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FOOD PREPARTION MANAGEMENT

FOOD PREPARTION MANAGEMENT. Reading a Recipe. ( A ) USING A WORK PLAN. A work plan is a list of all the tasks it takes to prepare a meal. Listed in chronological order based on the starting time. Begins with a detailed menu and every food you plan on serving. WORK PLAN FOR SUNDAY BRUNCH.

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FOOD PREPARTION MANAGEMENT

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  1. FOOD PREPARTION MANAGEMENT Reading a Recipe

  2. (A) USING A WORK PLAN • A work plan is a list of all the tasks it takes to prepare a meal. • Listed in chronological order based on the starting time. • Begins with a detailed menu and every food you plan on serving

  3. WORK PLAN FOR SUNDAY BRUNCH Why was the time chosen to mix the orange juice? What other time management tasks were done?

  4. Working in a School Lab takes: • Organizing • Jobs, tasks, and cleaning as you go. • Cooperating, helping, and showing respect. • Communicating • Recipe tasks, warning of potential safety hazards, updating progress, and evaluating after. • Taking responsibility • For your assigned job and doing it carefully and efficiently. Accuracy and safety are a big part of taking responsibility. Assignment #3 Getting Started

  5. (B) Recipe • Beat a good lump of butter with a teacup of sugar. Mix in 2 scoops of flour, a pinch each of salt and soda, 2 eggs, and enough milk to make a thin batter. Add a handful of nuts. Pour in the pan and bake in a quick oven until done. • Any Questions?

  6. 1. 6 Parts of a well written recipe

  7. I.E. Granola Ingredients 3 c rolled oats 1 c mixed seeds or grains (sunflower, sesame seeds, wheat germ, shredded wheat) 1 c crisp rice cereal ½ c vegetable oil ½ c honey 1 c raisins 1 c dried fruit Directions • Preheat oven to 300 degrees. • Mix all ingredients except raisins and dried fruit in a large bowl. • Spread in single layer on baking sheet. • Bake for 30 minutes, stirring often, or until golden brown. • Remove from the oven and stir in raisins and dried fruit. Cool.

  8. (2) “ This is delicious! How did you make it?” • A recipes success hinges greatly on putting the ingredients together in the right proportions and in the right order. • Ingredients are listed first • Step by step directions come second. • Two most common formats for recipes: • 1st CUSTOMARY SYSTEM • 2nd METRIC SYSTEM

  9. The 2 Types of Standard Measuring Tools(Coffee mugs, soup spoons and glasses vary in size and can’t give accuracy) LIQUID INGREDIENTS DRY INGREDIENTS

  10. Measuring by Weight

  11. C. MEASURING

  12. C. Measuring • Standard measuring cups come in what 4 sizes? • ___1/4____ __1/3______ __1/2_____ ___1____ • Standard measuring spoons come in what 4 sizes? • __1/4_tsp__ __1/2_tsp__ __1 tsp_ _1_Tbsp_ • What two cups are need to measure ¾ cup? • ___1/2____ + ___1/4____ = ¾ cup • The bigger the bottom fraction number, the SMALLER the amount. ¼ vs 1/8 1/16 vs 1/3

  13. GOOP LAB • ONE person per lab will come up to receive their ingredients. • **Must bring ALL equipment for ingredients. • **Whatever the students take MUST be used in their product. • **No coming back for more ingredients. • Students will make their product according to the instructions and recipe. • There will be 2 paper plates divided into 4 sections on the demo table. Each lab group will bring up a small sample and place it by their lab’s number. • Students will fill out the back of their recipe and complete a lab sheet. Remember the extra job chart.

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