FOODS 1 – REVIEW.

Slides:

Advertisements

Similar presentations

A very large or overfull amount. May be almost double the level amount

Advertisements

Jeopardy T/F Q $100 Q $100 Q $100 Q $100 Q $100 Q $200 Q $200 Q $200

Food Preparation Basics

a hand-held, hand-powered tool used to prepare food

Foods Foods 2 Ms. Stevens Review.  Start Recipe-How do you know it’s a good recipe? All ingredients are listed The yield is listed All steps are listed.

Family and Consumer Sciences – Culinary Arts Unit 8 th Grade.

Chapter 10 Kitchen Utensils

©2002 Learning Zone Express 1 = = Sara Jane Strecker, FACS Educator.

.  Utensils- small kitchen tools  Mixing Utensils o Mixing bowls- hold ingredients that you mix o Pastry blenders- cut shortening into flour for piecrusts.

RIGIBOLN BKNAIG GNILOIB YRFGIN RSIT DLBEN TEAB PWIH CERAM POCH MCEIN ECBU CDIE IMBCOEN TGRAE EBTSA OATC RNGAIHS SRANIT MMSIREGNI.

Know your kitchen Know your equipment Key Terms

At Home in the Kitchen Chapter 7 (Canadian Ed.). Major Cooking Appliances Stove –Electric (coil and induction elements) –Gas (burners) Oven –Conventional.

DRY AND MOIST HEATING METHODS How do culinarians determine the correct cooking method?

Nutrition and Food Science REVIEW ON BASICS. To beat eggs use a: Wire whip.

Learning the Basics Know Your Kitchen How to Follow a Recipe

RECIPE BASICS A recipe is a set of directions for making a food or beverage.

VOCABULARY EQUIVALENT MEASUREMEMENTS. MEASURING Tsp or “t” represents?

Cutting, Preparing and Cooking Terms 2.03I_1 Cutting, Preparing, and Cooking Terms1.

Mixing Methods Cooking Terms Kitchen Equipment MeasuringMisc.

8.03 Basic Skills in the Kitchen What skills are needed to practice basic food preparation?

Instructions for using this template. Remember this is Jeopardy, so where I have written “Answer” this is the prompt the students will see, and where.

FOOD PREPARATION Preparation Terms.

Read the manual and know how to operate your microwave properly  Using & Caring for Microwave Ovens:  Do not turn on a microwave when empty.  Use only.

Cooking Terms. Bake To cook in a oven with dry heat. To cook in a oven with dry heat.

Microwave Cooking. In the Know…  Turn Over To ensure even cooking.  Arrangement Place in a circle, if possible.  Size & Shape Best to use round pans,

HFN20.  1. Dry Heat (Hot Air)  2. Moist Heat (Water)  3. Frying (Oil)

Mixing and Cooking Terms. Beat: To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and down.

= = 2.03 O Kitchen Math and Measuring

By Jane Norman, CFCS ©Learning ZoneXpress.

By Jane Norman, CFCS ©Learning ZoneXpress.

Kitchen Math and Measuring 4 quarts =1gallon 2 cups = 1 pint.

Measurement Cooking is an art as well as a science. Before you can become a good cook, you need to know how to measure correctly. Measurements must be.

Learning the Basics Know Your Kitchen How to Follow a Recipe

Measuring Accurately in Recipes

Cutting and Mixing Foods and Ingredients

Culinary Arts I Day #7 .

by Jane Norman, CFCS & Learning ZoneXpress

Cooking Methods!.

Measuring & Recipes Nutrition and Foods 2011.

Write the word that identifies the following abbreviations.

By Jane Norman, CFCS ©Learning ZoneXpress.

Measurements and Equivalents

FOODS 1 – REVIEW.

By Jane Norman, CFCS ©Learning ZoneXpress.

Cooking Terms Dictionary

Recipe Language Recipes have a language all their own. This language is made of terms that describe exactly how to prepare, combine, or cook ingredients.

Principles & Methods of Cooking Poultry

Measuring Basic EQUIVALENTS

September 22, 2015 Entry task: Why is it important to follow a recipe?

Kitchen Basics.

= = Sara Jane Strecker, FACS Educator ©2002 Learning Zone Express.

Measurements and Equivalents

The Language of the Recipe

Coming Up Go over PowerPoint on Kitchen Basics Scavenger Hunt

By Jane Norman, CFCS ©Learning ZoneXpress.

Reading a Recipe and Measuring

Preparation Tasks Chapter 8 Unit 2.

Basic Kitchen Tools and Utensils

Basic Kitchen Tools and Utensils

Recipes and Work Plans Ch. 4.

By Jane Norman, CFCS ©Learning ZoneXpress.

By Jane Norman, CFCS ©Learning ZoneXpress.

Nutrition & Wellness Cooking Terms Quiz.

Presentation transcript:

FOODS 1 – REVIEW

MEASURING WHAT TYPE OF MEASURING CUP DO YOU USE FOR : PEANUT BUTTER DRY VEGETABLE OIL? LIQUID SHORTENING?

1/2 16 16 1/8 8 TABLESPOONS = _________ CUP ONE PINT =____________FL. OZ. ONE POUND = __________ OZ. A PINCH = _________ TEASPOON 16 16 1/8

DO YOU REMEMBER KITCHEN SAFETY & SANITATION TIPS?

T/F Baking soda can be used to extinguish a SMALL PAN fire TRUE

Why is a cracked cover on an appliance a sanitation hazard? The crack could contain contaminated food.

How do you get salmonella? IMPROPERLY COOKED MEAT & POULTRY

WHAT IS THE BEST WAY TO CHECK THE INTERNAL TEMP OF FOOD? USE A FOOD GRADE THERMOMETER & PLACE IN CENTER OF FOOD

steaming toss COOKING REVIEW TO COOK FOOD USING VAPOR FROM BOILING WATER = _____________ TO LIGHTLY MIX W/ TONGS = ________ steaming toss

WHICH APPLIANCE QUICKLY COOKS, DEFROSTS, & REHEATS? MICROWAVE

IT REMOVES SOLID PIECES OF FOOD FROM LIQUIDS? STRAINER

VERSATILE APPLIANCE B/C IT HAS ASSORTED DISKS & BLADES FOOD PROCESSOR

HAS 4 ONE INCH DEEP SIDES – USED FOR CAKES/PIZZA…… BAKING SHEET

USED TO BAKE & SERVE MAIN DISHES CASSEROLE DISH

ABBREVIATIONS PT = PINT C = CUP TSP = TEASPOON

RECIPES WHAT IS THE FIRST THING YOU DO BEFORE YOU START TO COOK FROM A RECIPE? READ IT !!! MAKE SURE YOU HAVE ALL THE INGREDIENTS/EQUIPMENT AND SO YOU KNOW WHAT STEPS TO FOLLOW. AND OF COURSE – WASH YOUR HANDS BEFORE YOU BEGIN PREPPING/COOKING!!

SHOW ME! TODAY’S ASSIGNMENT Then WORK ON COOK BOOKS! DEFINE THE FOLLOWING 14 COOKING TERMS: SLICE * WHIP *BROIL DICE *VENT *FOLD CUBE *BASTE ROAST *MARINATE BRAISE *TENDERIZE CREAM *SIMMER Then WORK ON COOK BOOKS! SHOW ME!