Lab #2 food preparation basics


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Lab #2 food preparation basics

  1. 1. 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. Assignment: • Read Book Chapters 4 and 5 (Food Safety; Food Preparation Basics) and Lab Manual Unit 2 (Food Preparation Basics). Review Book Appendix A: Food Preparation Equipment. • Complete Lab Procedures • Answer Questions 1. Inspect Your Kitchen Procedure 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 Procedure 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 here:
  2. 2. 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 perfect points. 3. Commonly Used Measurements Procedure 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 Table 2-A ___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 Ingredients
  3. 3. 1 c. flour Procedure a. Spoon flour directly into 1 c. measuring utensil. b. Level flour with straight edge of knife. 5. Measure Liquid Ingredients – Water Procedure 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 meniscus. 6.Using a Thermometer – refer to pg. 23 of Lab Manual Ingredients Water Ice Procedure 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. • Questions What measuring utensil provides the most accurate measurement of 1 c. milk? Of ½ c. granulated sugar? 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
  4. 4. 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.