Name Period. Unit 2 Packet. Unit Scorecard

Transcription

1 Name Period Unit 2 Packet Kitchen Safety and Management Unit Scorecard # Assignments Pts. Poss. 1 Following Directions 5 2 Lab Rules, Lab Safety and Measuring Techniques 15 3 Abbreviations, Equivalents and Recipe Manipulations 10 4 Doubling/Halving Practice and Food Borne Illnesses 10 5 Find the What-cha-ma-call-it (Kitchen Equipment) 10 7 Cooking Terms and Recipe Basics 15 8 Microwaves and the Muffin Method 10 TOTAL 75 Pts. Rcd. Unit Calendar Monday Tuesday Wednesday Thursday Friday A-Day Feb. 1 Unit #2 Pre-test and Lab Safety B-Day 2 Unit #2 Pre-test and Lab Safety A-Day 3 Measuring LAB: Goop B-Day 6 Measuring LAB: Goop A-Day 7 Recipe Manipulations LAB: Cookies B-Day 8 Recipe Manipulations LAB: Cookies A-Day 9 Food Bourne Illness B-Day 10 Food Bourne Illness A-Day 13 Kitchen Equipment and Cooking Terms B-Day 14 Kitchen Equipment and Cooking Terms A-Day 15 LAB: Pretzels B-Day 16 LAB: Pretzels A-Day 17 LAB: Muffins Presidents Day NO SCHOOL B-Day 21 LAB: Muffins A-Day 22 Microwaves LAB: Microwave Cake B-Day 23 Microwaves LAB: Microwave Cake A-Day 24 Unit 2 Test PACKET DUE B-Day 27 Unit 2 Test PACKET DUE

2 Following Directions Directions: You have a 5 minute time limit to complete the parts of this test. Carefully read all of the parts of the test before doing anything. Write today's date--month-day-year in the top right hand corner of your test paper. Write the answer to the following multiplication problem directly underneath the date on your test paper-6 X 5=? Write the name of the month that begins with the letter "D" in the top left hand corner of your test paper. 4. Add 15 to the answer you got in part #2, and write this new total directly underneath your answer for part # 5. In the lower right hand corner of your test paper, draw a rectangle and inside the rectangle draw a five pointed star. The size of these drawings is not important. 6. Say your entire name out loud. 7. Skip to question # Just above your answer to #5, write, "This test is very easy." 9. Write the name of the first president of the United States on the back of your test paper anywhere you choose. If you don't know who this is, write your own name instead. 10. Write the name of any country that begins with the letter "I" directly underneath you answer to # 1 Ignore all the other directions. Without having written anything on your paper, close your packet, place it on the table in front of you and hold your right ear with your right hand. Sit quietly until the 5 minute time limit is up. 1 Think of a number between 1 and 50. Double that number. Add 20. Add 6. Subtract 17. Subtract 9. Divide by Write this number on your test paper underneath your answer to #7. 1 Write your name with your left hand in the lower left hand corner above what you wrote for # The name of the first president of the United States is George Washington. He was president from 1789 until Add the 2 dates together to see if the total is less than Now that you have read this entire paper and haven t written anything, you are to just write your name and date at the top of your paper. Go to question number eleven.

3 Lab Rules! What are the first 3 things you do when you get into the lab? How Do You Prevent? Cuts: Keep knives sharp and wash separately Safety First! What If It Happens? If they can t breathe, talk or cough-do the Heimlich Maneuver. Cool the heat of the burn with COOL water Fires: Keep plastic and clothing away from heat and use a hot pad, not a dish towel Measuring Techniques What cups are included in a standard measuring cup set? What spoons are included in a standard measuring spoon set? Types of Measurements a. b. FLOUR a. b. c. SUGAR a. b. 4. BROWN SUGAR a. b. 5. SHORTENING/PB a. b. c. 6. LIQUIDS a. b. c.

