Safety & Sanitation

Student Recipes – Safety and Sanitation Lab
The purpose of this lab is to give students exposure to various pieces of small equipment in the lab. Students will also employ safe and clean preparation techniques, as discussed in lecture.  READ THE USE AND CARE INSTRUCTIONS  AS A KITCHEN GROUP BEFORE BEGINNING COOKING. 

Student Lab Reading Assignments
 “Mixing Terms,” BCC pg. 6
 “Helpful How-To’s,” BCC pp. 8-9
 “Cooking Terms Glossary,” BCC pp. 11-15

All Kitchens              Chicken Cordon Bleu (Microwave and Blender)
Steamed Carrots with Snow Peas (Vegetable Steamer)
Garlic Bread (Broiler)
Strawberry Blueberry Spinach Smoothies (Blender)

Dessert Crepes (each kitchen dips two per person)
K-1, K-2, K-3, K-8, and K-9 makes batter
K-4, K-5, K-6, and K-10 makes filling
K-7, K-11 makes chocolate topping
(Crepe Maker, Sieve and Blender)

Use and care of the microwave:
A microwave oven uses half the power of a conventional oven, and cooking your food in the serving dish will give you one less dish to wash.  The radio waves funnel into the cooking area of the oven, which makes the molecules in the food or liquid resonate (vibrate) wildly…which causes friction between the vibrating molecules…which generates the heat for cooking.
Whether a food type is suitable for cooking in a microwave oven has a lot to do with the structure of the food--or the lack of it:  Consider bread. It has an internal structure of air pockets. When the microwave gets all of the molecules in the structure vibrating at microwave frequency, the structures break down and the bread becomes tough and inedible if cooked too long.  Now consider water. When the microwave frequency gets the water molecules vibrating, they rub against each other creating friction--then heat. Because they have no fragile structures to break down, foods with high water content tend to heat nicely in the microwave--including vegetables, soups, and so on. Foods high in fat and sugar also cook more quickly than other types.
Clean the inside of your microwave frequently. Cover food with a paper towel to prevent splatters.  Food particles and splatters absorb some of the microwave energy while the unit is operating and may cause burns and other damage to the microwave. The touch pad controls, door hardware, and other exterior trim pieces last longer when they're clean.

Use and care of the broiler:
To set the broiler at BYU, push the broil button then press “autoset”.  Push “autoset” again to change the broil from high to low heat.  Position the food on the broiling rack and tray and place in the oven at the designated distance from the heat source (top of oven).  Leave the door ajar to watch the food so that it can be removed at just the right moment.
The broiling rack and pan are made of dark blue enameled steel and stored in each kitchen at BYU.  Begin broiling with the food at room temperature. To make clean-up easier, spray the broiler and drip tray with cooking spray or cover with foil. Trim off excess fat to avoid flare-ups. If placing meat directly on the broiling rack, be sure to preheat broiler and pan. For thin cuts of meat/fish/poultry, place closer to the heat source. Thicker cuts should be farther away so that the interior can cook through without the exterior being burned to a crisp. If you are using a basting liquid, warm it a bit. Cold basting liquid will slow down the browning and cooking. (Low-fat dressing makes a good basting liquid.)

Use and care of the blender:
A blender can be used to blend, purée, liquify, and chop.  A blender chops food and ice and blends liquids and solids together. Blenders can be used to add air into a mixture such as a frothy drink.
Place the lid firmly on the container before starting the motor, and place your hand on the container lid while the motor is running. If the motor seems to be struggling at a low speed, add a little liquid and increase to the next higher speed to finish processing.
Always turn off the blender and allow the blade to completely stop before removing the lid and the container. Try chilling the container before making cold recipes. When blending hot liquid, leave the feeder cap open to release the steam. Start at the lowest speed and gradually increase to higher speeds.
Be sure to add at least one cup of liquid to the container when chopping ice cubes. Make bread crumbs with your blender. Use stale bread for dry bread crumbs and fresh bread for soft bread crumbs. Add pieces through the feeder cap while the motor is running.
Clean the blender immediately after use so that food particles do not become stuck to surfaces.  An easy cleanup method is to fill the blender with water, add a few drops dish soap and some ice, then blend and discard water.  Rinse well.  Some models allow the user to simply remove the bottom blade unit for easier cleaning.  Wipe the base, cord, and buttons.  Dry thoroughly.

Use and care of the crepe maker:
Make sure to mix the batter thoroughly so that there are no lumps.  After mixing, pour through a sieve and allow the batter to sit until no bubbles remain (these will cause holes in your crepes).  Gently stir the batter between dipping. 
A dipping pan (or batter on a dinner plate) is used to apply the batter. The flat surface of the crepe maker is reversed and dipped quickly (about 3 seconds) into the batter.  A thin layer of batter will stick to the crepe maker. Place crepe maker on counter with crepe side up and cook until it is done. Peel off with a plastic or wooden tool to so as not to scratch the non-stick surface.  Use a soapy cloth to wipe the crepe maker clean, followed by a clean, wet cloth for rinsing.  Dry thoroughly.

