Name ___________________________________________________________________ Period _______

Unit 1: Safety & Sanitation Unit 2: Kitchen Management

# Assignments Pts.

Possible Pts.

Received 1 Safety Pretest 10

2 Kitchen Hazards and First Aide Tips 20

3 Food Safety and Personal Sanitation 30

4 Measuring Techniques 25 5 Cooking Terms 15

6 Recipe Need to Knows 25

7 Kitchen Equipment 25 8 Recipe Manipulations 25

9 Microwaves 25 TOTAL 200

Unit Calendar Monday Tuesday Wednesday Thursday Friday

A-Day 22 Disclosure and

Class Intro

A-Day 24 Kitchen Safety

A-Day 26 Food Safety

and Sanitation

A-Day 30 Food Handlers Test, Lab Rules

A-Day Sept. 1 Measuring & Equivalents

5 Labor Day NO SCHOOL

A-Day 6 LAB: Rolo Cookies

A-Day 8 Cooking Terms

A-Day 12 LAB: Fruit Pizza

A-Day 14 Recipe

Adjustments

A-Day 16 Kitchen

Equipment

A-Day 20 Microwaves

A-Day 22 Lab: Microwave

Lab

A-Day 26 Power

Breakfast

A-Day 28 Unit 1 and 2

Test

A-Day 30 LAB: Breakfast

Burritos

Safety Pretest Directions: Identify the following practices as “safe” or “unsafe” on the lines provided. For those that are unsafe, explain why on the lines provided as well. ___ 1. Janet pulled her long hair out of her face and up into a ponytail before she started cooking.

_____________________________________

.___ 2. Michelle set her knife aside after cutting onions so she could wash it separately later.

_____________________________________

___ 3. Tonya finished washing her hands and went immediately back to chopping the vegetables

without drying them. ____________________________

___ 4. While making pasta, John stirred his noodles and set the plastic spoon on the stove next to

the burner. ________________________________

___ 5. Sonya’s baked potato had gotten cold even though it was still in the aluminum foil, so she

put it in the microwave to quickly reheat it. ___________________ ___6. Corey used a dull knife to cut his sandwich because he didn’t want to sharpen it. _____

_____________________________________ ___ 7. Justin immediately stopped what he was doing to clean up a spill on the floor. _____

_____________________________________ ___ 8. Betty tilted the lid away from her face to let the steam out before looking in to check her

soup. ___________________________________

___ 9. When his roast was done, Robert couldn’t find the potholders so he used a wet dishtowel

instead. __________________________________

___ 10. When opening a can of tomato sauce, Kimberly stopped the can opener before it cut the

top completely off, then carefully bent the top back. _______________

_____________________________________

___ 11. When simmering his Alfredo sauce, Steve turned the handle of the saucepan toward the

center of the range _____________________________ ___ 12. Sandra was in such a rush that she used the same cutting board for her vegetables that

she had just used to cut and season her chicken. _________________ _____________________________________

___ 13. Ciara dropped a glass and it shattered. She decided to pick up the big pieces with her hand and then she would come back later with a broom to clean up the remaining pieces.

_____________________________________

___ 14. Jamie wanted to taste her mix really quick to see if it needed more seasoning, but suddenly

had to sneeze. After wiping her hands on her apron, she stuck her finger in the bowl to taste it. _________________________________

___ 15. Chris made sure to unplug all appliances around the sink before starting to wash his dishes.

_____________________________________

Mult ip le Choice: In the space to the left, write the letter of the choice that BEST completes each statement. ___ 16. With a grease fire, you should NOT… A. Pour salt on the flames B. Pour baking soda on the flames C. Pour water on the flames D. Put the lid on the pan ___ 17. To help prevent kitchen accidents, you should do all of the following EXCEPT: A. Tie your hair back if it is long B. Wear loose-fitting clothes C. Roll up long sleeves D. Use potholders ___ 18. To reach something on a high shelf, you should: A. Use a step stool B. Use a kitchen chair C. Climb on the counter D. Stand on your tippy-toes ___ 19. If a knife falls off the counter, you should: A. Catch it by the blade. B. Catch it by the handle C. Get out of the way D. Soak it in dishwater ___ 20. Cleaning supplies should be stored: A. In a cupboard with little light B. Away from other foods C. In the pantry with other foods D. In unmarked containers

