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LAB RULES

1. Always wear a clean apron. No apron = -5 pts. 2. Long hair must be tied back. Loose hair = -5

pts. 3. Hands should be washed in hot soapy water before, during, and after touching food and equipment.

4. Each student must stay in THEIR unit and work with THEIR group for the full class.

5. You are expected to do your share of the work. Make sure you do the job you are assigned.

6. You are expected to try everything that is prepared in your lab!!! (Unless allergies deem it otherwise)

7. Lab sheets must be completed and turned in on lab day. No lab sheet = 1/2 credit on lab

8. Do not get food out of the fridge or the pantry. If you need supplies, ask the teacher for assistance.

9. No horseplay, throwing or playing with food, supplies or water/bubble and absolutely no towel whipping

10. DO NOT SIT ON THE COUNTERS!!!!

11. Dishes must be washed in hot soapy water, rinsed in hot water, and dried, then neatly put in the CORRECT drawer/cupboard.

12. Dirty towels must be put in the CORRECT laundry basket. Wrong basket = - 5 pts FOR ENTIRE CLASS!

13. Cooking privileges will be lost if units are left dirty.

14. DO NOT leave until the teacher excuses you. You will lose lab points for leaving before your group has been checked off.

15. No late notes will be written. Work together and finish on time!

Lab Sheet

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When Food Fights Back!

Cups Game

•  Pick a cup from the front of the room. While the music is playing, go around to as many people as you can.

•  Pour all your liquid into one cup and then even it out again!

•  When the music stops, you stop!

WHO GOT SICK?

•  Now-a special powder is going to be put in your cup.

•  If you cup doesn’t fizz-you are safe! •  If your cup fizzes a little-you got a little sick, but after a few days, you were okay.

•  If you cup fizzes to the top or overflows, you got REALLY sick and had to go to the hospital.

Food Borne Illnesses

Cooking Terms and Recipe Adjustments

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Parts of a Recipe

•  A recipe has 4 parts – Title –  Ingredients (listed in order and with amount needed)

–  Instructions (recipes have their own language) – Yield (how much does the recipe make?)

Cooking Terms

Beat

•  To make a mixture smooth by stirring rapidly

Boil

•  To cook a liquid until the bubbles rise and break the surface

Chop

•  To cut into small pieces with a knife

Core

•  To remove the center of a fruit (an apple or a pear for example)

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Cream

•  To blend with a spoon or electric mixer until fluffy, light and well combined

Cut-In

•  To mix flour and fat together with a pastry blender, a fork or two knives

Fold-In

•  To gently combine two mixtures by cutting down through the center, across the bottom of the bowl and up over close to the surface.

Grate/Shred

•  To rub on a tool that shreds the food into smaller pieces

Grease

•  To spread or spray a thin layer of shortening on a baking pan to prevent sticking

Knead

•  To work or press dough with the palm of your hand

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Pare/Peel

•  To remove the skin (peeling) by using a knife or a peeler

Saute

•  To cook in a small amount of fat

Simmer

•  To heat to just below boiling

Stir

•  To mix ingredients using a circular motion until well-blended

Toss

•  To mix foods lightly by using a lifting motion (green salad for example)

Whip

•  To beat rapidly and make light and airy (example: egg whites or whipping cream)

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Scenario

•  Pretend for a moment that as a new chef at the Good Ol’ Cookin’ Restaurant, you have decided to incorporate some of your family recipes to the menu. To make sure that the recipes are the same each time they are made, you need to make sure all the cooks understand all the cooking terms.

Cooking Terms Scenario

•  Read through the recipe in your packet and circle any cooking terms, or action words, that help you know what steps you need to do.

•  Write two cooking terms you know you understand.

•  Write any cooking terms you DO NOT understand.

Measuring Abbreviations

Equivalents

Recipe Adjustments

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Yield

•  The number of a servings a recipe makes.

Using the Yield to Adjust Recipes

•  To learn how to get and use a conversion rate and to calculate desired “yield” in a recipe

•  Divide the desired yield by the original yield. •  This gives you a conversion rate that you can then use to adjust your recipe!

Halving a Recipe

•  The recipe makes 4 servings but you only need 2 servings.

•  Desired yield is 2, recipe yield is 4. 2/4 = 1/2 •  1 tsp. x ½ = •  ¼ c. x ½ = •  1 ½ tsp. x ½ = •  3 c. x ½ =

½ tsp. 1/8 c. à ¾ tsp.

1 ½ c.

2 Tbsp.

Doubling a Recipe

•  The recipe makes 2 dozen cookies but you need 4 dozen cookies.

•  Desired yield is 4. Recipe yield is 2. 4/2 = 2 •  1 tsp. x 2 = •  ¼ c. x 2 = •  1 ½ tsp. x 2 = •  3 c. x 2 =

2 tsp. ½ c.

3 tsp. à 1 Tbsp. 6 c.

Our Pizza Recipe

•  Desired Yield = Number of people in your lab group (5 or 6)

•  Original Yield= 1 (for THIS recipe-this will change based on the recipe)

•  5 ÷ 1 = 5 •  5 is the conversion rate

Next…

•  Then take each measurement in the recipe and multiply it by your conversion rate. Then simplify if possible.

•  5 x 1= ____ Rhodes roll, thawed •  5 x 1= ____ Tbsp. sauce = _____ c. & ____ Tbsp. •  5 x ¼ = ____ c. Mozzerella Cheese = _____ c. •  5 x 4 = _____ pieces pepperoni •  5 x 1 = ____ Tbsp. Pineapple = ____ c.& ___ Tbsp.

5 5 5/4

5 20

¼ 1 1¼

¼ 1