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FOOD PREPARTION MANAGEMENT

FOOD PREPARTION MANAGEMENT. Reading a Recipe. D. Reading a Recipe and Measuring. List the FOUR parts of a recipe: List and amounts of ingredients Step-by-step instructions Essential info about temperature and equipment Number of servings.

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FOOD PREPARTION MANAGEMENT

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  1. FOOD PREPARTION MANAGEMENT Reading a Recipe

  2. D. Reading a Recipe and Measuring • List the FOUR parts of a recipe: • List and amounts of ingredients • Step-by-step instructions • Essential info about temperature and equipment • Number of servings

  3. 2. What are the EIGHT steps to following a recipe correctly? • Read the recipe carefully before beginning • Check to see if you have all the ingredients • Pre-heat the oven if needed • “Gather” all equipment needed • Complete preparation of specific ingredients (EX: Chopped Nuts, Melted Chocolate, etc.) • Measure exactly! • Mix carefully, following each direction • Bake or cook at temperature and time directed

  4. What is the most important step and why? • #1! (Reading the recipe)-so you know what you need to do and what ingredients you need • Before cooking, you should wash your hands for at least how long? • 20 seconds

  5. 5. What should you NEVER do when measuring flour? • Pack or tap the cup (it releases the air needed in the measurement) How should you measure flour instead? • Spoon in the flour then level it off

  6. 6. What is the most efficient way to measure the following measurements of dry ingredients? • 4 Tbsp. = ___________________ • 3/4 c. = ___________________ • 3 tsp. = ___________________ • 1/8 c. = ___________________ 1/4 c. 1/2 c. + 1/4 c. 1Tbsp. 2 Tbsp.

  7. When cutting a recipe in half, or when doubling a recipe: The cooking TEMPERATURE remains the same, but the SIZE of the cooking pan and the length of TIME will be affected. 8. When baking with a glass dish, you need to reduce (lower) the oven temperature by: 25⁰

  8. C. Measurements1. The 2 Types of Standard Measuring Tools(Coffee mugs, soup spoons and glasses vary in size and can’t give accuracy) LIQUID INGREDIENTS DRY INGREDIENTS

  9. 2. MEASURING

  10. Measuring • 3. Standard measuring cups come in what 4 sizes? • ___1/4____ __1/3___ __1/2__ ___1__ • 4. Standard measuring spoons come in what 4 sizes? • __1/4_tsp__ __1/2_tsp__1 tsp_ _1_Tbsp_ • What two cups are need to measure ¾ cup? • ___1/2____ + ___1/4____ = ¾ cup • The bigger the bottom fraction number, the SMALLER the amount. ¼ vs 1/8 1/16 vs 1/3

  11. Hr. = hour Doz. = dozen T., Tbsp., or tbsp = tablespoon t., or tsp. = teaspoon C. = cup lb. or # = pound Pkg. = package 5. Equivalents & Abbreviations Min. = minute Oz. = ounce Qt. = quart Pt. = pint Gal. = Gallon

  12. GOOP LAB • How did it go? • What’s your evaluation of it? • Was it a positive experience? • Does it matter to have a complete recipe?

  13. (A) USING A WORK PLAN • A work plan is a list of all the tasks it takes to prepare a meal. • Listed in chronological order based on the starting time. • Begins with a detailed menu and every food you plan on serving

  14. WORK PLAN FOR SUNDAY BRUNCH Why was the time chosen to mix the orange juice? What other time management tasks were done?

  15. Working in a School Lab takes: • Organizing • Jobs, tasks, and cleaning as you go. • Cooperating, helping, and showing respect. • Communicating • Recipe tasks, warning of potential safety hazards, updating progress, and evaluating after. • Taking responsibility • For your assigned job and doing it carefully and efficiently. Accuracy and safety are a big part of taking responsibility. Assignment #3 Getting Started

  16. Recipe • Beat a good lump of butter with a teacup of sugar. Mix in 2 scoops of flour, a pinch each of salt and soda, 2 eggs, and enough milk to make a thin batter. Add a handful of nuts. Pour in the pan and bake in a quick oven until done. • Any Questions?

  17. 6 Parts of a well written recipe

  18. I.E. Granola Ingredients 3 c rolled oats 1 c mixed seeds or grains (sunflower, sesame seeds, wheat germ, shredded wheat) 1 c crisp rice cereal ½ c vegetable oil ½ c honey 1 c raisins 1 c dried fruit Directions • Preheat oven to 300 degrees. • Mix all ingredients except raisins and dried fruit in a large bowl. • Spread in single layer on baking sheet. • Bake for 30 minutes, stirring often, or until golden brown. • Remove from the oven and stir in raisins and dried fruit. Cool.

  19. “ This is delicious! How did you make it?” • A recipes success hinges greatly on putting the ingredients together in the right proportions and in the right order.  • Ingredients are listed first • Step by step directions come second. • Two most common formats for recipes: • 1st CUSTOMARY SYSTEM • 2nd METRIC SYSTEM

  20. Measuring by Weight

  21. Make your own recipe

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