1.01 C The Pathway to
Kitchen Safety
1
Seven Types of Kitchen Accidents
• Kitchen accidents lead to injuries
that could be prevented by not
taking shortcuts.
• Kitchen hazards are conditions
that lead to accidental injuries.
• There a seven types of kitchen
accidents.
1.
2.
3.
4.
5.
6.
7.
1.01C The Pathway to Kitchen Safety
Cuts
Burns and Fires
Falls
Electrical
Chemical Poisoning
Choking
Clothing / Hair
2
Cuts: Guidelines for Prevention
KNIVES:
•Keeps knives sharp. Sharp knives make
clean, safe cuts. A person is less likely to
cut themselves with a sharp knife.
•Wash knives separately.
•Never cut toward yourself.
•Never point a knife at someone.
•Store knives in proper holders.
1.01C The Pathway to Kitchen Safety
3
Cuts: Guidelines for Prevention
cont.
SMALL APPLIANCES
 Never put fingers near blades of blenders
or food processors. Unplug when not in
use.
GLASS
 Dispose of broken glass properly with a
broom. Blot up glass splinters with a wet
towel.
1.01C The Pathway to Kitchen Safety
4
First aid for Cuts
 Cover the wound and apply pressure until
bleeding stops.
 Wash with soap and water, then apply
antiseptic, and a sterile bandage.
 If cut is severe, continue to apply pressure and
take the victim to the doctor or hospital.
1.01C The Pathway to Kitchen Safety
5
Burns and Fires: Guidelines
for Prevention
POTS, PANS, and LARGE APPLIANCES
Use potholders to handle hot utensils.
Open lids of pans and microwave containers away
from you.
•Turn handles of pans away from the edge of the
range to avoid tipping.
Keep ranges and drip pans free from grease.
Do not put out grease fires with water. Water will
spread the fire.
1.01C The Pathway to Kitchen Safety
6
Burns and fires: Guidelines
for Prevention cont.
 Keep towels away from heat sources.
 Extinguish fires with a fire extinguisher
or baking soda. Use water if the fire is
not a grease fire and it is small fire.
1.01C The Pathway to Kitchen Safety
7
First Aid for Burns and Fires
 If clothing catches fire, smother the flames.
• Stop, Drop, and Roll
 Place burned area under cold running water.
Do not apply ointment.
 Do not break blisters.
1.01C The Pathway to Kitchen Safety
8
Falls: Guidelines for Prevention
 Always use a stepstool or ladder to reach
high places.
 Secure loose area rugs.
 Wipe up spills immediately.
 Spray pan over the sink rather than over the
floor to prevent slick floors.
1.01C The Pathway to Kitchen Safety
9
First Aid for Falls
 If someone has fallen, do not move the
victim. Make the person comfortable
and call for help.
1.01C The Pathway to Kitchen Safety
10
Electrical Issues: Guidelines
for Prevention
 Avoid working with water and electrical
appliances at the same time.
 Unplug appliances by the plug not the cord.
 Replace frayed cords. If not possible, buy a
new appliance.
 Do not use damaged appliances.
 Do not overload outlets.
1.01C The Pathway to Kitchen Safety
11
First Aid for Electrical Injuries
 Do not touch someone who is experiencing an
electrical shock.
 Remove the source of the shock with a
nonconductive material, such as wood or
plastic.
1.01C The Pathway to Kitchen Safety
12
Chemical Poisoning:
Guidelines for Prevention
CHEMICALS and MEDICINES
Keep all hazardous products and medications
out of the reach of children.
Keep all chemicals in their original container
clearly labeled.
Keep all chemicals away from food.
1.01C The Pathway to Kitchen Safety
13
First Aid for Chemical Poisoning
 Call Poison Control Center. Have the container
of the poison with you so you can give the
poison control center any information listed on
the bottle to assist the operator in giving first
aid information.
1.01C The Pathway to Kitchen Safety
14
Choking: Guidelines for
Prevention
 Chew food thoroughly before swallowing.
 Do not give children small round pieces of
food such as hot dogs or carrots.
 Avoid talking or laughing when you have
food in your mouth.
1.01C The Pathway to Kitchen Safety
15
First Aid for Choking
 The abdominal thrust is a
procedure used to save
choking victims.
 The abdominal thrust can
injure a choking victim.
Make sure that the victim
sees a doctor as soon as
possible after the rescue.
1.01C The Pathway to Kitchen Safety
16
Clothing and Hair Safety
Issues…Guidelines for
Prevention




Do not wear jewelry.
Keep hair restrained.
Do not wear loose clothing.
Wear closed-toed shoes.
1.01C The Pathway to Kitchen Safety
17
First Aid for Other Safety
Issues
 If jewelry gets caught in a small appliance
try to remove it to prevent cutting the
victim.
 Try to release hair if caught in appliance.
 Smother hair with a cloth if it catches fire.
1.01C The Pathway to Kitchen Safety
18
1.01 N
“Used with permission”
1.01N
Foodborne Illness
19
Alice Henneman, MS, RD
Joyce Jensen, CFSP
University of Nebraska-Lincoln
Extension in Lancaster County
Lincoln-Lancaster
County Health Dept.
Download this PowerPoint at
http://lancaster.unl.edu/food/mypyramid-foodsafety.shtml
Updated slightly January 2007
1.01N
Foodborne Illness
20
Acknowledgments
• Slide set is based on information provided by:
– United States Department of Agriculture
– United States Department of Health & Human Services
• For more information, visit:
– http://www.mypyramid.gov
– http://www.fsis.usda.gov
– http://www.healthierus.gov/dietaryguidelines
1.01N
Foodborne Illness
21
Estimates of foodborne illnesses
in the U.S. each year:
76 million people
become ill
5,000 people die
1.01N
Foodborne Illness
22
Common Signs and Symptoms
Diarrhea
Fever
Upset stomach
Dehydration
Vomiting
(sometimes severe)
1.01N
Foodborne Illness
23
Possibly Severe Results
Meningitis
Death
Paralysis
1.01N
Foodborne Illness
24
Don’t count on these to
test for food safety!
Sight
Smell
1.01N
Foodborne Illness
Taste
25
Even IF tasting would tell …
Why risk getting sick?
A “tiny taste” may not
protect you …
as few as 10 bacteria
could cause some
foodborne illnesses!
1.01N
Foodborne Illness
26
Why gamble with your health?
It takes about ½ hour
to 6 weeks to
become ill from
unsafe foods.
You may become
sick later even if you
feel OK after eating.
1.01N
Foodborne Illness
27
Why risk other people’s health?
Is the food safe
for everyone at
the table?
1.01N
Some people have
a greater risk for
foodborne illnesses.
A food you safely
eat might make others
sick.
Foodborne Illness
28
Did You Know????
• These foods could potentially carry the
following foodborne illnesses:
Food
Foodborne Illness
Any raw meat
Campylobacter
Ground Meats
E-coli
Shellfish
Norwalk virus
Raw vegatables
Feces/raw sewage
Contaminated water/ice
Chicken
Salmonella
Seafood/Salads
Canned foods
MOST
COMMON
Hepatitis A
Botulism
1.01N
Foodborne Illness
29
People with a higher risk of
foodborne illness
Infants
Pregnant
women
Young children
and
older adults
People with weakened immune
systems and individuals with
certain chronic diseases
1.01N
Foodborne Illness
30
Be a winner!
Increase your odds
of preventing a
foodborne illness
in YOUR HOME!
1.01N
Foodborne Illness
31
“Key recommendations”
for food safety
The 2005 USDA Dietary
Guidelines give FOUR
“Key Recommendations”
for food safety.
Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm
1.01N
Foodborne Illness
32
Recommendation 1: CLEAN
Wash hands and food-contact
surfaces.
