Food Science and Services

Transcription

1 Family & Consumer Sciences by A Module Guide Ê>CFÆ6E0Ä$#dË E00403 Edition E0

2 FIRST EDITION First Printing, June 2003 Copyright 2003 Lab-Volt Systems, Inc. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form by any means, electronic, mechanical, photocopied, recorded, or otherwise, without prior written permission from Lab-Volt Systems, Inc. Information in this document is subject to change without notice and does not represent a commitment on the part of Lab-Volt Systems, Inc. The multimedia Tech-Design software and other materials described in this document are furnished under a license agreement or a nondisclosure agreement. The software may be used or copied only in accordance with the terms of the agreement. ISBN Lab-Volt and Tech-Design are registered trademarks of Lab-Volt Systems, Inc. Windows is a trademark of Microsoft Corp. All other trademarks are the property of their respective owners. Other trademarks and trade names may be used in this document to refer to either the entity claiming the marks and names or their products. Lab-Volt System, Inc. disclaims any proprietary interest in trademarks and trade names other than its own.

3 Table of Contents Module Guide Introduction... 1 Food Science and Services... 3 Lesson 1 Careers in Food Service... 5 Lesson 2 Food Safety and Sanitation... 7 Hand Washing Activity... 8 Lesson 3 Kitchen Tools and Equipment... 9 Snack Preparation Lesson 4 Menu Planning Virtual Kitchen Activity Lesson 5 Food Preparation Activity Muffin Madness Lesson 6 Customer Service and Management Profit and Loss Directions Lesson 7 Advanced Food Preparation Activity Snack Attack Appendix A Safety...A-1 i

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5 Module Guide Introduction MODULE GUIDE INTRODUCTION This Module Guide has: an overview of the module. lesson objectives. new terms and words. the directions for most lesson procedures. You can learn how to use the special features of the multimedia presentation by: using the TechLab User's Guide. watching the introductory video. Use this Module Guide to: review the lesson objectives. study the new terms and words. follow the directions for the hands-on activities. follow the directions for the software. 1

6 Module Guide Introduction 2

7 Food Science and Services FOOD SCIENCE AND SERVICES Objective When you have completed this module, you will have the knowledge and skills to describe the food industry. You will know the many opportunities available for employment within the industry and the education needed to get there. You will understand the importance of food safety and working safely in the kitchen. You will be able to demonstrate healthy menu planning skills and prepare some menu items. You will also be able to identify the basics of customer service and management within the industry. New Terms and Words apprentice a person who works for another for a specific amount of time in return for instruction in a trade, an art, or a business. associate's degree an academic degree given by a two-year college after the prescribed course of study has been successfully completed. bachelor's degree an academic degree given by a college or university to those who complete the undergraduate, or four-year, curriculum. Also called baccalaureate. communication a giving or exchanging of information by means of writing, speaking, etc.. contaminated infected with germs. culinary relating to a kitchen or cookery. diversity complete difference or unlikeness. Variety. entrepreneurial an adjective that describes a person who organizes and manages a business or industrial enterprise for profit, while taking the risk of a loss. ethnic food foods that are specific to certain cultures. human resources the people employed in a business or an organization. influence to have an effect on. nutrients naturally occurring chemicals found in food that help the body carry out its functions. They are important for maintaining good health. overstaffing scheduling too many people to work at a given time. poultry describes chickens, turkeys, ducks, and geese raised for meat or eggs. sanitation the process of making something clean. The prevention of disease by keeping things clean and free of germs. trend general developments or movements in a certain direction within an industry. vegetarian people who do not eat meat vendor one who sells. wages how much an employee is paid 3

8 Food Science and Services Equipment Required Multimedia Tech-Design User's Guide Module Guide Student Guide/Portfolio Young Living textbook Thorndike Barnhart Student Dictionary The Science Chef Glo Germ hand washing kit (includes fluorescent lamp, Glo Gel, Glo Germ powder, and power cord) Convection toaster oven Dishtowels (6) Oven mitts (2) Cutting board Non-stick muffin pan Mixing bowls (2) Wooden spoon Spatula Rubber spatula Grater Liquid measuring cup Measuring cup set (7-pc) Measuring spoon set (6-pc) Utility knife Kitchen timer Dish drying rack Apple slicer/corer Cooling rack Wash basin Sponge brush Flatware set Serving tray Dinner plates (2) 4

