1. Bell Ringer
Learning Target – I can successfully use a recipe to prepare nutritious, good tasting cuisine in Foods Lab.

2. Bell Ringer
Learning Target – I can successfully use a recipe to prepare nutritious, good tasting cuisine in Foods Lab.

3. by Jane Norman, CFCS Sandy Schaal
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4. What can a recipe tell you?
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5. Yield Number of servings the recipe makes.
Lasagna
Servings: Prep Time: 5 minutes Cook Time: 1 Hr 5 min
Ingredients:
1 (26 ounce) jar Prego Traditional Italian Sauce
6 uncooked lasagna noodles
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
Directions:
Spread about 1 cup pasta sauce in 2-quart shallow baking dish (11x7-inch). Top with 3 uncooked noodles, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and 1 cup pasta sauce. Top with remaining 3 uncooked noodles and remaining pasta sauce. Cover.
Bake at 375 degrees F for 1 hour Uncover and top with remaining mozzarella cheese. Let stand 5 minutes.
Prep/ cook time
Yield Number of servings the recipe makes.
PASTA RECIPES
Ingredients Food products you need to make the recipe.
Parts of a recipe
Directions Steps you follow to make the recipe.
Equipment

6. 8 Steps to Following a Recipe
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.
Most recipes list ingredients and directions in the order that they occur. Follow the recipe step-by-step.

7. Reading Ingredients The way ingredients are listed matters!
What’s the difference between:
- ½ cup flour, sifted
- ½ cup sifted flour
Know your terms!
Chopped, Minced, Diced, Sliced, Sifted, etc.
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8. Measuring Dry Ingredients
For dry ingredients including flour, sugar, and salt, use dry measuring cups & spoons.
Heap
Level
Empty
dry measuring cups
It is important to know how to measure ingredients accurately when preparing foods.
measuring spoons
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9. Measuring Solid Ingredients
For solid ingredients including peanut butter, shortening and brown sugar use dry measuring cups.
Pack
Level
Empty
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10. Measuring Liquids Set cup on a flat surface.
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
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11. 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
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12. Abbreviations teaspoon tsp. or t. Tablespoon Tbsp.or T. cup c.
Do you understand these abbreviations?
teaspoon tsp. or t.
Tablespoon Tbsp.or T.
cup c.
pint pt.
quart qt.
ounce oz.
pound lb. or #
Fahrenheit F
Why do you think many recipes use abbreviations?
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13. Equivalents 1 Tbsp. = 3 tsp. 1 c. = 16 Tbsp. 2 c. = 1 pt. 4 c. = 1 qt.
Do you remember these equivalents?
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.
Diagrams on the left help remind us of Equivalents.
1 Tbsp = 3 tsp
1 c = 4 quarters
¼ c = 4 Tbsp
1 gallon = 4 quarts
1 qt = 2 pints
1 pt = 2 cups
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14. Safety in the Kitchen A Must When Cooking!
Did you know that more accidents happen in the kitchen than any other room in the house?
Safety can be divided into two very important areas:
Personal Safety in the kitchen.
Food Safety - preventing food-borne illnesses.
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15. 4 Major Causes of Kitchen Accidents
Carelessness Unnecessary haste Poor work habits Lack of training
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16. Ways To Prevent Food-borne Illness
Sanitation – Keep yourself and your kitchen clean.
What are things you should be doing before you cook for personal and kitchen cleanliness?
Wash hands with hot, soapy water.
Scrub hands, wrist and fingernails for at least 20 seconds.
Rinse with hot water.
Dry with a paper towel.
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17. It’s time for Foods Lab! America’s Test Kitchen Christopher Kimball
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18. Now You’re Ready To Cook
Plan ahead… know your recipe(s) and what ingredients and tools you need.
You may want to develop a time plan.
Get everything you’ll need out ahead of time and be organized.
Measure ingredients carefully and follow the recipe directions step-by-step.
Wash your hands before and after handling foods and clean up as you go.
When finished, wash, dry and put away the tools and utensils.
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19. Working in a School Lab takes:
Organization
Jobs, tasks, and cleaning as you go.
Cooperation: helping, and showing respect.
Communication
Recipe tasks, warning of potential safety hazards, updating progress, and evaluating after.
Responsibility
For your assigned job and doing it carefully and efficiently. Accuracy and safety are a big part of taking responsibility.

