Page 1 Kitchen Management
Page 2 Kitchen Equipment And a quick introduction to what we have to work with at school!
Page 3 Major Appliances ApplianceFuel Can Be: StoveGas or Electric OvenGas or Electric MicrowaveElectric
Page 4 Small Cooking Appliances Hand Mixer Toaster Bread Maker Salad Shooter Blender Crock Pot Rice Cooker Fry Daddy
Page 5 Cookware Heat-resistant dishes (metal or ceramic) that can be used to cook/heat food. –Pans –Ceramic Dishes –Pots –Stainless Steel –Pressure Cooker –Wok
Page 6 Bake ware: Heat resistant dish (ceramic, glass or metal) that food can be baked in. –Cookie Sheet (Difference in Serving Tray) –Pizza Pan –Muffin Tin –Broiling Pan –Cake Pan –Roasting Pan –Pie Pan –Bread Pan When baking in a glass baking dish reduce the temperature by 25 degrees.
Page 7 Straight Edge Spatula Used to level & frost Peeler Used to remove a thin layer of skin
Page 8 Pastry Blender Used to cut fat into flour Slotted Spoon Used to drain and serve liquids from solid foods.
Page 9 Measuring Tools Liquid Measuring Cup Dry Measuring Cups Measuring Spoons
Page 10 Rubber Scrapper Used to scrap a bowl Used to flip/serve flat items Turner
Page 11 Bread Knife Used to slice bread- has a serrated blade. Used to chop up ingredients Paring Knife Used to peel fruits and veggies, or to cut up small ingredients Chef Knife
Page 12 Cutting Board Hard surface (preferably plastic) used for cutting up ingredients.
Page 13 Colander/Strainer Used to separate liquids from solids
Page 14 Sifter Used to sift dry ingredients Grater Used to shred solid ingredients
Page 15 Cooking Terms you KNEAD to know the lingo
Page 16 Cutting Terms Chop –cut food into small pieces
Page 17 Dice –cut food into very small cubes Cutting Terms
Page 18 Grate/Shred: –To finely divide food in various sizes by rubbing it on surface with sharp projections. Can use hands. Cutting Terms
Page 19 Mixing Terms Cream To work sugar and fat together until the mixture is soft and fluffy sugar
Page 20 Cut-in –to cut fat into flour with a pastry blender or two knives –for pastries + = + Mixing Terms
Page 21 Knead –to work dough to further mix the ingredients and develop the gluten Mixing Terms
Page 22 KITCHEN EXPECTATIONS
Page 23 Kitchen Expectations 1. Keep electric appliances away from the water. 2. Remove hot pans with hot pads-NOT hand towels or dish rags. 3. Turn pan handles toward the middle of the stovetop.
Page DO NOT SIT ON THE COUNTERS!!! 5. Do NOT taste food while you are preparing it. 6. Stay in your OWN unit. 7. Put equipment back in the correct drawer. (All drawers and cupboards will be checked-off after each lab.) 8. Clean-Up work area: a. Clean off counters with wet soapy dish rag. b. Wash and dry all dishes. c. Wash AND dry out sink completely. d. Put plug under sink. e. Put dirty towels in washer. NO WHIPPING or SHOOTING!!! Kitchen Expectations
Page NO water fights with the kitchen faucets, or horseplay of any kind. a. Lab privileges will be taken away. b. All labs will be made up at home. You need to take home a make-up sheet, make it at home, take a picture, and get a parent signature. 10. Do the job you are assigned. DO NOT trade jobs or leave the same person to do all the cleaning work. 11. Everyone helps with the preparation of the food. There is no sitting down. No late notes will be written. Work together. Kitchen Expectations
Page 26 We cook on Thursday!! Remember to clean well or we will be working side- by-side with ants and other pests. We do the labs we do because they reinforce the concepts discussed in class and they are good!! You MUST try everything!!! (With the exception of those allergy students who identified their allergy on their disclosure.) If food is thrown away, we won’t cook! Labs are meant to be FUN!! If you do what is expected of you, they will be!
Page 27 1.Always wash hands for a minimum of 20 SECONDS with hot soapy water. Sanitation RULES: 2. Wash your hands: a.BEFORE cooking b.DURING cooking c.AFTER cooking or handling raw meat