Meal Planning Project
Deja Phillippe 1st block
Food Safety
- -Keep equipment and facilities clean
- -Do NOT cross contaminate
- -Always wash hands before and after you cook
- -Handle food properly to prevent food borne illness
- -Chill and cook food at correct temperatures
- -Keep food out of danger zone which is 40 degrees F to 140 degrees F
Food Sanitation
-Always wash fruits and vegetables
-Dont let juices from meats get on ready to eat foods.
ALWAYS wash hands
Keep veggies away from meat
Clean surroundings
Timetable
-Tasks can be dovetailed (multitasked) for example you could prepare a salad while chicken is cooking in the oven.
-List all taks from pre-preparation to clean up.
-List times like preparation, cooking and pre-preparation times.
-Calculate total and starting times.
Time cooking tasks to get things done in the kitchen!!!
Work Plan
-Be organized with your plan.
-Do not skip around, could mess up lab.
-Getting ingredients prepped and ready before starting helps things run smoothly.
Collaboration
-Work cooperatively with others to accomplish goal
-Be sure not to get distracted
-Give everyone a specific tasks to get done
Dovetailing
-You could be cutting vegetables while waiting for chicken to cook in oven.
-Dovetailing gets things done faster.
-You could also be mixing frosting ingredients together while baking a cake.
-Dovetailing is a smart way to maneuver your time.
Mixing ingredients for frosting
Cake is baking in the oven
=Dovetailing
Recipes
-DONT skip around
-Look up unknown words like sift and marinate.
-The set of directions are very important towards a great meal.
-Be sure to follow them properly.
Preparation tasks
-You can prep the following
*Ingredients
*Equipment
*Measurements
-Remember to clean as you go
-Setting table and opening packages can also be examples of preparation tasks
Pre-preparation tasks
-Examples:
*Read Recipe
*Interpret instructions
*Prepare grocery list
*Gather equipment needed
-These help get everything in order and prepare to get ready to start cooking.