Unit 1: Safety & Sanitation Unit 2: Kitchen Management. Unit Calendar

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1 Name Period Unit 1: Safety & Sanitation Unit 2: Kitchen Management # Assignments Pts. Possible 1 Safety Pretest 10 2 Kitchen Hazards and First Aide Tips 20 3 Food Safety and Personal Sanitation 30 4 Measuring Techniques 25 5 Cooking Terms 15 6 Recipe Need to Knows 25 7 Kitchen Equipment 25 8 Recipe Manipulations 25 9 Microwaves 25 TOTAL 200 Pts. Received Unit Calendar Monday Tuesday Wednesday Thursday Friday A-Day 22 Disclosure and Class Intro A-Day 24 Kitchen Safety A-Day 26 Food Safety and Sanitation A-Day 30 Food Handlers Test, Lab Rules A-Day Sept. 1 Measuring & Equivalents Labor Day NO SCHOOL 5 A-Day 6 LAB: Rolo Cookies A-Day 8 Cooking Terms A-Day 12 LAB: Fruit Pizza A-Day 14 Recipe Adjustments A-Day 16 Kitchen Equipment A-Day 20 Microwaves A-Day 22 Lab: Microwave Lab A-Day 26 Power Breakfast A-Day 28 Unit 1 and 2 Test A-Day 30 LAB: Breakfast Burritos

2 Safety Pretest Directions: Identify the following practices as safe or unsafe on the lines provided. For those that are unsafe, explain why on the lines provided as well. 1. Janet pulled her long hair out of her face and up into a ponytail before she started cooking.. 2. Michelle set her knife aside after cutting onions so she could wash it separately later. 3. Tonya finished washing her hands and went immediately back to chopping the vegetables without drying them. 4. While making pasta, John stirred his noodles and set the plastic spoon on the stove next to the burner. 5. Sonya s baked potato had gotten cold even though it was still in the aluminum foil, so she put it in the microwave to quickly reheat it. 6. Corey used a dull knife to cut his sandwich because he didn t want to sharpen it. 7. Justin immediately stopped what he was doing to clean up a spill on the floor. 8. Betty tilted the lid away from her face to let the steam out before looking in to check her soup. 9. When his roast was done, Robert couldn t find the potholders so he used a wet dishtowel instead. 10. When opening a can of tomato sauce, Kimberly stopped the can opener before it cut the top completely off, then carefully bent the top back. 11. When simmering his Alfredo sauce, Steve turned the handle of the saucepan toward the center of the range 12. Sandra was in such a rush that she used the same cutting board for her vegetables that she had just used to cut and season her chicken. 13. Ciara dropped a glass and it shattered. She decided to pick up the big pieces with her hand and then she would come back later with a broom to clean up the remaining pieces.

3 14. Jamie wanted to taste her mix really quick to see if it needed more seasoning, but suddenly had to sneeze. After wiping her hands on her apron, she stuck her finger in the bowl to taste it. 15. Chris made sure to unplug all appliances around the sink before starting to wash his dishes. Multiple Choice: In the space to the left, write the letter of the choice that BEST completes each statement. 16. With a grease fire, you should NOT A. Pour salt on the flames B. Pour baking soda on the flames C. Pour water on the flames D. Put the lid on the pan 17. To help prevent kitchen accidents, you should do all of the following EXCEPT: A. Tie your hair back if it is long B. Wear loose-fitting clothes C. Roll up long sleeves D. Use potholders 18. To reach something on a high shelf, you should: A. Use a step stool B. Use a kitchen chair C. Climb on the counter D. Stand on your tippy-toes 19. If a knife falls off the counter, you should: A. Catch it by the blade. B. Catch it by the handle C. Get out of the way D. Soak it in dishwater 20. Cleaning supplies should be stored: A. In a cupboard with little light B. Away from other foods C. In the pantry with other foods D. In unmarked containers

4 Kitchen Hazards Directions: After reading the information from Discovering Foods pgs , summarize your findings below. Hazard #1: Grease Fires Hazard #2: Poisoning Hazard #3: Falls Hazards #4: Burns and Fires Hazard #5: Electrical Shock Hazard #6: Cuts First Aid Tips Burns: Cuts: Electrical Shock: Poisoning:

5 Food Safety and Sanitation Preventing Food Borne Illnesses (FBI s) 1. Food-borne illnesses are cased by eating food. Their sources include,, and. 2. and contain bacteria that are okay to eat. 3. What are the four necessary conditions for greatest bacteria growth: a. b. c. d. 4. Most food-borne illnesses have the same symptoms as the. 5. T/F: Food contaminated with a food-borne illness will look and smell bad/different. 6. Population groups most vulnerable to FBI s are YOP s: Y: young O: P: Pregnant I: compromised 7. Filli n the following table with eight of the food-borne illnesses Type Botulism Bacteria or Virus Source Symptoms Prevention Staph E. Coli Hepatitis A Salmonella Norovirus Clostridium Perfringens Campylobacter SSP 8. Cross contamination: The transfer of harmful from one source to another or bacteria transferred to from another source such as or cooking.

