intro to: kitchen saftey foods 20. review of measuring two kinds of measures – dry – for dry...
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Intro to:Kitchen Saftey
Foods 20
Review of Measuring
Two kinds of measures –
dry – for dry substance
Large dry measures: ¼ c (60mL), 1/3 c(80mL), 1/2c (120mL), 1c (250mL)
Small dry measures: ¼ tsp (1mL), ½ tsp (2mL), 1tsp(5mL), 1Tbsp(15mL)
(can be used for small amounts of dry & liquid)
Liquid – for liquid ingredients
What is mis en place?
Everything in its place
Measure, chop, dice, ect all ingredients then follow on how to combine (method)
Tips in Measuring
Accurate measuring is very important to achieving a quality cooked or baked product.
Dry ingredients: take a spoon to fill, then level with a metal spatula.
Ex: flour, sugar, baking soda/powder, salt
Liquid ingredients: fill to designated line, look at eye level for liquids
Ex: water, milk, oil, molasses (coat cup lightly with oil)
Water displacement
Firm fats can be measured using water displacement
Use a liquid measure larger than what's needed
Place water in the measure to make up the difference between the fat required and the top level
Add pieces of fat until the water rises to the top level without allowing any fat to rise above the water surface.
one 454g block of butter is equal to one pound or 500 mL or 2 cups
Some recipe's will say….
½ stick of butter =4 tablespoons or ¼ cup
1 stick = 8 tablespoons = ½ cup
Safe working conditions
Aprons on
Hair back
Wash hands for 15 seconds or happy birthday song
Wipe up spills immediately including supply table
No cell phones! They’re dirty!!!
Wear shoes
Close cabinet doors
Cut prevention
When using a knife cut away from you
Right knife for intended purpose
Carry knife down, pointing to the floor
Use a cutting board!
White for vegetables/fruit ect
Red for meat!
Burns and Scalds
Step aside to open the oven door (prevents face burn)
Open the oven door fully
Turn pot handles toward the center of stove! NEVER over side of oven
Tilt pot lids away from you to let steam escape
Recipes: keep AWAY from stove
Extinguish a Grease fire
Use sodium bicarbonate (baking soda) it smothers the fire
Put a lid on it (pan fire) – pros and cons to this method
Kitchen management
Put your group partners (groups of 3!)
What would be the best way to manage the sink after cooking?
(two groups in a kitchen)
discuss most effective ways to work as a group in the kitchen
Assignment:
Using put a lid on it (booklet)
Complete measurement chart on conversions
Changing recipe yield
In your cooking groups
Complete kitchen utensils
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