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Unit 1 Culinary Fundamentals Unit Study Guide Essential Understanding: Proper safety and sanitation techniques can prevent illness and injury. Describe how to properly wash a knife: To wash a knife never wash it in a soapy sink, put it to the side Describe how to place pans on the stovetop in order to avoid fires and burns: You place the handle away from the stove Describe how to put items in and remove items from the oven to prevent burns and fires: Don’t put plastic in the oven use oven mitts Describe what you should do if a grease fire starts: Smother it with a pot coverer and turn off the stove Describe proper kitchen safety procedures that should be followed in order to prevent slips and falls: make sure your kitchen is always clean and out of the way of any objects Describe proper attire for the kitchen in order to prevent kitchen accidents: Make sure your hair is well-kept and put up and make sure that you don’t have loose clothes Describe proper safety procedures for preventing microwave accidents: Make sure you never leave foil or anything that isn’t microwave-safe Describe proper safety procedures for preventing cuts in the kitchen: Use sharp knives, and use different knives for different foods Describe proper safety procedures necessary when using chemicals in the kitchen: Wash hands after using chemicals Describe proper hand-washing techniques: Wet your hands, use soap, and rub your hands together under hot water for 30 seconds Define cross-contamination and describe proper procedures for preventing cross-contamination: cross-contamination is when you transfer bacteria from a person or to an object. To prevent wash hands when dealing with food Define the danger zone and its temperature range: 40-140 Describe proper procedures for grocery shopping to prevent foodborne illnesses: HINT: This information is in the notes titled “Unit 1 Exam Presentation Notes” on Google Classroom Separate foods and cook at the right temperature Describe the sources, preventions, and symptoms of the following foodborne illnesses: Staph: Wash hands and under fingernails vigorously with soap and water before handling and preparing food. Bandage open wounds on hands and cover with gloves before handling food Keep kitchens and food-serving areas clean and sanitized. If food is prepared more than two hours before serving, keep hot foods hot (over 140° F) and cold foods cold (40° F or under). Botulism: Improperly canned food What are characteristics of cans that might have the bacteria botulism in them ? Bloated canes E. Coli:Heat can kill E. coli, so experts recommend that people cook beef (especially ground beef) until it is cooked through and no longer pink. Wash and scrub fruits and vegetables before eating them Salmonella: What are the five ways to prevent salmonella? Food safety Clean areas Separate raw and cooked foods Cook thoroughly List how long it takes for bacteria to spread from raw to ready-to-eat foods: 20 minutes Describe the best way to thaw frozen food in order to prevent foodborne illnesses: In the freighter Essential Understanding: Proper measuring and equivalent techniques will ensure a standard and consistent product. Describe how to properly measure the following ingredients in order to get an accurate measurement: Brown Sugar: Scoop it in the container and pack it down Flour: scoop it with a spoon and level it with a knife Oil, Milk, and other liquids: use a liquid measuring cup to measure and make sure you measure it eye level List the abbreviations for the following terms: Teaspoon: t or tsp Tablespoon: T Tbsp Cup: C Pint: P Quart: Gallon: Gal Ounces: Oz Pounds: Ibs List the following equivalents: How many teaspoons are in a Tablespoon: 3 How many Tablespoons are in a stick of butter: 16 How many Tablespoons are in a cup, ½ cup,⅓ cup and ¼ cup: 8 = ½ c 5 = ⅓ c 4 = ¼ c 16 tablespoons= 1 cup How many cups are in a gallon, quart, and pint: 1 gal= 16 cup 1 quart = 4 cup 1 pints= 2 cups How many quarts are in a gallon: How many pints in a quart and gallon: 2 Pints = quart 8m pints = gallon How many items are in a dozen: 12 How many ounces are in a pound: 16 How many ounces are in a cup: 8 Essential Understanding: Being able to identify and use kitchen equipment properly will result in successful recipe preparations and outcomes Identify the terms for the following kitchen equipment Pastry blender Rubber scraper Colander Whisk Dry measuring spoons Garlic press Sifter Chef Knife Slotted spoon Spatula Essential Understanding: Reading and comprehending a recipe is essential in order to be successful in the kitchen. Define the term “yields”: It means how many servings Understand how to divide the following measurements in half: 1 c. ½ ¾ c. 3/10 ½ c.__1/4___ ⅓ c. 1/6 ¼ c. 1/8 1 T.__ 1 ½ t___ 1 t ½ t._____ Understand how to double the following measurements. 1 c._2____ ¾ c.____1 1/2 _ ½ c.___1__ ⅓ c._2/3 c____ ¼ c.___1/2__ 1 T.__2___ 1 t._2____ Culinary Arts 1 Unit 2- Quick Breads Study Guide Describe a pour batter. You pour it from a a cup or bowl What is the ratio of flour to liquid in a pour batter? 1:1 List examples of recipes we made this unit that are classified as a pour batter. Pancakes Describe a drop batter. Stiffer than a pour batter and you are able to drop it from a spoon What is the ratio of flour to liquid in a drop batter? 2:1 List examples of recipe we made this unit that are classified as a drop batter. muffins , cookies Describe a soft dough. stiff enough to shape the dough by hand What is the ratio of flour to liquid in a soft dough? 3:1 List examples of recipes we made this unit that are classified as a soft dough. Biscuits Describe the steps to the biscuit mixing method. step 1: measuring ingredients step 2: siff ingredients (during baking the fat melts between layers of flour, and during baking, the fat melts between layers of flour and its liquid content turns to steam, helping with leavening) A solid fat is added to the dry ingredients before liquids are mixed in step 3: make a well in the middle step 4: mix but do not over-mix step 5: knead Describe the steps to the muffin mixing method. Step 1: gather ingredients step 2: stiff dry ingredients step3: combine liquid fat make a well in the middle and add liquid ingredients step 4: mix Which piece of equipment do you use to “cut in”? Pastry cutter What two ingredients are always in the “cut in” process? Fat and flour How do you know when a pancake is ready to be turned over? When the sides are golden brown What is the purpose of kneading dough? Allows dough to rise well Explain the function for each of the following ingredients: Sugar- enhances flavor Flour- gives structure Baking powder/baking soda- Leavening agents Fat- enhances flavor Eggs- give structure and color What is the difference between baking soda and baking powder? Baking Soda: the gas released by both is carbon dioxide can not substitute the two needs acid to react you can use both together Baking Powder has acid in it Measuring Review How many tablespoons are in a stick of butter? 8 How many tablespoons are in half a stick of butter? 4 How many teaspoons are in a tablespoon? 3 How many tablespoons are in: 1 cup-16 ¾ cup-12 ½ cup-8 ¼ cup-4 How many ounces are in a cup? 8 How many ounces are in a pound? 16 How many cups is one stick of butter? ½ How many sticks of butter do you need to get one cup? 2 How many quarts are in a gallon? 4 How many pints are in a quart? 2 How many cups are in a pint 2

Microwave

Microwaves & Infrared

where do microwaves come from