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Lab 2 Food Safety and Preparation Basics

Date post:	23-Jun-2015
Category:	Health & Medicine
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Description:

Nutrition Power point on Safety and Preparation of Food

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food preparation

inspection sheet

kitchen inspection

dry ingredients

liquid ingredients

crushed ice water

corwin driskill

10

FOOD SAFETY AND FOOD PREPARATION LAB #2

Transcript

Page 1: Lab 2 Food Safety and Preparation Basics

FOOD SAFETY AND

FOOD PREPARATION

LAB #2

Page 2: Lab 2 Food Safety and Preparation Basics

Corwin Driskill

Page 3: Lab 2 Food Safety and Preparation Basics

Kitchen Inspection

Page 4: Lab 2 Food Safety and Preparation Basics

Inspection sheet with suggestions

Page 5: Lab 2 Food Safety and Preparation Basics

HealthInspection

Chi- Town Hot Dogs

Clarksville TN

Page 6: Lab 2 Food Safety and Preparation Basics

Measuring Dry Ingredients

Page 7: Lab 2 Food Safety and Preparation Basics

Spooning Flour and leveling off

Page 8: Lab 2 Food Safety and Preparation Basics

Measuring Liquid Ingredients

Page 9: Lab 2 Food Safety and Preparation Basics

Using and Calibrating a Thermometer

Page 10: Lab 2 Food Safety and Preparation Basics

Thermometer in crushed ice water for 3 minutes should say 32 F or 0 C

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