1. Culinary Arts I Day #7 Day #7

2. How do we measure? With your table, discuss how you would accurately measure the following items:With your table, discuss how you would accurately measure the following items: 1. Flour1. Flour 2. White Sugar2. White Sugar 3. Brown Sugar3. Brown Sugar 4. Water/Oil4. Water/Oil 5. Flavorings/Vanilla5. Flavorings/Vanilla 6. Eggs6. Eggs 7. Shortening7. Shortening

3. Teacher demo 1. Flour – dry measuring cup, dip into container and level off with a metal spatula1. Flour – dry measuring cup, dip into container and level off with a metal spatula 2. White Sugar -- dry measuring cup, dip into container and level off with a metal spatula2. White Sugar -- dry measuring cup, dip into container and level off with a metal spatula 3. Brown Sugar - dry measuring cup, pack the sugar firmly into cup and level off with metal spatula3. Brown Sugar - dry measuring cup, pack the sugar firmly into cup and level off with metal spatula 4. Water/Oil – liquid measuring cup, fill to correct amount, get at eye level, and measure4. Water/Oil – liquid measuring cup, fill to correct amount, get at eye level, and measure 5. Flavorings/Vanilla – teaspoon/tablespoon – fill cup over a bowl so access is collected5. Flavorings/Vanilla – teaspoon/tablespoon – fill cup over a bowl so access is collected

4. Teacher demo 6. Eggs – Using an egg separator if necessary to crack over a bowl, or do just over a bowl to crack and then add into mixture incase of shells, blood vessels in yolk, etc.6. Eggs – Using an egg separator if necessary to crack over a bowl, or do just over a bowl to crack and then add into mixture incase of shells, blood vessels in yolk, etc. 7. Shortening – Take a dry measuring cup and spoon the shortening into the cup with a rubber scrapper. Then scrape all excess into mixture.7. Shortening – Take a dry measuring cup and spoon the shortening into the cup with a rubber scrapper. Then scrape all excess into mixture.

5. Cooking terms With your table group and the help of Chapter 25 on page 355, define the following:With your table group and the help of Chapter 25 on page 355, define the following: 1. Cube7. Beat13. Marinate1. Cube7. Beat13. Marinate 2. Pare8. Cream14. Simmer2. Pare8. Cream14. Simmer 3. Score9. Dredge15. Boil3. Score9. Dredge15. Boil 4. Grate10. Baste16. Mince4. Grate10. Baste16. Mince 5. Puree11. Whip17. Chop5. Puree11. Whip17. Chop 6. Fold12. Stir18. Saute6. Fold12. Stir18. Saute

6. Reading Recipes With a “food partner”, you will read through the two recipes.With a “food partner”, you will read through the two recipes. 1 st – look for the cooking terms, either just defined in class or other terms you have heard of before. 2 nd – look at the overall layout of the recipe – which do you like better? Which is easier to understand? Discuss as a class Why is it important to use recipes? Why is it important to evaluate before using?Discuss as a class Why is it important to use recipes? Why is it important to evaluate before using?

7. Kitchen Utensils Identify the following kitchen utensils and their functions with your kitchen group. The textbook will be helpful in doing this activity.Identify the following kitchen utensils and their functions with your kitchen group. The textbook will be helpful in doing this activity. You may also want to go to your kitchens to find these items. Please remember to WASH YOUR HANDS before handling any of the items.You may also want to go to your kitchens to find these items. Please remember to WASH YOUR HANDS before handling any of the items.