WHAT: HOW: WHY: To understand the: a. functions of protein in the diet

Slides:

Advertisements

Similar presentations

Hawk Chef Catering Lab Organization & Management

Advertisements

Lab Management Information. Before Starting a Lab:  1. Wash hands with hot, soapy water for 20 seconds. Rewash whenever necessary.  2. Long hair must.

Kitchen Safety & Sanitation

CANNING CAN IT BE FUN. EQUIPMENT NEEDED Paring knife Table knife Funnel Canning jars Jar rings Jar lids Clean wash cloth Small sauce pan Large sauce pan.

Casey’s story Casey decided one afternoon that he was going to cook crumbed Chicken with vegetables for dinner. First he checked that his shoes were tied.

Make safe choices in the kitchen!

Food Hygiene. Basic food hygiene Wear a hair net Wash hands Remove jewellery Cover cuts and wounds with a blue plaster Have short clean nails free from.

Lab Rules.  Place Measuring Tools on Red Tray  Go to the Supply Table to get ingredients  If you spill please clean up your mess.

Revision for Section A: Pasta Products & the Eatwell Plate.

Pizza. Task 1 take off sweat shirts tie hair back take off jewellery line up to wash your hands put on an apron Come and sit done when this is done. Head.

Safety & Sanitation In the Kitchen.

Chicken & Vegetable Stir Fry With Noodles June 2015.

Tuna Dip with Vegetable Dippers Eat Well be Well Unit.

Carrot & Coriander Soup. HYGIENE CHECK  APRONS ON  HAIR TIED BACK  JEWELLERY OFF  HANDS WASHED  BENCHES WIPED  SINKS FILLED WITH HOT SOAPY WATER.

P7 Welcome to Health & Food Technology Today we are making OAT CRUNCHIES.

Pear & Summer Fruit Crumble Healthy Eating Unit. HYGIENE CHECK APRONS ON APRONS ON HAIR TIED BACK HAIR TIED BACK JEWELLERY OFF JEWELLERY OFF HANDS WASHED.

Fruity Flapjacks Eat Well Be Well Unit. HYGIENE CHECK APRONS ON HAIR TIED BACK JEWELLERY OFF HANDS WASHED BENCHES WIPED SINKS FILLED WITH HOT SOAPY WATER.

Lab Management Information. Before Starting a Lab: 1. Wash hands with hot, soapy water for 20 seconds. Rewash whenever necessary. 2. Long hair must be.

Learning Goal: to learn about different safety issues which can arise in a kitchen and how to stop them from happening (or what to do if they DO happen!)

Use of equipment © Livestock & Meat Commission for Northern Ireland 2015.

Lab Management Information. Before Starting a Lab:  1. Wash hands with hot, soapy water for 20 seconds. Rewash whenever necessary.  2. Long hair must.

Savoury Rice Healthy Eating Unit. HYGIENE CHECK APRONS ON HAIR TIED BACK JEWELLERY OFF HANDS WASHED Tables WIPED SINKS FILLED WITH HOT SOAPY WATER.

Directions Write down at least 7 kitchen safety tips/tricks on the notes page in your kitchen workbook.

Dishwashing Supplies needed Hot water A sink or pan for washing dishes A place to drain dishes Hand dishwashing detergent Non-scratch pad for stuck on.

Tuna Dip with Vegetable Dippers Eat Well be Well Unit.

Lab Management Information. Before Starting a Lab:  1. Wash hands with hot, soapy water for 20 seconds. Rewash whenever necessary.  2. Long hair must.

Dishwashing Kitchen Safety Lesson 1. Steps to proper dishwashing Step 1- Place dirty dishes near the sink when you are finished with them Step 2- Rinse.

LAB PROCEDURES Let’s Eat! Mrs. Richter. DAY BEFORE LAB: Read through the recipe. Fill in Plan of Action neatly and thoroughly. Every student in class.

 All students are assigned a lab in which they will be working with fellow students – tolerance and acceptance are essential  You must remain in your.

