Name:______Period:______Score______/______
Food & Nutrition II
Unit 1
Safety & Sanitation
PERFORMANCE OBJECTIVE 1
Consistently demonstrate appropriate food safety and sanitation procedures.
PERFORMANCE OBJECTIVE 2
Consistently demonstrate proper mise en place and clean up.
PERFORMANCE OBJECTIVE 3
Adjust a 4 serving recipe to serve: 2, 8, and 16.
STANDARD 1
Students will review and apply the skills of kitchen management, safety and sanitation.
Objective 1: Identify food safety and sanitation rules and guidelines to maintain a safe working environment.
a. Review types of food borne illnesses and methods of prevention.
b. FIFO – First in First out is a method of storage rotation for home and restaurants
c. Identify and demonstrate the importance of personal hygiene
d. Demonstrate disinfection of work surfaces
e. Apply established safety rules and guidelines to maintain a safe working environment.
Objective 2: Review and apply culinary terms and abbreviations, equivalents, recipe yields, and proper measuring techniques with correct equipment.
a. Mise en place
b. 3 tsp = 1 Tbsp
c. All tablespoon equivalents to 1 cup
d. ¾ cup = ½ cup + ¼ cup
e. Cups/pints/quarts to gallons
Objective 3: Select and explain the appropriate use and care of small appliances and equipment for specific product preparation and culinary applications.
a. Food processor
b. Immersion blender
c. Internal temp thermometers/calibration
d. Scale
Lab Procedures & Expectations
1. Always wash hands for a minimum of ______with hot soapy water.
2. Wash your hands rule:
1. ______cooking
2. ______cooking
3. ______cooking or handling raw meats
3. Wear gloves while cooking if you have a ______on your hands.
4. What should you do with your long hair?
5.
6. When cutting food:
a. Raw foods
b. Fresh foods
7. Taste testing:
8. Cleaning and Cleaning surfaces Rules:
1.
2.
3.
9. What is the proper way to wash dishes?
1. 2.
3. 4.
5.
10. What are the 5 LAB RULES?
1.
2.
3.
4.
5.
11. Small appliance care:
1.
2.
3.
12. Laundry:
1.
2.
Kitchen Tools / What are they used for?1.
2.
3.
4.
5.
6.
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10
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Kitchen Safety and Sanitation Review
Falls:1. Clean up spills ______.
2. Use a step ______to reach something on a high shelf.
3. Only move a person with a broken bone if absolutely necessary.
4. Call for ______help if someone is dizzy, vomiting, or has impaired speech after a head injury. / Foodborne Illness
1. From poorly processed canned goods. _____
2. From raw or undercooked beef, especially ground beef. _____
3. Prevented by washing hands, especially after using the restroom. _____
4. From raw poultry and eggs. _____
5. From cuts or sores when cooking. _____
a. Hepatitis A
b. E-coli
c. Staph
d. Botulism
e. Salmonella
Knife Safety:
1. ______knives are safer than dull knives.
2. If a knife falls, never try to ______it.
3. Wash knives separately.
To stop severe bleeding apply ______. Get medical help if needed.
Fires and Burns:
1. Avoid ______clothing when cooking.
2. Use ______pads when taking something out of the oven.
3. Wipe off the range after each use to avoid grease buildup.
4. To light a gas range, light the match (before or after) turning the gas
5. Remove pan lids so the steam escapes ______from you.
6. Never use ______to put out a grease fire.
Use ______water to cool a minor burn. / Proper Food Handling
1. Name 2 ways to prevent cross-contamination.
______
2. Meat should be thawed on the counter. True/False
3. Prevented by washing hands, especially after using the restroom. _____
4. What is the minimum time you should wash your hands? _____ sec
5. Hair should be pulled ______when cooking.
6. What is the difference between cleaning and sanitizing?
______
7. The temperature danger zone is from _____-_____ degrees.
Chemicals/Poisoning:
1. Keep chemicals in the ______containers with a label.
2. ______mix compounds such as bleach and ammonia.
3. Only use gas/charcoal grills outside.
Handwashing Experiment
1. Cold water for 10 seconds.
2. Cold water for 20 seconds.
3. Warm water with soap for 10 seconds.
4. Warm water with soap for 20 seconds.
Compare how clean each of your hands are, who still has oil and/or cinnamon on their hands. And record your findings below.
Group / Experiment / Results
1. / Cold water 10 sec
2. / Cold water 20 sec
3. / Warm water w/soap 10 sec
4. / Warm water w/soap 20 sec
TERM / DEFINITION: / TOOLS WE WOULD USE FOR THIS SKILL:
Chop
Cream
Cut in
Dice
Dredge
Flour
Fold
Grate
Knead
Mince
Peel
Sauté
Simmer
Steam
Whip
Small Appliances
1. Food Processor
a. What tasks can you perform with a Food Processor blade?
b. Which tasks can you perform with the Food Processor Disk?
