2.05 Understand procedures, equipment and cooking methods in food preparation

Procedures Measuring Cutting and preparation Mixing Cooking/cleaning/storing foods

REVIEW! Measuring procedures and equipment Basic measuring procedures include: Using the correct equipment for the type and amount of ingredient being measured. Precisely measuring ingredients as indicated in recipes and DO NOT measure ingredients over the bowl in which you are mixing ingredients. Leveling solid ingredients for volume measuring and measure liquid ingredients at eye level.

REVIEW: Measuring Ingredients must be measured using the correct equipment. They may be measured by: Volume (tsp. or t., Tbsp. Or T., c., fl. oz., pt., qt., gal.) When measuring by volume, measuring spoons and measuring cups will be used. The type and size of cup or spoon is determined by the kind of ingredient to be measured – dry, solid, or liquid – and the amount to be measured – amounts less than ¼ c. should be measured with spoons. Dry: Sift, spoon, level Dry measuring cups and measuring spoons Solid: Spoon, pack, level or by water displacement method Dry/solid measuring cups See-through (glass or plastic liquid measuring cups) Liquid: Fill, check at eye level Weight (oz. and lb.) When measuring by weight, scales should be used. Scales are more accurate than cups or spoons when measuring large quantities of ingredients. Unit If a recipe calls for a certain number of an item (EX. 6 eggs), then the measurement is a unit.

Cutting/preparing procedures and equipment

Cutting/preparing procedures and equipment Cut/prepare ingredients before measuring so that measurements will be accurate and the final product will be of good quality. Choose the correct tool for the job. Guides for selecting and using cutting tools /equipment are: Choose knives with quality in mind. They should have: a full tang (the part of the blade that is attached to the handle), extending the entire length of the handle

Knives a comfortable, sturdy handle, with three rivets to firmly attach the handle proper balance (Place knife on index finger at the point where the handle and blade are joined. It should weigh equal amounts on each side of the finger.) a blade made of carbon steel or stainless steel a sharpened edge so that accidents will be limited. a comfortable handle to grasp the knife securely by its handle. Curl the fingertips of the other hand away from the blade holding the food to cut. SAFTEY : Use a cutting board for safety and efficiency. Avoid putting fingers near beaters or blades of cutting/preparation equipment.

Mixing   Ingredients may be combined or mixed using a variety of procedures---from gentle, slow motions to fast, forceful motions. The basic differences among procedures are the speed and force of the mixing motion; the goal of mixing is to thoroughly blend ingredients.

Cooking By understanding how heat is transferred, one can better determine which cooking procedure to use when preparing food. The three types of heat transfer are: Conduction – heated by direct contact, as on the cooktop Convection – heated by circulating heated air, as baking/roasting in the oven Radiation – heated by waves of energy, as broiling in the oven or grilling

Cooking Amount of food to be cooked Density Shape and size The type of heat and how much heat is created by the different cooking procedures is affected by: Amount of food to be cooked Density Shape and size

COOKING Aroma Color Flavor Nutritional value Texture The type and amount of heat created by the different cooking procedures affects foods by changing their: Aroma Color Flavor Nutritional value Texture

Cooking The cooking procedure (baking, grilling, frying, and roasting) one chooses is ultimately determined by the following factors: Available equipment Available time Food availability Health factors Knowledge and skill levels Personal preference

Poultry/meat/seafood Quick breads Salads (hot/cold) Soups / casseroles Acquiring basic skills, procedures and using an assortment of Measuring, Cutting/Preparation, Mixing, and Cooking/Cleaning methods will enable a student to make a wide variety of healthy, safe, economical, and flavorful meals and snacks. A beginning cook needs to know basic procedures and skills for preparing: Dairy foods Eggs Fruits and vegetables Legumes Poultry/meat/seafood Quick breads Salads (hot/cold) Soups / casseroles