 Know how to use equipment safely  Clean up spills immediately and report any accidents to teacher  Fire safety: stop, drop and roll  Tie hair back.

Kitchen Safety.

Modifying a cake recipe

Welcome Date: Today’s date. Title: Making an apple crumble.

If you have your journal…

Planners and Equipment out please.

Welcome Planners and equipment out please.

WHAT: HOW: WHY: To understand the: a. functions of protein in the diet

Washing Dishes! Nutrition & Wellness.

Getting Ready for Practical Work

Hand and Dish Washing.

Welcome Year 8 Planners and equipment out please.

WHAT: HOW: WHY: • To develop sauce making skills • Creamy pasta bake

Great British Bake Off Challenge

To know how to correctly use a food probe

WHAT: Practical: Thai Chicken Curry. Practice using the food probe.

Kitchen Job Descriptions

Chicken Wrap with Coleslaw

Foods Lab Procedures and Expectations

• To understand and apply appropriate hygiene and safety procedures when preparing, cooking and serving food • To know and explain key terminology • To.

• To understand and apply appropriate hygiene and safety procedures when preparing, cooking and serving food • To know and explain key terminology • To.

WHAT: • To learn or develop a range of knife skills that you will need for your GCSE Practical work: Julienne Batons Dice Slice HOW: WHY: To give you the.

WHAT: HOW: WHY: • To develop making skills/processes when using fish

1.02 M Timetables 1.02M Timetables.

Safety in the Kitchen: Lab Protocols

WHAT: • Protein: To learn the function and chemical properties – denaturation and coagulation Practical: lemon curd HOW: WHY: To give you knowledge of.

Lab Reminders 1. Tie your hair back, before coming to the classroom.

Kitchen Safety & Sanitation

Centennial High School

KITCHEN SAFETY AND THE BASICS

LAB PROCEDURES.

WHAT: HOW: WHY: To understand the: a. functions of protein in the diet

Method for Making Chicken Curry

• To understand the protein alternatives, e. g

Grading & Expectations

Presentation transcript:

WHAT: HOW: WHY: To understand the: a. functions of protein in the diet b. main food sources in the diet (plant and animal, HBV and LBV) c. effects of deficiency and excess d. complementation of proteins WHAT: Nutrition: Protein • Production of revision map • Practice questions • Practical: Chicken Ballotine HOW: WHY: To give you knowledge of Macro nutrients and their function in the body Expert: Competently executes a wide range of complex technical skills/processes(eg filleting fish or cutting vegetables with precision and accuracy eg julienne) to produce excellent quality dishes. Challenge: Executes technical skills/processes with accuracy, including some complex technical skills (eg filleting fish or cutting vegetables with precision and accuracy eg julienne) to produce very good quality dishes. Aspire: Demonstrates technical skills/processes with some accuracy to produce good quality dishes.

Getting Ready for Practical Work 1 Place bags under the desk 2 Stack the stools at the front 3 Hang up blazer and put on an apron 4 Run some hot soapy water in your bowl 5 Tie hair up 6 Wash hands 7 Clean your work surface 8 Set out your equipment and ingredients Equipment Red Chopping board Chefs knife Rolling pin Sauce pan Pan lid

Activity:- Chicken Ballotine Preheat the oven to 220°C Fill a large sauce pan to ¾ full of hot water and bring to the boil (1 pan per hob) Butterfly the chicken Hammer out with a rolling pin Lay out your bacon, followed by the chicken and your filling, roll up Secure in cling film Poach for 10 minutes Remove the clingfilm and roast on a round baking tray in the oven for 20 minutes Food probe to 75°C

Clearing Away After Practical's 1 Clear all dirty equipment and stack on the counter 2 Wipe down your area 3 Rinse our your dirty equipment. 4 Change your water and wash your equipment 5 Dry your crockery and place on a clean surface 6 Dry out the sink and bowl 7 Put your dirty cloths in the basket 8 Have your bowls checked

Activity:- Attempt the practice questions

Produce a mind map on protein HOME LEARNING: