Name:______Period:______Score______/______
Food & Nutrition
Unit 2
Kitchen Management
PERFORMANCE OBJECTIVE 4
Consistently demonstrate proper measuring and preparation techniques while preparing a recipe.
STANDARD 2
Students will apply the skills of kitchen equipment and management.
Objective 1: Identify types, use and care of selected kitchen equipment. *STEM (Technology)
a. Identify various types of kitchen equipment.
b. Select appropriate equipment for specific product preparation.
c. Demonstrate the proper use and care of equipment.
d. Demonstrate basic knife skills, including safety and proper handling.
e. Employ standard safety procedures when using equipment.
f. Identify the basic principles of cooking in a microwave.
Objective 2: Identify abbreviations, food measurement terminology and demonstrate proper measuring techniques. *STEM (Math)
a. Identify abbreviations.
b. Identify measuring techniques and tools.
Objective 3: Integrate mathematic concepts through equivalents, recipe adjustments and conversions. *STEM (Math)
a. Compute equivalents.
b. Double and cut recipe size in half.
c. Analyze, prepare and complete a recipe.
Objective 4: Explain basic food-preparation terminology.
a. Define cooking terms.
Kitchen Equipment
Picture: / Description:Rolling Pin: Used to roll out dough
Straight Edge Spatula: used for leveling off or spreading frosting
Wooden Spoon: used for cooking on top of the stove
Vegetable Peeler: Used to remove a thin layer of skin
Pastry Blender: Used to cut fat into flour
Slotted Spoon: Used to drain and serve liquids from solid foods
Ladle: Used to scoop hot liquids from pans
Wire Wisk: Used to blend or whip ingredients
Rubber Scraper: Used to scrap a bowl
Pancake Turner: Used to flip/serve flat items
Colander/Strainer: Used to separate liquids from solids
Meat Thermometer: Used to take the internal temperature of meat products.
Oven Thermometer: Used to measure the internal temperature of an oven.
Tongs: Used to grip and lift hot, bulky food
Cutting Board: Hard surface (preferably plastic) used for cutting up ingredients.
Measuring Tools
Liquid Measuring Cup
Dry Measuring Cup
Measuring Spoons
Basic Knives
Bread Knife: used to slice bread- has a serrated blade
Chef Knife: Used to chip up ingredients
Paring Knife: used to peel fruits and veggies, or to cut up small ingredients
Microwave Experiments
Write a hypothesis of what is going to happen when cooking this marshmallow in the microwave:
1. Place a marshmallow on a large plate and put it on in the microwave for 1 minute. Watch closely and record what you see.
· Describe what happened when you microwaved the marshmallow?
2. Remove the marshmallow from the microwave and examine the marshmallow after it was cooked for 1 minute.
· Describe what it looks like now.
o
o What color is the outside of the marshmallow? ______
o What color is the inside of the marshmallow? ______
o What were the microwaves attracted to in the marshmallow? ______
o What can we learn about how a microwave cooks from this marshmallow?
Write a hypothesis of what is going to happen when cooking this whole hot dog in the microwave:
1. Place a hot dog on a large plate and put it on in the microwave for 1 minute. Watch closely and record what you see.
2. Remove the hot dog from the microwave and examine the hot dog after it was cooked for 1 minute.
o What were the microwaves attracted to in the hot dog? ______
o Can you see the “hot spots” on the cooked hot dog? ______
o What do the hot spots look like?______
3. In your own words describe what your observations in cooking these 2 items in the microwave teach you about microwave cooking.
Microwave Cooking
Microwaves cook and heat food because: Microwaves are absorbed into the food molecules causing them to ______. The friction produces heat which ______the food.
Microwaves are attracted to:
Basic principles of microwave cooking are:
o Microwave safe containers include- ______, ______, ______.
o Metal should NEVER be used in the microwave.
*Food will cook more evenly in a container that is ______and ______
o Standing Time is: The amount of time ______is allowed to sit ______microwave cooking.
o It is important because it allows the food to ______the cooking process.
o The quantity of food increases the cooking time. Browning doesn’t happen in due to the lack of ______from the cooking coil.
o Food cooked in a microwave cooks from the ______in.
