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TL Power Point Obj 8.0-8.05 Part Two


									8.0 Apply principles of food
 selection, preparation, and
service for safe and sanitary
   management of meals.
         Teen Living
          Part Two
• 8.03 Practice basic food
  preparation skills.
          Kitchen Appliances
• Follow the manufacturer’s directions for
  use of appliances
  – Dishwasher
  – Stove/range
  – Refrigerator
  – Small appliances
     • Should not be immersed in water unless designed
       for that
        – Clean on the counter with a soapy cloth
 Use the Proper Appliance/Tool for
             the Job
• Toaster/toaster oven
  – Use to brown bread, bagels, other items
• Paring knife
  – Peeling fruit, potatoes, cutting small pieces
• Utility knife
  – Bigger cutting jobs
• Carving knife
  – Slicing meat
• Chef’s knife
  – Use to chop or mince (cut into very tiny
    pieces) onions and other items
• Colander
   – Draining pasta, cleaning and rinsing
• Grater
   – Grate cheese, onions, nutmeg
• Sifter
   – Sift together dry ingredients like flour, baking powder
• Strainer
   – Remove solids from liquids
• Mixer (stand or hand)
   – Used to mix ingredients and increase egg volume
• Muffin pan
  – Cupcakes; muffins
• Loaf pan
  – Bread, meat loaf
• Baking powder
  – Use baking soda and cream of tartar
• C. or c. = cup
• T. or Tbsp. = tablespoon
• t. or tsp. = teaspoon
• When measuring flour, spoon flour into the cup
  instead of dipping the measuring cup into the
• When measuring brown sugar, press the sugar
  firmly into the cup.
• Coating the measuring cup or spoon with oil will
  help with sticky liquids such as syrup.
• Measure liquid ingredients over an empty bowl
  so you don’t spill it in what you are mixing.
• To measure sifted flour, sift before measuring
  the amount needed.
        Measuring Equipment
• Use measuring spoons to measure small
  amounts of dry or liquid ingredients
• Use liquid measuring cup to measure liquid
• Use dry measuring cups to measure dry or semi-
  solid ingredients
• Dry measuring cups or measuring spoons
  should be filled to the edge, then leveled with a
  straight edge.
• Bend down to the level of the cup and look
  through the side to measure liquids
            Cooking Techniques
• Sauté
   – Quickly fry ingredients (usually vegetables like onions, peppers)
     in a small amount of oil
• Check cake for doneness by inserting a toothpick into
  the center of the cake. If it comes out clean the cake is
• Use thermometer to check internal temperature on
  roasts or poultry.
• Dovetailing
   – Do multiple jobs at one time
• Make a food preparation schedule so the foods will all be
  ready on time.
• Begin preparing items that take the longest time to cook,
• 8.04 Practice good manners
  when serving and eating
        Good Table Manners
• Based on consideration for others
• Chew with your mouth closed
• Thank the host/hostess for the meal, when
  invited out for dinner
• Some types of food are finger food
  – Celery sticks
Napkin 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 Setting
• The water glass is placed at the tip of the
• The soup spoon is placed on the soup
  plate when you are finished with your soup
• The dinner fork is placed to the left of the
• The fork placed above the dinner plate is
  used for the dessert
           Types of Food Service
• Buffet
  – 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 style
  – all courses are served at the table by the host or hostess.
    The service may be done with or without a maid.
• Family Style
  – Food brought to the table in serving dishes. People serve
• Plate
  – Food 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 Etiquette
• To get a server’s attention, raise your
  hand. Do not shout, whistle, or frantically
  wave arms around
• Wait for everyone at the table to be served
  before you begin eating
• If you receive poor service quietly ask to
  speak to the manager
         Dining Vocabulary
• A la carte: each food item priced
• 8.05 Discuss career
  opportunities in the food
        Foods and Nutrition
• Good class for anyone interested in
  working in restaurant management
• Combining creativity and an interest in
  foods, science and math could lead to a
  career writing cookbooks
  Culinary Arts/Hospitality/Nutrition
• Many opportunities for entry-level jobs
• Nutritionist is a professional level job in food
  science, dietetics, and nutrition
• Minimum education required to be a dietitian is a
  four-year degree (Bachelor’s) and licensure
• Food Scientists explore the science, dietetics,
  and nutrition of food
• Interest in writing and foods could lead to job as
  food writer of a magazine or cookbook writer
  and editor
   Entrepreneur Opportunities
• Own your own catering business
• Need to be organized to be on time and
  keep your schedule straight
• Stay focused to complete the
  requirements for successful achievement
  of tasks
    Restaurant Equipment Sales

• Technology~
• Uses in food service sales
  – Keep track of schedules
  – Orders
  – Shipping information
• Restaurant sales would include large
  items like walk-in refrigerators

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