9 Lesson 1 Careers in Food Service LESSON 1 CAREERS IN FOOD SERVICE Objective When you have completed this lesson, you will be able to define the food industry and explain the many different functions and roles people fill within it. You will be able to: discuss the many different functions and roles people fill within the industry. define and describe the employment opportunities within the food industry. describe certificate programs, apprenticeships, degree programs and on-the-job training required for food industry careers. discuss trends and how they affect the industry. 5

10 Lesson 1 Careers in Food Service 6

11 Lesson 2 Food Safety and Sanitation LESSON 2 FOOD SAFETY AND SANITATION Objective When you have completed this lesson, you will be able to define a foodborne illness. You will be able to identify some common germs and explain how they make people sick. You will also learn ways to avoid the contamination of food products. You will be able to: define a foodborne illness. explore the most common types of sickness caused by contaminated food. identify some of the food-service management safety and sanitation procedures. identify some government agency laws for safe food handling. examine the importance of good personal hygiene in the food industry. define cross-contamination and recognize ways to prevent it. identify current types of cleaning materials and sanitizers. explore proper waste disposal and recycling methods. 7

12 Lesson 2 Food Safety and Sanitation Hand Washing Activity NOTE: The lotion and powder used in this activity do not contain real germs. They are only substances that glow under fluorescent light. The spots you are seeing represent the amount of germs that we could have on our hands at any given time. They are not real germs. This activity will show you how difficult it is to clean your hands thoroughly. 1. Locate the Glo Germ kit. It should contain the following items: Glo Germ lotion and/or Glo Germ powder 12-inch fluorescent light Electric plug 2. Sprinkle a generous amount of the powder, or 2 pumps of the lotion onto your hands. Rub your hands together until there are no visible signs of the lotion or powder. 3. Go to the darkest part of the room. Turn on the light and hold it about ½ an inch above over your hands. Move the light back and forth over your hands. Any white spots you see are pretend "germs". 4. In your Student Guide/Portfolio on the datasheet labeled Before Hand Washing, trace the outline of your hand and show where you have spotted the "germs". 5. Get permission from your instructor to go to the nearest sink and wash your hands. After you have washed and dried your hands thoroughly, repeat step 3. Did you miss any spots? If you did a good job washing, there should not be many white spots or 'germs' on your hands. 6. Place the light over your fingernails. Are there any white spots on them? Your fingernails are the hardest to clean. A fingernail brush should always be used when washing your hands at home or when working in a restaurant kitchen. 7. In your Student Guide/Portfolio on the datasheet labeled After Hand Washing, trace the outline of your hand and show where you have spotted the "germs". 8. Return the Glo Germ kit to its proper location in the classroom. 9. Return to the multimedia presentation. 8

13 Lesson 3 Kitchen Tools and Equipment LESSON 3 KITCHEN TOOLS AND EQUIPMENT Objective When you have completed this lesson, you will be able to identify and use some of the common tools and equipment found in a kitchen. You will understand proper cleaning and storage methods of the tools used. You will: learn to use kitchen tools safely and effectively. explore proper cleaning and sanitizing techniques. examine proper storage of kitchen tools. prepare a food item using various preparation skills. 9

14 Lesson 3 Kitchen Tools and Equipment Snack Preparation WARNING: Make sure that you are not allergic to any of the food items listed below. In this activity, you will learn some basic kitchen skills. You will also familiarize yourself with some of the tools. NOTE: Wash your hands properly before starting this activity. You and your partner should work as a team. A team member should do one step, while the other is doing another step. 1. Ask your instructor to locate the following food items: 1 large carrot 1 medium cucumber 1 small package of cream cheese (you will use two tablespoons) 2 lettuce leaves (or handful of baby spinach leaves) 2 soft flour tortilla wraps (1 for each student) 2. Locate the following kitchen items: paring knife grater mixing bowl wooden spoon cutting board butter knife (from silverware set) tablespoon (larger of the two spoons in the silverware set) wash basin cleaning sponge dish soap dishtowels dish drying rack 3. If there is a sink available, rinse the lettuce leaves, cucumber, and the carrot. Then, pat them dry with a clean paper towel. 10