1.01N
Foodborne Illness
33
Wash your hands!
Hand washing is the most effective way
to stop the spread of illness.
1.01N
Foodborne Illness
34
How to wash hands
1. Wet hands with
WARM water.
2. Soap and scrub for
10-15 seconds.
3. Rinse under clean,
running water.
4. Dry completely
using a clean cloth
or paper towel.
1.01N
Foodborne Illness
35
Wash hands after …
Handling pets
Using bathroom or
changing diapers
Sneezing, blowing
nose & coughing
or touching face and hair
AND before
...
Touching a cut or
open sore
Handling food
1.01N
Foodborne Illness
36
Clean during food preparation
Wash and sanitize
cutting boards,
knives, utensils and
counter tops. Use
hot soapy water and
sanitizing solution
after preparing each
food and before
going on to the next.
1.01N
Foodborne Illness
37
Avoid spreading bacteria
• Use paper towels or
clean cloths to wipe
up kitchen surfaces
or spills.
• Wash cloths often in
the hot cycle of your
washing machine
and dry in a hot
dryer.
1.01N
Foodborne Illness
38
Dirty dishcloths spread bacteria
• Wet or damp
dishcloths are ideal
environments for
bacterial growth.
• Have a good supply
of dishcloths to avoid
reusing them before
laundry day.
There are more germs
in the average kitchen
than the bathroom.
Sponges and
dishcloths are worst
offenders.
~research by Dr. Charles Gerba
1.01N
Foodborne Illness
39
Recommendation 2: SEPARATE
•Separate raw, cooked, and ready-to-eat
foods while shopping, preparing or
storing foods.
1.01N
Foodborne Illness
40
• Use different cutting boards
Use one cutting board
for raw meat, poultry
and seafood …
… and a separate
one for fresh
produce.
1.01N
Foodborne Illness
41
•Separate foods while
shopping and storing.
• Never bag or store raw
meats with ready to eat foods.
• Raw meats should be stored
on the bottom of the
refrigerator to keep juices from
leaking onto ready to eat
foods.
1.01N
Foodborne Illness
42
•Use clean plates
NEVER serve foods
on a plate that
previously held raw
meat, poultry or
seafood unless the
plate has first been
washed in hot,
soapy water.
1.01N
Foodborne Illness
43
Recommendation 3: COOK
• Cook foods to a safe temperature to kill
microorganisms.
1.01N
Foodborne Illness
44
Recommendation 3: COOK!
• Cook chicken to a minimum
temperature of 170° for personal/home use
and 165° for food service for the prevention
of salmonella.
• Ground beef to a minimum temperature of
1600 for personal/home use and 155° for
food service the prevention of e-coli.
1.01N
Foodborne Illness
45
Recommendation 4: CHILL
•Chill (refrigerate) perishable foods promptly and
defrost foods properly. 40° for personal/home use
and 41°F for or lower for food service
1.01N
Foodborne Illness
46
DANGER
ZONE
Bacteria multiply
rapidly between
40-140°F personal/home
use 41 - 135°F food service
1.01N
Foodborne Illness
47
Remember:
1.01N
Foodborne Illness
48
1.01 T Food Sanitation
1.01T
Food Sanitation
49
Hand Sanitation
1.
Wet hands with WARM water.
2.
Soap and scrub for 10-15 seconds.
3.
Rinse under clean, running water.
4.
Dry completely using a clean cloth or paper towel.
1.01T
Food Sanitation
50
50
Kitchen Equipment
Kitchen equipment
should be:
• Clean
• Properly working
1.01T
Food Sanitation
51
Cleaning
• Dishes should be washed
in hot soapy water, rinsed
and air dried.
• Dish cloths and sponges
should be changed
regularly.
1.01T
Food Sanitation
52
Sanitizing
• Equipment can be sanitized
with one teaspoon of
bleach in a gallon of water.
Surfaces should be
sanitized regularly.
• Sanitation is to clean
equipment in a way that
kills germs and parasites.
53
1.01T
Food Sanitation
Pests
• Pests lead to the spread
of germs and bacteria to
food surfaces,
equipment and food.
• Pest infestation lead to
the loss of food in labs.
1.01T
Food Sanitation
54
Pest Control
Pests can be controled by:
• Cleaning up leftover foods.
• Removing garbage
regularly.
• Keeping doors
closed and windows shut.
1.01T
Food Sanitation
55
56
57
58
59
60
1.01 Y FOOD SAFETY
VS. FOOD SANITATION
1.01Y
Food Sanitation vs. Food Safety
61
What’s the difference?
Food safety is how food
is handled to prevent
foodborne illness.
Food sanitation is the
cleanliness of
equipment and facilities.
1.01Y
Food Sanitation vs. Food Safety
62
Food Safety
Food safety is how food is handled
to prevent foodborne illness. This
includes:
 Food preparation methods
 Cooking
 Chilling
 Serving
1.01Y
Food Sanitation vs. Food Safety
63
Food Preparation Methods
 Raw foods must be kept
separate from ready to eat
foods to PREVENT cross
contamination.
 Food must be kept out of the
temperature danger zone 40°-140°
for personal/home 41°-135° for
food service and use to PREVENT
foodborne illness.
1.01Y
Food Sanitation vs. Food Safety
64
Cooking Food
 Meats should be cooked to
the proper internal temperature
to prevent foodborne illness.
 The temperatures for cooking
ground beef and chicken are:
o
Ground Beef 160 home /
155° for food service
o
Chicken 170 home /
165° for food service
1.01Y
Food Sanitation vs. Food Safety
65
Serving Food
 Food should be served as
quickly as possible after
preparation and held at
135° for food service
140° personal/home use
 Food should be kept
cold if serving from a food
bar and held at 40° for personal/home use and
41°for food service.
1.01Y
Food Sanitation vs. Food Safety
66
Chilling Food
o
 Foods must chilled to below 40
home/personal use and 41° for food service
to prevent foodborne illness.
 Foods should be cooled in small
containers to help speed the
cooling process.
 Foods that are chilling should
be covered to prevent cross
67
contamination.
1.01Y
Food Sanitation vs. Food Safety
Food Sanitation
Food sanitation is the cleanliness
and maintenance of equipment
and facilities.
It is important for the safety of
lab members and the preparation
of food.
1.01Y
Food Sanitation vs. Food Safety
68
Food Sanitation cont.
The areas of food sanitation
include:
 hands
 pots and pans
 appliances
 kitchen utensils
 food preparation areas
 food storage areas
1.01Y
Food Sanitation vs. Food Safety
69
Pots and Pans
For the safety of lab members and
proper food preparation pots and
pans :
 must be clean
 have secure handles
 should have flat bottoms
 lids must have handles
 made from food grade metal
1.01Y
Food Sanitation vs. Food Safety
70
Appliances
• Appliances that are not working
properly are a danger to anyone who
is operating them.
• Appliances that have cracks and
crevices can harbor bacteria that can
cause a foodborne illness.
1.01Y
Food Sanitation vs. Food Safety
71
Appliances cont.
• It is important that appliances:
 be smooth and easy to clean
 attachments should be used
properly
1.01Y
Food Sanitation vs. Food Safety
72
Kitchen and Serving Utensils
• Both kitchen and serving
utensils must be:
 easy to clean
 made from food
grade metal
 nonporous
1.01Y
Food Sanitation vs. Food Safety
73
Food Preparation Areas
Food preparation areas have the
potential for cross contamination of
food. To PREVENT this food
preparation areas:
 must be easy to clean
 must be non-porous
 be free from cracks and
crevices
1.01Y
Food Sanitation vs. Food Safety
74
Food Storage Areas
 Food storage areas protect
food from cross contamination
from bacteria and other hazards.