20. What about the Dishes? Scrape extra food into the garbage.
Stack scraped dishes on left side of the sink, keeping knives separate.
Prepare your water, make sure it’s very warm, and has enough soap to clean your dishes.
Wash glasses first, then silverware, plates, and cups. Wash pots and pans last; they will make the water greasy.
Dry dishes and put away.
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21. Personal Safety
Many kitchen accidents are due to lack of information or carelessness.
Chemical poisoning, cuts, burns, fires and falls are the most common of these accidents.
Electric shock and choking follow close behind.
You can prevent many accidents by:
Properly using and caring for equipment.
Noticing and correcting potential dangers.
Being organized and following directions.
Keeping your kitchen clean.
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22. Food Safety A food-borne illness is an illness transmitted by food.
Preventing Food-Borne Illnesses:
A food-borne illness is an illness transmitted by food.
Millions of cases of food-borne illnesses occur in the U.S. each year. Many go unreported because people mistake their symptoms for the “flu”.
A food borne illness can result in one of two ways:
Contaminants – substances that have accidentally gotten into food.
Bacteria – micro-organisms that multiply and under certain conditions can cause people to get sick.
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23. Handle Food Properly
Prepare foods as directed and properly clean them.
What are things you should remember when preparing foods? i.e., fruits, vegetables, meats such as chicken, beef, dairy products?
Store food at correct temperatures. Know the Danger Zone for certain foods!
The Danger Zone is the temperature range of 40° - 140° F. where certain foods could begin to develop harmful bacteria.
Don’t keep these foods longer than 2 hours at room temperature.
What foods should not be kept in the Danger Zone for too long?
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24. Know Your Kitchen “Work Centers” for kitchen activities:
Knowing your kitchen & tools helps you work efficiently.
“Work Centers” for kitchen activities:
Food Preparation & Storage
Counter for preparing food.
Refrigerator and cabinets for storing utensils and food.
Cooking & Serving
Stovetop and oven for cooking and baking.
Cabinets and counter for tools and utensils.
Clean Up
Sink and dishwasher.
Cabinets for storing dishes, tools, and utensils.
Today kitchens may also have a planning work center with a computer, bookshelves and desk.
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25. Kitchen “Work Centers”
What do we do in the kitchen?
Food uses of the kitchen:
Storage
Preparation
Cooking
Serving
Clean up
Planning
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26. (popular in apartments)
Kitchen Designs
Goal: to save human energy and be more efficient.
Learn the centers in your kitchen.
Keep tools in the center where they are first used.
Can you identify the shapes of the kitchens below?
Where would each center be located?
Centers:
Storage
Preparation
Cooking
Serving
Clean up
Planning or
L-Shape
U-Shape
One Wall or Two Walls
(popular in apartments)
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27. Learning the Basics Know Your Kitchen How to Follow a Recipe
What you need to know before you cook!
Know Your Kitchen
“Work Centers”
Appliances, Tools & Equipment
How to Follow a Recipe
Cooking & Mixing Terms
Measuring & Abbreviations
Personal & Food Safety
Clean Up!
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28. Cooking Appliances
Cooking methods are similar, however gas and electric appliances cook differently. Everyone has their favorite!
Cooking Method Gas Electric
Cooktop Heats up instantly. Takes a few minutes.
Cooking surface. High is very hot. Temperature settings.
Bake Needs to preheat. Needs to preheat.
In the oven by dry heat. 2-3 minutes/100 degrees F. Timer goes off when ready.
Broil Very hot - open flame. Hot top coils.
Cooking by direct heat. Adjust broiler pan accordingly. Adjust racks accordingly.
Close door/watch carefully. Keep door ajar.
Convection Bake Adjust time accordingly. Adjust time accordingly.
Circulates air/fast baking.
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29. Microwave Ovens Using & Caring for Microwave Ovens: Safety Tips:
Read the manual and know how to operate your microwave properly.
Using & Caring for Microwave Ovens:
Do not turn on a microwave when empty.
Use only microwave safe cookware, like glass, ceramic, plastic and paper. Do not use metal cookware or wires or metallic-edged dishes.
Clean the interior and exterior after use, including door seal.
Safety Tips:
Always use a hot pad, dishes become hot in the microwave from the food.
Pierce certain foods before cooking (i.e. potatoes, hotdogs).
Remove cover so steam flows away from your face.
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30. Microwave Ovens Microwave Cooking Tips:
Use your microwave to thaw, cook, reheat and save preparation time.
