homemade or semi-homemade . Some nutrients are lost during processing . Products may contain higher amounts of fat, sugar, sodium, and calories . Products may contain additives – preservatives, coloring, etc. . Products may lack appeal of foods prepared at home . Packaging may negatively impact the environment o To be successful, it is important for inexperienced cooks to understand the classifications of information and interpret directions on convenience foods and in recipes. The information includes: . Yield . Ingredients and their amounts . Step-by-step directions . Container size and type . Temperature and time o Following the directions on convenience food labels and in recipes is important because they help: . Ensure successful food preparation . Avoid frustration . Avoid wasting ingredients and money

42 . Allow the cook to combine a few convenience foods with basic “fresh” ingredients for easier and quicker meal preparation

 INCREASING AND DECREASING RECIPE YIELDS o After a beginning cook understands the food label or recipe directions, a decision must be made whether to prepare the food as stated, resulting in the indicated yield, or if one wants less or more than the recipe makes. In order to avoid the frustration inexperienced cooks often feel when they desire a different yield than the recipe produces, they must know how to increase and decrease the yields of recipes. Good math skills, including knowledge of equivalent measurements as discussed in Objective 2.03, are essential for this task.

o It is also important to remember that when changes are made to the recipe yields and ingredients, it is usually necessary to make additional changes in: . Equipment size (EX. 2-quart vs. 4-quart saucepan) . Equipment shape (EX. Square vs. rectangular) . Temperature (EX. Higher or lower than indicated on the recipe) . Time (EX. Longer or shorter than indicated on the recipe)

o To change the yield of a recipe, follow the steps listed below: . Step 1 Divide the desired yield by the recipe’s original yield. The result is called the conversion factor.  Simple yield conversions are: Doubling recipes – multiply all ingredients by 2 Halving recipes – divide all ingredients by 2 (multiply by ½) . Step 2 Multiply all recipe ingredients by the conversion factor. . Step 3 Change all measurements into the logical, manageable amounts (EX. 3 tsp. = 1 Tbsp. and 4/3 c. = 1 1/3 c.)

 CHANGING INGREDIENTS o Conventional recipes must be adjusted for high-altitude cooking. Recipes are usually written for altitudes of 3,000 feet and below. If cooking at higher altitudes, the recipes will need to be changed because: . As altitude get higher, air pressure gets lower and liquids will boil at a temperature below 212 0F. Foods simmering in the liquid will take longer to cook, so they require more liquid and longer cooking times. Because the gas bubbles formed by the liquid in baked goods rise more quickly, the batter will rise before set. To prevent the center of the baked goods from collapsing, use less baking powder and sugar than indicated in the recipe and increase the oven temperature.

o Conventional recipes can also be adjusted for microwave cooking. Typically, the following adjustments must be made: . Decrease the liquid by one third the total amount

43 . Eliminate fats (both solid and liquid) unless they provide flavor . Use on half of the seasonings because they intensify when microwaving. . Use HIGH power level unless it is a delicate food, which needs MEDIUM-HIGH power level . Decrease the cooking time – look in microwave cookbook for a similar recipe . Allow for standing time – food continues to cook o Sometimes it is necessary to substitute one ingredient for another when preparing foods. Reasons for substituting ingredients in recipes include: . Unavailable ingredients . Cost of ingredients . Nutritional value (EX. need to increase or decrease fiber, fat, sodium, etc.) . Creativity o Some recipes are easier to adjust than others. Recipes with NON- ESSENTIAL ingredients are easily adjusted, while those containing ESSENTIAL ingredients are really difficult to change. . NON-ESSENTIAL ingredients are those that act independently of each other. They are found in recipes for soups, stews, salads, casseroles, stir- fry, etc. These can be substituted without changing the recipe’s appearance, taste, or texture. . ESSENTIAL ingredients are those that have specific functions in a recipe. These ingredients, including flour, salt, sugar, fat, and leavening agents, work in exact proportion to each other, almost like a chemical formula. They are found in recipes for cakes, cookies, breads, and other baked goods. Because the recipes are so sensitive to changes in these ingredients, the appearance, taste, or texture are affected. o Common ingredient substitutions can be found in well-written cookbooks and on the Internet. These substitutions can usually be made without any significant difference in the final product. The following is a chart of some common ingredients and their substitutions:

Common Ingredient Substitutions

Ingredient Substitution 1 c. cake flour 1 c. – 2 Tbsp. (7/8 c.) all-purpose flour 1 c. self-rising flour 1 c. all-purpose flour + 1 tsp. baking powder + ½ tsp. salt 1 c. buttermilk 1 Tbsp. lemon juice or vinegar + enough milk to equal 1 c. (Stir and allow mixture to stand several minutes before using.) 1 large egg 2 egg whites 1 Tbsp. cornstarch 2 Tbsp. all-purpose flour 1 c. corn syrup 1 ¼ c. sugar + ¼ c. liquid used in recipe 1 oz. unsweetened baking chocolate 3 Tbsp. unsweetened cocoa + 1 Tbsp. butter, margarine, or vegetable oil

44 1 2/3 oz. semisweet chocolate 1 oz. unsweetened chocolate + 4 tsp. sugar OR 1 oz. semisweet chocolate chips + 1 tsp. shortening. 1 tsp. dry mustard 1 Tbsp. prepared mustard 1 clove garlic 1/8 tsp. garlic powder 1 Tbsp. chopped fresh herb 1 tsp. chopped dried herb

Measuring procedures and equipment  Basic measuring procedures include: o Using the correct equipment for the type and amount of ingredient being measured. o Precisely measuring ingredients as indicated in recipes and DO NOT measure ingredients over the bowl in which you are mixing ingredients. o Leveling solid ingredients for volume measuring and measure liquid ingredients at eye level.  Ingredients must be measured using the correct equipment. They may be measured by: o Volume (tsp. or t., Tbsp. Or T., c., fl. oz., pt., qt., gal.) . When measuring by volume, measuring spoons and measuring cups will be used. The type and size of cup or spoon is determined by the kind of ingredient to be measured – dry, solid, or liquid – and the amount to be measured – amounts less than ¼ c. should be measured with spoons. ° Dry: Sift, spoon, level  Dry measuring cups and measuring spoons ° Solid: Spoon, pack, level or by water displacement method  Dry/solid measuring cups  See-through (glass or plastic liquid measuring cups) ° Liquid: Fill, check at eye level  See-through (glass or plastic liquid measuring cups) o Weight (oz. and lb.) . When measuring by weight, scales should be used. Scales are more accurate than cups or spoons when measuring large quantities of ingredients. o Unit . If a recipe calls for a certain number of an item (EX. 6 eggs), then the measurement is a unit. Cutting/preparing procedures and equipment  Cut/prepare ingredients before measuring so that measurements will be accurate and the final product will be of good quality.  Guides for selecting and using cutting tools /equipment are: o Choose the correct tool for the job. o Choose knives with quality in mind. They should have:

45 . a full tang (the part of the blade that is attached to the handle), extending the entire length of the handle . a comfortable, sturdy handle, with three rivets to firmly attach the handle . proper balance (Place knife on index finger at the point where the handle and blade are joined. It should weigh equal amounts on each side of the finger.) . a blade made of carbon steel or stainless steel . a sharpened edge so that accidents will be limited. . a comfortable handle to grasp the knife securely by its handle. Curl the fingertips of the other hand away from the blade holding the food to cut. o Use a cutting board for safety and efficiency. o Avoid putting fingers near beaters or blades of cutting/preparation equipment.

