1. February 13, 2013 Entry task: Why is it important to follow a recipe? Target: Explain cooking terms and how they are used in a recipe.

2. FBI Brochure and Inspection Report Due TOMORROW! Submit as “Final” in my folder Save or print restaurant inspection report

3. Posters If you have not turned in your kitchen safety poster, you can NOT cook NEXT WEEK. They need to be turned in before your first cook!

4. Coming Up TodayTomorrow Go over PowerPoint on Kitchen Basics Lab expectations Kitchen Basics PowerPoint Lab expectations

5. Cooking We will be cooking NEXT WEEK!! 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 A Simply Perfect Roast Turkey PREP TIME 30 Min COOK TIME 4 Hrs READY IN 4 Hrs 30 Min Yield 24 servings INGREDIENTS 1 (18 pound) whole turkey 1/2 cup unsalted butter, softened salt and freshly ground black pepper to taste 1 1/2 quarts turkey stock 8 cups prepared stuffing DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

8. Measuring Dry ◦ 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? teaspoontsp. or t. TablespoonTbsp.or T. cup c. pintpt. quartqt. ounceoz. poundlb. or # few grains f.g. FahrenheitF 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 COOKING TEMPERATURES Ground Meat and Meat Mixtures: Ground beef, pork, veal, lamb -- 160°F Ground turkey, chicken -- 165°F Fresh Beef, Veal, Lamb: Medium rare -- 145°F Medium -- 160°F Well Done -- 170°F

17. Cooking Temperatures for Meat Poultry: Chicken & Turkey, whole -- 180°F Poultry breasts, roast -- 170°F Poultry thighs, wings, legs -- 180°F Duck & Goose -- 180°F Stuffing (cooked alone or in bird) -- 165°F Fresh Pork: Medium -- 160°F Well Done -- 170°FHam:Fresh (raw) - - 160°F Pre-cooked (to reheat) - - 140°F

18. Lab Expectations Behavior Team work Clean-up

19. Getting Started in the Kitchen Complete worksheet in class Hold on to worksheet, add to unit packet and turn in at a later date.