 Food storage areas must be:
• kept clean
• able to be covered
• away from the wall and
off of the floor
1.01Y
Food Sanitation vs. Food Safety
75
76
77
78
1.02 C Work Plans
The secret for
success!
79
1.02C
Work Plans
Why use a work plan?
• It is important to use a work plan to help meal
preparation run smoothly.
• To implement a work plan, follow these
steps:
Steps 1- 5
1.02C
Work Plans
80
Steps for Pre-preparation
Step 1
1. Select, read, and interpret
the recipe
Ingredients:
2 cups vanilla low-fat yogurt
•
Note the
ingredients
needed for
the item.
•
Note the
equipment
that will be
used in
preparation.
•
Notice
cooking time
and
temperature
•
Notice
cooking
terms
1 pkg. (10 oz.) frozen strawberries in lite syrup,
thawed
1-1/4 qt. (5 cups) cold water, divided
1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt.
drink each) CRYSTAL LIGHT Lemonade Flavor
Drink Mix*
Directions:
PLACE yogurt, strawberries, 1 cup of the water
and the drink mix in blender; cover. Blend on
medium speed 1 min. or until smooth.
POUR into large plastic or glass pitcher. Stir in
remaining 1 qt. (4 cups) water.
SERVE over ice cubes, if desired. Store in
refrigerator.
*NOTE: CRYSTAL LIGHT Packets come in two sizes.
Please note packet size before preparing recipe.
81
A1.02C
Work Plans
81
Steps for Pre-preparation
Step 2
2. List preparation tasks
Ingredients:
2 cups vanilla low-fat yogurt
1 pkg. (10 oz.) frozen strawberries in
lite syrup, thawed
1-1/4 qt. (5 cups) cold water, divided
1 pkt. (makes 2 qt. drink) or 2 pkt.
(makes 1 qt. drink each) CRYSTAL
LIGHT Lemonade Flavor Drink Mix*
Directions:
PLACE yogurt, strawberries, 1 cup of
the water and the drink mix in blender;
cover. Blend on medium speed 1 min.
or until smooth.
POUR into large plastic or glass pitcher.
Stir in remaining 1 qt. (4 cups) water.
SERVE over ice cubes, if desired. Store
in refrigerator.
*NOTE: CRYSTAL LIGHT Packets
come in two sizes. Please note packet
size before preparing recipe.
A1.02C
Work Plans
•
Note the stepby- step
instructions and
preparing/
mixing
/cooking terms.
82
Steps for Pre-preparation
Step 3
3. Prepare timetable and market order
Ingredients:
2 cups vanilla low-fat yogurt
1 pkg. (10 oz.) frozen strawberries in lite
syrup, thawed
1-1/4 qt. (5 cups) cold water, divided
1 pkt. (makes 2 qt. drink) or 2 pkt. (makes
1 qt. drink each) CRYSTAL LIGHT Lemonade
Flavor Drink Mix*
.
Directions:
•
•
•
•
•
PLACE yogurt, strawberries, 1 cup of the
water and the drink mix in blender; cover.
Blend on medium speed 1 min. or until
smooth.
POUR into large plastic or glass pitcher.
Stir in remaining 1 qt. (4 cups) water.
SERVE over ice cubes, if desired. Store in
refrigerator.
*NOTE: CRYSTAL LIGHT Packets come in
two sizes. Please note packet size before
preparing recipe.
A1.02C
Work Plans
•
List needed
ingredients
List amount of
ingredients
List on-hand
ingredients
Calculate amount
needed to purchase
List amount needed
to purchase
Teacher or
assigned student
will compile
market orders for
labs and complete
one master market
order
83
Step 4
Steps for Pre-preparation
Ingredients:
4. Make and carry out the work plan
2 cups vanilla low-fat yogurt
1 pkg. (10 oz.) frozen strawberries in lite syrup,
thawed
1-1/4 qt. (5 cups) cold water, divided
1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt.
drink each) CRYSTAL LIGHT Lemonade Flavor
Drink Mix*
Directions:
PLACE yogurt, strawberries, 1 cup of the water
and the drink mix in blender; cover. Blend on
medium speed 1 min. or until smooth.
POUR into large plastic or glass pitcher. Stir in
remaining 1 qt. (4 cups) water.
SERVE over ice cubes, if desired. Store in
refrigerator.
*NOTE: CRYSTAL LIGHT Packets come in two
sizes. Please note packet size before preparing
recipe.
1.02C
Work Plans
•
Note the
equipment
that will be
used in
preparation.
(look for
underlined
equipment)
84
Steps for Pre-preparation
Step 5
5. Evaluate the work plan.
Ingredients:
2 cups vanilla low-fat yogurt
1 pkg. (10 oz.) frozen strawberries in lite
syrup, thawed
1-1/4 qt. (5 cups) cold water, divided
1 pkt. (makes 2 qt. drink) or 2 pkt.
(makes 1 qt. drink each) CRYSTAL LIGHT
Lemonade Flavor Drink Mix*
Directions:
•
Note the
ingredients
needed for
the item.
PLACE yogurt, strawberries, 1 cup of the
water and the drink mix in blender; cover.
Blend on medium speed 1 min. or until
smooth.
POUR into large plastic or glass pitcher.
Stir in remaining 1 qt. (4 cups) water.
SERVE over ice cubes, if desired. Store in
refrigerator.
*NOTE: CRYSTAL LIGHT Packets come in
two sizes. Please note packet size before
preparing recipe.
A1.02C
Work Plans
85
86
87
88
89
90
1.02 I
Preparation
Tasks List
1.02I
Listing Preparation Tasks
91
Listing of
preparation
Tasks: 1-8
Preparation Tasks
• All recipes are different. Tasks may be more or less
complex.
• Dovetailing is accomplished during lab by multitasking. This means tasks can be done at the same
time to save time and energy.
1. Wash hands
2. Set the table
3. Open all packages
4. Wash /rinse produce and other ingredients if
92
necessary 1.02 I
Listing Preparation Tasks
Listing of
Preparation
Preparation Tasks
5. Prep ingredients
6. Measuring ingredients.
Ingredients should be assembled before beginning
measuring and preparation.
7. Prepare equipment
8. Clean as you go
9. Put the ingredients in blender
1.02I
Listing Preparation Tasks
93
Listing of
Preparation
Tasks
10. Blend
11. Serve in paper cups
12. Final cleanup
Note: All of these tasks may be completed at the same
time by lab members.
1.02I
Listing Preparation Tasks
94
Listing of
Preparation
Tasks
Let’s Practice…
• Using the recipe on the following slide
dovetail the Preparation Tasks.
• Be sure to read the recipe BEFORE you
start make the list of steps to dovetail.
A1.02I
Listing Preparation Tasks
95
96
The Recipe
Ingredients:
2 cups vanilla low-fat yogurt
1 pkg. (10 oz.) frozen strawberries in lite syrup, thawed
1-1/4 qt. (5 cups) cold water, divided
1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Lemonade
Flavor Drink Mix*
Directions:
PLACE yogurt, strawberries, 1 cup of the water and the drink mix in blender; cover. Blend
on medium speed 1 min. or until smooth.
POUR into large plastic or glass pitcher. Stir in remaining 1 qt. (4 cups) water.
SERVE over ice cubes, if desired. Store in refrigerator.
*NOTE: CRYSTAL LIGHT Packets come in two sizes. Please note packet size before
preparing recipe.
1.02L
Listing Preparation Tasks
97
Listing of
Preparation
Tasks
Let’s Practice…
What are the preparation tasks that can be done
before and during the preparation of the
smoothie? Let’s list them.
1. Remember proper attire and
and prepare yourself for lab
2. Get out cups for sampling and setting table is not
necessary.