15 Lesson 3 Kitchen Tools and Equipment WARNING: The paring knife is very sharp. Use caution while cutting. 4. Using the paring knife and the cutting board, cut off ¼ inch of the larger end of the carrot. WARNING: Keep fingertips and knuckles clear of the grater's teeth while grating. 5. Grate the carrot. Hold the food with your writing hand and the grater with the other. Place the larger end of the carrot on the largest holes on the grater. Using pressure, move the food over the teeth, from the top of the grater towards the bottom, and up again. Do this in a continuous motion until there is about 1 inch of the carrot remaining. Place the grated carrot in the mixing bowl. Dispose of the remaining end of the carrot. WARNING: The paring knife is very sharp. Use caution while cutting. 6. Using the paring knife and the cutting board, cut the cucumber in half lengthwise. Place the flat side of the cucumber on the cutting board so the skin side is facing up. Slice the entire cucumber crosswise in ¼ inch slices. Repeat with the other half of the cucumber. Place the cucumber slices in the mixing bowl. 7. Using the wooden spoon, mix the cucumber slices and carrot well. 8. Using the tablespoon, place about 1 tablespoon of cream cheese onto each flour tortilla. Using the butter knife, spread the cream cheese evenly. Leave about 1 inch around the edge of the tortilla free of cream cheese. 9. Place one lettuce leaf (or a small handful of baby spinach leaves) at the center of each tortilla. 10. Place a small amount of the carrot and cucumber mixture over the lettuce leaves in the center of each tortilla. NOTE: Any of the remaining mixture can be distributed evenly between the two tortillas. Keep in mind that if you use too much, the tortilla will not roll correctly. 11. Roll each tortilla making sure the ingredients stay inside. 11

16 Lesson 3 Kitchen Tools and Equipment 12. Show your instructor that you have successfully completed this activity. 13. Enjoy your healthy snack! 14. Clean all the tools used in this activity. If you do not remember how to clean the tools, go back and read the Cleaning and Storage section of lesson 3. If time allows, place the tools on the drying rack to air dry. If not, use the dish towels and dry them by hand. NOTE: If you do not have access to a sink, use the washbasin and sponge supplied with this module. Use one side of the washbasin for warm, clean water and the other for warm, soapy water. 15. Return all the materials used in this activity to their proper location. 16. Continue with the multimedia presentation. 12

17 Lesson 4 Menu Planning LESSON 4 MENU PLANNING Objective When you have completed this lesson, you will be able to discuss menus and computer-based menu systems. You will understand what a standard recipe is and why they are so important. In this lesson, you will examine things that have an effect on the menu items you choose. You will also learn about nutrients and how to create healthy meals. You will be able to: define computer based menu systems. define a menu and explain the purpose of NuMenu. explain the purpose of a standard recipe. discuss menu influences. follow nutrition guidelines to plan a menu. identify menu planning principles to develop menus. examine menu layout and design. plan healthy meals. 13

18 Lesson 4 Menu Planning Virtual Kitchen Activity The Virtual Kitchen should be on your screen. If it is not, Click the Resources button and select Virtual Kitchen from the menu. Following the directions below, plan menus for at least two days. Print out each day's results when you are finished. Place them in your Student Guide/Portfolio behind the datasheet labeled Virtual Kitchen Activity. When you have finished with the activity, continue with the multimedia presentation. 1. Enter your name. 2. Enter your weight. NOTE: To view these directions at any time on screen, click the "?" button and select the Directions tab. 3. Select pounds or kilograms. 4. Select male or female. 5. Select your activity level (if you are your not sure, click on "?" at the top left corner and select the Login tab). 6. Click Enter. 7. Food items are located throughout the kitchen. Move your mouse around the interface. You can click on highlighted items. (refrigerator, freezer, phone, oven, microwave, pantry, cupboards, fruit bowl). NOTE: To exit the kitchen, click on the door. The nutritional content of each item is listed at the bottom of the screen and can be viewed simply by clicking on an item in the list. To find a certain item in the kitchen, click the Locate button at the top of the screen. To view detailed nutritional facts, click the Search button at the top of the screen. 14

