3. 2.05 Understand procedures, equipment and cooking methods in food preparation

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

5. 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.

6. 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.

7. Cutting/preparing procedures and equipment

8. 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

9. 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.

10. 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.

11. 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

12. 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

13. 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

14. 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

15. 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