3. Gather all ingredients
•
1.02I
Listing Preparation Tasks
98
Listing of
Preparation
Tasks
4.
5.
5.
6.
Take out blender
Open packages
Put ingredients in blender
Clean up as needed during entire lab
1.02I
Listing Preparation Tasks
99
Listing of
Preparation
Tasks
Now it’s your
turn!
• Select a “SIMPLE” recipe from a cook
book or the internet and apply a work
plan with your group.
1.02I
Listing Preparation Tasks
100
101
102
1.02 M Timetables
1.02M
Timetables
103
Why is a timetable important?
• The timing of tasks is important to ensure the
completion of recipes in food lab or at home.
• A timetable is implemented by dividing a
sheet into six categories :
1.02M
Timetables
104
1. List Tasks
1. List tasks – This should be your first column
a. List all tasks from pre-preparation to clean-up
b. For example, you would start with getting the
ingredients, then getting equipment, and so on..
These tasks can all be Dovetailed
(Multitasked)
1.02M
Timetables
105
Pre-Preparation and Preparation Columns
•
•
2. List Pre-preparation time: List time
needed to execute the pre-preparation steps.
3. List Preparation time: List the time that
you think is going to take to execute each
step, such as opening packages, mixing
ingredients, or clean up. It is better to allow
too much time than too little.
1.02M
Timetables
106
List Cooking Time
4. List Cooking time: In the fourth column,
always record the time that each dish needs
to cook.
1.02M
Timetables
107
5. Calculate Total time: In the fifth column,
you add of the pre-preparation, preparation and
cooking times. If the pre-preparation is 3 minutes,
preparation time is 3 minutes and cooking time is 10
minutes then the total time is 16 minutes for the dish.
6. Calculate Starting Time: In the sixth
column, you subtract the total time needed to
prepare the recipe from the desired serving time. If
the meal needs to served at 6:00. Subtract 16 minutes
from 6:00, this means the dish needs to be started by
5:44 to be ready on time.
108
1.02M
TimeTables
Let’s make a timetable!
• Let’s make a timetable with a recipe of your
choice
• Pretend that class starts a 8:00 a.m. and ends at
9:30 a.m.
• Remember the steps? List each:
1.
2.
3.
4.
5.
6.
List tasks
List pre-preparation time
List preparation time
List cooking time
Calculate total time
Calculate starting time
109
1.02M
TimeTables
110
111
112
113
114
1.02 R Work Plan
Evaluation
1.02R
Lab Evaluation
115
Work Plan Evaluation
• A process where students and teacher reflect
on the work plan experience’s success.
Work plan evaluation includes:
1.02R
Lab Evaluation
116
1. Evaluate Planning :
• Use of the recipe
o Was the recipe followed correctly?
• Division of tasks among lab members
equitably
o Did everyone do their share of work in lab?
• Collection of all equipment / ingredients
o Were all of the ingredients and equipment in the
lab ready to go prior to the start of construction?
1.02R
Lab Evaluation
117
2. Evaluate Preparation:
• Use of measuring techniques.
o Did the group use proper measuring techniques?
• Correct use of appliances/equipment.
o Did you use the proper appliances and equipment?
• Application of sanitation procedures.
o Did you wash your hands and clean the lab?
• Correct table appointments / tableware placed
on the table.
o Did you set the table and eat with your group?
1.02R
Lab Evaluation
118
3. Evaluate Product
Final cooking result.
o Did the recipe turn out like you thought?
• Appearance
o This should be an objective observation. Not your
own feelings toward the result.
o Does the product look like it should?
• Overall appeal and taste of the product.
o Does the product smell and taste appealing?
1.02R
Lab Evaluation
119
4. Evaluate Clean-Up
Cleaning duties were shared by everyone!
o Did everyone help clean the lab area?
o Was teamwork evident?
• All areas of the preparation area cleaned.
o Cleaning work areas and equipment help to control
bacterial growth. This prevents foodborne illness
o Was the lab area clean when the lab was finished?
 Work surfaces
 Dishes clean, dried and put away in the proper
place
 Sinks washed and dried out
 Dirty towels in the appropriate area
1.02R
Lab Evaluation
120
5. Evaluate Team Skills
• Overall collaboration of the entire team.
o Labs run smoothly when everyone shares
responsibilities.
o Was everyone pleasant to work with?
• Ability to stay on task and complete lab
preparation by designated time.
o Did everyone work consistently and finish on time?
• Ability to keep noise levels to an acceptable
level.
o Did everyone in lab work quietly?
1.02R
Lab Evaluation
121
122
123
124
125
126
1.03 B UNDERSTAND
REDUCE, REUSE, RECYCLE
The best place to practice conserving
resources is at home. Individuals can
substantially REDUCE, REUSE, AND
RECYCLE waste and conserving resources
by practicing the following:
1.03B Reduce, Reuse, Recycle
127
REDUCE: To cut the amount of WASTE used:
SOLID WASTE (consuming and conserving):
• Packaging:
– Choose products with minimal packaging to reduce
• Paper Products:
– Reduce the amount of paper products used
• Other:
– Identify products and practices to reduce waste toxicity.
– Consult:
http://www.epa.gov/osw/conserve/materials/pubs/hhw-con.pdf
for options for using and disposing of household disposable
waste safely
1.03B Reduce, Reuse, Recycle
128
REDUCE: To cut the amount of
ENERGY used:
•
•
•
•
Lighting
Surface Units
Refrigerators / Freezers
Ovens
o Examples
o Solutions
1.03B Reduce, Reuse, Recycle
129
REDUCE: To cut the amount of
WATER used:
• Faucets
• Dishwashing
• Cooking Methods
o Examples
o Solutions
1.03B Reduce, Reuse, Recycle
130
REUSE: Products that you can use again
Solutions
• Consider reusable products
• Maintain and repair durable products
• Reuse bags, containers, and other items
• Borrow, rent, or share items used
infrequently
• Sell or donate goods instead of throwing
them out.
• Be creative with leftovers and create new
dishes.
1.03B Reduce, Reuse, Recycle
131
RECYCLE: Products that can be reprocessed to
making something new
Solutions:
• Choose recyclable products
• Select products made from recycled materials
 Consult this website
http://www.epa.gov/osw/partnerships/plugin/pdf/donate.pdf to
find out details on e-cycle electronics and partners to assist
with e-cycling
• Compost yard clippings and some food scraps.
• Find creative ways to recycle “disposal packages and
products.
1.03B Reduce, Reuse, Recycle
132
2.02 A KITCHEN
EQUIPMENTAND
PROCEDURES FOR ITS
USES AND CARE
Measuring Equipment
Cutting/Preparing Equipment
Mixing Equipment
Cooking/Cleaning Equipment
2.02A
Kitchen equipment & procedures for its uses and care
133
Measuring Equipment
• Volume:
– Measuring spoons
– Dry measuring cups
– Liquid measuring cups
2.02A
Kitchen equipment & procedures for its uses and care
134
Measuring Equipment, contd.
• Volume, contd.:
– Sifter
– Rubber spatula
– Straight-edge spatula
2.02A
Kitchen equipment & procedures for its uses and care
135
Measuring Equipment, contd.
• Weight:
– Scale
2.02A
Kitchen equipment & procedures for its uses and care
136
Measuring Equipment, contd.
• Temperature:
– Thermometers
•
Deep-fry
•
Instant-read
•
Meat
2.02A
Kitchen equipment & procedures for its uses and care
137
Cutting/Preparing Equipment
– Bread knife
– Chef’s/French knife
– Paring knife
– Slicing knife
2.02A
Kitchen equipment & procedures for its uses and care
138
Cutting/Preparing Equipment, contd.
