Lab Rules

General Laboratory Procedures

üAll food, equipment and supplies required for lab will be available in a location
identified by the instructor

üThe instructor will provide specific lab policies and procedures related to the
handling of inventory that must be followed

üIt is critically important that the theoretical lecture notes is read prior to coming
to lab

üEach student should be familiar with the products they will be preparing in lab
and the quantity of ingredients needed
General Laboratory Procedures

üEfficient practices should be followed in obtaining and handling

product to prevent ingredients from being wasted and proper
observations can be made

• For example;
• Not taking more ingredients than you need

• Minimizing the number of trips made to the ingredient table

General Laboratory Procedures
üSafe food handling practices must be followed throughout the lab.

üThorough handwashing will significantly reduce the risk of food

contamination and foodborne illness
üStudents must wash their hands upon entry to the lab and between tasks
üFood handler gloves should be worn when handling ready-to-eat (RTE) foods
üServing utensils are required when portioning food samples

üDry hands with paper towels. Use dish cloths for the dishes
 CROSS-CONTAMINATION
the transfer of harmful bacteria to food from other foods,
cutting boards, utensils, etc., if they are not handled properly.
Especially when handling raw meat, poultry, and seafood à keep these
foods and their juices away from already cooked or ready-to-eat foods
and fresh produce
To protect foods from harmful bacteria:
• Keep ready-to-eat foods separate from raw
meat/poultry and eggs
• Make sure work surfaces, chopping boards, knives
etc. are clean (and disinfected if you have prepared
raw meat/poultry)
• Keep ready-to-eat foods covered

TO PREVENT CROSS-
CONTAMİNATİON
General Laboratory Procedures
üProper food handling practices must also be followed.
üTemperatures of potentially hazardous foods (PHF) should be monitored
üHot foods should be maintained hot, cold foods maintained cold, and the
danger zone (4,5° C -57° C) should be avoided. Potential for cross-
contamination must be minimized
üRaw PHF should never come into contact with RTE foods
üProper procedures for washing and sanitization of equipment including
scales, measuring utensils, serving plates, etc. must be followed
• Red à raw meat

• Yellow à poultry

• Blue à seafood and fish

• Green à vegetables

• Brown à cooked

• White à bakery
General Laboratory Procedures
üEach student is responsible for the cleanliness and sanitization of the lab
üEveryone should clean their respective work area before leaving the
laboratory
üEach student is responsible for personal safety
üStudents should take precautions when handling hot food and equipment,
knives, and glassware
üStudents must become familiar with the proper operation and cleaning of
equipment
üEquipment should be turned off when not in use
General Laboratory Procedures

üStudents must check out with the laboratory instructor at the end
of lab
üStudents should not leave the laboratory room for any reason without
checking with the laboratory instructor
Food Lab Instructor’s Score Card
Personal Preparation Missions
Preparation Teamwork
Individual Participation
Cooking
Within The Group
Time Management Respect For Team Members
Safety And Sanitation Follow-up
Personal Hygiene and Dress

• The instructor will provide specific dress requirements for this

laboratory:

• Good hygienic standards should be maintained by all student

including
• clean apparel
• fingernails
• hair
Personal Hygiene and Dress

• A hair covering such as a hair net or clean ball cap is recommended.

• Closed-toe, rubber sole shoes are recommended;

• Sandals, flip flops and high heels generate potential safety issues and
are discouraged.
Lab Instructors

Lecturer Simge Sipahi Res. Assist Y. Alp Erol

Report Writing guide

The laboratory report is important in terms of assessing how well the student
understands the application, as well as measuring how well he or she can understand
and interpret the theoretical knowledge on the subject. For this reason, the accuracy
and regular transmission of the information in the content is as important as writing in
the appropriate format.

While writing the report, one should pay attention to give the information completely,
without any missing or excess information, to use the right English orthographic rules,
to write it on computer (never to be handwritten), and to use present tense in
sentences.
Report writing should be done on computer and handwriting should not be used.

