smith-55 - Student Lab Reading Assignments Easy Quick...

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Student Lab Reading Assignments “Easy Quick Breads,” BCC pg. 65 “Muffin Cures,” BCC pg. 66 Organizing Yourselves in the Kitchen Handout BYU Cougar Dishwashing Review Pictures of Recipes Student Recipes - Management Lab The Purpose of this lab is to reinforce lab planning, lab procedures and proper measuring techniques. Remember: Use a liquid measuring cup to measure liquids. Use a dry measuring cup to measure dry ingredients, pastes, shortening, and peanut butter. For all powders – spoon into the dry measuring cup and level off. For all granules – scoop into the dry measuring cup and level off. For all pastes, shortenings and butters – pack in, working out all bubbles and then level off. Remember: A jelly roll pan has sides, a cookie sheet does not. Use the kitchen aid mixer as a first choice in most recipes. It will make your work easier. The wire whip is for whipping liquids (example: whipping cream or egg whites). The paddle (metal with three openings) is used for batters and thin dough. The dough hook (j-shaped) is used for thick dough (bread). Remember: To turn on the oven, press “bake” then use the number pad to put in the temperature, then press “bake” again. To broil, press “broil” then press “autoset” to switch between Hi and Lo. To set the timer, press “timer” then use the number pad to put in the number of minutes. Our ovens only program in minutes, not seconds. Then press “timer” again. To cancel the timer, press and hold in on “timer” button. Remember: Hot pads are on the counter under the window and are to be returned after use, if not dirty. If they are dirty, place them in the dirty laundry container. Remember: Get all perishable items and place them in your refrigerator or freezer so that the items on the cart can be refrigerated. Remember: WATCH bake times and check for doneness throughout the baking process. Some ovens are hotter than others and your product will be overcooked if you leave it in the oven for the time listed in the recipe. At home, you may try substituting some of the fat in recipes. Useful information is found at: Kitchen 1 Oatmeal Chocolate Chip and BEAN Cookies Kitchen 2 Streusel Raspberry Muffins Kitchen 3 Pineapple Muffins 1 SFL 110 - Management Lab
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Kitchen 4 Buttermilk Bran Muffins Kitchen 5 Cherry Jam Tarts Kitchen 6 Gingersnaps Kitchen 7 Old-Fashioned Oatmeal Cookies Make sure to check your oven rack levels. Food products should be in the center of the oven for uniform baking. Allow room between the racks for the product to rise. Set your oven on “Convection” setting to activate the fan. When on convection setting, you can cook multiple pans of food on all rack levels in your oven. Lecture Demonstration Recipe
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smith-55 - Student Lab Reading Assignments Easy Quick...

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