– Straightening steel
– Food chopper
– Grater/shredder
– Kitchen shears
2.02A
Kitchen equipment & procedures for its uses and care
139
Cutting/Preparing Equipment, contd.
– Pastry blender
– Vegetable peeler/parer
– Cutting board
– Can opener
2.02A
Kitchen equipment & procedures for its uses and care
140
Cutting/Preparing Equipment, contd.
– Colander
– Strainer
– Rolling pin
– Slotted spoon
2.02A
Kitchen equipment & procedures for its uses and care
141
Cutting/Preparing Equipment, contd.
• Appliances:
– Blender
– Food processor
2.02A
Kitchen equipment & procedures for its uses and care
142
Mixing Equipment
– Fork
– Mixing bowls
– Pastry blender
– Rubber spatula
2.02A
Kitchen equipment & procedures for its uses and care
143
Mixing Equipment, contd.
– Sifter
– Wire whisk
– Wooden spoon
2.02A
Kitchen equipment & procedures for its uses and care
144
Mixing Equipment, contd.
• Appliances:
– Hand mixer
– Stand mixer
2.02A
Kitchen equipment & procedures for its uses and care
145
Cooking/Cleaning Equipment
• Bakeware:
– Baking sheet
– Cookie sheet
– Cake pan
2.02A
Kitchen equipment & procedures for its uses and care
146
Cooking/Cleaning Equipment, contd.
• Bakeware, contd.:
– Loaf pan
– Muffin pan
– Pie pan
2.02A
Kitchen equipment & procedures for its uses and care
147
Cooking/Cleaning Equipment, contd.
• Bakeware, contd.:
– Pizza pan
– Roasting pan
– Square/rectangular pan
2.02A
Kitchen equipment & procedures for its uses and care
148
Cooking/Cleaning Equipment, contd.
• Bakeware, contd.:
– Casserole
2.02A
Kitchen equipment & procedures for its uses and care
149
Cooking/Cleaning Equipment, contd.
• Cookware:
– Double boiler
– Dutch oven
– Pots
2.02A
Kitchen equipment & procedures for its uses and care
150
Cooking/Cleaning Equipment, contd.
• Cookware, contd.:
– Saucepans
– Sauté pan/skillet
– Steamer
2.02A
Kitchen equipment & procedures for its uses and care
151
Cooking/Cleaning Equipment, contd.
• Cookware, contd.:
– Wok
– Cooling rack
– Ladle
2.02A
Kitchen equipment & procedures for its uses and care
152
Cooking/Cleaning Equipment, contd.
• Cookware, contd.:
– Pastry brush
– Oven mitt/pot holder
– Tongs
2.02A
Kitchen equipment & procedures for its uses and care
153
Cooking/Cleaning Equipment, contd.
• Cookware, contd.:
– Turner
2.02A
Kitchen equipment & procedures for its uses and care
154
Cooking/Cleaning Equipment, contd.
Small Appliances
 Electric skillet / griddle
 Slow cooker
 Toaster
 Toaster Oven
2.02A
Kitchen equipment & procedures for its uses and care
155
Cooking/Cleaning Equipment, contd.
• Large Appliances,
contd.:
– Microwave oven
– Range/oven
– Dishwasher
2.02A
Kitchen equipment & procedures for its uses and care
156
Cooking/Cleaning Equipment, contd.
• Appliances, contd.:
– Refrigerator/Freezer
2.02A
Kitchen equipment & procedures for its uses and care
157
158
159
160
161
162
Cutting, Preparing and
Cooking Terms
2.03I_1 Cutting, Preparing, and
Cooking Terms
163
Cutting Terms
2.03I_1 Cutting, Preparing, and
Cooking Terms
164
Chop
• To cut food into
small, uneven pieces
• Equipment: French
or Chef’s Knife
2.03I_1 Cutting, Preparing, and
Cooking Terms
165
Mince
• To cut food into very
fine, uneven
pieces.
• Equipment: French or
Chef’s knife.
2.03I_1 Cutting, Preparing, and
Cooking Terms
166
Cube
• To cut food into
small, equal size
squares about ½ inch
in size.
2.03I_1 Cutting, Preparing, and
Cooking Terms
167
Dice
• To cut food into
small, equal size
squares about ¼ to
1/8 inch in size.
• Equipment: French or
Chef’s Knife, c. board
2.03I_1 Cutting, Preparing, and
Cooking Terms
168
Grate
• To reduce food into
small pieces by
pressing and rubbing
it against the “teeth”
of a grater.
• Equipment: Grater
2.03I_1 Cutting, Preparing, and
Cooking Terms
169
Shred
To cut or break food
into long, thin strips
by using a knife, fork,
or grater.
2.03I_1 Cutting, Preparing, and
Cooking Terms
170
Pare
• To remove the stem
and the very thin
layer of peel of a
fruit or vegetable
with a paring knife or
peeler.
2.03I_1 Cutting, Preparing, and
Cooking Terms
171
Peel
• To remove the outer
layer/skin, by
stripping or pulling
off with your finger
or a knife
2.03I_1 Cutting, Preparing, and
Cooking Terms
172
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.
2.03I_1 Cutting, Preparing, and
Cooking Terms
173
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.
2.03I_1 Cutting, Preparing, and
Cooking Terms
174
Preparation Terms
2.03I_1 Cutting, Preparing, and
Cooking Terms
175
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. 2.03I_1 Cutting, Preparing, and
Cooking Terms
176
Freeze
• To lower a food’s
temperature to
freezing or below by
placing it in a freezer.
2.03I_1 Cutting, Preparing, and
Cooking Terms
177
Defrost/Thaw
• To expose to warmth
in order to free from a
frozen state.
2.03I_1 Cutting, Preparing, and
Cooking Terms
178
Dissolve
• To cause a solid food
to turn into or become
part of a liquid.
2.03I_1 Cutting, Preparing, and
Cooking Terms
179
Drain
• To remove liquid
from a solid food by
pouring off the
liquid, putting the
food through a
colander, or drying
with paper towels.
2.03I_1 Cutting, Preparing, and
Cooking Terms
180
Strain
• To separate solid
from liquid materials
by pouring the
mixture through a
strainer or sieve.
2.03I_1 Cutting, Preparing, and
Cooking Terms
181
Dust
• To lightly sprinkle the
surface of a food with
crumbs, flour, or
sugar.
2.03I_1 Cutting, Preparing, and
Cooking Terms
182
Flour/Dredge/Coat
• To sprinkle or coat a
food with flour.
• Equipment: Flour,
crumbs or seasoning.
2.03I_1 Cutting, Preparing, and
Cooking Terms
183
Grease
• To rub fat on the
surface of a food or a
cooking utensil
2.03I_1 Cutting, Preparing, and
Cooking Terms
184
Marinate
• To soak food in a
cold, seasoned liquid,
usually containing an
acid, in order to add
flavor to or tenderize
the food.
2.03I_1 Cutting, Preparing, and
Cooking Terms
185
Tenderize
• To make something
easy to chew by
applying a process or
a substance that
breaks down
connective tissue or
fiber.
2.03I_1 Cutting, Preparing, and
Cooking Terms
186
Melt
• To change food from
a solid to a liquid by
applying heat.
2.03I_1 Cutting, Preparing, and
Cooking Terms
187
Soak
• To immerse food in a
liquid for the purpose
of wetting, softening,
dissolving, or
cleaning.
2.03I_1 Cutting, Preparing, and
Cooking Terms
188
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)
2.03I_1 Cutting, Preparing, and
Cooking Terms
189
Vent
• To leave an opening
in the covering of a
food through which
steam can escape.
