Unit 2 Packet Kitchen Safety & Management Unit Scorecard

Transcription

1 Name Period Unit 2 Packet Kitchen Safety & Management Unit Scorecard # Assignments Pts. Poss. 1 Following Directions and Lab Rules 10 2 Safety and First Aide Food Borne Illnesses 20 4 Measuring Techniques, Abbreviations, & Equivalents 15 5 Find the What-cha-ma-call-it (Kitchen Equipment) 10 6 Cooking Terms and Recipe Basics 10 7 Recipe Manipulations 10 8 Microwaves 10 TOTAL 100 Pts. Rcd. Unit Calendar Monday Tuesday Wednesday Thursday Friday A-Day 26 Unit #2 Pre-Test and Lab Safety B-Day 29 Unit #2 Pre-Test and Lab Safety A-Day 30 Food Bourne Illness B-Day 31 Food Bourne Illness A-Day Feb. 1 Measuring B-Day 2 Measuring A-Day 5 Kitchen Equipment & Cooking Terms B-Day 6 Kitchen Equipment & Cooking Terms A-Day 7 Recipe Manipulations B-Day 8 Recipe Manipulations A-Day 9 LAB: Cookies B-Day 12 LAB: Cookies PRESIDENT S DAY NO SCHOOL A-Day 13 Microwaves LAB: Microwave Cake A-Day 20 LAB: Pretzels B-Day 14 Microwaves LAB: Microwave Cake B-Day 21 LAB: Pretzels A-Day 15 Unit 2 Test PACKET DUE A-Day 22 LAB: Muffins B-Day 16 Unit 2 Test PACKET DUE B-Day 23 LAB: Muffins

2 Following Directions Directions: You have a 5 minute time limit to complete the parts of this test. Carefully read all of the parts of the test before doing anything. Write today's date--month-day-year in the top right hand corner of your test paper. Write the answer to the following multiplication problem directly underneath the date on your test paper-6 X 5=? 3. Write the name of the month that begins with the letter "D" in the top left hand corner of your test paper. 4. Add 15 to the answer you got in part #2, and write this new total directly underneath your answer for part #3. 5. In the lower right hand corner of your test paper, draw a rectangle and inside the rectangle draw a five pointed star. The size of these drawings is not important. 6. Say your entire name out loud. 7. Skip to question # Just above your answer to #5, write, "This test is very easy." 9. Write the name of the first president of the United States on the back of your test paper anywhere you choose. If you don't know who this is, write your own name instead. 10. Write the name of any country that begins with the letter "I" directly underneath you answer to # 1 Ignore all the other directions. Without having written anything on your paper, close your packet, place it on the table in front of you and hold your right ear with your right hand. Sit quietly until the 5 minute time limit is up. 1 Think of a number between 1 and 50. Double that number. Add 20. Add 6. Subtract 17. Subtract 9. Divide by Write this number on your test paper underneath your answer to # Write your name with your left hand in the lower left hand corner above what you wrote for # The name of the first president of the United States is George Washington. He was president from 1789 until Add the 2 dates together to see if the total is less than Now that you have read this entire paper and haven t written anything, you are to just write your name and date at the top of your paper. Go to question number eleven.

3 Safety Hazard Burns & Fires Cuts and Knives Prevention Roll up long sleeves Use the correct size for the pan. Point handles toward the. Use hot pads correctly (make sure they cover your!) Never use a for anything on the stove/oven. No plastic near the oven/stove. Place hot items on the stove top or a hot pad on the counter. To prevent a cutting board from slipping, place a under the cutting board. knives are safer than knives. List two reasons why: Carry the knife by the handle with the blade. When passing to someone, hold the top/non-sharp part of the blade and pass with the handle facing them. Place knives on the side of the sink when ready to be washed and wash from other dishes. Use care when washing knives. First Aide For: Cuts Burns First Aide Procedure Wrap with clean cloth and to cut. Apply. Cool the heat of the burn with running water. Never put directly on the burn! 1 st Degree: Run under cool water 2 nd Degree: Cover with cool cloth (or ice wrapped in a cloth) 3 rd Degree: Get help immediately

