1. September 17, 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 TODAY! 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 THRUSDAY. They need to be turned in before your first cook!

4. Coming Up TodayTomorrow Go over PowerPoint on Kitchen Basics Chapter 13 review Getting started in the Kitchen worksheet 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 New Butter Cookies PREP TIME 20 Min COOK TIME 10-12 minutes READY IN 1 hour 30 minutes Yield 4-6 dozen NEW BUTTER COOKIES 1 cup real butter3 cups sifted all-purpose flour 1-1/2 cups sifted powdered sugar1 teaspoon baking soda 1 egg1 teaspoon cream of tartar 1 teaspoon vanilla½ teaspoon salt Cream butter in a mixing bowl. Gradually add powdered sugar and mix until light and fluffy. Add egg and vanilla and stir until thoroughly combined. Sift together flour, baking soda, cream of tartar and salt, gradually add to cream mixture and combine into ball. Roll out on lightly floured board to 1/8” thickness. Cut into desired shapes. Bake 10 to 12 minutes in preheated 350° oven. Makes 4 to 6 dozen cookies depending on cutter size. Wait until completely cooled to decorate.

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. Chapter 13 Review #1-15 Page 251

20. Getting Started in the Kitchen Complete worksheet in class