The writing rules: Times New Roman-12 pt. font size with 1,5 line spacing. Paragraphs
should be justified aligned. Only main headings should be indicated in bold. Student
information should be indicated without changing the cover format (Appendix 1)
Report Writing guide
Subject-Experiment no-Experiment title: The subject of the current laboratory should be given.
Experiment no and name are equals with the ones on laboratory manual; they should be copied from the
manual.
Objectives: Should be given in short sentences in a clear and understandable way. It should not be
copied, should be written individually with one’s own sentences.
Procedure: In this section, the equipment used in the application and the construction steps should be
explained briefly and concisely.
Results: Only 1 portion size and its nutritional value should be given without commenting on the results
obtained in this section. If there is a picture/graphic/image related to the application, it should be given in
this section.
Conclusion-comments: Comments and evaluations are made about the results obtained. The results
obtained are compared with the theoretical information and the reasons for the differences, if there are
any, are discussed. This section shows the extent to which the subject is understood and forms the most
important part of the report as it should be given in a cause-effect relationship.
Measuring heat
Temperature Scales
• The three main scales used to measure heat intensity:
• Fahrenheit (F)
• Celsius or centigrade (C)
• Kelvin (K)

• The molecules in living organisms always have some motion; heat speeds
up that motion, whereas cold slows it down
• Heating or freezing foods is accomplished by increasing or decreasing,
respectively, the movement of molecules
The three main scales used
to measure heat intensity
Temperatures important
in preparing foods
Measuring heat

Freezing and Boiling Points

• The freezing point of water is 0°C (32°F)

• The boiling point of water is 100°C (212°F)

• The boiling point changes slightly with altitude

• for each 204 m à -0,5 °C
Measuring heat

Freezing and Boiling Points

• Other compounds in the water, such as sugar or salt, influence its

boiling and freezing temperatures, so all three scales pertain to pure
water
• Other materials have their own freezing and boiling points
500 F = 260 C
475 F = 245 C
450 F = 235 C
425 F = 220 C
400 F = 205 C
375 F = 190 C
350 F = 180 C
325 F = 160 C
300 F = 150 C
275 F = 135 C
250 F = 120 C
225 F = 107 C
Measuring ingredients

• Correct measuring = essential in basic food preparation

• The three major steps in measuring are:

1. Approximating the amount of required food (e.g., 4 ounces of cheese yields 1 cup
shredded)

2. Selecting the right measuring utensil

3. Using an accurate measuring technique

• «cup»= «kupa» in dictionnary
• «std cup» («standart kupa» veya «standart su bardağı»)
• 1 cup = 1 su bardağı = 240 ml
• Teaspoon (t, tsp) = «std tatlı kaşığı»
• 1 tsp = 5 ml
• Tablespoon (T, TB, Tbl, Tbsp) = «std yemek kaşığı»
• 1 Tbsp = 15 ml
• 1 cup = 16 tbsp = 48 tsp
 3 teaspoons (t, tsp.) = 1 tablespoon (T, Tbsp.)
4 tablespoons (T, Tbsp.) = ¼ cup
5 1/3 tablespoons (T, Tbsp.) = 1/3 cup
16 tablespoons (T, Tbsp.) = 1 cup
1 cup (c.) = 8 fluid ounce (fl.oz.)
16 ounces (oz.) = 1 pound (lb)
1 kilogram (kg) = 2.2 pounds (lb)
28 grams (g) = 1 ounce (oz)
454 grams (g) = 1 pound(lb)
240 milliliters (mL) = 1 cup ( c)
30 milliliters (mL) = 1 fluid ounce (fl.oz)
15 milliliters (mL) . = 1 tablespoon ( T, Tbsp)
Demitasse spoon tsp tbsp
Cooking Terms
Bake to cook in an oven. Covered of uncovered containers may be used. When applied to
meats in uncovered containers, it is called «roasting»
Baste To moisten foods while cooking, especially while roasting meat. Melted fat, meat
drippings, stock, water or fruit juices may be used
Beat To make a mixture smooth or to introduce air by whipping, using rapid regular motion
Blanch To preheat briefly in boiling water so as to inactivate enzymes, or to remove skins from
fruits, nuts and vegetables
Blend To mix two or more ingredients thoroughly
Boil To cook in a liquid which bubbles actively druing the time of cooking
Cooking Terms
Braise To brown meat or vegetables in a small amount of fat, then to simmer slowly in a
small amount of liquid in a covered container. The liquid may be juices from meat, or
additional water, milk, meat stock or vegetable juices
Bread To coat foods by dipping into fine dry crumbs, into an egg-milk mixture, and then into
crumbs again
Brew see STEEP
Broil To cook by direct heat; to grill
Candy To cook in a heavy syrup
Caramelize To heat sugar or foods containing sugar, until the sugar melts and a brown color and
characteristic flavor develop
Chill To place in a refrigerator or cool place until cold
Chop To cut into small pieces with a knife or chopper
Cooking Terms
Coat To cover entire surface of food with a given mixture
Cream To soften or blend one or more foods until creamy by beating with a spoon or electric
mixer, e.g. Sugar, shortening, and other ingredients are creamed together to
incorporate air so that the resultant mixture increases appreciably in volume and is
thoroughly blended
Cube To cut into approximately ¼ to ½-inch squares
Cut To divide food materials with a knife or scissors
Cut in To distribute solid fat in dry ingredients with knives, pastry blender or in mixer with
proper attachments
Dice To cut into ¼-inch or smaller cubes
Dissolve To mix a solid dry substance with a liquid until the solid substance is in solution
Dredge To sprinkle or coat with flour, sugar or meal
Cooking Terms
Fricassee To cook by braising, usually applied to poultry or veal cut into pieces
Frizzle To cook in a small amount of fat until crisp and curled at the edges, e.g., ham, bacon, dried
beef
Fry To cookm in hot fat. When a small amount of fat is used, the process is known as pan-frying
or sauteing or shallow-fat frying. When sufficient fat is used to keep food afloat, the process is
known as deep fat frying
Grill See BROİL
Grind To reduce to particles by cutting, crushing, or grinding
Lard To cover uncooked lean meat or fish with strips of fat
Marinate To cover with dressing or sauce and let stand for a length of time varying from less than an
hour to overnight. (the liquid or sauce in which the food is marinated is called «marinade»)
Mince To cut or chop fine using knife or chopper
Mix To combine two or more ingredients so that they are evenly distributed
Cooking Terms
Pan-fry See FRY
Parboil To boil in water until food is partially cooked
Pare/Peel To remove skin or outside covering using knife or mechanical peeler
Poach To cook in hot liquid using precautions to retain shape
Render To extract fat from connective tissue by heating slowly at low temperature
Roast See Bake
Saute See Fry
Scald To heat liquid, usually milk, until hot but not boiling. Alternatively, to dip certain foods into
boiling water. See BLANCH
Scallop To bake food, usually cut in pieces, with a sauce or other liquid
Score To make shallow lengthwise or crosswise slits across surface of food with knife, fork or other
implement
Sear To brown the surface of meat by a short application of intense heat to develop flavor and
improve appearance
Cooking Terms
Shred To cut or tear into strips or pieces using a knife or a shredder attachment
Sift To put dry ingredients through a sieve
Simmer To cook in liquid at a temperature just below the boiling point (185-210*F)
Steam To cook in steam with or without pressure
Steep To let stand in hot liquid below boiling temperature to extract flavor, color, or other qualities from
a specific food
Stew To simmew in a small amount liquid
Toast To brown surface of food by application of direct or dry heat
Toss To mix lightly; usually for salad ingredients
Truss To bind or fasten together
Whip To beat rapidly to increase volume by incorporating air