Name: ______
Review Sheet for Labs 1 and 2: Setup, measuring, and muffins
Lab manual pp. 11, 12 Questions #1, 3, 4, 5, 7; pp. 32-34 Questions 2, 5, 6, 7, 8
Lab manual p. 16 Question #4; p. 17 Question 3*
Additional questions:
1. Name two food safety practices to avoid burns in a kitchen.
--keep pot handles turned in from the edge of the stove
--don't wear long loose sleeves
--be mindful of hot burners, especially electric coils that don't look hot
--open lids so that steam wafts away from your face
--don't keep metal utensils in food so that they get hot to the touch
--pay attention and be mindful of what you are doing so you don't spill or knock into other people
--etc.
2. Where are the fire extinguishers in HPER 007? By each door
3. Describe the proper way to safely wash knives.
wash knives carefully one by one, and never, never put them in a sink of soapy water where they might hide unseen until they reach out and cut an unsuspecting passerby
4. Describe the appropriate steps to take if a cooking fire should start in your lab bay.
Turn off the heat and…
A. …if the fire is burning in the oven: shut the oven door to smother the fire
B. …if the fire is burning in a pot or frying pan on the stovetop: cover the pot or pan to smother the fire
Note: Each bay also has a box of baking soda by the oven for your use in smothering flames. Pour the baking soda over the flames. Never, ever pour water on a cooking fire, as the fire probably or possibly contains grease, which will splatter when water is added.
5. The sanitizing solution used in N120 lab is made up of water and Chlorox bleach (dilute).
6. What is the purpose of sifting certain flours?
to remove lumps and separate grains for more accurate measuring
7. Your recipe calls for sifted flour. How should you adjust the recipe if using unsifted flour?
1 cup minus 2 tablespoons
8. Why shouldn't one tap a dry measuring cup when measuring flour?
you would cause the flour to settle, changing the volume desired by the measurement
9. What is the difference between a dry measuring cup and a liquid measuring cup?
a dry measuring cup is intended for dry ingredients and would be scraped along the rim with a flat knife for accurate measurement; a liquid cup has extra room to allow for a meniscus
10. What is the most accurate way to measure most recipe ingredients? But how will we be measuring ingredients in N120? Why?
Measuring by weight is the most accurate method. However, we will measure by volume because it is easier, quicker, and sufficiently precise for our general cooking purposes.