1 / 17

Food Preparation: Practical Cooking Skills and Equipment

Learn how to prepare for a practical cooking class, use recipes, compile an equipment list, set up a workstation, weigh and measure ingredients, modify recipes, present a work plan, and discuss the use and maintenance of kitchen appliances.

rnichole
Télécharger la présentation

Food Preparation: Practical Cooking Skills and Equipment

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. What I Will Learn • To prepare for a practical class • To use a recipe • To compile an equipment list • To prepare a workstation in a safe and hygienic manner • To weigh and measure solid and liquid ingredients • To follow a recipe and modify if necessary • To present a work plan • To discuss the use, care and cleaning of electrical kitchen appliances

  2. Food Preparation: Before You Cook Food preparation involves: • Reading and following recipes • Weighing and measuring ingredients • Using equipment and appliances correctly • Mastering a lot of new skills • Learning cookery terms

  3. What is a Recipe? A recipe includes: • The name of the dish • The list of ingredients (foods) and the amount you need of each to make a dish • Step-by-step instructions of how to prepare, cook and serve the dish (method) • Oven temperature, cooking times and serving suggestions

  4. Preparing for Cooking • Study the recipe before class so you know what ingredients and equipment you will need, and the basic steps you will follow. • Tie back and/or cover your hair and put on a clean apron. Remove all jewellery. • Roll up your sleeves and wash your hands. • Collect all equipment and set the table. • Weigh and measure all the ingredients accurately. • Prepare all tins and preheat the oven if needed.

  5. Preparing for Cooking The equipment required depends on the recipe. Work out what equipment you will need to make this apple crumble recipe.

  6. Equipment for Recipe • Weighing scales • Measuring spoons • Cutlery • Pie dish • Apple corer • Chopping board • Vegetable peeler • Bowls • Sieve • Wooden spoon • Sharp knife • Cup or jug • Plates • Oven gloves • Dishcloth • Tea towel • Pot stand • Bin/compost bowl Anything else?

  7. Setting a Table for a Practical Class • Wipe down the table surface with a disinfectant spray. • Use a two-plate system (one for clean cutlery and one for dirty cutlery). • Have a compost bowl (for egg shells, vegetable peelings, etc.) • Place equipment being used on top of the table. • Put cloths, serving dishes and tins on a shelf below the table until needed. • Clear up as you go along, using the bin and the compost bowl.

  8. Setting a Table for a Practical Class

  9. What is a Work Plan? • A work plan is a detailed account of the order of work, from the beginning of the preparation of the dish/es to the serving, in an efficient manner. • Work plans are important to help keep you on track and on time during a practical class. In pairs, devise a work plan for making apple crumble.

  10. Weighing and Measuring Solid foods, e.g. flour and sugar, are weighed in grams and kilograms using weighing scales. These can either be digital or spring scales. • Spring weighing scales • Digital weighing scales

  11. Weighing and Measuring(continued) To weigh very small amounts of dry foods, e.g. spices and baking powder (under 25 g), use measuring spoons (level heaped is specified). • Measuring spoons

  12. Weighing and Measuring(continued) Margarine and butter can be measured by dividing the block.

  13. Weighing and Measuring(continued) • Liquids are usually measured in a measuring jug made of plastic or Pyrex with measures marked on it.

  14. Modifying Recipes Many basic recipes can be altered or modified to: • Make a dish more nutritious in keeping with the healthy eating guidelines, e.g. higher in fibre, or lower in sugar or fat. • Cater for the needs of people with special dietary requirements, e.g. coeliac. • Cater for people with allergies, e.g. lactose intolerance. • Increase or decrease the quantity of a recipe, i.e. most recipes provide four servings. • Economise by substituting inexpensive ingredients for more expensive ones, e.g. margarine for butter. • Add variety and choice to menus.

  15. Modify a Recipe Activity • In pairs, choose three recipes from Chapter 19: Recipes of the Zest for Life textbook. • Modify each recipe to make it healthier. Explain your choices.

  16. Food Preparation Appliances • Choose an appliance from the card box. • Name the appliance. • Make an instruction sheet on how to use, care for and clean your chosen appliance. Be creative!

More Related