2. Immersion Blender (Stick Blender)
a. When is it better to use the immersion blender than the Food Processor?
b. When using the immersion blender for small batches of food, what type of bowl or container is best?
3. Digital Scale
a. Why would people use a scale instead of measuring cups?
b. What does it mean to “Tare” the scale?
c. How do you keep from weighing the bowl or cup when you weigh ingredients contained in them on the scale?
d. What two methods of measurement are available on the digital scale?
4. Label each of these tools
Measuring Techniques
Cooking is and art as well as a science. Before you can become a good cook, you need to know how to measure correctly. Measurements must be accurate and level for exact results.
Directions: Answer as many of the following questions as possible during the demonstration on measuring.
1. For the purpose of measuring, ingredients can be divided into categories.
a. b. c.
2. What type of measuring equipment should be used to measure dry/solid ingredients?
3. A standard set of measuring cup includes: (circle all that are correct)
1/8 cup ¼ cup 1/3 cup ½ cup 2/3 cup ¾ cup 1 cup
4. List a solid ingredient in this recipe:
5. How can you measure butter or margarine?
6. Describe the two ways to measure a solid ingredient like shortening or peanut butter:
Packing Technique Water Displacement Technique
7. What kitchen item is used to level off dry/solid ingredients?
8. What are the steps to measuring dry/solid ingredients in standard measuring cups?
9. What ingredient should be firmly packed into the cup when measuring?
10. Eggs should be broken into a ______before being added to the dough mixture.
11. What type of equipment should be used to measure ingredients more than ¼ cup?
12. What type of equipment should be used to measure any ingredient less than ¼ cup?
13. Why measure ingredients over a paper towel or wax paper instead of directly over the mixing bowl?
14. What are the steps to measuring dry/solid ingredients in standard measuring spoons?
15. A standard set of measuring spoons include: (circle all that are correct)
1/8 tsp. ¼ tsp. 1/3 tsp. ½ tsp. 2/3 tsp. ¾ tsp. 1 tsp.
½ Tbsp. 1/3 Tbsp. 1 Tbsp.
16. List four foods which should be measured in a dry measuring cup and pressed off gently?
17. Circle the features that a good liquid measuring cup should have?
a. is able to hold hot liquid
b. has extra space at the top of the cup
c. has a pour spout and handle
d. has easy to read markings
e. Is usually metal
18. Name three basic liquid ingredients?
22. List the steps to measuring liquid ingredients
Culinary Terms, Equivalents Review
Mise en place: French term that means “putting in place”. It means to have everything ready for a specific recipe: all ingredients are measured, onions are chopped, pots/pans/utensils needed are out and ready.
1. Know the following abbreviations
lb. ______oz. ______
c. ______°F ______
Tbsp. ______tsp. ______
gal.______pt. ______
qt.______T ______
min. ______hr. ______
t ______
2. Gallon Equivalents
3. Cup Equivalents
4. Mrs. T
____Tablespoon = ____ teaspoons
Perfect Chocolate Chip Cookies
Directions: Adjust recipe to yield according to the directions Then prepare recipe as indicated (using original measurements). Do not use a calculator. Work together as a group to get the answers.
Recipe / Half the Recipe / Double the Recipe / Triple the Recipe1 ¾ cup flour / _____ cup flour / _____ cup flour / _____ cup flour
1/3 cup margarine / _____ cup margarine / _____ cup margarine / _____ cup margarine
½ tsp baking soda / _____ tsp baking soda / _____ cup baking soda / _____ cup baking soda
½ tsp salt / _____ tsp salt / _____ cup salt / _____ cup salt
1/3 cup shortening / _____ cup shortening / _____ cup shortening / _____ cup shortening
½ cup brown sugar / _____ cup brown sugar / _____cup brown sugar / _____ cup brown sugar
½ cup sugar / _____ cup sugar / ____cup sugar / ____ cup sugar
1 egg / _____ egg / _____ egg / _____ egg
1 tsp vanilla / _____ tsp vanilla / _____ tsp vanilla / _____ tsp vanilla
1/3 cup choc chips / _____ cup choc chips / _____ cup choc chips / _____ cup choc chips
Directions:
Preheat oven to 375F.
1. In a mixer, cream the butter, shortening and sugars together. Add the vanilla and egg and whisk until smooth and creamy.
2. Sprinkle the flour, baking soda and salt over the wet ingredients, and stir until just mixed.
4. Fold in the chocolate chips.
5. Scoop the dough with cookie scoops spaced a few inches apart
6. Bake for 8-10 minutes.
5. Cool on the cookie sheet for 5 minutes then transfer to a wire rack.
While the cookies are cooking/cooling wash and dry all the dishes, and clean your kitchen area.