1. September 22, 2015 Entry task: Why is it important to follow a recipe?
Target: Explain cooking terms and how they are used in a recipe.

2. Restaurant Inspection Report and Brochure
Due TODAY!

3. Posters
If you currently have a D or F in class you will not be cooking on Thursday.
GIVE ME YOUR STUFF!
They need to be turned in before your first cook!

4. Coming Up Go over PowerPoint on Kitchen Basics Chapter 13 review
Today
Tomorrow
Go over PowerPoint on Kitchen Basics
Chapter 13 review
Getting started in the Kitchen worksheet
Scavenger Hunt
Lab expectations
Coming Up

5. Cooking We will be cooking Thursday!! DO NOT WEAR OPEN TOED SHOES!!
You will receive a ZERO if you do

6. How to tackle a recipe Read all the way through
Check supplies and equipment
Familiarize yourself with the recipe
Get out all ingredients
Do as much preparation as possible
Most recipes list ingredients and directions in the order that they occur. Follow the recipe step-by-step.
Follow it exactly!!!

7. Just for Practice NEW BUTTER COOKIES
PREP TIME 20 Min COOK TIME 10-12 minutes READY IN 1 hour 30 minutes
Yield 4-6 dozen
NEW BUTTER COOKIES
1 cup real butter 3 cups sifted all-purpose flour
1-1/2 cups sifted powdered sugar 1 teaspoon baking soda
1 egg 1 teaspoon cream of tartar
1 teaspoon vanilla ½ teaspoon salt
Cream butter in a mixing bowl.
Gradually add powdered sugar and mix until light and fluffy.
Add egg and vanilla and stir until thoroughly combined.
Sift together flour, baking soda, cream of tartar and salt,
gradually add to cream mixture and combine into ball.
Roll out on lightly floured board to 1/8” thickness.
Cut into desired shapes.
Bake 10 to 12 minutes in preheated 350° oven.
Makes 4 to 6 dozen cookies depending on cutter size.
Wait until completely cooled to decorate.

8. Measuring Dry Liquid Measure in dry measuring cups.
Spoon ingredients in until overfilled
With a spatula or back of a butter knife, level off the excess
Brown sugar is the exception, pack it down
Liquid
Liquid measuring cups
Pour liquid into cup slowly
Look at eye level

9. Measuring Dry Ingredients
For dry ingredients including flour, sugar, and salt, use dry measuring cups & spoons.
Heap
Level
Empty
dry measuring cups
measuring spoons

10. Measuring Solid Ingredients
For solid ingredients including peanut butter, shortening and brown sugar use dry measuring cups.
Pack
Level
Empty

11. Measuring Liquids
For liquid ingredients including milk, water, oil, and juice, use liquid measuring cups.
Set cup on a flat surface.
Bend down to eye level and pour until the desired mark is reached.
liquid measuring cup

12. Using Measuring Spoons
Use measuring spoons to measure small amounts of dry and liquid ingredients. Do not use kitchen spoons, they are not accurate.
How to measure the following:
3/4 tsp. Salt
3 tsp. Vanilla

13. Abbreviations Do you understand these abbreviations?
teaspoon tsp. or t.
Tablespoon Tbsp.or T.
cup c.
pint pt.
quart qt.
ounce oz.
pound lb. or #
few grains f.g.
Fahrenheit F
Why do you think many recipes use abbreviations?

14. Equivalents From small to large measurements: 1 Tbsp. = 3 tsp.
1 c. = 16 Tbsp.
2 c. = 1 pt.
4 c. = 1 qt.
16 c. = 1 gal.
2 pt. = 1 qt.
4 qt. = 1 gal.

15. Temping Meat Tips for Thermometer Use:
If a meat patty is not thick enough to check from the top, insert the thermometer in sideways.
The thermometer should penetrate the thickest part of the food. Test in the thickest part of the food and away from the bone.
Wash the thermometer after each use
Temp in several places to ensure proper readings

16. COOKING TEMPERATURES Ground Meat and Meat Mixtures:
Ground beef, pork, veal, lamb °F Ground turkey, chicken °F
Fresh Beef, Veal, Lamb:
Medium rare °F Medium °F Well Done °F

17. Cooking Temperatures for Meat
Poultry:
Chicken & Turkey, whole °F Poultry breasts, roast °F Poultry thighs, wings, legs °F
Fresh Pork:
Medium °F Well Done °FHam:Fresh (raw) °F Pre-cooked (to reheat) °F

18. Lab Expectations
Behavior
Team work
Clean-up

19. Chapter 13 Review
#1-15
Page 251

20. Getting Started in the Kitchen
Complete worksheet in class