Section 9.1
Review Key Concepts
1.
Range of motion means using the fewest body movements possible while
avoiding unnecessary stress or strain. When your equipment, tools, and
ingredients are easily accessible, you eliminate unnecessary stops and
starts, which saves time. An efficient range of motion also eliminates
wasted time and energy.
Practice Culinary Academics
2. Science
Observe each movement as well as where each piece of equipment is.
Using these observations, come up with ideas for eliminating unnecessary
movements or moving equipment so that it takes less time and effort to
use it.
3. Social Studies Your biography
should be clear, concise, and accurate, and should deepen the class's
understanding of how the person's contributions to work flow can improve
a business.
4. English Language Arts The report
should be written in a professional tone that is appropriate for a
business communication. It should clearly delineate between the analysis
and the recommendations. Use the information about different cooking
line arrangements from the section to evaluate which they think would
work best in the foods lab, and explain why.
5. Mathematics
Dessert should be served at 7:04 (6:15 + 49). Since it takes 37 (10 +
25 + 2) minutes of total preparation time for the soufflé, preparation
should begin at 6:27 (7:04 − 37).
Section 9.2
Review Key Concepts
1.
The different types of refrigerators and freezers are a walk-in
refrigerator (a refrigerated room); a reach-in refrigerator (one, two-
or three-door unit with sliding shelves); a roll-in refrigerator (has a
rack of sheet pans that can be rolled up a ramp into the unit); a lowboy
refrigerator (a half-size refrigerator); and a freezer (a unit that can
store foods for longer periods of time and at lower temperatures than a
refrigerator).
Practice Culinary Academics
2. Science
The tomatoes cooked in aluminum will have a faded color and a metallic
odor. The aluminum pot may become pitted and discolored from the acid in
the tomatoes. You may taste a slight metallic taste in the tomato sauce
from the aluminum pot.
3. English Language Arts
Identify common invoice terms and abbreviations, such as PO number,
Qty, and unit price. Use class discussion to ensure everyone understands
how to read invoices.
4. Social Studies The term
FIFO (first in, first out) was developed in the computer science
industry as a way of describing computer processing algorithms. FIFO is
also used in accounting as a method of evaluating the inventory of a
business. It is also used in the military. Businesses often take aspects
of other industries and adopt them when they can see a way that it
could be useful in your own businesses.
5. Mathematics
Annual depreciation amount: $6,300 ÷ 7 = $900. First-year depreciation:
$6,300 − $900 = $5,400. Second-year depreciation: $5,400 − $900 =
$4,500.
Section 9.3
Review Key Concepts
1.
To clean a mixer or food processor, you must first ensure that the
equipment has been turned off and unplugged. Next, remove the attachment
and bowl and wash them in hot, soapy water. Then, rinse and sanitize
each piece. Finally, dry all of the pieces thoroughly.
2.
Radiation transfers energy from the equipment to the food. The waves
change to heat when they contact the food. Infrared and microwaves are
two types of radiation used to cook food.
3.
Commercial sinks are used to manually rinse, wash, and sanitize dishes.
Commercial dishwashers automate the process of rinsing, washing, and
sanitizing dishes.
Practice Culinary Academics
4. Social Studies
You can choose a piece of cooking equipment from any region of the
world. Ideas might be tandoor ovens, earth ovens or cooking pits,
hibachi grills, hayboxes, samovars, shichirins, or many others. The
report should include a description of how the equipment works, how it
is used, as well as the typical dishes cooked with this equipment.
Connect knowledge about the culture to the equipment to explain how it
may have developed as a commonly used piece of cooking equipment.
5. Mathematics The median is 14 minutes, since 14 is the middle number in the list of 7, 14, and 20.
Section 9.4
Review Key Concepts
1.
A proofing/holding cabinet keeps sheet pans of food warm by holding
them in an enclosed, airtight metal container, controlling temperature
and humidity levels. It is generally used for yeast dough products or to
keep food at 135ºF (57°C).
2. Scoop the
amount of food you want and then use the lever to mechanically release
the food. Look at the number on the scoop to determine the appropriate
size to use.
Practice Culinary Academics
3. Science
You should see a steady decline in temperature as the soup sits. As you
write your summary, think about how a proper holding technique is
important to keep food at a safe temperature.
4. English Language Arts
Describe each piece of holding equipment and its appropriate use.
Language should be appropriate for new employees in a foodservice
establishment. Use illustrations to help explain your directions.
5. Mathematics The ratios are not equal. For the 4 in.-deep pan, the ratio of capacity to depth is 13/4. For the 6 in.-deep pan, it is 20/6. Cross multiplying yields 13 × 6 = 78, and 20 × 4 = 80. Since the two products are not equal, the ratios are not equal.