19 Lesson 4 Menu Planning 8. To plan a meal, click and drag a food item to a menu on the right (Breakfast, Lunch, Snacks, Dinner). NOTE: To remove an item from the menu, click and drag the item into the Remove button located on the top right of the interface. 9. When you have planned all your meals for the day, click the Calculate button located at the bottom right of the interface. NOTE: Your nutrient total, daily allowance, and percentage of daily allowance values will be displayed. You will also see the amount you were over or under for the daily allowance of each nutrient. For more information, click on "?" located at the left corner of the values boxes. 10. To view specific nutrients, click the drop-down menu located at the top of the breakfast menu and select the desired nutrient. 11. To plan the next day's menu, click Next Day and go back to step 8. NOTE: Once you have planned multiple menus, you can view them by clicking on a day at the top right of the interface. 12. To print the day's menu and results, click Print located at the top of the screen. 13. To end your session, click the Exit button. 15

20 Lesson 4 Menu Planning 16

21 Lesson 5 Food Preparation Activity LESSON 5 FOOD PREPARATION ACTIVITY Objective When you have completed this lesson, you will be able to use a variety of kitchen tools and equipment to cook muffins. You will also learn basic measuring skills. After the muffins have been prepared, you will use proper cleaning and storage techniques. You will be able to: use various kitchen tools, including a convection oven, to safely and effectively prepare muffins from a recipe. apply proper cleaning techniques for kitchen tools and equipment. apply proper storage techniques for kitchen tools and equipment. use proper measuring tools and techniques. bake muffins from a recipe. 17

22 Lesson 5 Food Preparation Activity Muffin Madness Locate the following food items: flour sugar baking powder salt 1 egg milk vegetable oil cooking spray Locate the following cooking tools and equipment: convection oven kitchen timer non-stick muffin pan 2 plastic mixing bowls wooden spoon rubber spatula spatula butter knife fork spoon cooling rack ¼-cup dry measuring cup (measuring cup set) 1-tablespoon measuring spoon (measuring soon set) ¼-teaspoon measuring spoon (measuring spoon set) liquid measuring cup 2 oven mitts 1 luncheon plate 18

23 Lesson 5 Food Preparation Activity WARNING: Do not touch hot surfaces without using oven mitts. 1. Open the oven door. Position one wire rack in the lower slots as shown in the figure on the left. The slots are located on each side of the oven. Close the oven door. NOTE: Remove any other accessories from the oven. At this point there should only be one rack in the oven. 2. Plug the oven in. WARNING: Be sure there is nothing on top or touching the sides of the oven. 3. Turn the Temperature dial (top dial) clockwise to 400 Fahrenheit. 4. Turn the Oven On/Toast Color dial (middle dial) to the ON position. 5. Turn the Function dial (bottom dial) to the FAN&BAKE setting. INGREDIENTS DRY INGREDIENTS WET INGREDIENTS 2 cups flour 1 egg ¼ cup sugar 1 cup milk 1 tablespoon baking powder ¼ cup vegetable oil ¼ teaspoon salt 19

24 Lesson 5 Food Preparation Activity OPTIONAL: Add chocolate chips, raisins, cranberries, bananas, nuts, apple slices, etc., to taste. Add any dry ingredients (nuts, chocolate chips etc.) in step 6. Add any wet ingredients (apples, bananas, vanilla extract) in step Measure the dry ingredients using the appropriate tools and place them in one of the mixing bowls. NOTE: An easy way to get an exact measurement is to level off the top of the cup. Place the cup on a flat surface. Using the flat side of a butter knife, remove any overflowing flour from the top of the cup. 7. Using the wooden spoon, mix the ingredients well. 8. Measure the wet ingredients using the appropriate tools and place them in the empty mixing bowl. NOTE: To get an exact measurement of liquid ingredients, place the liquid measuring cup on a flat surface. Look at the cup at eye level and add the ingredient until it reaches the correct level. 9. Using the wooden spoon or fork, mix the ingredients well. (The egg should no longer be whole.) 10. Add the moist mixture all at once to the mixing bowl that contains the dry ingredients. NOTE: For more effective mixing, you should always add wet ingredients to dry ingredients. 11. Using the wooden spoon, carefully combine the ingredients until they are moist. Do not over-mix the ingredients. Extra mixing will result in firm muffins. 12. Spray a very small amount of the cooking spray onto the sides of each empty muffin cup. 20