o Stirring food helps to disperse heat inside the food. Covering food while it microwaves is good because:
1. It helps keep ______in food.
2. It helps the food cook more ______.
3. It helps prevent ______.
o To prevent burns while microwave cooking remember:
1. Hot food = ______
2. Steam can burn so lift covers ______
3. Piercing food (like potatoes) can prevent food from ______
Cooking Vocabulary
Term / DefinitionCUTTING:
to cut food into small pieces
to cut food into very small cubes
the tear food into small thin strips using your hands or a grater
to cut food into the smallest irregular shaped pieces possible
MIXING:
to beat together a fat and a sugar until soft, creamy and smooth
to mix a fat and flour together using a cross cutting motion
to gently mix ingredients by folding one part over another
to work dough by pressing and folding until dough becomes smooth and elastic- develops gluten
to blend liquids to incorporate air and increase volume
COOKING:
to cook or brown food in a small amount of fat until golden brown and tender
cooking food in a water or liquid, just below the boiling point
to cook by the vapor produced when water is heated to the boiling point
OTHER TASKS:
to coat food heavily with flour, breadcrumbs or cornmeal
to roll in or lightly sprinkle food with a dry ingredient
to remove a thin layer of peel from a fruit or vegetable
Recipe Basics
1. -Four parts of a recipe:
1- List and amounts of ingredients
2- Step-by-step instructions
3- Essential info about temperature and equipment
4- Number of servings
2. -Eight steps to following a recipe correctly are:
1- Read the recipe carefully before beginning
2- Check to see if you have all the ingredients
3- Pre-heat oven if needed
4- Gather all equipment needed
5- Complete prep of specific ingredients (chop nuts, melt chocolate, etc)
6- Measure exactly
7- Mix carefully and follow each direction
8- Bake or cook at temperature and time directed
3. What does “yield” mean?
4. What stays the same when you double or half a recipe?
5. What changes when you double or half a recipe?
Know Your Abbreviations
T., Tbs. Tbsp. = ______lb., # = ______
Oz. = ______pkg. = ______
C, c. = ______pt. = ______
t., tsp. = ______gal. = ______
qt. = ______hr. = ______
Know Your Equivalents
1 Tbsp. = ______tsp. 1/2 c. = ______Tbsp.
1 c. = ______Tbsp. 12 Tbsp. = ______c.
1/3 c. = ______Tbsp. 8 oz. = ______c.
1 stick/cube = ______c. 1 stick/cube = ______Tbsp.
1/4 c. = ______Tbsp. 16 oz. = ______lb.
2 Tbsp. = ______c. 2 pt. = ______qt.
1 pt. = ______c. 1 gal. = ______qt.
1 gal. = ______c. 1 gal. = ______pt.
1 c.1/3 c. / 1/3 c. / 1/3 c.
T. / T. / T. / T. / T. / 1/3 T. / T. / T. / T. / T. / T. / 1/3 T. / T. / T. / T. / T. / T. / 1/3 T.
Kitchen Equivalents Grid
1 c.1/2 c. / 1/2 c.
1/4 c. / 1/4 c. / 1/4 c. / 1/4 c.
1/8 c. / 1/8 c. / 1/8 c. / 1/8 c. / 1/8 c. / 1/8 c. / 1/8 c. / 1/8 c.
T. / T. / T. / T. / T. / T. / T. / T. / T. / T. / T. / T. / T. / T. / T. / T.
More Kitchen Equivalent Examples
Measuring Techniques
1
· Plastic Fats- Margarine/Butter
o Equipment:
o Method:
· Plastic Fats- Shortening
o Equipment:
o Method:
· Displacement Method
o Equipment:
o Method:
· Brown Sugar
o Equipment:
o Method:
· Eggs
o Equipment:
o Method:
· Liquid- Oil/Water
o Equipment:
o Method:
· Sugar/Salt
o Equipment:
o Method:
· Flour
o Equipment:
o Method:
1
Increasing/Decreasing a Recipe
Half / Brownie Pudding Cake / Double1 c Flour
2/3 c Sugar
2 T Cocoa
2 tsp Baking Powder
½ tsp Salt
½ c Milk
2 T Milk (Icing)
1 tsp Vanilla (Icing)
1 c Chopped Walnuts (Icing)
¾ c Brown Sugar (Icing)
2 T Cocoa (Icing)
1 ¾ c Hot Water (Icing)
How will you best remember equivalents?
Measuring Experiment
Experiment #1
How many Tablespoons should she use?______
1. Which is bigger 1⁄4 cup or 1⁄2 cup?______
2. 1 cup=______T
3. 3⁄4 cup=______T
4. 1⁄2 cup=______T
5. 1⁄4 cup=______T
6. 1/8 cup=_____T
7. Which is bigger a Tbsp or tsp?______
EXPERIMENT #2
List the items needed when using the WATER DISPLACEMENT method.
1.
2.
