Home & careers food laboratory procedures



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Kitchen Utensil Matching
Directions: Match the function of the utensil in column 2 with the tool in column 1. Write the letter on the line provided.

COLUMN 1 COLUMN 2

_____ Whisk a. Used to move and pick up food.

_____ Liquid measuring cups b. Strains fine foods

_____ Peeler c. The best stirring utensil to use on a stove.

_____ Ladle d. French utensil used for beating air into egg whites.

_____ Colander e. A large knife used for chopping.

_____ Tongs f. Used to measure ingredients like flour & sugar.

_____ Dry measuring cups g. Aerates flour

_____ Straight edge spatula h. Used on stove top for cooking.

_____ Cutting board i. Used for trimming pastry

_____ Electric hand mixer j. Measure ingredients like milk & water.

_____ Strainer k. Protects counter top when cutting.

_____ measuring spoons l. Used for frying on stove top.

_____ Chef’s knife m. Removes outer covering from fruits & vegetables.

_____ Fry pan n. Used to measure small amounts of ingredients.

_____ Sifter o. Used to serve soup and stews.

_____wooden spoon p. Strains course foods.

_____ Kitchen shears q. Incorporates air into mixtures.

_____ Paring knife r. Used to level off ingredients.

_____ Sauce pan s. Creates varying degrees of fineness in cheese &

vegetables.

_____ Grater t. Small, multi-purpose knife

Name of Product: ________________________________________________________________

Group Members: _________________________________________________________________

Kitchen Color: _____________ Absent: _________________________________________



Date: ____________________ Period: ____________

Lab Performance Rubric

Category

9 - 10

6 - 8

3 - 5

2 - 1

SCORE

Lab Plan and Individual Preparation

Jobs divided evenly, lab plan followed

Jobs divided evenly, lab plan not followed

Jobs not divided evenly, plan not followed

Jobs not divided, lab plan not referenced at all.




Food Preparation

No mistakes made while measuring, using kitchen equipment and/or preparing today’s recipe

1 mistake made while measuring, using kitchen equipment and/or preparing today’s recipe

2 or 3 mistakes made while measuring, using kitchen equipment and/or preparing today’s recipe

4 or more mistakes made while measuring, using kitchen equipment and/or preparing today’s recipe




Team Work & Efficiency

All group members work at assigned jobs simultaneously, complete the tasks that need to be done and finish with time to spare.

75% of group members work at assigned jobs while others wait to be told what to do.

50% of group members work at assigned jobs while others wait to be told what to do.

One or two people work to complete today’s jobs while other group members choose not to work. Last to finish due to lack of participation.




Group Effort & Behavior

Quiet, alert, motivated and cooperative. Good manners and communication are displayed.

1 or 2 reminders about noise level, language use, alertness, cooperativeness and/or manners

3 or 4 reminders about noise level, language use, alertness, cooperativeness and/or manners

5 or more reminders about noise level, language use, alertness, cooperativeness and/or manners




Lab Set Up and Clean Up

Exemplary set up and clean-up for today’s lab. No reminders from teacher needed to be given.

1 or 2 reminders about set up and/or clean-up for today’s lab.

3 or 4 reminders about set up and/or clean-up for today’s lab.

5 or more reminders about set up and/or clean-up for today’s lab.




Final Product

Meets all requirements for a successful product.

Lacks one item but still successful and edible

Lacks 2 items and still edible

Final product unsuccessful - inedible




Comments: _____/60


CULINARY LAB EVALUATION STANDARDS

LABORATORY PERFORMANCE CRITERIA


1. Lab Plan and Individual Preparation:



  • Well planned out so each person does some measuring, some preparation and some cleanup.

  • Jobs are coordinated so that 2 or 3 jobs and cleanup are being accomplished simultaneously.

  • Recipe is read and understood by all group members.

2. Food Preparation:



  • All recipe steps are followed accurately.

  • Every ingredient is measured accurately.

  • Proper preparation ingredients.

  • Proper use of all equipment.

  • Recipe is read and understood by all group members.

3. Team Work and Efficiency:



  • Group members cooperate.

  • Tasks are completed simultaneously.

  • Follows recipe directions and lab plan accurately.

  • Assist and help each other.

  • If a member is absent, other group members take over their responsibilities.

4. Group Effort and Behavior:



  • Work quietly.

  • Stay on task.

  • Motivated.

  • Good manners are evident in behavior and communication.

5. Lab Set Up and Efficiency:



  • Books and supplies placed in designated area.

  • Hands washed.

  • All supplies collected.

  • Table top cleaned, work area organized and prepared for lab.

  • Each group member maintains high standards of sanitation.

  • Established safety guidelines are followed.

  • Clean as you go along.

6. Final Product:



  • Final product meets specific criteria for taste, texture, appearance and quality based upon individual product.


Banana Bread

INGREDIENTS:

1/2 cup margarine

1 c. sugar

2 eggs


1 c. mashed banana

1/2 t. vanilla

1/2 c. sour cream

2 c. flour

1 t. baking powder

1 t. baking soda

1/4 t. salt.

DIRECTIONS:

____________1) Preheat oven to 350 degrees.

____________2) Grease a loaf pan.

____________3) In a LARGE mixing bowl, measure and cream together butter and sugar.

____________4) Beat in two eggs, one at a time.

____________5) Take the peel off two ripe bananas, place bananas on a plate and mash

with a fork.

____________6) Measure 1 cup of mashed banana; add to sugar and egg mixture.

____________7) Measure and add vanilla and sour cream to liquid mixture and set aside.

____________8) In a SEPARATE(medium) mixing bowl, measure and add flour, baking

powder, baking soda and salt. STIR.

____________9) Fold dry ingredients into creamed (liquid) mixture. Stir only until combined.

____________10) Topping: In a small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon. STIR.

____________11) Sprinkle 1 tablespoon of the topping mixture on the bottom of a well

greased pan. Then spoon 1/2 of the batter into the pan.

____________12) Spoon the topping/filling mixture on the batter, save 1 tablespoon to

sprinkle on top.

____________13) Spoon the rest of the batter into the pan, sprinkle last 1 T. topping

over bread.

____________14) Bake for 45 minutes or until a toothpick is inserted in the center comes out clean.

____________15) Place on cooling rack for 10 minutes before removing bread from pan.



____________16) Label a piece of foil with color kitchen and period.


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