25 Lesson 5 Food Preparation Activity 13. Using a spoon, fill each muffin cup about 1/2 full with the mixture. You will probably not use all of the mixture. 14. With an oven mitt on the hand that will be carrying the muffin tray, place the tray in the oven. Bake at 400 Fahrenheit for minutes or until golden brown. Set the kitchen timer for 15 minutes. Check the muffins after 15 minutes. If they are not golden brown on top, bake for an additional 2 5 minutes. 15. Locate the following cleaning tools: dish soap plastic wash basin cleaning sponge dish soap dish towels dish-drying rack 16. Start cleaning the tools used so far in this activity. If you do not remember how to clean the tools, go back and read the Cleaning and Storage section of lesson 3. If time allows, place the tools on the drying rack to air dry. If not, use the dish towels and dry them by hand. NOTE: If you do not have access to a sink, use the washbasin and sponge supplied with this module. Use one side of the washbasin for warm, clean water and the other for warm, soapy water. 17. When the muffins are done, carefully remove them from the oven with an oven mitt on your hand. Place the muffin pan on a wire rack. Turn off the oven and unplug it. 18. Let cool for about 5 minutes. 19. When the muffin pan is cool enough to handle, loosen the muffins with the rubber spatula if necessary. Remove the muffins from the pan and let them cool an additional minute on the wire rack. 20. Show your instructor that you have completed the baking successfully. 21

26 Lesson 5 Food Preparation Activity 21. Place the muffins on the luncheon plate and enjoy. 22. Finish cleaning the remaining items used in this activity. 23. Return all the materials used in this activity to their proper location. 24. Continue with the multimedia presentation. 25. If there is less than ten minutes remaining in the class period, take the quiz on the next class day. 22

27 Lesson 6 Customer Service and Management LESSON 6 CUSTOMER SERVICE AND MANAGEMENT Objective In this lesson, you will identify some basic management duties. You will explore purchasing techniques and identify some record keeping functions. In the hands-on activity, you will produce a simple profit and loss statement. You will also learn proper storage techniques. Finally, you will learn the importance of good customer service. You will: examine food-service manager's responsibilities. explore purchasing techniques. identify record-keeping techniques. learn storage procedures. explore customer-service functions. calculate profit and loss. 23

28 Lesson 6 Customer Service and Management Profit and Loss A profit and loss statement is one type of record a business must keep. It shows exactly how money moves around a business. It usually covers a short period of time. One month is the normal time period for this type of record. The formula managers use for a profit and loss statement is: Total Income Total Expenses = Net Profit Total income is the amount of sales a business has for a given period. The total expenses is the total amount of money the business spends for a given period. The net profit is how much money the business actually makes. For example, in the month of August, a restaurant had sales of $60,000. Their total expenses for the month of August were $48,000. Using the formula above, the net profit was $12,000. August: $60,000 Total Income $48,000 Total Expenses $12,000 Net Profit Ideally, the net profit should be a positive number. This means the business is making money. If it is negative, the business is losing money. Example: April Profit and Loss Statement Income Expenses $150,000 $50,000 Food products Total Income $25,000 Labor $3,000 Rent Total Expenses Net Income $150,000 $78,000 $72,000 24