Kitchen Hazards Directions: After reading the information from “Discovering Foods” pgs. 154-159, summarize your findings below. Hazard #1: Grease Fires 1. ___________________________ 2. ___________________________ 3. ___________________________ 4. ___________________________ 5. ___________________________ Hazard #2: Poisoning 1. ___________________________ 2. ___________________________ 3. ___________________________ 4. ___________________________ 5. ___________________________ Hazard #3: Falls 1. ___________________________ 2. ___________________________ 3. ___________________________ 4. ___________________________

Hazards #4: Burns and Fires 1. ___________________________ 2. ___________________________ 3. ___________________________ 4. ___________________________ 5. ___________________________ 6 ___________________________ 7. ___________________________ 8. ___________________________ 9. ___________________________ 10. __________________________ Hazard #5: Electrical Shock 1. ___________________________ 2. ___________________________ 3. ___________________________ 4. ___________________________ 5. ___________________________ 6 ___________________________ 7. ___________________________ Hazard #6: Cuts 1. ___________________________ 2. ___________________________ 3. ___________________________ 4. ___________________________ 5. ___________________________

First Aid Tips Burns: _______________________________________________________________

____________________________________________________________________

Cuts: ________________________________________________________________

____________________________________________________________________

Electrical Shock: _________________________________________________________

____________________________________________________________________

Poisoning: _____________________________________________________________

____________________________________________________________________

Food Safety and Sanitation Preventing Food Borne Illnesses (FBI’s)

1. Food-borne illnesses are cased by eating ______________ food. Their sources include

_______________, _______________, and ___________________.

2. _____________________ and _________________contain bacteria that are okay to eat.

3. What are the four necessary conditions for greatest bacteria growth:

a. ______________ b. ______________ c. ______________ d. ______________

4. Most food-borne illnesses have the same symptoms as the _____________.

5. T/F: Food contaminated with a food-borne illness will look and smell bad/different.

6. Population groups most vulnerable to FBI’s are YOP’s:

Y: young O: ____________ P: Pregnant I : ______________ compromised

7. Filli n the following table with eight of the food-borne illnesses

Type Bacter ia

or Virus Source Symptoms Prevention

Botulism

“Staph”

E. Coli

Hepatitis A

Salmonella

Norovirus

Clostridium Perfringens

Campylobacter

SSP

8. Cross contamination: The transfer of harmful _____________ from one __________ source

to another or bacteria transferred to _______________ from another source such as

_______________ or cooking _________________.

9. Give an example of cross-contamination: _______________________________________

_____________________________________________________________________________

10. Danger Zone = __________F to _________ F (restaurant requirements = 41-135 F)

o Foods should not be in the “danger zone” for more than _______ hours

o When in doubt ____________ it out!

11. Foods that require Temperature Controls for Safety are called ________ foods.

o They include meats (all types), ____________ potatoes, rice, and veggies, sliced melons,

tomatoes and _____________.

12. Keep freezer temperatures at _________ or colder.

o Bacteria in food simply ________ __________ its growth when it is cooled or frozen.

Only _________ can ki l l bacteria.

13. Keep refrigerators at ________. Thaw foods safely:

o NEVER AT __________ TEMP!

o In a sink of cold water changed out at least every ________ min.

o Thaw in ______________ if using immediately.

o Safest way= in _________________ for 2-3 days.

