1. WEEK 4: FEBRUARY 29-MARCH 4 Important Reminders Advisory this Friday SAT on Wednesday for Juniors Kitchen Equivalents and Utensils continues this week Knife Skills begins this week Knife Skills lab this Thursday

2. Day 16: February 29 Objective: Students will understand and apply kitchen equivalents and measurements. Warm-up: 1 Tbsp.=_____ Tsp. Activities: Math and Measurement Notes Converting Recipes Test Results

3. The Right Measuring Utensil Which measuring utensil would you use to measure each of these ingredients? 1 1/3 cups flour 1 1/2 teaspoons baking powder 1/2 cup milk 2 tablespoons cooking oil

4. Measuring Liquid Ingredients Liquid ingredients can include: Milk, water, oil, juice, vanilla extract, etc. ©2002 Learning Zone Express4 To measure 1/4 cup or more of a liquid ingredient, use a clear, liquid measuring cup. Place the cup on level surface and read measurements at eye level.

5. Measuring Liquid Ingredients For smaller amounts use measuring spoons. Fill the spoon until a slight dome is visible.

6. A standard set of dry/solid measuring cups is made of four cup sizes. What amount does each cup measure? ©2002 Learning Zone Express 6 Measuring Dry Ingredients

7. To measure less than a 1/4 cup use a measuring spoon. Measuring spoons generally come in 1/4, 1/2, & 1 teaspoon & 1 tablespoon sizes. To measure 1/8 tsp. fill 1/4 tsp. half the way full.

8. Measuring flour: Do not pack the flour into the measuring cup or spoon because you will end up with more flour. Instead, scoop flour into the cup and level with a spatula or knife. ©2002 Learning Zone Express 8 Measuring Dry Ingredients

9. Measuring brown sugar: Pack the brown sugar tightly into the measuring cup or spoon. Once it is packed down, level it with a straight edge or knife. Measuring granulated sugar: Fill the cup with sugar. Level with a spatula or the back of a knife so that sugar is even with top of measuring cup or spoon. Measuring Dry Ingredients

10. Dry/solid measure check-up: Which of these amounts is greater? Write the amount. ©2002 Learning Zone Express 10 Pass the Cup 1/2 cup or 3/4 cup 1/4 cup or 1/3 cup 1/4 cup or2 Tbsp. 1/2 cupor 1/4 cup 1/4 cup or 3 tsp. 1 1/3 cupor1 1/4 cup

11. Sticks of butter and margarine have measurements marked on the wrapper. One stick = 1/2 cup or 8 tablespoons ©2002 Learning Zone Express 11 Measuring Solid Ingredients

12. Measure solid or fats, such as shortening or peanut butter, in a dry measuring cup. Pack it into the cup and level it with a spatula. Then use a plastic scraper to remove it from the cup. Measuring Solid Ingredients

13. ©2002 Learning Zone Express 13 Measuring Techniques Checklist  3/4 cup sugar  1 cup flour  1 Tbsp. water  1 tsp. salt  1 Tbsp. flour  1 1/3 cups water  1/4 cup brown sugar Take turns at your table describing how to measure each ingredient. Can you do these things?  Remember to always properly clean and store ingredients and tools.

14. This chart shows some amounts that you’ll often see in recipes. And it shows how to measure those amounts with measuring spoons. ©2002 Learning Zone Express 14 Measuring Just With Spoons 1 Tbsp. 1 tsp. + 1 tsp. + 1 tsp. 3/4 tsp.1/4 tsp. + 1/4 tsp. + 1/4 tsp. or 1/2 tsp. + 1/4 tsp. 1/8 tsp.half of 1/4 tsp. 1/8 cup1 Tbsp. + 1 Tbsp.

15. Day 17: March 1 Objective: Students will prepare and plan for a knife skills lab. Warm-up: ¼ C=_____ tbsp. Activities: Knife Skills/Safety Video Knife Cuts & Knife Safety Handout Lab Reminders Copy Recipe/Mis En Place Converting Recipes Worksheet

16. Knife Skills Links Knife Skill Drills Introduction Bobby Flay: Basic Knife Skills Julienne & Dice Giada: Knife Basics How to Hone and Sharpen Knives Allrecipes: Basic Knife Skills

17. Lab Procedures When you come up to get your supplies all measuring tools and supplies must be on tray. Only towel dry dishes if you run out of time. Towels & Cleaning Supplies Paper Towels Pink Sheet

18. Lab Reminders Aprons are only to go in basket by 5 th period unless contaminated or dirty. Even if items have been misplaced please put them back in the proper place to prevent your group from losing points.

19. Lab Reminders Mis en place must be done so that runners use less bowls and save more time. Multi-surface cleaner is for stovetops counters and microwaves. All dishes and counters must be dried/wiped with a cloth towel. Paper towels are for hands only. Hot Soapy water then sanitize then AIR DRY….drying rack must be over edge of sink.

20. Lastly… No food in classrooms outside of Culinary. If Ms. Khastoo receives a complaint from any teacher you will receive a “0” for the lab. If your lab finishes late, only one person is allowed to stay after and Ms. Khastoo will release you with a pass.

21. Day 18: March 2 Objective: Identify the variety of categories of fruits/vegetables available. Warm-up: 6 C= _____ QT Activities: 3-of Kind Fruit Scramble Kitchen Math Worksheet

22. Objective: Students will apply knife skills practice into a recipe. Warm-up: 1 quart =___ C Activities: Not cooking list Carrot Matchsticks and Ranch

23. Students NOT Ready to Cook 2nd: Ermilo Priscilla Evelina Nicolae 3 rd : Hector Amaya Jessie

24. Day 20: March 4th Objective: Identify the variety of category of fruits/vegetables available. Warm-up: 8 C= _____ G Activities: SUB- Kitchen Math Fruit Scramble Current Events