2.03I_1 Cutting, Preparing, and
Cooking Terms
190
Mixing Terms
2.03I_1 Cutting, Preparing, and
Cooking Terms
191
Beat
• To thoroughly mix
ingredients and
incorporate air using
a spoon, wire whisk,
mixer, or food
processor with an upand-down and
circular motion
2.03I_1 Cutting, Preparing, and
Cooking Terms
192
Blend
• To stir or mix
ingredients until they
are thoroughly
combined and
smooth
2.03I_1 Cutting, Preparing, and
Cooking Terms
193
Combine
• To blend or mix two
or more ingredients
2.03I_1 Cutting, Preparing, and
Cooking Terms
194
Cream
• To beat solid fat and
sugar with a wooden
spoon or electric
mixer until smooth,
light, and creamy
2.03I_1 Cutting, Preparing, and
Cooking Terms
195
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
2.03I_1 Cutting, Preparing, and
Cooking Terms
196
Fold in
• 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
• Equipment: Bowl
2.03I_1 Cutting, Preparing, and
Cooking Terms
and spatula
197
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
• Equipment: Hands
2.03I_1 Cutting, Preparing, and
Cooking Terms
198
Mix
• To combine two or
more ingredients into
one mass by stirring
or beating them
2.03I_1 Cutting, Preparing, and
Cooking Terms
199
Sift
• To reduce dry
ingredients to finer
particles, add air to
dry ingredients, or
combine dry
ingredients by putting
them through a sieve
2.03I_1 Cutting, Preparing, and
Cooking Terms
200
Stir
• To mix using a spoon
or wire whisk with a
circular motion
2.03I_1 Cutting, Preparing, and
Cooking Terms
201
Toss
• To lightly mix
ingredients by
tumbling them with
tongs or a large fork
and spoon
2.03I_1 Cutting, Preparing, and
Cooking Terms
202
Whip
• To beat quickly and
vigorously by hand,
wire whisk, or mixer
to incorporate air
and to make a
mixture light and
fluffy
• Equipment: Wire
whisk or electric
mixer
2.03I_1 Cutting, Preparing, and
Cooking Terms
203
Cooking Terms:
Dry Heat Methods
2.03I_1 Cutting, Preparing, and
Cooking Terms
204
Bake
• To cook in an oven
with dry, hot air
2.03I_1 Cutting, Preparing, and
Cooking Terms
205
Broil
• To cook uncovered
under a direct heat
source
2.03I_1 Cutting, Preparing, and
Cooking Terms
206
Grill
• To broil over hot
coals or on a griddle
2.03I_1 Cutting, Preparing, and
Cooking Terms
207
Roast
• To cook meat, fish, or
poultry uncovered in
an oven with dry, hot
air
2.03I_1 Cutting, Preparing, and
Cooking Terms
208
Barbeque
• To roast slowly on a
rack or spit over hot
coals or some other
direct heat source and
baste with a spicy
sauce
2.03I_1 Cutting, Preparing, and
Cooking Terms
209
Cooking Terms:
Moist Heat Methods
2.03I_1 Cutting, Preparing, and
Cooking Terms
210
Boil
• To cook food in hot
liquid, 2120F, having
bubbles that rise to
and break on the
surface of the liquid
2.03I_1 Cutting, Preparing, and
Cooking Terms
211
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
2.03I_1 Cutting, Preparing, and
Cooking Terms
212
Microwave
• To cook food in a
microwave oven
using little or no
liquid
2.03I_1 Cutting, Preparing, and
Cooking Terms
213
Simmer
• To cook food in
liquid that is just
below the boiling
point
• Equipment:
Saucepan
2.03I_1 Cutting, Preparing, and
Cooking Terms
214
Steam
• To cook food in a pan
using vapor produced
by a boiling liquid
• Equipment: Steamer
or Double Boiler
2.03I_1 Cutting, Preparing, and
Cooking Terms
215
Cooking Terms:
Cooking in Fat Methods
2.03I_1 Cutting, Preparing, and
Cooking Terms
216
Deep-fry
• To cook food by
completely
immersing in hot fat;
also know as French
fry
2.03I_1 Cutting, Preparing, and
Cooking Terms
217
Fry
• To cook food in a
small amount of hot
fat
2.03I_1 Cutting, Preparing, and
Cooking Terms
218
Sauté
• To lightly brown or
cook food in a small
amount of hot fat over
moderate heat; Pieces
of food are cut into
small or thin pieces
preserving texture,
moisture, flavor.
• Equipment: Frying pan
and butter/oil
2.03I_1 Cutting, Preparing, and
Cooking Terms
219
Stir-fry
• To cook bite-sized
small pieces of food
quickly over high heat
in a small amount of
fat while stirring
constantly.
2.03I_1 Cutting, Preparing, and
Cooking Terms
220
Miscellaneous
2.03I_1 Cutting, Preparing, and
Cooking Terms
221
Preheat
• To turn on an
appliance or oven to
a desired temperature
about 5-10 minutes
before food is to be
placed in it
2.03I_1 Cutting, Preparing, and
Cooking Terms
222
Building the Convenience
Sandwich
Convenience Foods
2.04 B_1
223
Processing Helps: Keep perishable
foods from spoiling by destroying or by
slowing down the growth of harmful
microorganisms.
Convenience Foods have been: Canned,
frozen, cured, dried or freeze-dried
Convenience Foods are: Those that have
been completely or in-part commercially
processed.
CONVENIENCE FOODS
(PROCESSED FOODS)
224
By following label directions: 1. Enables the
inexperienced cook to quickly prepare tasty,
nutritious meals with confidence. 2. Does not
require special skills or equipment. 3. Gives
clues on eating a healthier, balanced plan.
Convenience Foods can be stored: At
room temperature for longer periods of
time than “fresh” foods.
225
DISADVANTAGES: 1. Higher cost. 2.
Nutrient loss during processing. 3. Higher
amounts of fat, sugar, sodium and calories.
4. May contain preservatives 5. May lack
appeal of homemade 6. Packaging may
not be good for environment.
ADVANTAGES: 1. Saves time and energy 2.
Shorter time and ease lets families eat at home more
often. 3. Foods are sold year-round 4. Inexpensive
way to add variety and creativity. 5. Can adjust for
healthier options.
226
Following label directions helps: 1. Ensure
successful food preparation. 2. Avoid
frustration. 3. Avoid wasting ingredients and
money. 4. Allows one to combine convenience
with basic “fresh” ingredients for easier and
quicker meal preparation.
Classification of label information: 1. Yield
2. Ingredients plus amounts 3. step-by-step
directions 4. Container size and type
5. Temperature and time
227
228
2.04 C ADJUSTING RECIPES
Increasing or Decreasing
a Recipe Yield
Changing Ingredients
2.04C
Adjusting Recipes
229
Increasing or Decreasing a Recipe Yield
• The YIELD of a recipe tells how many people you
can serve and how much each person will get.
• It may be necessary to increase or decrease a
recipe’s yield in order to prepare the number of
servings needed or to adjust the serving size.
2.04C
Adjusting Recipes
230
Increasing or Decreasing a Recipe
Yield
• If more, or larger, servings are needed than the recipe
will yield, it is necessary to increase the amounts of
ingredients used.
• If less, or smaller, servings are needed, one can either
decrease the amounts of ingredients used OR prepare
the recipe as indicated and have leftovers.
2.04C
Adjusting Recipes
231
Increasing or Decreasing a Recipe
Yield, contd.
• When increasing or decreasing the yield and
ingredients in recipes, it is usually necessary to
make additional changes in:
– Equipment size
– Equipment shape
– Cooking temperature
– Cooking time
2.04C
Adjusting Recipes
232
Increasing or Decreasing a Recipe Yield,
contd.
• The steps for changing a yield are:
1. Divide the desired yield by the recipe’s original
yield. The result is called the conversion factor.