EXPERIMENT #3
Original / Doubled1 1⁄2 cup flour
1/8 cup sugar
1⁄4 tsp salt
3⁄4 tsp corn meal
EXPERIMENT #4
1. How many T are in a cube of butter?_____
2. How would you measure 1⁄4 cup using the butter wrapper?
3. How many cups are in a cube of butter?______
4. How many cubes of butter are in a box?______
5. 4 cubes =_____lb of butter
6. If a recipe calls for 2 cups of butter how many cubes would you need?______
EXPERIMENT #5
1. How many teaspoons did you use?______
2. List the four standardized measuring spoons and put them in order from smallest to largest.
EXPERIMENT #6
Original / Halved2/3 cup water
1⁄2 cup flour
1⁄4 cup cornmeal
1 1⁄2 cup sugar
1. What did you use to measure a 1/8 of cup?______
2. What measuring cups did you use to measure 3⁄4 cup of cup? ______and ______
EXPERIMENT #7
1 . Which is the correct method? (circle one) Firmly packed or scooped then leveled
2. If measured correctly the brown sugar will hold the ______of the measuring cup.
EXPERIMENT #8
1. How many ounces did each guest get?______
2. How many oz are in a cup? ______
3. How many oz are in a 1⁄2 cup?______
4. How many cups are in 32 oz?______
Experiment #9
1. How many T did you use?______
2. ______T=1/8 cup
3. ______T =1/4 cup
4. ______T=3/4 cup
5. ______T=1 cup
Experiment #10
1. How many 1⁄4 tsp did you use?______
What size of spoon is:
2. ¼ tsp.= Small Medium Large Big
3. ½ tsp. = Small Medium Large Big
4. 1 tsp = Small Medium Large Big
5. 1 T. = Small Medium Large Big
Experiment#11
1. How many cups water did you use?______
2. 1 cup=_____pints
3. ______pints= 1 quart
4. ______quarts=1 gallon
Experiment #12
1. How many 1⁄2 cups and 1⁄4 cups did you use?
1⁄2 cup ______1⁄4 cup______
2. List the 4 standardized measuring cups from largest to smallest
Experiment #13
1. How many Tablespoon did you use?______
2. When using a liquid measuring spoon do you need to: (circle on e)
Level off the measuring spoon? Yes or No
Pack the ingredients? Yes or No
Pour ingredients directly into the measuring spoon? Yes or No
Experiment #14
1. What measuring tools did you use?
2. How many 1⁄4 tsp are in 1 tsp? ______
3. How many 1/2 tsp are in 1 tsp? ______
4. How many 1 tsp tsp are in a T? ______
Know your Abbreviations and Equivalents
While waiting for the next experiment, write the correct term that is abbreviated.
1
1. T______
2. Oz______
3. C______
4. tsp.______
5. qt______
6. lb.______
7. pkg.______
8. Tbs.______
9.gal______
10. pt. ______
11. Tbsp. ______
12. 1 Tbsp. = ______tsp
13. 1 C. = ______Tbsp.
14. 1/3 C. = ______Tbsp.
15. 1 stick butter = ______C.
16. ¼ C. = ______Tbsp.
17. 16 Tbsp = ______C.
18.1 pt. = ______C.
19 1/8 C. = ______Tbsp.
20. ½ C. = ______Tbsp.
21. 12 Tbsp. = ______C.
22. 2Tbsp. = ______C.
23. 16 Tbsp. = ______C.
24. 4 Tbsp. = ______C.
25. 2 pt. = ______qt.
26. 1 gal. = ______qt.
27. 1 pt = ______C.
1
Recipes & Lab Evaluations
Fresh Salsa
Ingredients:
o 1 c. Canned tomatoes, diced or stewed
o 1 small tomato, diced
o 1/8 of an onion (purple, yellow, or white), diced or minced
o 2 green onions, sliced (optional)
o 1 very small jalapeno pepper, seeds removed, diced
o 1/8 to 1/4 of a green, red, or yellow bell pepper (or all 3), diced
o 1 clove garlic, minced
o 1 teaspoon fresh cilantro(herb) leaves, minced and bruised
o salt to taste
o pepper to taste
o lime or lemon juice to taste(fresh or from concentrate)(optional)
Directions:
1. Prepare the first seven ingredients/vegetables as mentioned above. Dice and mince the vegetables as small or large as desired. The vegetables can be chopped in a food processor, or blended in a blender in just depends on whether you like a smooth salsa, or chunky salsa. Do not touch your eyes, mouth, or skin while handling the jalapenos. The jalapenos will burn you, because they are very hot. Wash your hands well after handling the jalapenos. If you like a hotter salsa, the seeds can be left in for more heat. Remember: the longer this sits, the hotter it gets!
2. Add the salt and pepper, and season to taste. If desired, add one or all of the optional ingredients: lime/lemon juice, cumin, and hot pepper sauce to taste.
3. Garnish the salsa with whole cilantro leaves. Serve the salsa with tortilla chips, or over any Mexican dish. Enjoy!
Yield: four to six servings.
Chocolate Chocolate Chip Cookies
Ingredients:
1
o 3/4 cup flour
o 1⁄4 cup cocoa
o 1⁄4 tsp. baking soda
o 1/8 tsp baking powder
o 1/8 tsp salt
o 1⁄4 cup brown sugar
o 1⁄4 cup sugar
o 3 T Margarine
o 1 T Shortening (Crisco)