February 13, 2013February 13, 2013Entry task: Why is it important to

follow a recipe?

Target: Explain cooking terms and how they are used in a recipe.

FBI Brochure and Inspection FBI Brochure and Inspection ReportReportDue TOMORROW!Submit as “Final” in my folderSave or print restaurant

inspection report

PostersPostersIf you have not turned in your

kitchen safety poster, you can NOT cook NEXT WEEK.

They need to be turned in before your first cook!

Coming UpComing Up

Today Tomorrow

Go over PowerPoint on Kitchen Basics

Lab expectations

Kitchen Basics PowerPoint

Lab expectations

CookingCookingWe will be cooking NEXT

WEEK!!DO NOT WEAR OPEN TOED

SHOES!!You will receive a ZERO if you

do

How to tackle a recipeHow to tackle a recipeRead all the way throughCheck supplies and equipmentFamiliarize yourself with the recipeGet out all ingredientsDo as much preparation as possibleMost recipes list ingredients and

directions in the order that they occur. Follow the recipe step-by-step.

Follow it exactly!!!

Just for PracticeJust for Practice• A Simply Perfect Roast Turkey • PREP TIME 30 Min COOK TIME 4 Hrs READY IN 4 Hrs 30 Min • Yield 24 servings• INGREDIENTS• 1 (18 pound) whole turkey • 1/2 cup unsalted butter, softened • salt and freshly ground black pepper to taste • 1 1/2 quarts turkey stock • 8 cups prepared stuffing • DIRECTIONS• Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest

position of the oven. • Remove the turkey neck and giblets, rinse the turkey, and pat dry with

paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.

• Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.

• Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

MeasuringMeasuringDry

◦ 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

Measuring Dry IngredientsMeasuring Dry Ingredients

• For dry ingredients includingflour, sugar, and salt, use dry measuring cups & spoons.

–Heap

–Level

–Empty

dry measuring cups

measuring spoons

Measuring Solid Measuring Solid IngredientsIngredients

For solid ingredients including peanut butter, shortening and brown sugar use dry measuring cups.

◦Pack

◦Level

◦Empty

Measuring LiquidsMeasuring 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

Using Measuring SpoonsUsing 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

AbbreviationsAbbreviations• Do you understand these abbreviations?

teaspoon tsp. or t.Tablespoon Tbsp.or T.cup c.pint pt. quart qt.ounce oz.pound lb. or #few grains f.g.Fahrenheit F

• Why do you think many recipes use abbreviations?

EquivalentsEquivalents• 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.

Temping MeatTemping MeatTips 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

COOKING TEMPERATURES COOKING TEMPERATURES Ground Meat and Meat Mixtures:Ground beef, pork, veal, lamb -- 160°F

Ground turkey, chicken -- 165°FFresh Beef, Veal, Lamb:Medium rare -- 145°F

Medium -- 160°FWell Done -- 170°F

Cooking Temperatures for Cooking Temperatures for MeatMeatPoultry:Chicken & Turkey,

whole -- 180°FPoultry breasts, roast -- 170°FPoultry thighs, wings, legs -- 180°FDuck & Goose -- 180°FStuffing (cooked alone or in bird) -- 165°F

Fresh Pork:Medium -- 160°F

Well Done -- 170°FHam:Fresh (raw) -- 160°FPre-cooked (to reheat) -- 140°F

Lab ExpectationsLab ExpectationsBehaviorTeam workClean-up

Getting Started in the Getting Started in the KitchenKitchenComplete worksheet in classHold on to worksheet, add to unit

packet and turn in at a later date.