6 9. Give an example of cross-contamination: 10. Danger Zone = F to F (restaurant requirements = F) o Foods should not be in the danger zone for more than hours o When in doubt it out! 11. Foods that require Temperature Controls for Safety are called foods. o They include meats (all types), potatoes, rice, and veggies, sliced melons, tomatoes and. 12. Keep freezer temperatures at or colder. o Bacteria in food simply its growth when it is cooled or frozen. Only can kill bacteria. 13. Keep refrigerators at. Thaw foods safely: o NEVER AT TEMP! o In a sink of cold water changed out at least every min. o Thaw in if using immediately. o Safest way= in for 2-3 days. 14. Always use a thermometer to check temperatures of meats. o Seafood, beef, veal, lamb, and pork: F. o Ground meats (pork, beef, veal, lamb): F. o All poultry (whole or ground): F. 15. Always heat, reheat or serve foods at F. (including leftovers) Personal Sanitation 1. Cover or tie back before working with food. 2. Wear appropriate clothing and an. 3. Wash hands with hot, soapy water for at least. o Wash after using the, sneezing/, changing diapers, etc. o Wash before and after handling raw meat, poultry or. o Wash hands and then put on snug fitting if you have a cut or open on your hands. - gloves should be used when handling food and when dirty or. 4. Work surfaces should be cleaned/disinfected. 5. Taste foods using a clean and use it only once.

7 6. Reduce pest/insects by avoiding crumbs/, and keeping staples (flour, sugar, etc.) in containers. 7. Always use cleaners and sanitizers according to manufacturer s directions (Clean, Rinse, and dry. 8. Dispose of properly and wash containers frequently (away from food sources) 9. Utensil Storage: o At least inches above the floor o Glasses/cups down o Utensils with up. 10. Wash dishes properly: a. off excess food. b. Rinse c. Wash in water and in the following order: glassware,, plates/bowls and then./pans d. Rinse in water e. Air dry, if possible Sink Method (Restaurants) à 12. Using a dish machine: o Scrape, rinse and soak items before washing o Never overload racks and use correct rack for what you are washing o Rewash dirty items if needed o Air dry all items

8 Measuring Techniques 1. The two types of measurements are and. 2. The three most basic and measurable liquid ingredients include: a. b. c. 3. The three most basic and measurable dry ingredients include: a. b. c. 4. A standard set of measuring cups includes: 5. A standard set of measuring spoons includes: 6. Measuring spoons should be used for ingredients less than. 7. Do not measure ingredients directly over the. 8. The you measure, the accurate it is! 9. How do you measure ¾ c? 10. What dry ingredient should be sifted if called for? 11. Sifting adds and should be done measuring. 12. The 3 steps for measuring flour are: a. b. c. 13. When measuring granulated sugar, simply it and to level. 14. When measuring, firmly pack into cup and level off. 15. To make shortening/peanut butter easier to remove from the measuring utensil, you can do what? (Name 1) 16. The 3 steps to measuring shortening or peanut butter are: a. b. c. 17. The 4 steps to measuring shortening or peanut butter using the water displacement method are:

9 18. T/F: Butter, margarine, and shortening can always be exchanged straight across for each other in a recipe. 19. To measure butter or margarine, you can use a measuring cup or simply the cube. 20. The 3 steps to measuring liquids are: a. b. c. 21. Eggs should be first cracked into a separate bowl before mixing them into ingredients for 3 reasons: a. b. c. 22. Do not measuring flavorings like vanilla directily over the mixing bowl because it could:. 23. Fill in the correct abbreviations for each measurement. = Tablespoon = Pound = teaspoon = Ounce = cup = Hour = Pint = Minute = Quart = Degrees Farenheit = Gallon = Seconds = Dozen 24. Fill in the correct equivalent for each measurement. 1 Tbsp. = tsp. 1 pt. = c. 1/8 c. = Tbsp. 2 pt. = qt. 1/4 c. = Tbsp. 2 pt. = c. 1/2 c. = Tbsp. 4 qt. = gal. 1 c. = Tbsp. 1 gal. = c. 1 stick/cube butter = c. 8 fl. Oz = c. 1 stick/cube butter = Tbsp. 16 oz. = lb. 1 dz. items

