Teen Living Part Two

1. 8.0 Apply principles of food selection, preparation, and service for safe and sanitary management of meals. Teen Living Part Two

2. 8.03 Practice basic food preparation skills.

3. Kitchen Appliances • Follow the manufacturer’s directions for use of appliances • Dishwasher • Stove/range • Refrigerator • Small appliances • Should not be immersed in water unless designed for that • Clean on the counter with a soapy cloth

4. Use the Proper Appliance/Tool for the Job • Toaster/toaster oven • Use to brown bread, bagels, other items

5. Knives • Paring knife • Peeling fruit, potatoes, cutting small pieces • Utility knife • Bigger cutting jobs • Carving knife • Slicing meat • Chef’s knife • Use to chop or mince (cut into very tiny pieces) onions and other items

6. Utensils • Colander • Draining pasta, cleaning and rinsing • Grater • Grate cheese, onions, nutmeg • Sifter • Sift together dry ingredients like flour, baking powder • Strainer • Remove solids from liquids • Mixer (stand or hand) • Used to mix ingredients and increase egg volume

7. Cookware • Muffin pan • Cupcakes; muffins • Loaf pan • Bread, meat loaf

8. Substitutes • Baking powder • Use baking soda and cream of tartar

9. Measurements • C. or c. = cup • T. or Tbsp. = tablespoon • t. or tsp. = teaspoon

10. Techniques • When measuring flour, spoon flour into the cup instead of dipping the measuring cup into the flour. • When measuring brown sugar, press the sugar firmly into the cup. • Coating the measuring cup or spoon with oil will help with sticky liquids such as syrup. • Measure liquid ingredients over an empty bowl so you don’t spill it in what you are mixing. • To measure sifted flour, sift before measuring the amount needed.

11. Measuring Equipment • Use measuring spoons to measure small amounts of dry or liquid ingredients • Use liquid measuring cup to measure liquid ingredients • Use dry measuring cups to measure dry or semi-solid ingredients • Dry measuring cups or measuring spoons should be filled to the edge, then leveled with a straight edge. • Bend down to the level of the cup and look through the side to measure liquids

12. Cooking Techniques • Sauté • Quickly fry ingredients (usually vegetables like onions, peppers) in a small amount of oil • Check cake for doneness by inserting a toothpick into the center of the cake. If it comes out clean the cake is done. • Use thermometer to check internal temperature on roasts or poultry. • Dovetailing • Do multiple jobs at one time • Make a food preparation schedule so the foods will all be ready on time. • Begin preparing items that take the longest time to cook, first.

13. 8.04 Practice good manners when serving and eating food.

14. Good Table Manners • Based on consideration for others • Chew with your mouth closed • Thank the host/hostess for the meal, when invited out for dinner • Some types of food are finger food • Celery sticks

15. Napkin w/ salad fork, dinner fork on top, serving plate (charger), salad plate, soup bowl, knife with serrated side facing plate, spoon, water glass above tip of knife, beverage glass to left of water glass Napkin to left, salad fork, dinner fork, serving plate (charger), dinner plate, soup bowl, knife (w/ serrated side facing plate, spoon, water glass above tip of knife, beverage glass to left of water glass

16. Proper Table Setting • The water glass is placed at the tip of the knife • The soup spoon is placed on the soup plate when you are finished with your soup • The dinner fork is placed to the left of the plate • The fork placed above the dinner plate is used for the dessert

18. Types of Food Service • Buffet • Bowls and platters of food are arranged on serving table. Dinner plates at one end, people serve themselves as they walk along the serving line. • English style • all courses are served at the table by the host or hostess. The service may be done with or without a maid. • Family Style • Food brought to the table in serving dishes. People serve themselves • Plate • Food placed on each plate in the kitchen and the plates are brought to the table No serving dishes are used and portion size can be controlled.

19. Restaurant Etiquette • To get a server’s attention, raise your hand. Do not shout, whistle, or frantically wave arms around • Wait for everyone at the table to be served before you begin eating • If you receive poor service quietly ask to speak to the manager

20. Dining Vocabulary • A la carte: each food item priced separately

21. 8.05 Discuss career opportunities in the food industry

22. Foods and Nutrition • Good class for anyone interested in working in restaurant management • Combining creativity and an interest in foods, science and math could lead to a career writing cookbooks

23. Culinary Arts/Hospitality/Nutrition Education • Many opportunities for entry-level jobs • Nutritionist is a professional level job in food science, dietetics, and nutrition • Minimum education required to be a dietitian is a four-year degree (Bachelor’s) and licensure • Food Scientists explore the science, dietetics, and nutrition of food • Interest in writing and foods could lead to job as food writer of a magazine or cookbook writer and editor

24. Entrepreneur Opportunities • Own your own catering business • Need to be organized to be on time and keep your schedule straight • Stay focused to complete the requirements for successful achievement of tasks

25. Restaurant Equipment Sales • Technology~ • Uses in food service sales • Keep track of schedules • Orders • Shipping information • Restaurant sales would include large items like walk-in refrigerators