29 Lesson 6 Customer Service and Management Directions You have been hired as the manager of a small restaurant. Your first task is to produce a profit and loss statement for the month of May. After reviewing some records, you calculate that the business grossed $124,231 in the month of May. The total cost of food products for the same month was $31,147. The labor costs for the month of May totaled $28,300. The rent for the building was $3,000. On May 15 th, the oven broke. The new oven was delivered and the bill was $14,500. Using the information above, produce a profit and loss statement. Go to your Student Guide/Portfolio and create the record on the lesson 6 datasheet labeled "Profit and Loss." When you have completed the datasheet, continue with the multimedia presentation. 25

30 Lesson 6 Customer Service and Management 26

31 Lesson 7 Advanced Food Preparation LESSON 7 ADVANCED FOOD PREPARATION ACTIVITY Objective When you have completed this lesson, you will be able to use a variety of kitchen tools and equipment to prepare a snack for a group of people. You will also learn basic measuring skills. After the snack has been prepared, you will use proper cleaning and storage techniques. You will be able to: use various kitchen tools, including a convection oven, to safely and effectively prepare a snack for a group of people. apply proper cleaning techniques for kitchen tools and equipment. apply proper storage techniques for kitchen tools and equipment. use proper measuring tools and techniques. prepare a snack for a large group. 27

32 Lesson 7 Advanced Food Preparation Snack Attack In this activity, you will prepare a snack of your choice. The object is to prepare enough for each of your classmates to sample. You must decide how much of each ingredient to use, based on the number of people to be fed. Example: If there are 19 students in your class, including you, your partner, and one teacher, then you must make 20 pizza crackers. You will need: 20 crackers, 20 tablespoons (1¼ cups) shredded mozzarella cheese, 20 teaspoons (6 tablespoons + 2 teaspoons) pizza sauce, and 20 olives (optional). Choose one of the snacks below and follow directions. Cracker Pizza Locate the following food items: crackers mozzarella cheese pizza sauce pitted olives (optional) cooking spray Locate the following cooking tools: convection oven kitchen timer spatula grater butter knife fork spoon cooling rack measuring cup set measuring spoon set 2 oven mitts luncheon plate serving tray cooling rack aluminum foil 28

33 Lesson 7 Advanced Food Preparation WARNING: Do not touch hot surfaces without using oven mitts. 1. Open the oven door. Position two wire racks in the slots as shown in the figure on the left. The slots are located on each side of the oven. Close the oven door. NOTE: Remove any other accessories from the oven. At this point there should only be the two racks in the oven. 2. Plug in the oven. WARNING: Be sure there is nothing on top or touching the sides of the oven. 3. Turn the Temperature dial (top dial) clockwise to Toast/Broil 4. Turn the Oven On/Toast Color dial (middle dial) to the ON position. 5. Turn the Function dial (bottom dial) to the Broil setting. INGREDIENTS Crackers Mozzarella cheese Pizza sauce Olives NOTE: You will need enough of the ingredients below to feed each of your classmates. 6. Cover the two cookie sheets provided with the oven (pictured left) with aluminum foil. 7. Spray a small amount of the cooking spray over the entire surface of the foil. 29

34 Lesson 7 Advanced Food Preparation 8. Arrange the crackers on the two cookie sheets. 9. Place 1 teaspoon of pizza sauce on top of each cracker. 10. Using the grater and the luncheon plate, grate enough cheese to top each cracker (1 tablespoon per cracker). 11. Place approximately 1 tablespoon of cheese on top of each cracker. 12. If desired, top each with a pitted olive. 13. With an oven mitt on the hand that will be carrying the cookie tray, place one tray on the bottom rack. Place the other tray on the top rack. 14. Broil for 1 2 minutes or until the cheese is melted. This will happen rather quickly, so keep an eye on them. NOTE: The food on the top rack may cook faster. 15. When the cracker pizzas are done, carefully remove the cookie trays from the oven with an oven mitt on your hand. Place the cookie trays on a wire rack. NOTE: If you do not have enough for the class, return to step eight. 16. Turn off the oven and unplug it. 17. Remove the cracker pizzas from the tray using the spatula. Arrange them neatly on the serving tray. 18. Show your instructor you've successfully prepared a snack for the class. 19. Enjoy the snack with your class. 20. Locate the following cleaning tools: dish soap plastic washbasin cleaning sponge dish soap dish towels dish-drying rack 30

