1. FOOD PREPARATION PRINCIPLES

2. TERMINOLOGY
Mise en Place: The planning and placement of ingredients and equipment before food preparation.
Yield: The amount produced by a recipe.

3. KNOW YOUR EQUIVALENTS 3 teaspoons = 1 tablespoon
1 cup = 16 tablespoons
16 ounces = 1 pound
2 cups = 1 pint
4 cups = 1 quart
16 cups= 1 gallon

4. INTERNAL TEMP THERMOMETER
Insert thermometer into the thickest part of the food without touching bone or fat, when checking the temperature

5. CALIBRATING A THERMOMETER
Fill a large glass with crushed ice. Add clean tap water until the glass is full ans stir well, let water sit for 2 minutes. Put the thermometer stem or probe in the ice water mixture so that the entire sensing area is submerged. Do not let the stem of the thermometer or probe touch the sides or bottom of the glass. Wait at least 30 seconds or until indicator stops moving. With the stem of the thermometer or probe still in the ice water mixture, use a wrench to turn the adjusting nut until the thermometer reads 32 degrees F (0 degrees C)

6. SCALE
Kitchen scales come in different types including portion, electronic and balance scales. Scales are more accurate than volume measurements. More consistent results will occur with the use of a scale and recipes can be easily adjusted to fit any number of servings. How to “tare” a scale: Place empty container on the scale and press “tare”. This will automatically set the scale to zero and will now only weigh what is placed in the container.

7. KNIVES

8. CHEF’S KNIFE Multi purpose: *Mincing *Slicing meat *Chopping
*Disjointing lettuce

9. PARING KNIFE *Peeling fruits & vegetables
*Detail cutting for elaborate fruit

10. SERRATED KNIFE (Bread)
*Baked goods
*Bread
*Tomatoes
*Pinneapple

11. KNIFE CUTS

12. Batonnet is a french word for baton or stick.
Batonnet (Bat-un-nay)
Batonnet is a french word for baton or stick.
¼” x ¼” x 2” long

13. Julienne (joo-lee-enn)
1/8” x 1/8” x 2” long

14. Brunoise (broon-wah)
1/8” cubed

15. Diced Cuts
Large: ¾” cube
Medium: ½’ cube
Small: ¼” cube

16. Chiffonade (shif-foh-naide)
Cutting leafy vegetables into long, thin strips.
This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.

17. Diagonal
Cut on a 45
degree angle

18. Videos to Watch https://www.youtube.com/watch?v=ML5flgorZYc

19. Knife Cuts Activity
Each person – needs to complete all 9 knife cuts and present them on a paper plate.
Label each knife cut, put your name on the plate and present it to the teacher