KITCHEN EQUIPMENT COOKING MATERIAL

MAJOR COOKING APPLIANCES Stove – Consists of a cooktop, and oven and a broiler Electric or Gas Cooktop – Coil and Glass Ceramic and Induction (Magnetic attraction with the metal pan and magnet in the top create heat) Oven – Bake/Broil/Convection

MICROWAVE OVEN Microwaves are a form of energy that travel like radio waves. In a microwave oven, a magnetron tube turns electricity into microwaves. The microwaves are distributed with a fan, these waves bounce off the walls and are absorbed by the food. The food molecules vibrate to produce friction that in turn heat the food. ¼ of baking time

COOKWARE Saucepan

MATERIALS USED FOR COOKWARE Aluminum Cool before washing to prevent warping Avoid sharp tools Do not use to store salty foods

STAINLESS STEEL Use non abrasive cleaners Distributes heat poorly – requires aluminum to distribute heat evening Expensive Life time warranty

COPPER Dry after washing No scouring Polish to keep clean Lined with aluminum

CAST IRON Store in a dry place will rust if wet Heavy Holds heat

GLASS Use a non-abrasive cleaner Need stainless steel or aluminum to cook on a induction stove Do not plunge into cold water

GLASS CERAMIC Dishwasher safe Oven to table May be difficult to care for

MICROWAVE PLASTIC Stains Dishwasher safe

NON STICK Cannot be washed in dishwasher Once scratched should be discarded Can be difficult to clean Should not heat above 500 F- do not cook on high heat

SILICON Flexible Dishwasher safe, microwave safe Resists stains expensive

FOR YOUR HEALTH Read the article and state the main health concerns for each type of material on a piece of looseleaf. Hand in at the end of class

SKILLETS

DOUBLE BOILER

DUTCH OVEN

STEAMER

PRESSURE COOKER