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Coming Up

Today . Tomorrow. Go over PowerPoint on Kitchen Basics. Scavenger Hunt Lab expectations. Coming Up. Cooking. We will be cooking FRIDAY!! DO NOT WEAR OPEN TOED SHOES!! You will CAN’T COOK and receive a ZERO if you do. How to tackle a recipe. Read all the way through

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Coming Up

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  1. Today Tomorrow • Go over PowerPoint on Kitchen Basics • Scavenger Hunt • Lab expectations Coming Up

  2. Cooking • We will be cooking FRIDAY!! • DO NOT WEAR OPEN TOED SHOES!! • You will CAN’T COOK and receive a ZERO if you do

  3. How to tackle a recipe • Read all the way through • Check supplies and equipment • Familiarize yourself with the recipe • Get out all ingredients • Do as much preparation as possible • Most recipes list ingredients and directions in the order that they occur. Follow the recipe step-by-step. • Follow it exactly!!!

  4. Just for Practice New Butter Cookies PREP TIME 20 Min COOK TIME 10-12 minutes READY IN 1 hour 30 minutes Yield 4-6 dozen NEW BUTTER COOKIES 1 cup real butter 3 cups sifted all-purpose flour 1-1/2 cups sifted powdered sugar 1 teaspoon baking soda 1 egg 1 teaspoon cream of tartar 1 teaspoon vanilla ½ teaspoon salt 1. Cream butter in a mixing bowl. 2. Gradually add powdered sugar and mix until light and fluffy. 3. Add egg and vanilla and stir until thoroughly combined. 4. Sift together flour, baking soda, cream of tartar and salt, 5. gradually add to cream mixture and combine into ball. 6. Roll out on lightly floured board to 1/8” thickness. 7. Cut into desired shapes. Bake 10 to 12 minutes in preheated 350° oven. Makes 4 to 6 dozen cookies depending on cutter size. Wait until completely cooled to decorate.

  5. Measuring • Dry • Measure in dry measuring cups. • Spoon ingredients in until overfilled • With a spatula or back of a butter knife, level off the excess • Brown sugar is the exception, pack it down • Liquid • Liquid measuring cups • Pour liquid into cup slowly • Look at eye level

  6. Measuring Dry Ingredients • For dry ingredients includingflour, sugar, and salt, use dry measuring cups & spoons. • Heap • Level • Empty dry measuring cups measuring spoons

  7. Measuring Solid Ingredients • For solid ingredients including peanut butter, shortening and brown sugar use dry measuring cups. • Pack • Level • Empty

  8. Measuring Liquids • For liquid ingredients including milk, water, oil, and juice, use liquid measuring cups. • Set cup on a flat surface. • Bend down to eye level and pour until the desired mark is reached. liquid measuring cup

  9. Using Measuring Spoons • Use measuring spoons to measure small amounts of dry and liquid ingredients. Do not use kitchen spoons, they are not accurate. • How to measure the following: • 3/4 tsp. Salt • 3 tsp. Vanilla

  10. Abbreviations • Do you understand these abbreviations? teaspoon tsp. or t. Tablespoon Tbsp.or T. cup c. pint pt. quart qt. ounce oz. pound lb. or # few grains f.g. Fahrenheit F • Why do you think many recipes use abbreviations?

  11. Equivalents • From small to large measurements: • 1 Tbsp. = 3 tsp. • 1 c. = 16 Tbsp. • 2 c. = 1 pt. • 4 c. = 1 qt. • 16 c. = 1 gal. • 2 pt. = 1 qt. • 4 qt. = 1 gal.

  12. Temping Meat • Tips for Thermometer Use: • If a meat patty is not thick enough to check from the top, insert the thermometer in sideways. • The thermometer should penetrate the thickest part of the food. Test in the thickest part of the food and away from the bone. • Wash the thermometer after each use • Temp in several places to ensure proper readings

  13. COOKING TEMPERATURES  • Ground Meat and Meat Mixtures: • Ground beef, pork, veal, lamb -- 160°FGround turkey, chicken -- 165°F • Fresh Beef, Veal, Lamb: • Medium rare -- 145°FMedium -- 160°FWell Done -- 170°F

  14. Cooking Temperatures for Meat • Poultry: • Chicken & Turkey, whole -- 165°FPoultry breasts, roast -- 165°FPoultry thighs, wings, legs -- 165°F • Fresh Pork: • Medium -- 160°FWell Done -- 170°FHam:Fresh (raw) -- 160°FPre-cooked (to reheat) -- 140°F

  15. Lab Expectations • Behavior • Team work • Clean-up

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