Measuring

MeasuringLiquidMeasuring spoon or cupBlenders tsp, tsp, 1 tsp, 1 tbs1 cup=8 ozLabeled as cups, fl oz, mlMisuseCommon mistake in cooking classesWill not turn out a consistent productliquidHold at eye levelDifficult to judge liquid level if not at eye levelUse a clear glass measuring cup

Dry ingredientsCan level granules by shaking side to sidePowder ingredients (cocoa or flour)Use a spoon to fill measuring cup to a heaping levelUse a straight edge to scrape off excessBrown sugarFill cup to overflowing, use back of a spoon to pack it downShorteningfill cup then pack down to get out air bubbles and make sure its an accurate measurement

Kitchen AppliancesFollow manufacturers directions for use of appliancesDishwasher, Stove/Range, Refrigerator, MicrowaveSmall appliancesdo not immerse in water unless theyre designed for itClean with hot soapy waterProper UseUse the appropriate tool for the jobToaster to brown bagels, pop tarts, breadGarbage disposal-make sure water is running while turning onDont stick hand down hole to retrieve itemKnivesParing KnifePeeling fruit, potatoes, cutting small piecesBread KnifeFor slicing bread/bagels, serratedCarving knifeFor slicing meatChefs knifeUsed to chop or mince (chop very fine) onions/garlic and other itemsKitchen Knives

Other Kitchen UtensilsColander-draining pasta, cleaning and rinsingGratercheese, nutmegSifts dry ingredients like flour, baking powderStrainerremoves solids from liquidsMixer-hand or stand, used to mix ingredients and increase egg volume

CookwareMuffin Pancupcakes, muffinsLoaf panBread, meat loafCookie sheetFlat for biscuits, cookiesCasserole dish

Measurement AbbreviationsC. or c. = cupT. or Tbsp. = tablespoont. or tsp. = teaspoon

Measuring for changing recipe amounts

Measurement TipsCoating the measuring cup or spoon with oil will help with sticky liquids such as syrupMeasure liquid ingredients over an empty bowl so you dont spill it in what you are mixing. To measure sifted flour, sift BEFORE measuring the amount needed

SubstitutesBread crumbs= cracker crumbsBroth (Beef or Chicken)=1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth Salted butter=1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt http://allrecipes.com/HowTo/common-ingredient-substitutions/detail.aspxCooking/Preparation TipsSaut Quickly fry ingredients (usually vegetables like onions, peppers) in a small amount of oilCheck cake for doneness by inserting a toothpick into the center of the cake. If it comes out clean the cake is done.Use thermometer to check internal temperature on roasts or poultry.Dovetailing Do multiple jobs at one timeMake a food preparation schedule so the foods will all be ready on time. Begin preparing items that take the longest time to cook, first.

Recommended TempsPork, Beef, Veal, Lamb whole cuts145Ground Beef160Poultry165

8.04 Practice good manners when serving and eating food. Good Table MannersBased on consideration for othersDont eat until everyone is at the tableThank host/hostess for meal when invited out. Dont do anything until he/she does.Chew with mouth closeddont slurp or speak while chewingNapkin in lapnever on tableSit up straight in chair-postureBring utensil to you, not face to platePassing-if requested, only if youre closest

Using UtensilsIf right handed, hold knife in rt hand, fork in left hand with tines facing downwardUse utensils from outside to inDont let utensils touch anything off of plate once it has been used Soup spoon sipped from the sideGood Manners (contd)If you spill on someone else, dont try to get it off (sexual harassment lawsuit)Only use fingers for finger foods (cookie, sandwich, pickles, fries, corn on cob, etc)Dont pick your teeth at the table

Proper Table SettingPlate centerKnives, spoons on RightForks and napkin on leftLiquids (water) on rightSolids (bread/app plate) on leftDRdrink rightNapkin w/ salad fork, dinner fork on top, serving plate (charger), salad plate, soup bowl, knife with serrated side facing plate, spoon, water glass above tip of knife, beverage glass to left of water glass

Napkin to left, salad fork, dinner fork, serving plate (charger), dinner plate, soup bowl, knife (w/ serrated side facing plate, spoon, water glass above tip of knife, beverage glass to left of water glass

Proper Table SettingThe water glass is placed at the tip of the knifeThe soup spoon is placed on the soup bowl when you are finished with your soupThe dinner fork is placed to the left of the plateThe fork placed above the dinner plate is used for the dessert

Types of Food ServiceBuffet (Ideas?)Bowls and platters of food are arranged on serving table. Dinner plates at one end, people serve themselves as they walk along the serving line.English styleall courses are served at the table by the host or hostess. The service may be done with or without a maid. Family StyleFood brought to the table in serving dishes. People serve themselves PlateFood placed on each plate in the kitchen and the plates are brought to the table No serving dishes are used and portion size can be controlled.

Restaurant EtiquetteTo get your servers attention, raise your hand. No need to shout, whistle, or frantically wave your arms aroundIf something is not correct, give server a chance to correct it (not cooked properly, special attention not taken)What makes bad service?If its bad, ask to speak with a manager8.05 Discuss career opportunities in the food industry