Use and care of the sieve:
A sieve is a utensil having many small meshed or perforated openings, used to strain solids from liquids, to separate fine particles of loose matter from coarser ones.  Sieves should be cleaned after each use and stored in a dry, clean place.
Care should be taken when cleaning a sieve to avoid damage to the frame and mesh.  Rinse immediately after use.  Clean with a scrub brush using a stabbing or stippling action to dislodge any particles stuck in the mesh. 

Chicken Cordon Bleu (Microwave and Blender)  Sanitize all surfaces that come in contact with raw meat using a bleach solution (1 teaspoon bleach to 1 quart water)

3/4 cup soft bread crumbs (1 1/4 slices bread)
3 tablespoons grated Parmesan cheese
1/8 teaspoon pepper

3 boneless skinless chicken breast halves (approximately 6 ounces each)
1 ½ teaspoons Dijon mustard                                 
1/4 teaspoon paprika
3 thin slices fully cooked ham (2 oz. total)
3 tablespoons mayonnaise


2 1/4 teaspoons butter
1/8 teaspoon salt
2 1/4 teaspoons all-purpose flour
1/4 cup plus 2 tablespoons shredded Swiss cheese
3/4 cup milk
1 tablespoon orange juice

1.            Break the bread into small pieces.  Using the blender, process the bread into bread crumbs.  Measure the bread crumbs. 
2.            Place the bread crumbs back into the blender.  Add the grated Parmesan cheese and pepper.  Pulse until mixed.  Pour into a small bowl to later use as breading.  Place the chicken in a freezer zip-lock bag.  Do not seal the bag all the way.  Lay the chicken on the meat cutting board and flatten the chicken to 1/2-in. thickness by pounding the chicken with the smooth side of a meat mallet.
3.            Using plastic gloves, assemble the chicken into rolls by spreading mustard on the top side of the chicken breast and then sprinkling with paprika. Top each piece of chicken with a ham slice. Roll up tightly and secure each chicken breast with two toothpicks.
4.            Spread the chicken with mayonnaise and then roll in the crumb mixture. Place the chicken breasts on a microwave-safe dinner plate.  Cover loosely with a paper towel, making sure that there is enough length of paper towel to gently tuck under the plate on both sides.
5.            Microwave on high for 4 minutes.  Using tongs, turn the chicken over. Cook 4-1/2 minutes more until instant read thermometer reads 160 degrees.  Juices should run clear and the meat should no longer be pink.  Chicken should be cooked to a temperature of 165 degrees F. Remember that the meat will continue to cook after it's removed from the microwave.  The internal temperature will rise about 5-10 degrees in the first few minutes it's finished cooking.  Overcooking will result in dry, tough product.  Undercooking is unsafe.  Keep warm.

7.         In a small saucepan, melt the butter.  Add the flour and stir until smooth. Cook on medium heat for 30 seconds.
8.         Using a wire whisk, stir in the milk and salt, mixing thoroughly. Cover and cook 2 minutes longer or until thickened.   Watch the sauce mixture carefully so that it does not scorch on the bottom.  Stir often.
9.         Stir in the cheese until smooth.
10.       Add 1T. orange juice.
11.       Discard toothpicks from chicken and serve with sauce drizzled over the chicken.

Dessert Crepes (Crepe Maker and Blender) – Everyone dips at the crepe making station.
 (Makes about 18 crepes plus a few “practice ones”)  Safety & Sanitation Issues:  Use a rubber scraper or wooden candy paddle to remove crepes from non-stick surface.  Clean the entire crepe maker and cord with a soapy dishcloth followed by a cloth and clean water.

For lab, K-1, K-2, K-3, K-8, and K-9 make one recipe of the crepe batter in a blender and strain the batter through a sieve into the dipping dish at the crepe making station. 
K-4, K-5, K-6, and K10 make one recipe of the filling and share with the kitchen across the room and a small portion with K-7.
K-7 and K-11 makes only one recipe of chocolate topping and shares with each kitchen.  Have each kitchen set out a small ramekin for the topping. 


1 1/2 C. flour
3 eggs
3/4 C. milk
3/4 C. water
¼ tsp. salt
2 Tbsp. canola oil
½ tsp. vanilla

 1.            Place ingredients in your blender in the order given.  Blend 30 seconds.  Stop and stir down the sides.  Blend 30 to 60 seconds more, until smooth.
2.            Pour batter through a sieve onto a dinner plate or crepe batter pan.  To make cleaning easier, immediately fill the blender with water and a few drops dish soap.  Blend and finish cleaning blender.
3.            Dip the hot, flat surface of the crepe maker into batter.
4.         Cook, using a crepe maker.  Stir batter between making each crepe.


½ c. sugar
1 (8 oz.) block of cream cheese, softened
3 tbsp. of sour cream
1 tsp. of vanilla

1.            Using electric KitchenAid mixer with the wire whip attachment, combine ½ cup sugar with the cream cheese, sour cream and vanilla.
2.            Whip until light, fluffy, and fully combined.  You will need to scrape down the sides of the bowl using a rubber scraper as the mixture is being whipped so that no lumps remain.


