September 17, 2013September 17, 2013Entry task: Why is it important to

follow a recipe?

Target: Explain cooking terms and how they are used in a recipe.

FBI Brochure and Inspection FBI Brochure and Inspection ReportReportDue TODAY!Submit as “Final” in my folderSave or print restaurant

inspection report

PostersPostersIf you have not turned in your

kitchen safety poster, you can NOT cook THRUSDAY.

They need to be turned in before your first cook!

Coming UpComing Up

Today Tomorrow

Go over PowerPoint on Kitchen Basics

Chapter 13 review

Getting started in the Kitchen worksheet

Lab expectations

CookingCookingWe will be cooking NEXT

WEEK!!DO NOT WEAR OPEN TOED

SHOES!!You will receive a ZERO if you

do

How to tackle a recipeHow to tackle a recipeRead all the way throughCheck supplies and equipmentFamiliarize yourself with the recipeGet out all ingredientsDo as much preparation as possibleMost recipes list ingredients and

directions in the order that they occur. Follow the recipe step-by-step.

Follow it exactly!!!

Just for PracticeJust for Practice• New Butter Cookies• PREP TIME 20 Min COOK TIME 10-12 minutes READY IN 1 hour 30 minutes• Yield 4-6 dozen NEW BUTTER COOKIES   1 cup real butter 3 cups sifted all-purpose flour 1-1/2 cups sifted powdered sugar 1 teaspoon baking soda 1 egg 1 teaspoon cream of tartar 1 teaspoon vanilla ½ teaspoon salt   Cream butter in a mixing bowl. Gradually add powdered sugar and mix until light and fluffy. Add egg and vanilla and stir until thoroughly combined. Sift together flour, baking soda, cream of tartar and salt, gradually add to cream mixture and combine into ball. Roll out on lightly floured board to 1/8” thickness. Cut into desired shapes.   Bake 10 to 12 minutes in preheated 350° oven. Makes 4 to 6 dozen cookies depending on cutter size. Wait until completely cooled to decorate.

MeasuringMeasuringDry

◦ Measure in dry measuring cups.◦ Spoon ingredients in until overfilled◦ With a spatula or back of a butter knife,

level off the excess◦ Brown sugar is the exception, pack it down

Liquid◦ Liquid measuring cups ◦ Pour liquid into cup slowly◦ Look at eye level

Measuring Dry IngredientsMeasuring Dry Ingredients

• For dry ingredients includingflour, sugar, and salt, use dry measuring cups & spoons.–Heap–Level–Empty

dry measuring cups

measuring spoons

Measuring Solid Measuring Solid IngredientsIngredients

For solid ingredients including peanut butter, shortening and brown sugar use dry measuring cups.◦Pack◦Level◦Empty

Measuring LiquidsMeasuring LiquidsFor liquid ingredients

including milk, water, oil, and juice, use liquid measuring cups. ◦Set cup on a flat surface.◦Bend down to eye level and

pour until the desired mark is reached.

liquid measuring cup

Using Measuring SpoonsUsing Measuring Spoons• Use measuring spoons to

measure small amounts of dry and liquid ingredients. Do not use kitchen spoons, they are not accurate.

• How to measure the following:–3/4 tsp. Salt–3 tsp. Vanilla

AbbreviationsAbbreviations• Do you understand these abbreviations?

teaspoon tsp. or t.Tablespoon Tbsp.or T.cup c.pint pt. quart qt.ounce oz.pound lb. or #few grains f.g.Fahrenheit F

• Why do you think many recipes use abbreviations?

EquivalentsEquivalents• From small to large measurements:• 1 Tbsp.= 3 tsp.• 1 c.=16 Tbsp.• 2 c.= 1 pt.• 4 c.= 1 qt.• 16 c.=1 gal.• 2 pt.= 1 qt.• 4 qt.=1 gal.

Temping MeatTemping MeatTips for Thermometer Use:

◦If a meat patty is not thick enough to check from the top, insert the thermometer in sideways.

◦The thermometer should penetrate the thickest part of the food. Test in the thickest part of the food and away from the bone.

◦Wash the thermometer after each use

◦Temp in several places to ensure proper readings

COOKING TEMPERATURES COOKING TEMPERATURES Ground Meat and Meat Mixtures:Ground beef, pork, veal, lamb -- 160°F

Ground turkey, chicken -- 165°FFresh Beef, Veal, Lamb:Medium rare -- 145°F

Medium -- 160°FWell Done -- 170°F

Cooking Temperatures for Cooking Temperatures for MeatMeatPoultry:Chicken & Turkey,

whole -- 180°FPoultry breasts, roast -- 170°FPoultry thighs, wings, legs -- 180°FDuck & Goose -- 180°FStuffing (cooked alone or in bird) -- 165°F

Fresh Pork:Medium -- 160°F

Well Done -- 170°FHam:Fresh (raw) -- 160°FPre-cooked (to reheat) -- 140°F

Lab ExpectationsLab ExpectationsBehaviorTeam workClean-up

Chapter 13 ReviewChapter 13 Review#1-15Page 251

Getting Started in the Getting Started in the KitchenKitchenComplete worksheet in class