2. Multiply all recipe ingredients by the conversion
factor.
3. Convert the measurements into logical,
manageable amounts.
2.04C
Adjusting Recipes
233
Changing Ingredients
• Recipe ingredients are often changed for reasons
other than increasing or decreasing the yield.
Reasons for changing ingredients are to:
– Adjust for high-altitude cooking
– Adjust for microwave cooking
– Substitute ingredients
2.04C
Adjusting Recipes
234
Changing Ingredients, contd.
• Adjusting for high-altitude cooking:
– As altitude increases, air pressure decreases and
liquids will boil at a temperature below 212 ˚F.
• When liquid boils below 212 ˚F., foods
simmering in the liquid take longer to cook.
They require more liquid (to replace that which
evaporates) and longer cooking times.
2.04C
Adjusting Recipes
235
Adjusting for high-altitude cooking:
– In baked goods, gas bubbles formed by the boiling
liquid rise more quickly and cause the batter to rise
before it “sets.” Without making adjustments to
ingredients, the centers would collapse.
• To prevent the centers of baked goods from
collapsing, use less baking powder and sugar,
and increase the oven temperature.
2.04C
Adjusting Recipes
236
Changing Ingredients, contd.
Adjusting for microwave cooking:
• Decrease the liquid by 1/3 the total amount
• Eliminate fats (both solid and liquid) unless they are used for
flavoring
• Use ½ of the seasonings
• Use HIGH power level unless food is “delicate,” then use
MEDIUM-HIGH power level
• Decrease cooking time – look for a similar recipe in a
cookbook designed for the microwave
• Allow for standing time.
2.04C
Adjusting Recipes
237
Changing Ingredients, contd.
Adjusting for substitute ingredients:
– Ingredients in recipes are often substituted.
Some reasons for changing recipe ingredients
include:
• Unavailable ingredients
• Cost of ingredients
• Decreasing/increasing nutritional value
• Creativity
2.04C
Adjusting Recipes
238
Changing Ingredients, contd.
• Some recipes are easier to adjust than others. Those
with NON-ESSENTIAL ingredients are easily
adjusted. Recipes with ESSENTIAL ingredients are
really difficult to change
– NON-ESSENTIAL ingredients are those that act
independently of each other.
– ESSENTIAL ingredients are those that have specific
functions in a recipe and are so sensitive to changes that
the appearance, taste, or texture of the product are
affected
2.04C
Adjusting Recipes
239
Changing Ingredients, contd.
• Well-written cookbooks and the Internet are
good sources for common ingredient
substitutions. These ingredient substitutions can
usually be made without any significant
difference in the final product.
• SEE CHART AT THE END OF ALL
POWERPOINTS!
2.04C
Adjusting Recipes
240
2.04 D ADJUSTING RECIPES PPT
NOTES
Increasing or Decreasing
a Recipe Yield
Changing Ingredients
2.04D Adjusting Recipes
241
Increasing or Decreasing a Recipe Yield
• The ____________ of a recipe tells how many
people you can serve and how much each person
will get.
• It may be necessary to __________ or __________
a recipe’s yield in order to prepare the number of
servings needed or to adjust the serving size.
2.04D
Adjusting Recipes
242
Increasing or Decreasing a Recipe
Yield
• If more, __________________, servings are needed
than the recipe will yield, it is necessary to increase
the amounts of ingredients used.
• If less, _________________, servings are needed,
one can either decrease the amounts of ingredients
used OR prepare the recipe as indicated and have
______________.
2.04D
Adjusting Recipes
243
Increasing or Decreasing a Recipe
Yield, contd.
• When increasing or decreasing the yield and
ingredients in recipes, it is usually necessary to
make additional changes in:
– Equipment size
–
– Cooking temperature
–
2.04D
Adjusting Recipes
244
Increasing or Decreasing a Recipe Yield,
contd.
• The steps for changing a yield are:
1. Divide the __________ yield by the recipe’s
_____________ yield. The result is called the
_________________________.
2. Multiply all recipe ingredients by the conversion
factor.
3. Convert the measurements into logical,
manageable amounts.
2.04D
Adjusting Recipes
245
Changing Ingredients
• Recipe ingredients are often changed for reasons
other than increasing or decreasing the yield.
Reasons for changing ingredients are to:
– Adjust for high-altitude cooking
–
– Substitute ingredients
2.04D
Adjusting Recipes
246
Changing Ingredients, contd.
• Adjusting for ______________ cooking:
– As altitude increases, _______________ decreases
and liquids will boil at a temperature _________
212 ˚F.
• When liquid boils below 212 ˚F., foods
simmering in the liquid take __________ to
cook. They require more liquid (to replace that
which evaporates) and longer cooking times.
2.04D
Adjusting Recipes
247
Adjusting for high-altitude cooking:
– In _________________, gas bubbles formed by
the boiling liquid rise more quickly and cause the
batter to rise before it “________.” Without
making adjustments to ingredients, the centers
would ____________.
• To prevent the centers of baked goods from
collapsing, use ______ baking powder and
sugar, and ___________ the oven temperature.
2.04D
Adjusting Recipes
248
Changing Ingredients, contd.
Adjusting for microwave cooking:
• Decrease the liquid by ______the total amount
• Eliminate fats (both solid and liquid) unless they are used for
flavoring
•
• Use HIGH power level unless food is “___________,” then
use MEDIUM-HIGH power level
• Decrease cooking time – look for a similar recipe in a
cookbook designed for the microwave
• Allow for ________________________.
2.04D
Adjusting Recipes
249
Changing Ingredients, contd.
Adjusting for substitute ingredients:
– Ingredients in recipes are often substituted.
Some reasons for changing recipe ingredients
include:
•
• Cost of ingredients
• Decreasing/increasing nutritional value
•
2.04D
Adjusting Recipes
250
Changing Ingredients, contd.
• Some recipes are easier to adjust than others. Those
with NON-ESSENTIAL ingredients are easily
adjusted. Recipes with ESSENTIAL ingredients are
really difficult to change
– ___________________________- ingredients are those
that act independently of each other.
– ESSENTIAL ingredients are those that have
________________________ in a recipe and are so
sensitive to changes that the appearance, taste, or texture
of the product are affected
2.04D
Adjusting Recipes
251
Changing Ingredients, contd.
• Well-written cookbooks and the Internet are
good sources for common ingredient
substitutions. These ingredient substitutions can
usually be made _____________any significant
difference in the final product.
2.04D
Adjusting Recipes
252
Changing Ingredients, contd.
List common ingredient substitutions below:
2.04D
Adjusting Recipes
253
254
255
256
257
258
2.05 AA_1 Dairy/Egg
Comparison
2.05AA_1_Dairy/Egg Comparison
259
HOW ARE EGGS AND DAIRY
FOODS
ALIKE?
• Found in same refrigerated area in grocery
store.
• Good source of many nutrients.
• Both have protein, cholesterol, vitamin A.
• Must cook both at low temperatures and
stir while cooking.
2.05AA_1_Dairy/Egg Comparison
260
Eggs and Dairy Similarities:
• May be eaten as a food or used as an
ingredient in a recipe.
• Both are animal products.
• Many ways to cook and eat.
2.05AA_1_Dairy/Egg Comparison
261
HOW ARE EGGS AND DAIRY
FOODS
DIFFERENT?
• Nutrition:
• Eggs: Cholesterol can be lowered by using
whites only.
• Dairy: Calcium, Vitamin D added, available in
low fat and fat free varieties, and canned,
fresh, dry
2.05AA_1_Dairy/Egg Comparison
262
Eggs and Dairy Differences:
Cost
• Eggs: Inexpensive protein food.
• Dairy: Can be expensive.
Cooking Principles
• Eggs: Must be cooked for food safety.