Mixing equipment  Ingredients may be combined or mixed using a variety of procedures---from gentle, slow motions to fast, forceful motions. The basic differences among procedures are the speed and force of the mixing motion; however, the goal of mixing is to thoroughly blend ingredients.  Notes to teacher: o To review the specific equipment used for mixing foods, refer to activity A2.02A and A2.02B, “Kitchen Equipment, Uses, and Care.” o For descriptions of specific mixing procedures, refer to activity A2.03M and A2.03N, “Mixing and Cooking Terms.” Cooking/cleaning /storing procedures and equipment for food preparation  By understanding how heat is transferred, one can better determine which cooking procedure to use when preparing food. The three types of heat transfer are: o Conduction – heated by direct contact, as on the cooktop o Convection – heated by circulating heated air, as baking/roasting in the oven o Radiation – heated by waves of energy, as broiling in the oven or grilling  The type of heat and how much heat is created by the different cooking procedures is affected by: o Amount of food to be cooked o Density o Shape and size  The type and amount of heat created by the different cooking procedures affects foods by changing their: o Aroma o Color o Flavor o Nutritional value o Texture  The cooking procedure one chooses is ultimately determined by the following factors: o Available equipment o Available time 46 o Food availability o Health factors o Knowledge and skill levels o Personal preference  To review the specific equipment used for cooking foods, refer to activity A2.02A and A2.02B “Kitchen Equipment, Uses, and Care.”  For descriptions of specific cooking procedures, refer to activity A2.03M and A2.03N, “Mixing and Cooking Terms.”  Acquiring basic skills, procedures and using an assortment of Measuring, Cutting/Preparation, Mixing, and Cooking/Cleaning methods will enable a student to make a wide variety of healthy, safe, economical, and flavorful meals and snacks. A beginning cook needs to know basic procedures and skills for preparing: o Dairy foods o Eggs o Fruits and vegetables o Legumes o Poultry/meat/seafood o Quick breads o Salads (hot/cold) o Soups / casseroles  Understanding procedures, skills and methods for Cutting/Preparing, Mixing, Cooking is important for beginning cooks to function in the kitchen and to prepare high quality, safe, nutritious meals and snacks. o Cutting/Preparing methods and procedures include: ▪ Chop, Cube, Grate/Shred, Mince, Pare/Peel, Puree, Slice, o Mixing procedures include: . Beat, knead make a well, mix/combine, sift, stir/blend, toss, whip o Cooking procedures include but not limited to: . Dry Methods (no water or liquid): o bake, broil, brown, roast, grill, preheat, . Moist Methods (with water or liquid): o boil, braise/stew, hard-cooked, poach, scald, simmer, steam, melt, . Cooking in Fat Method (with fat): o sauté/pan fry/stir fry, fry, deep-fry . Combination o Microwave  Cleaning, sanitizing and proper storage is a must for safety and sanitation. Procedures and examples below will assist the food handler in providing safe food.  Cleaning as you go . Procedures . Examples  Washing dishes by hand

47 . Procedures . Examples  Loading a dish washer . Procedures . Examples  Storing foods in refrigerator / freezer . Procedures . Examples  Cleaning refrigerator / freezer . Procedures . Examples  Kitchen organization . Procedures . Examples

48 Unit A Learning Questions

49 50 Unit A Learning Questions

1. How can kitchen accidents be prevented? 2. What is the appropriate first aid for kitchen accidents? 3. What is the difference between food safety and food sanitation? 4. What is proper sanitation and why is it important? 5. What is foodborne illness, common types and ways to prevent? 6. How does one detect signs and symptoms of foodborne illness?

1. What is a work plan? 2. What are the benefits of preparing and following a work plan for preparation of healthy foods? 3. What is teamwork? 4. What are the benefits of utilizing teamwork in preparing healthy foods?

1. What are types of conservation in the home when preparing food? 2. What are examples of reducing, reusing, and recycling when preparing food? 3. What are solutions to reducing, reusing and recycling when preparing food? 4. What are the benefits of reduce, reuse and recycle when preparing food?

51 2.01

1. What are the essential parts of a recipe? 2. What are key recipe resources?

1. What are the four categories of kitchen equipment? 2. What equipment is used for measuring by volume, weight, and temperature? 3. What equipment is used for cutting/preparation? 4. What equipment is used for mixing? 5. What equipment is used for cooking/cleaning? 6. How does one use and care for food preparation equipment?

1. What are the key types of measurements, units, and measurement abbreviations used in recipes? 2. What measurement equivalents are used when increasing and decreasing recipe yields? 3. What are the key terms used in recipes when cutting/preparing, mixing, and cooking/cleaning?

1. What are convenience foods? 2. What are the advantages/disadvantages of convenience foods? 3. Why should inexperienced cooks follow directions on convenience food labels? 4. What are the classifications of information on convenience food labels and recipes and why are they important? 5. How is a recipe yield increased or decreased? 6. When should recipe ingredients be changed? 7. What are essential and non-essential ingredients, and how do they affect recipes when making substitutions?

1. What basic procedures and examples for cleaning and storage are most important to assist in preparing safe food? 2. What basic procedures and equipment should be used for successfully measuring dry, solid and liquid ingredients? 3. What basic procedures and equipment should be used for accurately and safely cutting/preparing ingredients? 4. What basic procedures and equipment should be used to mix ingredients? 5. What basic procedures and methods should be used for successfully cooking foods?

52 Unit A PowerPoints