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Measure Up!

Measure Up!. Do This Now!!! Prepare your post-test paper # 1-10 DO NOT TOUCH ANYTHING ON YOUR DESK UNTIL TOLD TO DO SO… IF YOU CAN’T FOLLOW DIRECTIONS, YOU WILL NOT PARTICIPATE!!!!!!!!!. ESSENTIAL QUESTION : Skills Points (50) What is the difference between wet and dry measuring methods?

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Measure Up!

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  1. Measure Up! Do This Now!!! Prepare your post-test paper # 1-10 DO NOT TOUCH ANYTHING ON YOUR DESK UNTIL TOLD TO DO SO… IF YOU CAN’T FOLLOW DIRECTIONS, YOU WILL NOT PARTICIPATE!!!!!!!!!

  2. ESSENTIAL QUESTION: Skills Points (50) • What is the difference between wet and dry measuring methods? • What is the difference between level and heaping? • Describe the best way to measure dry ingredients. • What might happen to my recipe if I do not measure accurately? • What is the most important alteration made to a recipe?

  3. INTRODUCTION • Preparing recipes begins with knowing what measuring utensils to use and how to measure common ingredients properly. Success partly depends on how accurately the ingredients are measured. Knowing measuring techniques, recipe abbreviations, and equivalents will start you on the right track. After completing this module, you should be able to interpret abbreviations (a shortened form of a word) used for measurements, identify common measurement equivalents (two or more amounts that are equal to each other), and demonstrate how to measure ingredients properly for a given recipe. • OBJECTIVES 1. Identify standard measuring equipment. • 2. Measure ingredients with proper procedures. • 3. Identify basic symbols and abbreviations. • 4. Identify basic measurement equivalents. • 5. Practice recipe math. • 6. Demonstrate proper laboratory clean-up procedures. • MATERIALSVideo Activity sheets • Peanut butter Dry powdered milk • Rice crispiest Ziploc Bags • Dish detergent Flour • Honey Oatmeal • Wax paper Paper towels • Brown sugar Cook book • EQUIPMENTTV/VCR HeadphonesDish towels and cloths • ApronDish drainer and mat Measuring spoons • Scooping spoons Straight-edged spatulaWooden spoon • BowlsDry measuring cups Liquid measuring cup • Rubber scraper Mixing bowlSifter • ESSENTIAL QUESTION:AKS: #5, #6, #7, #8, #10 • What is the difference between wet and dry measuring methods? • What is the difference between level and heaping? • Describe the best way to measure dry ingredients. • What might happen to my recipe if I do not measure accurately? • 5. What is the most important alteration made to a recipe?

  4. Activity #1 1. Locate the pretest and complete it according to instructions before you go to the next step. 2. Review the following vocabulary words before you begin the module. When you find the words in the reading material or videos as you come to them during the next four days, define them on your answer sheet. 1. Dry measuring cups 11. Yield 2. Liquid measuring cups 12. All-purpose flour 3. Measuring spoons 13. Self-rising flour 4. Abbreviation 14. baking soda 5. Equivalent 15. Baking powder 6. Substitution 7. Molasses 8. Brown sugar 9. Granulated sugar 10. Confectioner’s sugar 3. Read the information sheets “Measuring Tips” and “Measuring Procedures.” 4. Locate and complete the worksheet #1 - “What Do I Use?” at the end of this activity. You will complete this worksheet on your own paper. 5. Clean up your module area and make sure everything is returned to its proper location.

  5. Activity #2 • 1. Read in the textbooks • Applying Life Skills pages 449 - 451 • Discovering Food and Nutrition pages 130 - 133. • Also read the information sheet “Accurate Measuring.” • 2. Locate and complete the worksheet “Recipe Math.” • 3. When you have finished “Recipe Math,” locate the key and check your answers. BE HONEST and do not look until you have completed the worksheet on your own. • 4. Locate “Scott’s Cookies” and complete it according to directions. Use your own paper for your answers. • 5. Go to a computer, find the OJ software folder and double click on the Measure Right icon. Work through the program by following directions provided for. Complete all 5 areas before you print out the measurement charts.  If there is time • 6. Clean up your module area and make sure everything is returned to its proper location. • For extra credit – Read the article, “Eggs and Conversions”. • Answer 10 Questions on your own paper.

