HIF1OI : UNIT 2 Meal Planning and Household Safety

Understanding the tools we use in the kitchen Kitchen Tools

Measures small amounts of wet or dry ingredients Measuring spoons

Measures larger amounts of dry ingredients (i.e. flour and sugar) Dry measuring cups

Measures liquid ingredients (i.e. oil and water) Liquid measuring cups

Removes batter from bowls or shortening from measuring cups Rubber spatula

Mix ingredients together by stirring Wooden spoon

Used to ice cakes and cupcakes Metal spatula

Flips warm foods (i.e. eggs and hamburgers) Lifter

Cuts shortening into pastry dough Pastry blender

Incorporates air into a mixture (i.e. eggs or whipping cream) Whisk

Removes skin from some fruits and vegetables Peeler

To take hold of hot foods Tongs

Cuts food into smaller pieces (i.e. cheese or carrots) Grater

Separates the smaller particles of a loose substance (i.e. flour or baking soda) Sieve

Drains cooked vegetables or pasta Colander

Flattens dough (i.e. to make some types of cookies) Rolling pin

Cooks casseroles or frozen vegetables Casserole dishes

Bakes pies Pie plate

Bakes loaves (can be metal or glass) Loaf pan

Makes cakes Baking pans

Bakes cookies Cookie sheet

Makes squares or brownies Baking pans

Makes muffins or cupcakes Muffin tin

Makes coffee cake or angel food cake Angel food cake pan

Makes cheesecake Spring form pan

Place warm baked goods for cooling Cooling rack

Place under broiler for barbeque items (i.e. steak or hamburgers) Broiler pan

Make sauces or use to boil water Sauce pans

Makes soups or broth Stock pot

To fry items (i.e. eggs, bacon, grilled cheese) Skillet

To melt chocolate before the invention of the microwave. Double boiler Double steamer To steam vegetables

How to measure ingredients properly Measurement

Measurement Guide ImperialMetric ½ tsp2 mL 1 tsp5 mL 1 Tbsp15 mL ¼ cup60 mL ½ cup125 mL 1 cup250 mL

Common Abbreviations T or tbsp t or tsp mL g kg lb. oz. c. = tablespoon = teaspoon = millilitre = gram = kilogram = pound = ounce = cup

Liquids Water Oil Vinegar Milk  On a flat surface, place a liquid measure.  Pour the fluid into the liquid measure.  Bend down to eye level to make sure your liquid is at the proper measuring line.

Powders Sugar Flour  Use the proper dry measure to scoop the powder.  Use the flat side of a knife to level off the powder over a discard bowl or container.

Brown Sugar  Firmly pack the brown sugar into the dry measuring cup.  Use the flat side of a knife to level off the powder over a discard bowl or container.

Butter/Margarine In tub: Stick Form:  Spoon the butter into a dry measure.  Pack firmly.  Remove with a rubber spatula.  Using a knife, cut the butter at the measuring line on the foil wrapper.

A set of instructions that tell us how to prepare a food to eat. Used to be found in cookbooks Now they can also be found online What is a recipe ?

Recipe Basics  Recipes include:  Ingredients  Instructions on how to prepare and cook foods

Cleaning up our dirty dishes! Dishwashing Instructions

 Scrape all dirty dishes into the garbage. Neatly organize the dishes to the right of the sink. Place the knives and sharp objects aside.  Get out the dish rack, dish tray, and soap from under the sink and place them on the left side of the counter. Step 1Step 2

 Fill the right sink with warm soapy water (one good squeeze of soap).  Get a dish cloth and dish towel from Kitchen 3 and put them on the counter beside the sinks. Step 3Step 4

 Fill left sink with hot water. Add 1 cap of bleach to the water. This is your sanitizing water.  Wash the dishes located on the counter in the proper order (glassware, utensils, tableware, pots and pans, all other equipment). Step 5Step 6

 Place clean dishes in left sink to rinse and sanitize them.  Place the clean dishes on the dish rack and tray to begin drip drying. Step 7Step 8

 Dry the dishes thoroughly with the dish towel and place them on the left side on the dish rack and tray.  Put the dishes and equipment away in the correct place in the cupboards and drawers. Step 9Step 10

Slicing it Right! NjuI Food Preparation Techniques

Slice To cut food into flat, even pieces  Examples?  Cucumber  Zucchini  Carrots  Banana om/watch?v=yLMduj1 YfoY

Chop or Mince To cut food into tiny pieces  Examples?  Celery  Onions  Garlic ing.com/video/640mp 4/CuttingAnOnion.mp 4

Cube or Dice To cut food into small squares  Examples?  Cheese  Apples  Bread om/watch?v=DlXYSM2 k8B4

Julienne To cut food into long, thin strips  Examples?  Carrots  Cheese  Bell peppers om/watch?v=sYtlIH- YZL4

Peel To cut away the skin or a thin layer of the outside of fruits and vegetables  Examples?  Apple  Pear  Onion om/watch?v=1c1iNYE E4BA

Section To cut food into its natural sections  Examples?  Orange  Grapefruit  Garlic om/watch?v=AzfE9RO- dio

Carve To divide into pieces by cutting or slicing  Examples?  Roast beef  Roast chicken  Turkey

In Class Computer Lab Activity Putting it all together