14. Always use a thermometer to check _________________ temperatures of meats.

o Seafood, beef, veal, lamb, and pork: ____________ F.

o Ground meats (pork, beef, veal, lamb): ______________ F.

o All poultry (whole or ground): _______________F.

15. Always heat, reheat or serve foods at ______________ F. (including leftovers)

Personal Sanitation

1. Cover or tie back ____________ before working with food.

2. Wear appropriate _____________ clothing and an ______________.

3. Wash hands with hot, soapy water for at least _____________________.

o Wash after using the _______________, sneezing/______________, changing diapers, etc.

o Wash before and after handling raw meat, poultry or _____________.

o Wash hands and then put on snug fitting ___________ if you have a cut or open

_____________ on your hands. “_____________-______” gloves should be used when

handling food and ______________ when dirty or _________.

4. Work surfaces should be cleaned/disinfected ____________________.

5. Taste foods using a clean ____________ and use it only once.

6. Reduce pest/insects by avoiding crumbs/_________, and keeping staples (flour, sugar,

etc.) in _____________ containers.

7. Always use cleaners and sanitizers according to manufacturer’s directions (Clean,

Rinse, _____________ and ____________ dry.

8. Dispose of _______________ properly and wash _____________ containers frequently

(away from food sources)

9. Utensil Storage:

o At least _________ inches above the floor

o Glasses/cups ___________ down

o Utensils with ______________ up.

10. Wash dishes properly:

a. _______________ off excess food.

b. Rinse

c. Wash in ________ water and in the following order: glassware, ______________,

plates/bowls and then ____________./pans

d. Rinse in _________ water

e. Air dry, if possible

11. 3 Sink Method (Restaurants) à

12. Using a dish machine:

o Scrape, rinse and soak

items before washing

o Never overload racks and

use correct rack for what

you are washing

o Rewash dirty items if

needed

o Air dry all items

Measuring Techniques 1. The two types of measurements are _______________ and ______________.

2. The three most basic and measurable liquid ingredients include:

a. _________________ b. _________________ c. _________________

3. The three most basic and measurable dry ingredients include:

a. _________________ b. _________________ c. _________________

4. A standard set of measuring cups includes: _____________________________

5. A standard set of measuring spoons includes: ___________________________

6. Measuring spoons should be used for ingredients less than ________________.

7. Do not measure ingredients directly over the _____________ _____________.

8. The _______________ you measure, the ________________ accurate it is!

9. How do you measure ¾ c? ______________________________________

10. What dry ingredient should be sifted if called for? __________________

11. Sifting adds __________ and should be done ____________ measuring.

12. The 3 steps for measuring flour are:

a. _________________ b. __________________ c. _________________

13. When measuring granulated sugar, simply _________ it and __________ to

level.

14. When measuring ____________ ______________, firmly pack into cup and

level off.

15. To make shortening/Peanut butter easier to remove from the measuring utensil,

you can do what? (Name 1) ____________________________________________

16. The 3 steps to measuring shortening or peanut butter are:

a. _________________ b. _________________ c. _________________

17. The 4 steps to measuring shortening or peanut butter using the water

displacement method are:

1. _____________ 2. ______________ 3. ______________ 4. _______________

18. T/F: Butter, margarine, and shortening can always be exchanged straight across

for each other in a recipe.

19. To measure butter or margarine, you can use a __________ measuring cup or

simply _______ the cube.

20. The 3 steps to measuring liquids are:

a. _________________ b. _________________ c. _________________

21. Eggs should be first cracked into a separate bowl before mixing them into

ingredients for 3 reasons:

a. _________________ b. _________________ c. _________________

22. Do not measuring flavorings like vanilla directily over the mixing bowl because it

could: _______________________________________________.

23. Fill in the correct abbreviations for each measurement.

= Tablespoon = Pound

= teaspoon = Ounce

= cup = Hour

= Pint = Minute

= Quart = Degrees Farenheit

= Gallon = Seconds

= Dozen

24. Fill in the correct equivalent for each measurement.

1 Tbsp. = ______ tsp. 1 pt. = ______ c.

1/8 c. = ______ Tbsp. 2 pt. = ______ qt.

