1. Objective 8.03 Practice basic food preparation skills
Teen Living Notes
Objective 8.03
Practice basic food preparation skills

2. Food Preparation Skills
Copy LAMINATED SHEET from Mrs. Hatcher
A. Using equipment
1. Appliances
2. Utensils
B. Reading recipes
C. Measuring techniques
D. Food preparation techniques
1. Cutting
2. Mixing
3. Cooking
E. Scheduling

3. Food Preparation Skills
When measuring liquid ingredients be sure to use a liquid measuring cup and bend down to the level of the cup and look through the side.
When measuring small amounts of ingredients, like tablespoon or teaspoon use measuring spoons; Because of the small amount, liquid and dry ingredients will be measured with measuring spoons. Fill the measuring spoon over an empty bowl.

4. Food Preparation Skills
To reduce measurements: you always double the number in half. Example: ¼ t = 1/8 t. Ex: 1/8 t = 1/16 t.
If you did not have a 1/8 t in your kitchen, and you needed to measure this amount, you could use a ¼ t and use half of it.
When using a dishwasher or any kitchen appliance, always follow the manufacturer’s directions.

5. Food Preparation Skills
When reading directions on a package or recipe follow the steps in correct order. If the directions tells you to add ingredients to boiling water; this means bubbles will be rising continuously to the top of the water in the pot on the stove top.
Sauté – to fried an item (like peppers or onions)in a small amount of hot oil in a skillet.
On a small kitchen appliance, like a slow-cooker, the appliance will be marked: DO NOT IMMERSE – THIS MEANS ON THE COUNTER WITH A SOAPY CLOTH. Do not put under water.

6. Food Preparation Skills
Colander – utensil use to drain boiling water off cooked food items.
When making biscuits, if a recipe calls for baking powder and you do not have any, just find another recipe without using baking powder.
T = tablespoon

7. Food Preparation Skills
Brown sugar is the ONLY ingredient you PACK into a dry measuring cup. Press firmly.
Sticky ingredients like syrup or peanut butter, remember to coat the measuring spoon or cup with oil to help remove it easier.
When measuring a teaspoon, one must use standard measuring spoons, NOT the flatware spoons in the kitchen drawer.

8. Food Preparation Skills
Mince – very tiny pieces
The best way to make sure meats are cooked properly and safe is to check the internal temperature with a cooking thermometer. Pork should be cooked to 170F
Dovetail several task to prepare dinner. This will save you time by using the least amount of time in the kitchen.

9. Food Preparation Skills
The most important reason to make a schedule before cooking is so that all the food will be ready on time. Begin preparing the item that takes the longest to cook first. Ice in beverage glasses will be last to prepare.
Toaster – small appliance use to brown food like a bagel

10. Food Preparation Skills
Paring knife – small knife used to peel fruits or vegetables.
Use a muffin pan to cook cupcakes in.
When measuring dry ingredients, use dry measuring cups. Spoon the ingredients into the measuring cup and level across the top of the cup with a knife.

11. Food Preparation Skills
To whip egg whites – use a mixer to increase egg volume.
Best way to check to see if a cake is done is to insert a toothpick in the center, and if the toothpick comes out clean, cake it done.
If a recipe calls for sifted ingredients, make sure you sift ingredients first, then measure out the amount needed.

12. Food Preparation Skills
Work plan: times it will take to prepare all the items necessary to eat meal. EX:
Wash hands ---1 min
Gather ingredients and equipment ---8 min
Prepare muffin mix ---5 min
Line muffin pan with paper ---1 min
Bake muffins min
Brown sausage min
Mix sausage casserole ingredients ---5 min
Spray casserole dish ---1 min
Pour ingredients into dish ---2 min
Bake dish min
Pour milk ---5 min
Set table min
Bring food to table ---2 min
If the cook plans to perform 1 task at a time, what time should she start if she plans to serve meal at 11:00?_________
If cook browns the sausage and mixes the casserole ingredients together while the muffins bake, how much time can the cook save?_____________

13. Practice good manners when serving and eating food.
Objective 8.04
Practice good manners when serving and eating food.

14. Good Manners A. Table setting Table etiquette C. food service
1. Buffet
2. English
3. Plate
Family style
D. dining out
1. Gratuity (means tip)
2. A la carte

15. Good Manners
After finishing soup, put the soup spoon on the soup plate.
Plate food service – filling each guest’s plate in the kitchen before serving it in the dining room.
The dinner fork should be placed on the left side of the plate. The knife and spoon should be on the right side of the plate.

16. Good Manners
Good etiquette is to leave a tip to the server. 15% is a minimum amount. Witness do not make minimum wage because they get to keep their tips. 20% if service has been very good.
If a meal cost $12.00 you would leave $1.80 for tip (most people keep it simple - $2.00). This would make the total cost of the meal 14.00

17. Good Manners
To get the server’s attention in a restaurant, raise your hand in a motion activity.
When someone invites you over to dinner, wait to start eating when everyone at the table has been served.
When you are eating over at a friends house, thank the host/hostess for the meal.

18. Good Manners
A la carte – means each individual food is priced separately.
If you feel you have received poor restaurant service, quietly ask to speak to the manager and have a conversion with them.
Good table manners are based on consideration for others.

19. Good Manners Plate Service (Food Service):
Buffet – plates, flatware, and food are arranged on a serving table, from which diners serve themselves.
Family style- food is brought to the table in bowls and on serving platters, which are passed from person to person until everyone is served.
English –plates are served by the host and passed around the table until each guest has been served.

20. Good Manners Always chew with your mouth closed.
Water glass is placed at the tip of the knife on the table.
A fork placed above the dinner plate is used for the dessert.
Horsdoeuvre (finger foods) served at a formal meal could be items like celery sticks, chicken wings, or crackers with cheese.

21. Discuss career opportunities in the food industry.
Objective 8.05
Discuss career opportunities in the food industry.

22. Career’s A. career levels B. career opportunities
1. Entry level
2. Intermediate level
3. Professional level
4. Entrepreneurial
B. career opportunities
C. job qualifications
D. education and training

23. Career’s
Taking a foods and nutrition class would be most beneficial for someone interested in working in restaurant management.
Entry level jobs in the culinary arts and hospitality career pathway include many opportunities.
Professional level job - nutritionist

24. Career’s
The minimum education required to be a dietitian would be to have a four year degree and licensure in your area.
Entrepreneur – owning and operating your own catering business
A person who has difficulty in keeping their schedule straight will have trouble working as a host/hostess in a restaurant. A person who is easily distracted will also have difficult in working this job. This is someone who seats customers to their tables for waiters to serve them. This person needs to be organized and keep focused!

25. Career’s SCANS skills – technology to use computer
Working for a commercial food service company one would sell walk in refrigerator’s.
Cookbook writer and editor or food writer for a magazine – one who likes writing and is interested in foods and culinary arts field.
Food scientist – interested in science and math, developing new recipes and likes cooking. Developing new recipes calls for someone to be creative.