Cul Arts 1.1.6 Day 6 Quiz Review

To Intro to Culinary Arts
Monday 9/16/24

Agenda for Day 6

●Today’s Lesson 1.1.6

○Quiz review! - Play Blooket game

○Leave class early to take the quiz

What did we talk about in lesson 1?

Food Safety

Which Tools to Measure

Measuring Spoons

Dry Measuring Cups

Liquid Measuring Cup

Kitchen Scale

Measures Dry Ingredients in ¼ cup, ⅓ cup, ½ cup, 1
cup measurements

Metal or Stainless Steel recommended

Measured Liquid ingredients in ¼, ½ and ⅓
increments

Glass is recommended

Measures Weight of ingredients such as cake flour

Digital is recommended

Measures Small amounts of dry and liquid
ingredients in ¼ tsp, ½ tsp, 1 tsp, and 1 Tbsp.

Metal or Stainless Steel recommended

Parts of a Recipe

Measuring Equivalents

When preparing a recipe, you may notice that the yield
is either too much or not enough for the number of
people being served or the quantity needed.

Knowing measurement equivalents (or a measurement
that is equal to another measurement in volume) and
how to double or half a recipe is beneficial.

Equivalents allow you to know what measurements are
equal to other measurements (similar to 12 inches
equals 1 foot).

Some measurement equivalents can be learned
through a visual diagram while others may need to be
memorized.

Word Cloud

Which conversion stands out to you? Pick one

1.1.6 Fundamentals of Culinary Arts Study Guide

The Evolution of Cooking

1.The discovery of farming increased the availability of different food items that humans could cook.

2.When humans began to travel, inns and taverns appeared, giving rise to the need for professionals
who could cook regularly and in large quantities.

3.The aristocracy and monarchy increased the gap between foods and eating habits of the rich and
the poor.

4.More recently, the Industrial Revolution and the French Revolution led to the rise of different
kinds of restaurants and cooking methods.

5.Today, cooking is the result of all these factors coming together. With supermarkets and on-call
food services, you can eat the most exotic cuisine while watching TV in the comfort of your living
room.

Georges Auguste Escoffier and Julia Child influenced Culinary Arts in the 20th Century.

Read the following scenario, identify one food safety error in each, and determine which step to food
safety (clean, separate, cook, and chill) as not followed in your identified food safety error.

Scenario: Lisa is making beef stew for a community dinner. She forgot to take the beef out of the
freezer, but needs to thaw it by 3:00 pm. When she takes it out of the freezer, she leaves it on the
counter to thaw. When it is thawed she washes her hands.

To prepare the stew she first cuts the meat into bite-sized chunks and then cuts the carrots, onions,
and celery uses the same cutting board as the meat. She places in meat in her pan, once the meat is
browned, she adds her vegetables and beef broth. The stew simmers for 2 hours.

Draw

Circle at least three (3) concerns that you have regarding the physical safety and
space in the kitchen.

In the recipe shared below, determine the location of each recipe part:

cooking time, cooking temperature, equipment, ingredients, ingredient
measurements, and yield.

Draw

In the recipe shared below, determine the location of each recipe part: cooking time, cooking temperature, equipment, ingredients, ingredient
measurements, and yield.

Match

Match the appropriate abbreviation for the following measurements:

• Teaspoon

• Tablespoon

• Cup

• Ounce

• Pound

Tsp and t

Tbsp and T

c

Oz

Lb and #

• Tsp and t

• Tbsp and T

• c

• Oz

• Lb and #

Identify the appropriate measuring procedure for each type of ingredient/measuring tool.

●Flour (Dry Measuring Cup)

1.Spoon into measuring cup

2.Fill to the top or overflowing

3.Level with a flat edge

●Oil (Liquid Measuring Cup)

1.Set measuring cup on flat surface

2.Pour in ingredient

3.Check measurement at eye level

●ALL Dry Ingredients (Measuring Spoons)

1.Scoop into

2.Level with a flat edge

●Brown Sugar (Dry Measuring Cup/Measuring Spoon)

1.Pack

2.Level with a flat edge

●ALL Dry Ingredients (Kitchen Scale)

1.Put bowl on top

2.Zero out

3.Select weight (grams or ounces)

4.Measure until correct weight is measured

Next Lesson:

Wednesday 2/14

Lesson 1.2.1

On Wednesday:
Knife Skills and Safety
See you then!


Now, got take your quiz.
You got this!

CLASS RESOURCES

●Guided & Completed Notes for every lesson

●Study Guide & Review Games for the Unit Quizzes

Questions? Send me a webmail or an Edio Chat!
✉

Email: [e-mail]

📞

Office Phone: [phone] ext. 25047