1/4 c. = ______ Tbsp. 2 pt. = ______ c.

1/2 c. = ______ Tbsp. 4 qt. = ______ gal.

1 c. = ______ Tbsp. 1 gal. = ______ c.

1 stick/cube butter = ______ c. 8 fl. Oz = ______ c.

1 stick/cube butter = ______ Tbsp. 16 oz. = ______ lb.

1 dz. _____ items

Kitchen Vocabulary Cooking Terms

Boil

To cook to just below the boiling point (bubbles don’t break surface)

To cook by the vapor produced by boiling water.

Saute

Cutting/Peeling Terms

To cut into small pieces (similar but random pieces)

Dice

To cut or chop food as finely as possible

Peel

Pare

Mixing Terms

To work sugar and fat together until the mixture is soft and fluffy.

To mix ingredients by gently turning one part over another

To cut fat into flour with a pastry blender

Beat

Whip

Other Terms

Dredge

Flour

To finely divide or shred food into various sizes using a tool

Knead

Recipe Need to Knows Carefully selected recipes can save time, energy and food!

I . Choosing a Recipe: When you choose a recipe you should read through the entire recipe and then ask yourself 5 questions:

1. Will the food appeal to the ___________ or __________ as well as you? 2. Do you have all the ____________________ needed? 3. If not, can you stay within your _________ if you have to _________ more

groceries. 4. Do I have enough _________ to make the recipe? 5. Do I have the cooking____________ needed to make the recipe?

I I . Character ist ics of a Good Recipe A good recipe has two parts:

1. A list of __________________ with the amounts used. 2. The _______________ for making the food product.

A good recipe includes the following things: 1. Ingredients listed in the ____________ of their use. 2. Exact _________________________ of each ingredient listed. 3. Simple step-by-step __________________ listed in sequence. 4. Cooking ______________. 5. Cooking ___________________. 6. ____________ of correct cooking __________________ to use. 7. ________________ and ____________ of servings recipe makes. 8. That the recipe is a ____________ one.

I I . Recipe Adjustments : There are many times a recipe doesn’t make enough or is too much for the crowd you are serving. The recipe below will need to be adjusted. Double and then half the following ingredients.

Halved Ingredient Doubled a. ¾ cup Granulated Sugar b. ¼ cup Brown Sugar c. 2/3 cup Margarine d. 1 ½ cups Flour e. ½ tsp. Baking Soda f. 1 tbsp. Vanilla

ADJUSTING NOTES: Fraction steps:

1. Multiply numerators 2. Multiply denominators 3. Reduce and convert to

mixed numeral (if needed) 4. Make fraction measureable

(standardized measuring utensils)

When adjust ing a recipe what a lso might need to be considered? KEEP THE SAME: Ingredients, cooking temperature and __________________ ADJUST: Cooking _________, ingredient __________________ and size of

_______________

IV. Analyzing a Recipe Carefully read through the recipe and then answer the questions below:

1. List two pre-preparation tasks for this recipe? (Hint: Look at the ingredients.) a. ________________________________________________________ b. ________________________________________________________

2. List 4 necessary equipment items that would be needed to complete the recipe. a. ________________________ b. ____________________

c. ________________________ d. ____________________ 3. How long do you estimate the following steps will take?

a. Pre-preparation _______________ (before assembling recipe) b. Preparation __________________ (assembling recipe) c. Cooking Time _________________ d. Cooling Time _________________

4. How much TOTAL TIME (from start to finish) do you estimate this recipe will take to prepare? _______________________

5. What is the yield (amount it makes/serves) of this recipe? _______________ 6. What are two steps that could be combined while preparing this recipe that could

cut down on time?_______________________________________ ___________________________________________________ 7. Accommodate your guests by adjusting the recipe below:

Strawberry Shortcake

6 cups sliced strawberries 1/2 cup butter 1/2 cup sugar 1 beaten egg 2 cups all-purpose flour 2/3 cup milk 2 teaspoons baking powder 1 cup whipping cream, whipped

In small bowl stir together the strawberries and 1/4 cup of the sugar; set aside. Stir together remaining sugar, the flour, and baking powder. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; add to flour mixture. Stir to just moisten. Drop dough into 8 mounds on an ungreased baking sheet; flatten each mound with the back of a spoon until about 3/4 inch thick. Bake in a 450º F oven about 10 minutes or until golden. Cool on a wire rack about 10 minutes. Cut shortcakes in half horizontally. Spoon half of berries and whipped cream over bottom layers. Replace top layers. Top with remaining strawberries and whipped cream. Serve. Yield: 8

Halved Ingredient Doubled

4½ cups strawberries

½ cup sugar

2 cups all-purpose flour

1½ teaspoons baking powder

½ cup butter

1 beaten egg

2/3 cup milk

¾ cup whipping cream

Kitchen Equipment A: Describe the following:

Small Appliance: ______________________________________________________________

Large Appliance: ______________________________________________________________

Utensils: ____________________________________________________________________

Equipment Use

1. Glass Casserole Dish

2. Wooden Spoon

3. Used to measure less than ¼ c. of ingredients

4. Dry Measuring Cups

5. Used to measure liquid ingredients

6. Cutting Board

7. Strainer

8. Used to drain large foods; sits on base

9. Rubber Scraper

10. Turner (Pancake)

11. Used to level ingredients, or to spread frosting

12. Pastry Brush

13. Chef’s Knife

14. Used to peel or pare, or cut small objects

15. Serrated/Bread Knife

16. Meat Thermometer

17. Cut fat (solid) into flour mixture

18. Skillet/Frying Pan

19. Tongs

20 Used to lift/pour liquids

21. Slotted Spoon

22. Wire Whisk

23. Used to measure the temperature in oven

24. Peeler (Vegetable)

25. Used to flatten foods such as dough or piecrust.

B: Find and circle the words listed below in the word search puzzle. Then write each word in the

appropriate column/category in the table to indicate whether it is a utensil, small appliance or large

appliance. NOTE: There is not the same amount of equipment in each column/category.

Blender

Chef Knife

Colander

Freezer

Ladle

Microwave

Mixer

Oven

Pastry Blender

Range

Refrigerator

Sauce Pan

Spatula

Strainer

Toaster

Turner

Wire Whisk

Wooden

Spoon

Utensils Small Appliance Large Appliance

Recipe Manipulations Directions:Readthroughthefollowingrecipesandcompletethefollowing: 1.Circlethecookingterms(atleast5ineachrecipe) 2.Listatleast5piecesofequipmentthatwouldbeneededtomaketherecipe 3.Doubleandhalfeachoftherecipes’ingredients.RemembertoONLYusestandard measurements(Cups-1,½,1/3,¼;spoons-1T.1tsp.½tsp.¼tsp.) 4.Answertheequivalentreviewquestionsatthebottomofthepage.

Halved Ingredients Doubled Sourcream Mayonnaise Onion,bonAppetiteorDill ParsleyFlakes

Halved Ingredients Doubled Nuts Bacon Parsley CheddarCheese

Vegetable Dip 1 c. sour cream 2 tsp. bon Appetite flavoring ¾ c. mayonnaise 2 tsp. dried dill weed 2 tsp. diced green onion ¼ tsp. parsley flakes Mix the above ingredients together. Chill. Peel 2-3 carrots and wash 4-5 stalks of celery. Julienne both vegetables and serve with the dip.