10 Kitchen Vocabulary Cooking Terms Boil To cook to just below the boiling point (bubbles don t break surface) To cook by the vapor produced by boiling water. Saute Cutting/Peeling Terms To cut into small pieces (similar but random pieces) Dice To cut or chop food as finely as possible Peel Pare Mixing Terms To work sugar and fat together until the mixture is soft and fluffy. To mix ingredients by gently turning one part over another To cut fat into flour with a pastry blender Beat Whip Other Terms Dredge Flour Knead To finely divide or shred food into various sizes using a tool

11 Recipe Need to Knows Carefully selected recipes can save time, energy and food! I. Choosing a Recipe: When you choose a recipe you should read through the entire recipe and then ask yourself 5 questions: 1. Will the food appeal to the or as well as you? 2. Do you have all the needed? 3. If not, can you stay within your if you have to more groceries. 4. Do I have enough to make the recipe? 5. Do I have the cooking needed to make the recipe? II. Characteristics of a Good Recipe A good recipe has two parts: 1. A list of with the amounts used. 2. The for making the food product. A good recipe includes the following things: 1. Ingredients listed in the of their use. 2. Exact of each ingredient listed. 3. Simple step-by-step listed in sequence. 4. Cooking. 5. Cooking. 6. of correct cooking to use. 7. and of servings recipe makes. 8. That the recipe is a one. II. Recipe Adjustments: There are many times a recipe doesn t make enough or is too much for the crowd you are serving. The recipe below will need to be adjusted. Double and then half the following ingredients. ADJUSTING NOTES: Fraction steps: 1. Multiply numerators 2. Multiply denominators 3. Reduce and convert to mixed numeral (if needed) 4. Make fraction measureable (standardized measuring utensils) Halved Ingredient Doubled a. ¾ cup Granulated Sugar b. ¼ cup Brown Sugar c. 2/3 cup Margarine d. 1 ½ cups Flour e. ½ tsp. Baking Soda f. 1 tbsp. Vanilla When adjusting a recipe what also might need to be considered? KEEP THE SAME: Ingredients, cooking temperature and ADJUST: Cooking, ingredient and size of

12 IV. Analyzing a Recipe Carefully read through the recipe and then answer the questions below: Strawberry Shortcake 6 cups sliced strawberries 1/2 cup butter 1/2 cup sugar 1 beaten egg 2 cups all-purpose flour 2/3 cup milk 2 teaspoons baking powder 1 cup whipping cream, whipped In small bowl stir together the strawberries and 1/4 cup of the sugar; set aside. Stir together remaining sugar, the flour, and baking powder. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; add to flour mixture. Stir to just moisten. Drop dough into 8 mounds on an ungreased baking sheet; flatten each mound with the back of a spoon until about 3/4 inch thick. Bake in a 450º F oven about 10 minutes or until golden. Cool on a wire rack about 10 minutes. Cut shortcakes in half horizontally. Spoon half of berries and whipped cream over bottom layers. Replace top layers. Top with remaining strawberries and whipped cream. Serve. Yield: 8 1. List two pre-preparation tasks for this recipe? (Hint: Look at the ingredients.) a. b. 2. List 4 necessary equipment items that would be needed to complete the recipe. a. b. c. d. 3. How long do you estimate the following steps will take? a. Pre-preparation (before assembling recipe) b. Preparation (assembling recipe) c. Cooking Time d. Cooling Time 4. How much TOTAL TIME (from start to finish) do you estimate this recipe will take to prepare? 5. What is the yield (amount it makes/serves) of this recipe? 6. What are two steps that could be combined while preparing this recipe that could cut down on time? 7. Accommodate your guests by adjusting the recipe below: Halved Ingredient Doubled 4½ cups strawberries ½ cup sugar 2 cups all-purpose flour 1½ teaspoons baking powder ½ cup butter 1 beaten egg 2/3 cup milk ¾ cup whipping cream

13 Kitchen Equipment A: Describe the following: Small Appliance: Large Appliance: Utensils: Equipment Use 1. Glass Casserole Dish 2. Wooden Spoon 3. Used to measure less than ¼ c. of ingredients 4. Dry Measuring Cups 5. Used to measure liquid ingredients 6. Cutting Board 7. Strainer 8. Used to drain large foods; sits on base 9. Rubber Scraper 10. Turner (Pancake) 11. Used to level ingredients, or to spread frosting 12. Pastry Brush 13. Chef s Knife 14. Used to peel or pare, or cut small objects 15. Serrated/Bread Knife 16. Meat Thermometer 17. Cut fat (solid) into flour mixture 18. Skillet/Frying Pan 19. Tongs 20 Used to lift/pour liquids 21. Slotted Spoon 22. Wire Whisk 23. Used to measure the temperature in oven 24. Peeler (Vegetable) 25. Used to flatten foods such as dough or piecrust.

