1. KITCHEN SAFETY AND THE BASICS
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KITCHEN SAFETY AND THE BASICS
INTRO TO FCS MRS. CRUSAN

2. FOODS- UNIT #1 WATCH KITCHEN FUNDAMENTALS 44 MINUTES
WATCH MEASUREMENTS & EQUIVALENTS 7 MINUTES
DEMONSTRATE MEASURING AND COMPLETE MEASURING WORKSHEET. STUDENTS TAKE NOTES
RULES AND PROCEDURES. STUDENTS TAKE NOTES.
INTRODUCTION OF THE LAB SHEET AND KITCHEN DUTIES.
WATCH SAFETY IN THE KITCHEN AND REVIEW FOR QUIZ NEXT DAY.
QUIZ
KITCHEN ASSIGNMENTS, FILL OUT LAB SHEETS
GROUPS: READING RECIPE, FILL OUT MARKET ORDER, CHOOSE SMOOTHIE.

3. MEASUREMENTS & EQUIVALENTS
Dry measuring cups
Measuring spoons
Liquid measuring cups

4. FRACTIONS: IN REVIEW

5. MEASURING MATCH-UP
Dry measuring cups for dry ingredients and solid fats.
Liquid measuring cups for liquids/fluids.
Measuring spoons for smaller amounts of dry or liquid.

6. KITCHEN RULES NO ELECTRONICS WASH HANDS OFTEN TIE BACK/PUT UP HAIR
NO JACKETS OR HOODIES DURING LABS
NEVER HANDLE KNIVES WITHOUT SUPERVISION
NO MORE THAN TWO PEOPLE IN YOUR KITCHEN AT A TIME
NO WANDERING AND VISITING IN OTHER KITCHENS

7. KITCHEN PROCEDURES
EVERYONE WEARS AN APRON, REGARDLESS OF YOUR KITCHEN JOB. ALWAYS GRAB YOUR APRON AND PUT IT ON WHEN YOU COME IN THE CLASSROOM.
WHEN YOU TAKE YOUR STOOL OFF AND ON THE TABLE LEDGE, LOOK UNDERNEATH AS YOU’RE DOING IT SO IT DOESN’T FALL OFF OR KNOCK OTHER STOOL OFF.
HANG YOUR BAG/BACKPACK ON THE HOOK UNDER THE TABLE LEDGE.
IF NECESSARY, PREHEAT YOUR OVEN.
WHEN YOU GET DISH TOWELS AND DISH RAGS, THE LIMIT IS 2 OF EACH.
WHEN COMING UP TO THE DEMO TABLE ALWAYS BRING A TRAY, MEASURING CUPS AND SPOONS, BOWLS, AND YOUR MARKET ORDER.

8. This and That Before handling food or ingredients:
Put apron on
Put hair up
Wash hands
When you aren’t there:
You miss out on valuable learning time.
Someone else has to do your job.
You can’t make the lab up and it can affect your grade.

9. CLEAN UP AND CHECKING OUT
EVERYONE IN A KITCHEN GROUP IS RESPONSIBLE FOR COMPLETING THEIR ASSIGNED JOB. IF SOMEONE IS ABSENT SOMETIMES THAT MEANS PITCHING IN ON ANOTHER JOB.
WHEN YOU ARE COMPLETELY DONE AN READY FOR INSPECTION YOU NEED TO LET MRS. CRUSAN KNOW. NO ONE IN THE GROUP IS ALLOWED TO LEAVE UNTIL THE ENTIRE GROUP HAS BEEN CLEARED TO LEAVE.
BESIDES YOUR FINAL INSPECTION YOU MUST TURN IN YOUR COMPLETED LAB SHEET AND RECIPE BEFORE YOU MAY LEAVE.

10. LAB SHEET
JOBS
HOW TO FILL IT OUT
HOW TO MAKE MARKET ORDER

11. SAFETY IN THE KITCHEN WATCH SAFETY IN THE KITCHEN.
REVIEW NOTES FROM POWERPOINT.
QUIZ TOMORROW.

12. HOW TO READ A RECIPE AND PREPARE TO MAKE IT
STEP 1: READ THE LIST OF INGREDIENTS.
STEP 2: READ THROUGH THE RECIPE AND MAKE SURE YOU UNDERSTAND THE PROPER STEPS TO FOLLOW.
STEP 3: WHEN YOU ARE READY TO START, IF NECESSARY PREHEAT YOUR OVEN.
STEP 4: GET OUT ALL OF YOUR INGREDIENTS AND PLACE THEM ON THE COUNTER IN FRONT OF YOU. IN THE FOODS LAB YOU WILL ALSO BE GETTING INGREDIENTS FROM THE DEMO TABLE. GET THEM AND PUT THEM WITH OTHER INGREDIENTS.
STEP 5: DETERMINE THE TOOLS AND EQUIPMENT YOU WILL NEED TO MAKE THE RECIPE AND GET ALL OF THEM OUT AND PLACE THEM ON THE COUNTER ALONG WITH YOUR INGREDIENTS.

13. THE CULINARY LAB

14. THE CULINARY LAB