Tribuzi+ISD+Goal+and+Instructional+Analysis

Commercial Food Production Recipe Measurement Project **__ Goal and Instructional Analysis DRAFT __**
 * GOAL**: Commercial food preparation workers will measure ingredients accurately to produce consistent recipe results.

This unit includes intellectual as well as psychomotor skills. Steps 1 and 2 involve intellectual while step 3 through 7 involve psychomotor skills. Overall, the unit focuses on procedural skills to complete the task.
 * TYPE OF LEARNING**:

1. Obtain Scaled Recipe a. Confirm that printed recipe is adjusted for forecasted preparation amount (scaled) indicating amounts of ingredients necessary. b. Review the recipe for sub-recipes – if exist, obtain scaled sub-recipe and amount of ingredients necessary
 * INSTRUCTIONAL ANALYSIS**:

2. Review recipe for ingredients and amounts a. Determine whether any of the ingredient need pre-preparation (prep) b. Determine the method which each ingredient is measured: weight, volume, count

3. Gather all bulk ingredients a. Use hand cart to assemble all bulk ingredients. b. Move bulk ingredient to one sanitized prep area.

4. Prep Ingredients as necessary a. Assemble sanitized prep equipment b. Obtain container(s) to hold prepped food c. Wash Hands. d. Prep food according to recipe. e. Set prep foods aside to measure.

5. Collect Proper Measuring Equipment a. From recipe and step 2 above, obtain measuring equipment as indicated - Be sure to distinguish between liquid cup measures and dry cup measures b. Sanitize measuring equipment

6. Obtain Sanitized Container (s) to Assemble Ingredients a. Review recipe to note number and size of containers necessary. b. Ensure that container is larger capacity than total volume of recipe c. Sanitize container(s)

7. Measure Ingredients according to the Scaled Recipe Do not measure over other recipe ingredients or mixing container (spill and get too much) a. Dry Ingredient – weight or volume Example of dry ingredients are flour, sugar, baking soda, and spices. i. Weigh dry ingredients as indicated on recipe - first zero scale with container - weigh ingredient ii. Volume measure ingredients as indicated on recipe - teaspoon: pack tightly in dry measure equipment and level with knife or other flat object - tablespoon: pack tightly in dry measure equipment and level with knife or other flat object - cup: sift ingredient first. Carefully spoon into cup measure. Do not pack down. Level with knife or other flat object b. Liquid Ingredient – volume Examples of liquids are milk, water, coffee, and cream. - cup: fill liquid so that bottom of meniscus is level with measure. - pint: fill liquid so that bottom of meniscus is level with measure. - gallon: fill liquid so that bottom of meniscus is level with measure. c. Semi-Liquid Ingredients – by volume in dry measuring cups because too thick to accurately be measured in liquid cups. Examples of these include sour cream, peanut butter, yogurt, and brown sugar. - teaspoon: pack tightly in dry measure equipment and level with knife or other flat object - tablespoon: pack tightly in dry measure equipment and level with knife or other flat object - cup: sift ingredient first. Completely fill. Pack down. Level with knife or other flat object

d. Count – as indicated Examples of these include eggs, steaks, meatballs, chicken breasts, lobsters. - Egg yolks should be separated over another container.

Recipes are standardized and have the proper method to measure indicated. Scaling recipes (adjusting the amount of the standardized recipe to forecast is outside the scope of this project. Ingredients are all available – no substitutions necessary Prep worker can read the language of the recipe. Worker knows how to safely prep ingredients. Proper measuring equipment is available. Worker knows the difference between a volume cup for dry ingredients and a liquid cup measure.
 * Assumptions:**