Transcript Welcome to Culinary Arts I

Culinary Arts I
Day #5
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Put everything away except your
notebook and pencil. Finish up
your foodborne illness poster.
Foodborne Illness Posters
• As a group, create your poster based on your
research you completed yesterday over your
foodborne illness.
• When you are done, please place in your kitchen and
rotate around to the other groups to learn about
their foodborne illnesses.
Foodborne Illness
• Noro Virus – Contaminated food or liquids and/or
touching surfaces or objects contaminated by putting
your fingers in your mouth
• Listeria – Bacteria in soft cheeses, raw milk, and
unpasteurized and processed products.
• Botulism – Consist of spores found in improperly canned
goods
• Salmonella – Bacteria found in raw cookie dough or
undercooked egg products and chicken.
• E-Coli – Bacteria found in raw or undercooked beef,
especially hamburgers.
Math Chart
• Use the math chart to help in identifying how to take
a measurement and cut in half and how to double.
• Why change a recipe?
• If you don’t need the extra food that the recipe
makes or will not eventually consume it, you are
wasting food and money.
• Sometimes you have a recipe but it doesn’t make
enough for the audience you are feeding, so you need
to increase the amounts you are using.
Measuring Equivalents
• In the kitchen, we want to measure in the easiest and
most accurate way. Think math class!
• If we have 6 teaspoons, we simplify it to 2
Tablespoons. It is easier to measure twice instead of
measuring 6 different times.
Practice!
• Let’s take the following measurements and cut them
in half and double them.
• ¼ c.
3 tsp.
2 c.
• 1/3 c.
2 Tbsp.
1 Tbsp.
• ¾ c.
½ c.
16 oz. in cups
• 4 c. in ounces
1 ½ c.
1 ¼ c.
More Practice!
• Independently, do the half/double worksheet on and
look at the Monster Cookie Recipe to double the
amounts provided in the recipe.
• When you kitchen group is finished, discuss and
compare answers, and then we will discuss as a
whole class.
Conversion Factor:
Number we multiply ingredients by to arrive
at a desired yield.
8
Standardized Recipe:
A recipe that can be easily duplicated by a
number of individuals and still achieve the
same result.
9
Original Yield:
Number of servings or amount the recipe
makes.
10
Desired Yield:
Number of servings or amount that you want
to make.
11
Ratio:
Comparison of 2 quantities by division.
12
Homework
• Complete the worksheet to practice more on taking
measurements and cutting them in half and
doubling them