1. Reading a Recipe FOOD PREPARTION MANAGEMENT

2. GOOP LAB ONE person per lab will come up to receive their ingredients. **Must bring ALL equipment for ingredients. **Whatever the students take MUST be used in their product. **No coming back for more ingredients. Students will make their product according to the instructions and recipe. There will be 2 paper plates divided into 4 sections on the demo table. Each lab group will bring up a small sample and place it by their lab’s number. Students will fill out the back of their recipe and complete a lab sheet. Remember the extra job chart.

3. (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 SUNDAY BRUNCH Orange Juice Broiled Ham steak French Toast with Cherry Sauce Bran Muffins Milk

4. The Work Plan StepsDescription 1. Read Recipes Beforehand Read through the list of ingredients and all instructions, including instructions on packages. NOTE: - Food and equipment needed - Oven temperature and cooking time - Food preparation techniques to use 2. List the Tasks List all task that will be involved including setting the table and cleaning up. How can you simplify the work? - What can you do ahead of time? 3. Develop a Timetable Show the total time needed to complete each task and the time to start the task. -Work backwards from when you want to have everything ready to serve. 4. Make and Carry Out the Work Plan Follow your start to finish road map 5. Evaluate the Work Plan Review the plan. Was the meal completed on time? Did you feel hurried? Was the plan flexible? What changes would you make?

5. WORK PLAN FOR SUNDAY BRUNCH TimeTask 9:50Mix frozen juice in pitcher and refrigerate 9:55Set the table 10:05Gather equipment and ingredients 10:15Do pre-preparation: Open packages, measure ingredients, wrap muffins in paper towels, get cleanup area ready. 10:35Start French Toast: Mix batter, heat skillet, dip bread, fry. 10:40Put ham in broiler and set timer 10:45Prepare cherry sauce and finish French toast 10:50Warm bran muffins in microwave oven 10:55Put food on plates in kitchen. Pour beverages. 11:00Eat Why was the time chosen to mix the orange juice? What other time management tasks were done?

6. 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

7. (B) 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?

8. 1. 6 Parts of a well written recipe DESCRIPTION LIST OF INGREDIENTS GIVEN IN EXACT AMOUNTS AND LISTED IN ORDER YIELD THE AMOUNT OR NUMBER OF SERVINGS THE RECIPE MAKES COOKING METHOD, TEMPERATURE, & TIME HOW LONG TO COOK, WHAT TEMPS, REMINDER TO PREHEAT, WELL WRITEN INSTRUCTIONS. CONTAINER SIZE & TYPE AS MUCH DETAIL AS NEEDED “A LARGE BOWL” OR “8-IN SQUARE PAN” STEP-BY-STEP DIRECTIONS CLEAR, EASY TO FOLLOW DIRECTIONS IN LOGICAL ORDER NUTRITION ANALYSISCALORIES AND NUTRIENTS

9. 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 1. Preheat oven to 300 degrees. 2. Mix all ingredients except raisins and dried fruit in a large bowl. 3. Spread in single layer on baking sheet. 4. Bake for 30 minutes, stirring often, or until golden brown. 5. Remove from the oven and stir in raisins and dried fruit. Cool. Yield-8 cups (16 ½ c servings) Nutritional Analysis per serving: 260 calories, 5 g protein, 36 g total carbohydrates, 3 g dietary fiber, 20 g sugars, 12 g total fat, 2 g saturated fat, 0 g trans fat, 15 mg sodium. Percent Daily Value: vit A 4%, vit C 6%, calcium 2%, iron 8%

10. (2) “ 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: 1 st CUSTOMARY SYSTEM 2 nd METRIC SYSTEM

11. 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

12. Measuring by Weight

13. C. MEASURING a.Flour: spoon into dry measuring cup- level off Sift into dry measuring cup-level off NEVER tap or pack! a.Sugar/Salt: Scoop into dry measuring cup-level off a.Brown Sugar: Pack into dry measuring cup (with spoon, NOT hands!), level off. Should look like a sand castle a.Shortening/Peanut Butter:  Line dry measuring cup with plastic wrap. Scoop into cup, cut through to eliminate air bubbles, level off. Lift plastic wrap to remove contents.  Fill liquid measure cup with water to a certain level, add certain amount of ingredient, ie: half cup water, half cup PB=water at 1 cup mark. Pour off water, add ingredient to product. a.Oil, Milk, Water: Pour liquid into liquid measuring cup. Come down to eye level to see the measurement. NEVER pick up the liquid measuring cup to check. a.Margarine: Use wrapping to measure Tbsps or cups. 1 cube = ½ cup or 8 Tbsp a.Eggs: Recipes usually call for Large eggs unless specified. 1 large egg= ~2 Tbsp.

14. C. Measuring Standard measuring cups come in what 4 sizes? ___1/4____ __1/3________1/2_____ ___1____ 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

15. It’s like a Pizza...