• Dairy: May be eaten fresh or cooked in a
recipe.
2.05AA_1_Dairy/Egg Comparison
263
Eggs and Dairy Differences:
Animal:
• Eggs: Chicken, and from other birds like quail
• Dairy: Cow, Goat
2.05AA_1_Dairy/Egg Comparison
264
2.05 GG_1
How To Make Quick Bread
• A Quick Bread is one that takes a short amount
of time to prepare and bake
265
Quick Bread
Ingredients Used
• Liquids-milk, water
• Flour
• eggs
• Fats-solid or liquid such
as (shortening,
margarine, butter, oil)
• Baking soda + acid
• Baking powder
• Sugar
Function of Ingredient
• Moisten dry ingredients
• Gives structure
• Gives structure, flavor,
richness
• Gives tenderness,
flakiness, richness, flavor
• Leavening agent
• Leavening agent
• Gives flavor (sweetens),266
tenderness
DIFFERENT TYPES OF QUICK
BREADS
• Biscuits
• Muffins
• Pancakes
267
BISCUITS
• Mixing
 Cut in shortening to resemble small peas, stir
with spoon, do not over mix
 Mix dry and add liquid all at once
• Preparation
 Roll out with rolling pin, cut with glass or biscuit
cutter
• Cooking
 Make sure oven is preheated
268
Muffins
• MIXING
 Mix liquid in one bowl
 Mix dry in another larger bowl
 Make well in center, add liquid all at
once.
 Stir with spoon gently and do not over
mix
269
Muffins
• PREPARATION
 Spray or line muffin pans with liners
 Fill muffin cups only ½ to 2/3 full. To get a
consistent amount, use a proportion scoop.
• COOKING
 Make sure oven is preheated
 Fill empty muffin cups with water for even
cooking. Use toothpick to check for doneness.
270
Pancakes
• MIXING
 Add all ingredients together and stir gently, some
lumps are ok.
• PREPARATION
 Pour by cupful or proportion scoops into hot pan.
• COOKING
 Get nonstick skillet or griddle very hot, pour on
batter and flip when edges get dry and bubbles form
on top.
271
How Do I Know If My Quick
Bread Are Of High Quality?
• Biscuits:
–
–
–
–
–

Muffins:
Tender

Light, Fluffy 
Light Brown

Flaky
Pleasing Flavor

Tender
Lightly Brown
Top
No Tunnels or
Peaks
Moist, Pleasing
Flavor

Pancakes:




Tender
Lightly brown
No clumps
Fluffy and
light
272
ALWAYS REMEMBER WHEN
MAKING ANY TYPE OF BREAD
OR CAKE:
• Ingredients are proportional. DO NOT
change ingredient amounts or product
will not turn out correctly.
273
DO ALL BISCUITS HAVE TO
BE ROLLED OUT?
• No, some biscuits have more liquid and need
to be dropped onto the pan or can be used as a
dumpling in a soup or stew.
274
WHY IS IT IMPORTANT TO
PREHEAT THE OVEN WHEN
MAKING BREADS?
• It is important to preheat the oven so that the
rising process occurs properly and the products
to not overcook.
275
WHAT DOES IT MEAN TO “KNEAD
THE DOUGH” IN A RECIPE?
• Kneading means to push and fold over with
your hands to smooth and elasticize dough.
276
WHAT IS A LEAVENING
AGENT?
• A leavening agent causes a product
to rise.
• Examples:
 Baking powder
 Baking soda
 Yeast
277
WHAT IMPORTANT COOKING PRINCIPLE CHANGES
ARE BASED ON THE SIZE OF THE PAN USED WHEN
MAKING QUICKBREADS?
• The cooking time will need to be increased for
larger pans and decreased for smaller pans. An
example is a recipe written for 2 inch muffins
will not take as long if you were to bake it in a
loaf pan.
278
WHAT COOKING PRINCIPLE MUST BE
FOLLOWED WHEN USING A DARK
COATED PAN AND WHY?
• The temperature should be lowered 25 degrees
because a dark pan absorbs more heat.
279
WHAT INGREDIENTS CAN BE ADDED TO
QUICK BREADS TO CHANGE THE
FLAVOR?
•
•
•
•
•
Fruits
Nuts
Spices
Extracts
Cheeses
280
DO ALL RECIPES REQUIRE
THE FLOUR TO BE SIFTED?
• No, today flour is sifted much more in the
plant where it is processed and some recipes
do not require the air necessary in recipes that
are sifted.
281
WHAT ARE SOME OF THE KINDS OF
FLOUR I CAN USE TO MAKE QUICK
BREADS ?
•
•
•
•
•
•
•
•
•
Self-rising flour
Plain or all-purpose flour
Bleached or unbleached flour
Whole wheat flour
Bread flour
Cake flour
Rye flour
Oat flour
Rice flour
282
WHAT ARE OTHER QUICK BREADS I
COULD PREPARE AND EAT?
•
•
•
•
•
Pita bread(Mediterranean)
Cornbread(Southern US)
Crepes(French)
Tortillas(Latin American)
Matzo(Jewish)
283
WHAT ARE EXAMPLES ON
NON-QUICK BREADS?
• Yeast breads
–
–
–
–
–
–
–
Challah
Croissants
Loaf bread
French bread
Bagels
English muffins
Sourdough bread
284
Basic Method for Biscuits
•
•
•
•
•
•
•
Sift together/mix dry ingredients
Cut the shortening into flour until it looks
like peas or coarse bread crumbs
Make a well in dry ingredients
Add the liquids
Stir until blended and forms a soft dough
Knead biscuits with your fingers
8-10 times
Roll out, cut, and place in a greased pan285
Basic Method for Muffins
•
•
•
•
•
•
Sift together or mix all dry ingredients
Make a well in dry ingredients
Beat all liquid ingredients together
Pour liquid into the well
Mix to moisten
Batter should be lumpy
286
287
288
2.05KK GRAINS: GOOD FOR
YOU
•
•
•
•
•
BARLEY
CORN
OATS
RICE
WHEAT
REMEMBER: Grains are a great source of carbohydrates.
When whole grains are eaten, the grains are carbohydrates and
are considered complex carbohyrates.
They are a good source of fiber in our diet.
289
2.05KK Grains: Good for You
GRAIN PRODUCTS
•
•
•
•
•
BARLEY
CORN-CORNMEAL, GRITS
OATS-OATMEAL, OAT FLOUR
RICE-RICE FLOUR
WHEAT-PASTA, FLOUR, COUSCOUS
290
2.05KK Grains: Good for You
COOKING METHODS
• When using cornmeal or flours, they are incorporated
into recipes.
• Grits-bring water to a boil, slowly add grits, stir,
reduce to simmer for about 10 minutes, covered
• Oatmeal-bring water to a boil, slowly add oatmeal,
stir, reduce to simmer for about 5 minutes, uncovered
• Couscous-bring water to boil, slowly add couscous ,
remove from heat, cover and let sit for 5 minutes
291
2.05KK Grains: Good for You
COOKING METHODS CONT.
• Pasta-bring water to boil, add pasta, bring back to
boil and begin timing, then uncover pot
Use time on package, cook only until al dente
• Rice-bring water to boil, add rice, cover and
reduce to simmer for 20 minutes or until water is
absorbed
(Brown rice takes a little longer)
292
2.05KK Grains: Good for You
MEAL PATTERNS & GRAINS
• At what meals could the following cooked grains be served?
What cultures eat these foods?
Couscous
Grits
Pasta
Rice
• What kind of add-ins could be used in these grains
To make them palatable for different meals other
than traditional ones?
• Can cold cereals be served at other times other than breakfast?
293
2.05KK Grains: Good for You