Microwave Cooking Tips:
The higher the wattage the shorter the cooking time.
Vent one side of plastic wrap cover to allow moisture to escape.
Standing time allows food to continue cooking.
Use paper towels to prevent spattering.
Stir during cooking time.
Foods that need to boil, such as pasta, rice, lentils and dry beans, will not cook faster in a microwave.
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31. Time-Saving Small Appliances
Have you used the following?
Waffle Iron Rice Cooker Bread Maker
Blender Griddle Slow Cooker
Toaster Deep Fryer Pressure Cooker
Electric Mixer Food Processor
How many more can you name?
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32. Kitchen Equipment
Cooking and baking tools and utensils save time and energy.
Make sure all utensils are durable and are easy to clean.
Learn how to use these tools for best results:
Cutting & Serving
Mixing
Baking - in the oven
Cooking - on the stovetop
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33. Cutting & Serving Tools
knives
tongs
ladle
grater
serving
vegetable peeler
can opener
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34. Mixing Tools Pancake Turner/Spatula Wooden Spoon Wire Whisk
Rubber Scraper
Rotary Beater
Pastry Blender
Rolling Pin
Mixing Bowls
Strainer/Colander
Measuring Tools:
Dry Measuring Cups
Liquid Measuring Cups
Measuring Spoons
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35. Baking Tools muffin pan bread/loaf pan cake pan cookie sheet
10” X 15” baking pan
pie pan
9” X 13” rectangular
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36. Cooking Tools stock pot 3-4 qt saucepan saucepan large fry pan
stir fry pan (wok)
small fry pan
roaster
casserole dishes
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37. Know How To Follow A Recipe
It is important to know some basic cooking terms and how to measure ingredients accurately when preparing foods.
Most recipes list ingredients and directions in the order that they occur. Follow the recipe step-by-step.
To Get Good Results From a Recipe:
Read the recipe carefully.
Get all utensils, tools and ingredients ready.
Measure accurately.
Mix as directed.
Bake or cook the required time.
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38. Cooking Terms
Recipes use a variety of terms to describe exactly how to handle ingredients.
If a recipe states, “pare an apple, then slice and dice it.” What do you do?
Review the following cooking terms and see how many you know.
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39. Cooking Terms Cutting & Peeling: Core Cube Chop Pare Dice Slice
Just a few of hundreds of terms:
Cutting & Peeling:
Core Cube Chop
Pare Dice Slice
Peel Mince
Mixing:
Beat Fold Combine
Blend Stir Strain
Cream Whip Cut in
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40. Cooking Terms Using the Stovetop: Baste Fry Brown Boil Simmer Stir-Fry
Braise Sauté Preheat
Using The Oven:
Bake Roast Preheat
Broil Grill
Using The Microwave:
Cooking Time Rotate Standing Time
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41. You’re the Expert! Make a personal safety check list.
Select one of the following to practice what you have learned:
Make a personal safety check list.
Make a chart explaining how the following foods should be handled/stored.
Fresh Fruits & Vegetables
Dairy Products/Eggs
Chicken/Beef
Select a cooking term and explain or demonstrate its definition.
Choose a kitchen tool or utensil and explain what it is used for and demonstrate its use.
Demonstrate the proper way to measure dry, solid and liquid ingredients.
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42. Kitchen Basics Review 1. Name three work centers in a kitchen.
Answer the following questions:
1. Name three work centers in a kitchen.
2. Label the following tools. (Show examples.)
3. Name the two main types of cooking that are done with the stove.
4. How would you measure the following ingredients?
Flour Brown Sugar 1 tsp. Vanilla
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43. Kitchen Basics Review 5. What are the abbreviations for the following?
Teaspoon Ounces
Tablespoon Quart
6. Define the following cooking terms:
Pare Blend
Simmer Combine
Boil Whip
Bake
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44. Kitchen Basics Review
7. Give two examples of how you can prevent accidents in the kitchen?
8. What are food-borne illnesses?
9. What happens when perishable foods are kept too long in the “Danger Zone”?
10. How do you wash dishes by hand?
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45. Online Resources http://consumerreports.org http://allrecipes.com
Suggested web sites appropriate for the Kitchen Basics:
Detailed information and comparisons on appliances.
Recipes.
Details on equipment, terms, reading a recipe, food safety as well as many other kitchen aids.
Information for kids on food safety, games to play, on line quizzes and links to nutrition web sites.
Please note that web sites are constantly changing and being updated.
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