Lab # 2
Food Safety &
Food Preparation Basics
Student Learning Outcomes:
1. Students will learn how to conduct a standard food establishment inspection.
2. Students will become knowledgeable about careers in food safety.
3. Students will learn commonly used household measurements and abbreviations.
4. Students will learn correct techniques to use in food preparation.
5. Students will learn how to calibrate a dial stem thermometer.
• Read Book Chapters 4 and 5 (Food Safety; Food Preparation Basics) and Lab
Manual Unit 2 (Food Preparation Basics). Review Book Appendix A: Food
• Complete Lab Procedures
• Answer Questions
1. Inspect Your Kitchen
a. Refer to posted website about inspectors –
b. Use Appendix C (attached to assignment) (Alabama Department of Public
Health Inspection Report) to inspect your own kitchen. Note there will be
items that are not applicable – assign those N/A.
c. In the REMARKS section (at the bottom) of the Inspection Report, explain
any problems found and how you will correct them.
2. Review Inspection Scores
a. Refer to posted website to review food establishment scores –
b. Pick a restaurant and review it’s score – if you are in another state find out
if there is a website like this one for public use. Summarize your findings
I also put a slide in Power point. I chose Chi Town Hot Dogs in Clarksville
Tennessee. I worked there and was taught a great deal about food handing
and safety, also about sanitation and prevention of food borne illness. They
rarely get any points taken of off their health inspections. They were pointed
in 2009 for wall and ceilings. 2009 being the last time they got less than 100
3. Commonly Used Measurements
a. Learn the lists of measurements and abbreviations AND Temperature
Conversion in Lab Manual pgs. 16 – 17.
b. Complete Table 2-A (Unit Conversion Exercise) – Quiz
___1____Tbsp. = 3 tsp.
1 c. =_16____Tbsp. =__8___fl.oz.
1 gal. = ___128___fl.oz.
480 mL = _2____c.
1 oz. = _28____ g
5 lb. = ___2__kg
___1.58__qt. = 1.5 L.
10 Tbsp. + 2 tsp. = __2___c.
__32___c. = 2 gal.
1 kg = __33.3___oz.
___1 1/4__c. = 20 Tbsp.
__36___tsp. = ¾ c.
750 mL = __25___fl.oz.
240 mL = __1/2___pt.
66 °C = __150.8___ ° F
90 ° F = __32.2___ °C
22 ° F = __5.5___ °C
82 °C = __179.6___ ° F
4. Measuring Dry Ingredients – Flour
1 c. flour
a. Spoon flour directly into 1 c. measuring utensil.
b. Level flour with straight edge of knife.
5. Measure Liquid Ingredients – Water
a. Place a 1-c. liquid measuring cup on a level surface.
b. Fill the cup with water to the 1 c. mark. Read the volume at the bottom of the
6.Using a Thermometer – refer to pg. 23 of Lab Manual
a. Confirm that the dial stem thermometer can be calibrated. A dial stem thermometer
with a hex nut under the thermometer dial is able to be calibrated.
b. Pack a small bowl with crushed ice; add water to cover ice.
c. Place thermometer stem at least 3 inches in ice water and wait 2 minutes for the
temperature to stabilize. The bulb should not touch the bottom or the sides of the bowl.
d. Thermometer should read 32 °F/0 °C. If the temperature is incorrect, use a pair of
pliers to grip the hex nut and twist the dial face to display 32 °F/0 °C.
What measuring utensil provides the most accurate measurement of 1 c. milk? Of ½ c.
Milk is best measured in a liquid measuring cup with a spout on it
Granulated sugar is best measures in a dry measuring ½ cup
Describe two methods of how heat is transferred in food preparation and list 3
examples of preparation techniques used in each method.
Convection- is when moving air or liquid currents move through and around food
Baking, simmering and steaming are examples
Conduction- the direct transfer of heat from one surface to another
Pan frying, wood cooking with kettle, gas cooking with a pot
Describe the “muffin method” in regards to mixing techniques.
Muffin method is when all the dry ingredients are mixed in a bowl and all the moist/wet
ingredients are mixed in another bowl, then they are combine together.