14 B: Find and circle the words listed below in the word search puzzle. Then write each word in the appropriate column/category in the table to indicate whether it is a utensil, small appliance or large appliance. NOTE: There is not the same amount of equipment in each column/category. Blender Ladle Pastry Blender Spatula Wire Whisk Chef Knife Microwave Range Strainer Wooden Colander Mixer Refrigerator Toaster Spoon Freezer Oven Sauce Pan Turner Utensils Small Appliance Large Appliance

15 Recipe Manipulations Directions: Read through the following recipes and complete the following: 1. Circle the cooking terms (at least 5 in each recipe) 2. List at least 5 pieces of equipment that would be needed to make the recipe 3. Double and half each of the recipes ingredients. Remember to ONLY use standard measurements (Cups- 1, ½, 1/3, ¼; spoons- 1 T. 1 tsp. ½ tsp. ¼ tsp.) 4. Answer the equivalent review questions at the bottom of the page. Vegetable Dip 1 c. sour cream 2 tsp. bon Appetite flavoring ¾ c. mayonnaise 2 tsp. dried dill weed 2 tsp. diced green onion ¼ tsp. parsley flakes Mix the above ingredients together. Chill. Peel 2-3 carrots and wash 4-5 stalks of celery. Julienne both vegetables and serve with the dip. Equipment Halved Ingredients Doubled Sour cream Mayonnaise Onion, bon Appetite or Dill Parsley Flakes Cheese Ball Blend together: 1 (8 oz.) pkg. cream cheese, softened ¼ c. crumbled bacon 1 pkg. schilling cheese sauce mix 3 tsp. dried parsley 1 Tbsp. dried onion flakes ½ c. cheddar cheese, grated 2/3 c. chopped or slivered nuts Place the cheese ball on a sheet of wax paper and form a ball. Roll in chopped or slivered nuts and parsley. Chill until serving so it is not sticky. Serve with crackers. Equipment Halved Ingredients Doubled Nuts Bacon Parsley Cheddar Cheese Equivalents 1 cube butter = Tbsp. 1/8 c. = Tbsp. ¾ c. = Tbsp. 1 c. = fl. Oz. 1 pint = c. 1 gal. = c.

16 Microwaves 1. Microwaves cause molecules to. The vibration causes, which produces the that cooks the food. 2. Microwaves are attracted to,, and. 3. Cooking may vary from oven to oven ( watts) 4. Microwavable containers include, and. Never put items in the microwave. 5. When cooking, containers will cook more evenly than foods in square co6. ntainers, which tend to burn in the corners. 6. Microwave cooking does not foods or give a crisp crust. 7. The more dense parts of the foods should be placed to the of the cooking dish. 8. To help food cook more evenly, and foods while cooking. A turntable is often found in the microwave for this reason. 9. Covering foods holds in the more and helps foods to cook and prevent. 10. Cover containers with: a. b. c. d. 11. is the time food continues to cook after the microwave has stopped. 12. The of the food (small vs. large potato) and the or number will increase the cooking and standing time. 13. To prevent burns, use and direct away from your body. 14. Some foods may seem warm/cool to the touch, but may have some. 15. Items, like potatoes, can explode if not or given room to. Test Jessica s Knowledge Directions: Place a (+) for appropriate and an (-) for inappropriate microwave cooking action. 1. Jessica arranges three chicken legs in a spoke pattern. 2. Jessica reheats some leftover Chinese rice in its paper take-out container. 3. Because her round dish has no cover, she tightly covers the dish with plastic wrap. 4. Jessica stirs the vegetables and chicken from the outside of the dish to the center. 5. Jessica uses a fork to pierce two potatoes before microwaving them.

17 Microwave Review Directions: Fill in the chart below with the correct answer. Across: 4. A type of cookware often used in microwaves is. 8. Even a few extra seconds can cause foods to. 10. Foods cook more evenly on a, which is usually glass. 11. Foods need to continue cooking after the microwave is turned off. Down: 1. The of the food (small vs. large potoates) increases cooking and standing time. 2. It is safe and much faster to frozen foods in the microwave. 3. The produces the heat that cooks food in a microwave. 5. is a great food to melt in the microwave. 6. Microwaves cause molecules to. 7. One of the three molecules a microwave is attracted to is. 9. Never put inside a microwave. Microwave Vs. Oven Directions: After watching the demonstration and seeing/tasting the results, fill in the comparison chart below. Baking Time Appearance of Crust Volume/Height Texture/ Moistness Flavor Conventional Oven Microwave Oven