4 Food Borne Illnesses Go to the CDC website on Food Safety and answer the questions below. What are the most common symptoms of foodborne diseases? Population groups most vulnerable to FBI s are YOPI s: Y: young O: P: Pregnant I: compromised 3. Put a star next to the any of the top 5 germs that cause illnesses listed below. Click on the link to each illness to get information about each of the symptoms. We will go over the food sources in class. Food Borne Illness Symptoms Food Sources Botulism E. Coli 0157:H7 Salmonella Staphylococci (Staph) Norovirus At the bottom of the page, under the How Can I Keep Food Safe? section, click the link that says four simple food safety steps. 4. What are the four steps to keep food safe? 5. How long should you wash your hands? 6. Use separate cutting boards/plates for, poultry and. 7: What temperature should you cook chicken too? Ground Beef? 8. The danger zone is between to F. Do not leave food out in the danger zone for more than hours. 9. Thaw frozen food safely in the, water, or in the. Never thaw foods on the.

5 Measuring Techniques Types of Measurements 4. BROWN SUGAR a. a. b. b. FLOUR 5. SHORTENING/PB a. a. b. b. c. c. 3. SUGAR 6. LIQUIDS a. a. b. b. c. Abbreviations T., Tbsp. = gal. = t., tsp. = qt. = c. = pt. = oz. = hr. = lb., # = min. = Equivalents The you measure, the accurate it is. 1 Tbsp. = tsp. 2 c. = pt. 1 c. = Tbsp. 2 pt. = qt. 1/2 c. = Tbsp. 1 qt. = c. 1/4 c. = Tbsp. 4 qt. = gal. 1/8 c. = Tbsp. 1 gal. = c. 1 stick/cube butter = c. 16 oz. = lb. 1 stick/cube butter = Tbsp. 8 fl. Oz = c. What cups are included in a standard measuring cup set? What spoons are included in a standard measuring spoon set?

6 Find the What-cha-ma-call-it COOKING UTENSIL WHERE? USE Straight Edge Spatula Peeler 3. Bread Knife Teacher 4. Chef s Knife Teacher 5. Paring Knife Teacher 6. Ladle 7. Rolling Pin 8. Tongs 9. Plastic Serving Spoon 10. Dry Measuring Cups 1 Liquid Measuring Cup 1 Measuring Spoons 13. Rubber Scraper 14. Turner 15. Wire Whisk 16. Wooden Spoon 17. Cutting Board 18. Colander 19. Grater 20. Mixing Bowls (4 sizes) 2 Sauce Pans (2 sizes) 2 Frying Pan 23. Cookie Sheet (3) 24. Hot Pads 25. Water Pitcher

7 Term Cooking Terms Definition To make a mixture smooth by stirring rapidly To cook a liquid until the bubbles rise and break the surface To cut food into small pieces (similar random pieces) To beat sugar and a fat until the mixture is soft and fluffy To cut flour and fat together with a pastry blender To cut into very small cubes (cubes less than ¼ ) To mix ingredients by gently turning one part over another To rub on a toll that shreds the food into smaller pieces To work or press dough with the palms of hands To cut or chop as finely as possible To remove or strip off the skin or rind of a fruit or vegetable To brown or cook foods in a small amount of fat using a low to medium heat To heat to just below the boiling point. No bubbles break the surface To beat rapidly to introduce air into the food. Recipe Basics Four parts of a recipe: List and amounts of ingredients Step by step instructions 3. Essential info about temperature and equipment 4. Number of servings =

8 When adjusting recipes What Stays the Same? Recipe Manipulations What Needs to be Adjusted? 3 Doubling Recipes Practice You are making a smoothie that calls for ¼ cup of yogurt. This only makes enough for 1 person and we need enough you plus three additional friends. How much yogurt should you add? You are making a cookie recipe that calls for 2 tsp. of vanilla. You need to double the recipe to make plenty of cookies for you and your friends and family. How much vanilla will you add? Halving Recipes Practice You are making cookies for you and your friends. Your mom told you to only make half the batch. The recipe calls for ¾ c. sugar. How much sugar would you add? You are making dinner for your family. The recipe for the chicken you are making makes 12 pieces and you only need 6. The recipe also calls for 1 c. of margarine. How much margarine will you use?

9 Microwaves How does food cook in a microwave? Magnetron tube turns into. The microwaves are absorbed into the food molecules, causing them to. 3. produces heat, which cooks the food. What is forbidden in a microwave? Food in a microwave cooks from the. What three foods cook faster in the microwave? 3. What is standing time? What are three facts you learned about microwaves from the short video we watched in class? 3.