  6. RECIPE MATH Practice your recipe math by doubling and halving each ingredient to these recipes and place the doubled answers on the left side of your own paper and the right side the halved answers. The center column should be the original. Brownies 4 oz. unsweetened chocolate 2/3 cup shortening 2 c. sugar 4 eggs 1 tsp. vanilla 1 + ¼ c flour 1 tsp baking powder 1 tsp salt 1 c chopped pecans Corn Bread 1 + ½ c corn meal 3 Tbsp flour 1 + ½ tsp baking powder 1 tsp salt 1 + ½ c milk 1 egg, beaten 2 Tbsp shortening

  7. SCOTT’S COOKIES DIRECTIONS: Scott decided to surprise everyone and bake a batch of cookies. Can you find Scott’s measuring goofs? Read about Scott’s measuring procedures and see if you can find his mistakes. There are 4 major goofs. List the goofs on the left side of your own paper. Then explain how to do each one correctly on the right side of the paper. Label the left side “Scott’s goofs”. Label the right side “Correct Way to Measure.” The first ingredient the recipe called for was flour. Scott got out the flour canister, put flour in the measuring cup, and tapped the cup on the counter to be sure it was full, patted the heap, and then leveled it off. The next ingredient was brown sugar. Since the grains seemed to stick together, he tried to sift it to separate the grains. Then the recipe called for butter or margarine. Scott found some margarine sticks in the refrigerator. He needed a cup of margarine, so he used two sticks. He also needed ¾ cup milk. He poured the milk into a ½ cup and a ¼ cup dry measuring cup, giving him ¾ cup. Next he had to measure two teaspoons of baking powder. He got a table setting spoon from the silverware drawer and took two scoops of baking powder, leveling off each one. Scott’s Goofs Correct way to Measure 1. 2. 3. 4.

  8. Extra Credit Questions --- Eggs and Conversions • Answer on your own paper. • How can you tell if an egg is fresh? • What do old eggs do in water? • True or False: • The older an egg is the smaller the air pocket will be. • How can you tell if an egg has been hard-boiled? • True or False: • Eggs can never be frozen. • How long can eggs be kept frozen? • What should you all do to the yolks when freezing to prevent lumps? • Explain how to freeze egg whites. • Fill in the blank: 1 whole egg = _______Tablespoons • Fill in the blank: 1 egg white = _______ Tablespoons

  9. Activity #3 1. Read the information sheets titled “Definitions of Common Ingredients” and “Kitchen Clean-up Procedures.” 2. Locate and view the video titled “Measure up in the Kitchen.”When finished viewing, rewind the tape and return it to its proper location. 3. Locate and complete the worksheet titled “Measuring Match.”When you have finished “Measuring Match,” locate the key and check you answers. BE HONEST and do not look until you have completed the worksheet on your own. 4. Clean up your module area and make sure everything is returned to its proper location.

  10. Activity #4 • 1. Locate and complete the post test for this module. • 2. Locate the “Peanut Butter Crispies” activity recipe sheet and complete according to directions. Follow all kitchen clean-up procedures. Make sure everything is returned to its proper location. • 3. Answer on your own paper the 8 Questions titled, “PNB Crispies Questions.” • 2. Get out a piece of paper to make your COVER SHEET. Put your name, class and student number in the upper right hand corner. Place the module name on the top line. Copy the following list. Gather your assignments in order and place the COVER SHEET on top. Staple them all together. • Vocabulary Words • What Do I Use • Recipe Math • Scott’s Cookies • Measuring Match • Post-test • 4. Clean up your module area and make sure everything is returned to its proper location.

  11. Is this snack purely junk food or does it provide nutrition for your body? • Would this be considered a low-calorie snack? • Which ingredients provide protein? Which of these is fat free? • Which ingredient is almost pure sugar? • Which ingredient provides soluble fiber (which is related to lowering cholesterol)? • Which ingredient provides interesting texture because it is crunchy? Is this a nutritious ingredient? • Which ingredient do you think is highest in calories (because it is high in fat)? Does that mean you should never eat it? Why or why not? • Which ingredient would provide calcium? Why does your body need calcium?

  12. CLEAN UP!!! Sink Assignments Clean Up Procedures!!! Wash dishes thoroughly!!! Dry dishes thoroughly!!! Put everything away in its proper locations!!! NO ONE EATS UNTIL THE ROOM IS SPOTLESS!!! • Orange and Purple work in the Yellow Kitchen • Red andBluework in the Green Kitchen • Yellow andGreenwork in the Red Kitchen

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