4 Abbreviations T., Tbsp. = lb., # = oz. = pkg. = c. = pt. = t., tsp. = gal. = qt. = hr. = Equivalents The you measure, the accurate it is. 1 Tbsp. = tsp. 1 stick/cube butter = c. 1/2 Tbsp. = tsp. 1 stick/cube butter = Tbsp. 1 c. = Tbsp. 1 pt. = c. 3/4 c. = Tbsp. 2 pt. = qt. 1/2 c. = Tbsp. 1 gal. = c. 1/4 c. = Tbsp. 1 gal. = qt. 1/8 c. = Tbsp. 8 fl. Oz = c. Recipe Manipulations What Stays the Same? What Changes? 3

5 Doubling Recipes Practice You are making a smoothie that calls for ¼ cup of yogurt. This only makes enough for 1 person and we need enough you plus three additional friends. How much yogurt should you add? How much yogurt is needed for 6 people? You are making a cookie recipe that calls for 2 tsp. of vanilla. You need to double the recipe to make plenty of cookies for you and your friends and family. How much vanilla will you add? Halving Recipes Practice You are making cookies for you and your friends. Your mom told you to only make half the batch. The recipe calls for ¾ c. sugar. How much sugar would you add? You are making dinner for your family. The recipe for the chicken you are making makes 12 pieces and you only need 6. The recipe also calls for 1 c. of margarine. How much margarine will you use? Food Borne Illnesses Food Borne Illness Source Prevention Botulism Don t open bulging or dented cans, E. Coli Hepatitis A Fecal bacteria WASH YOUR HANDS!!! Salmonella Staphylococci (Staph) The danger zone is between to F. Do not leave food out in the danger zone for more than hours. Keep hot foods and cold foods. What is cross contamination? What is an example of it?

6 Find the What-cha-ma-call-it COOKING UTENSIL WHERE? USE Straight Edge Spatula Peeler Bread Knife Teacher 4. Chef s Knife Teacher 5. Paring Knife Teacher 6. Ladle 7. Rolling Pin 8. Tongs 9. Plastic Serving Spoon 10. Dry Measuring Cups 1 Liquid Measuring Cup 1 Measuring Spoons 1 Rubber Scraper 14. Turner 15. Wire Whisk 16. Wooden Spoon 17. Cutting Board 18. Colander 19. Grater 20. Mixing Bowls (4 sizes) 2 Sauce Pans (2 sizes) 2 Frying Pan 2 Cookie Sheet (3) 24. Hot Pads 25. Water Pitcher

7 Term Definition Cooking Terms you KNEAD to know the lingo!!! To make a mixture smooth by stirring rapidly To cook a liquid until the bubbles rise and break the surface To cut food into small pieces (similar random pieces) To beat sugar and a fat until the mixture is soft and fluffy To cut flour and fat together with a pastry blender To cut into very small cubes (cubes less than ¼ ) To mix ingredients by gently turning one part over another To rub on a toll that shreds the food into smaller pieces To work or press dough with the palms of hands To cut or chop as finely as possible To remove or strip off the skin or rind of a fruit or vegetable To brown or cook foods in a small amount of fat using a low to medium heat To heat to just below the boiling point. No bubbles break the surface To beat rapidly to introduce air into the food. Recipe Basics Four parts of a recipe: List and amounts of ingredients Step by step instructions Essential info about temperature and equipment 4. Number of servings = Eight step to follow a recipe: Check to see if you have all the ingredients Pre-heat oven if needed 4. Gather all equipment needed 5. Complete prep of specific ingredients (chop nuts, melt chocolate, etc.) 6. Measure exactly 7. Mix carefully and follow each direction 8. Bake or cook at temperature and time directed

8 Muffin Method What are the five steps to the muffin method? Overmixing causes,, and is in texture Under mixing causes, and is and in texture. Do you open the oven door while baking? Microwaves How does food cook in a microwave? Magnetron tube turns into. The microwaves are absorbed into the food molecules, causing them to. produces heat, which cooks the food. What is forbidden in a microwave? Food in a microwave cooks from the. What three foods cook faster in the microwave? What is standing time? What are three facts you learned about microwaves from the short video we watched in class?