1 1/3 c. of semisweet chocolate morsels
3 Tbsp. butter (melted in microwave)
¾ c. heavy cream (warmed in the microwave for 1 minute)
½ tsp. vanilla

1.            Melt the butter in a microwave safe dish.
2.            Warm the cream in a 2 cup microwave-safe liquid measuring cup in the microwave for 1 minute.
3.            Add the chocolate morsels and melted butter to the cream. Stir vigorously with a wire whip or fork until the chocolate is thoroughly melted.   Additional 30 second bursts of microwaving may be necessary to fully melt the chocolate
4.            Add vanilla extract and continue stirring.  Distribute the topping equally among the kitchens into one of their small ramekins.

1.            Spread a 1 tablespoon (smallest cookie scoop) of the filling over the cooked crepe.
2.                  Roll the crepe and dust with powdered sugar or drizzle with chocolate sauce.

Steamed Carrots with Snow Peas (Food Processor and Vegetable Steamer) Serves 3 - 4
Safety & Sanitation Issues:  Blades and discs of the food processor are sharp.  Handle them carefully.  All parts in the food processor must lock together in order for it to operate. Take all pieces apart to wash and dry immediately after use. 

Take care with hot steam.  It can cause severe burns.   Wash all produce thoroughly.  Steaming will preserve nutrients that may otherwise be thrown out with the cooking water.

2 large carrots
1/8 lb. (9 by count) snow peas
1 tsp. butter
1/16 tsp. garlic salt
1/16 tsp. dry dill weed
1/8 tsp. Mrs. Dash seasoning

1.                  Place 1 inch water in the bottom of the large stock pot.  Place the vegetable steamer in the pan and cover with the lid.
2.                  Turn the burner on high heat to bring the water to boiling.  This will take at least 15 minutes.  Watch the water level during the entire cooking process.  Do not allow the pan to boil dry.  Add more hot water as needed.
3.                  Peel the carrots and slice into ¼”-thick oblique cuts.
4.                  Break off the ends of the peas and remove any strings.  Wash.
5.                  Spread the carrots in the steamer bowl over the water. Cover.
6.                  Steam carrots for 4 minutes before adding the snow peas. Add snow peas.
7.                  Allow the vegetables to finish cooking for  7 - 10 additional minutes; stir.
8.                  Remove the steamer bowl and place it in your sink.  Add the butter to the hot vegetables, stirring while allowing any extra butter to drain into the sink.  Sprinkle with the garlic salt, dill weed, and Mrs. Dash.  If necessary, add more seasoning to taste.  Serve.

Garlic Bread (Broiler)

1/3 loaf French bread
3 tablespoons butter, softened to room temperature
1 small garlic clove, crushed
1 ½ teaspoon chopped fresh parsley (chop first, then measure)
1 tablespoon plus 1 teaspoon grated Parmesan cheese (grated is in the green can; shredded is in a bag, sold by other cheeses)

1.         Mix butter, garlic, parsley and Parmesan cheese
2.         Slice French bread in half, separating top from bottom, like a hamburger bun.
3.         Spread butter, garlic mixture on flat side of French bread pieces and place on broiler rack/pan (dark blue enameled steel rack that fits on dark blue enameled steel pan), buttered side up.
4.         Move oven rack to top position and set oven to broil (no need to pre-heat)
5.         Put bread in oven and broil bread for 2-3 minutes, or until edges are browned. Watch carefully, so it doesn’t burn. Bread will go from lightly toasted to a burned state very quickly.
6.         Remove bread from broiler. Turn oven off. Slice bread pieces into 1-inch slices and serve warm.

Strawberry Blueberry Spinach Smoothies (Blender)
Serves 3 – 4
Note:  Spinach flavor will not be detected, but the color will become more green as the smoothie is allowed to stand.

Safety & Sanitation Issues:  The blades in the blender are sharp.  Use care in cleaning the blender as food particles left below the blade or in the seal can be a sanitation issue.  Never use a stirring tool in the blender while it is on.  Add hot food items gradually so as not to cause damage.

1 C. milk                                                        
1 C. low fat vanilla yogurt
1 C. frozen strawberries (10 large)
¼ cup frozen blueberries
1.25 ounces frozen spinach (1/8 of a 10 oz. pkg.)        
1/4 C. sugar
2+ C. ice cubes

1.         Place the milk and yogurt in the blender
2.         Add the frozen fruit, ice and sugar. 
3.         Place your hand on the lid of the blender and begin to blend on low speed, increasing to high.  Blend until smoothie reaches the desired consistency.  Note:  If using the Blendtec blender.  Press the “smoothie” button once and allow the blender to stop on its own.  Press the “smoothie” button again and allow it to stop.

4.         Taste the smoothie and see if it needs more sugar.  Add more as needed.  Serve immediately.