35 Lesson 7 Advanced Food Preparation 21. Start cleaning the tools used so far in this activity. If you do not remember how to clean the tools, go back and read the Cleaning and Storage section of lesson 3. If time allows, place the tools on the drying rack to air dry. If not, use the dish towels and dry them by hand. NOTE: If you do not have access to a sink, use the washbasin and sponge supplied with this module. Use one side of the washbasin for warm, clean water and the other side for warm, soapy water. 22. Return all the materials used in this activity to the proper location. 23. Continue with the multimedia presentation. 24. If there are fewer than ten minutes remaining in the class period, take the quiz on the next class day. 31

36 Lesson 7 Advanced Food Preparation Baked Apple Slices Locate the following food items: apples brown sugar butter cinnamon Locate the following cooking tools: convection oven kitchen timer spatula apple corer/slicer cutting board butter knife fork cooling rack 1/2-teaspoon measuring spoon (measuring spoon set) 1/8 teaspoon measuring spoon (measuring spoon set) 2 oven mitts serving tray cooling rack aluminum foil 32

37 Lesson 7 Advanced Food Preparation WARNING: Do not touch hot surfaces without using oven mitts. 1. Open the oven door. Position two wire racks in the slots as shown in the figure on the left. The slots are located on each side of the oven. Close the oven door. NOTE: Remove any other accessories from the oven. At this point there should only be the two racks in the oven. 2. Plug in the oven. WARNING: Be sure there is nothing on top or touching the sides of the oven. 3. Turn the Temperature dial (top dial) clockwise to 375 Fahrenheit. 4. Turn the Oven On/Toast Color dial (middle dial) to the ON position. 5. Turn the Function dial (bottom dial) to the Fan&Bake setting. INGREDIENTS Apples Cinnamon Butter Brown sugar NOTE: You will need enough of the ingredients below to feed each of your classmates 6. Cover the two cookie sheets provided with the oven (pictured left) with aluminum foil. 7. Spray a small amount of the cooking spray over the entire surface of the foil. 33

38 Lesson 7 Advanced Food Preparation 8. Place an apple on the cutting board stem side up. Center the apple corer/slicer over the stem and press down firmly, slicing the apple into 8 slices. NOTE: You will need one apple slice for each student. Continue with step eight until you have enough slices. 9. Arrange the apple slices on the cookie sheets. 10. Place a small amount (about 1/2 teaspoon) of butter on each apple slice. 11. Sprinkle ½ teaspoon of brown sugar on top of each apple slice. 12. Sprinkle 1/8 teaspoon of cinnamon on top of each apple slice. 13. Use an oven mitt to carry and place one cookie tray on the bottom rack. Place the other tray on the top rack. 14. Bake for 10 to 15 minutes or until they are soft. NOTE: You can check the apples by pressing a fork into them. If the fork goes in easily, the apples are done. NOTE: Melted butter may run off sides. Use caution when removing from oven. 15. When the apple slices are done, carefully remove the cookie trays from the oven with an oven mitt on your hand. Place the cookie trays on a wire rack. NOTE: If you do not have enough for the class, return to step eight. 16. Turn off the oven and unplug it. 17. Remove the apple slices from the trays using the spatula and arrange them neatly on the serving tray. 18. Show your instructor that you have successfully prepared a snack for the class. 19. Enjoy the snack with your class. 34

39 Lesson 7 Advanced Food Preparation 20. Locate the following cleaning tools: dish soap plastic washbasin cleaning sponge dish soap dish towels dish-drying rack 21. Start cleaning the tools used in this activity. If you do not remember how to clean the tools, go back and read the Cleaning and Storage section of lesson 3. If time allows, place the tools on the drying rack to air dry. If not, use the dish towels and dry them by hand. NOTE: If you do not have access to a sink, use the washbasin and sponge supplied with this module. Use one side of the washbasin for warm, clean water and the other for warm, soapy water. 22. Return all the materials used in this activity to the proper location. 23. Continue with the multimedia presentation. 24. If there are fewer than ten minutes remaining in the class period, take the quiz on the next class day. 35