Cheese Ball Blend together: 1 (8 oz.) pkg. cream cheese, softened ¼ c. crumbled bacon 1 pkg. schilling cheese sauce mix 3 tsp. dried parsley 1 Tbsp. dried onion flakes ½ c. cheddar cheese, grated 2/3 c. chopped or slivered nuts Place the cheese ball on a sheet of wax paper and form a ball. Roll in chopped or slivered nuts and parsley. Chill until serving so it is not sticky. Serve with crackers.

Equipment 1._____________2._____________3._____________4._____________5._____________

Equipment 1._____________2._____________3._____________4._____________5._____________

Equivalents 1cubebutter=__________Tbsp. 1/8c.=_______Tbsp.¾c.=_____________Tbsp. 1c.=__________fl.Oz.1pint=__________c. 1gal.=__________c.

Microwaves 1.Microwavescausemoleculesto_____________________.Thevibrationcauses____________________,whichproducesthe____________________thatcooksthefood.2.Microwavesareattractedto_______________________,________________________,and____________________.3.Cooking__________________mayvaryfromoventooven(500-1500watts)4.Microwavablecontainersinclude______________________,__________________and______________________.Neverput_______________________itemsinthemicrowave.5.Whencooking,________________containerswillcookmoreevenlythanfoodsinsquareco6.ntainers,whichtendtoburninthecorners.6.Microwavecookingdoesnot________________foodsorgiveacrispcrust.7.Themoredensepartsofthefoodsshouldbeplacedtothe________________ofthecookingdish.8.Tohelpfoodcookmoreevenly,___________________and_________________foodswhilecooking.Aturntableisoftenfoundinthemicrowaveforthisreason.9.Coveringfoodsholdsinthe______more_________________andhelpsfoodstocook____________________andprevent______________________.10.Covercontainerswith:a._______________________b.__________________________c.___________________________d._______________________11._____________________________________isthetimefoodcontinuestocookafterthemicrowavehasstopped.12.The______________________ofthefood(smallvs.largepotato)andthe______________________ornumberwillincreasethecookingandstandingtime.13.Topreventburns,use______________________________anddirect_____________awayfromyourbody.14.Somefoodsmayseemwarm/cooltothetouch,butmayhavesome_________________________.15.Items,likepotatoes,canexplodeifnot____________________orgivenroomto___________________.

Test Jessica’s Knowledge Directions:Placea(+)forappropriateandan(-)forinappropriatemicrowavecookingaction._______1.Jessicaarrangesthreechickenlegsinaspokepattern._______2.JessicareheatssomeleftoverChinesericeinitspapertake-outcontainer._______3.Becauseherrounddishhasnocover,shetightlycoversthedishwithplasticwrap._______4.Jessicastirsthevegetablesandchickenfromtheoutsideofthedishtothecenter._______5.Jessicausesaforktopiercetwopotatoesbeforemicrowavingthem.

Microwave Review Directions:Fillinthechartbelowwiththecorrectanswer.

Across:4.Atypeofcookwareoftenusedinmicrowavesis__________________.8.Evenafewextrasecondscancausefoodsto_________________.10.Foodscookmoreevenlyona________________,whichisusuallyglass.11.Foodsneed______________tocontinuecookingafterthemicrowaveisturnedoff.

Down:1.The___________________ofthefood(smallvs.largepotoates)increasescookingandstandingtime.2.Itissafeandmuchfasterto____________frozenfoodsinthemicrowave.3.The__________________producestheheatthatcooksfoodinamicrowave.5.__________________isagreatfoodtomeltinthemicrowave.6.Microwavescausemoleculesto______________.7.Oneofthethreemoleculesamicrowaveisattractedtois________________.9.Neverput_______________insideamicrowave.

Microwave Vs. Oven Directions:Afterwatchingthedemonstrationandseeing/tastingtheresults,fillinthecomparisonchartbelow. ConventionalOven MicrowaveOven

BakingTime

AppearanceofCrust

Volume/Height

Texture/Moistness

Flavor