40 Lesson 7 Advanced Food Preparation S'mores Locate the following food items: graham crackers chocolate bars marshmallows cooking spray Locate the following cooking tools: convection oven kitchen timer spatula paring knife cutting board butter knife fork cooling rack 2 oven mitts serving tray cooling rack aluminum foil 36

41 Lesson 7 Advanced Food Preparation WARNING: Do not touch hot surfaces without using oven mitts. 1. Open the oven door. Position two wire racks in the slots as shown in the figure on the left. The slots are located on each side of the oven. Close the oven door. NOTE: Remove any other accessories from the oven. At this point there should only be the two racks in the oven. 2. Plug in the oven. WARNING: Be sure there is nothing on top or touching the sides of the oven. 3. Turn the Temperature dial (top dial) clockwise to 375 Fahrenheit. 4. Turn the Oven On/Toast Color dial (middle dial) to the ON position. 5. Turn the Function dial (bottom dial) to the Fan&Bake setting. INGREDIENTS Graham Crackers Chocolate bars Marshmallow NOTE: You will need enough of the ingredients below to feed each of your classmates 6. Cover the two cookie sheets provided with the oven (pictured left) with aluminum foil. 7. Spray a small amount of the cooking spray over the entire surface of the foil. 37

42 Lesson 7 Advanced Food Preparation 8. Break graham crackers into pieces (approximately 1 by 2-in.). NOTE: You will need one cracker for each student. 9. Arrange the crackers on the cookie sheets. 10. Break or cut the chocolate bar into pieces (approximately 1/2 by 1-in.) 11. Place one piece of chocolate on each cracker. 12. Place one marshmallow on each piece of chocolate. 13. Use an oven mitt to carry and place one cookie tray on the bottom rack. Place the other tray on the top rack. 14. Bake for 5 minutes or until the marshmallow turns golden brown. NOTE: This process does not take long. You must watch them carefully. 15. When the S'mores are done, carefully remove the cookie trays from the oven with an oven mitt. Place the cookie trays on a wire rack. NOTE: If you do not have enough for the class, return to step eight. 16. Turn off the oven and unplug it. 17. Remove the S'mores from the trays using the spatula. Arrange them neatly on the serving tray. If desired, place another graham cracker on top of each S'mores. 18. Show your instructor you've successfully prepared a snack for the class. 19. Enjoy the snack with your class. 38

43 Lesson 7 Advanced Food Preparation 20. Locate the following cleaning tools: dish soap plastic washbasin cleaning sponge dish soap dish towels dish-drying rack 21. Start cleaning the tools used in this activity. If you do not remember how to clean the tools, go back and read the Cleaning and Storage section of lesson 3. If time allows, place the tools on the drying rack to air dry. If not, use the dish towels and dry them by hand. NOTE: If you do not have access to a sink, use the washbasin and sponge supplied with this module. Use one side of the washbasin for warm, clean water and the other side for warm, soapy water. 22. Return all the materials used in this activity to their proper location. 23. Continue with the multimedia presentation. 24. If there are fewer than ten minutes remaining in the class period, take the quiz on the next class day. 39

44 Lesson 7 Advanced Food Preparation 40

45 Appendix A Safety APPENDIX A SAFETY Safety is everyone's responsibility. All must cooperate to create the safest possible working environment. Remember that there is potential for harm in any work area. Follow the common-sense safety rules presented in the courseware and by your instructor. Any environment can be hazardous when it is unfamiliar. The Tech-Design laboratory may be a new environment to you. Make sure you use the equipment in the manner intended by the manufacturer. Your instructor will provide the necessary introduction to the learning environment and the equipment. Here are some basic rules that you should make part of your everyday routine. Make sure your behavior is appropriate to the workplace. (No clowning.) Avoid loose-fitting clothing, jewelry, or other items that could get caught in the equipment. Report any injuries to the instructor. Keep areas clean and uncluttered. Familiarize yourself with proper equipment operation and procedures. Obey all other safety rules set forth by your school, instructor, and equipment manufacturers. A-1

46 Appendix A Safety A-2

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