Read the manual and know how to operate your microwave properly  Using & Caring for Microwave Ovens:  Do not turn on a microwave when empty.  Use only.

Slides:



Advertisements
Similar presentations
Measuring Tools Liquid Measuring Cup Dry Measuring Cups
Advertisements

Kitchen Utensils.
By Jane Norman, CFCS ©Learning ZoneXpress.
FOODS H267 REVIEW Second Semester
1 = =. 2 Introduction Most cooks use recipes. A recipe is a list of ingredients that gives you directions for preparing a specific food. If you know how.
a hand-held, hand-powered tool used to prepare food
Kitchen Equipment.
Foods Foods 2 Ms. Stevens Review.  Start Recipe-How do you know it’s a good recipe? All ingredients are listed The yield is listed All steps are listed.
Basic Kitchen Equipment
Kitchen Equipment.
Kitchen Equipment.
Chapter 10 Kitchen Utensils
.  Utensils- small kitchen tools  Mixing Utensils o Mixing bowls- hold ingredients that you mix o Pastry blenders- cut shortening into flour for piecrusts.
Kitchen Equipment and Utensils
Equipment.
Pre Heat Questions Why is the Universal Design (UD) Law important? 1.
Basic Kitchen Tools and Equipment
Finding the Right Tool for the Job
February 13, 2013 Entry task: Why is it important to follow a recipe? Target: Explain cooking terms and how they are used in a recipe.
Know your kitchen Know your equipment Key Terms
Kitchen Equipment The names and uses of various kinds of utensils
Kitchen Equipment.
Food Lab Equipment BINGO. Rubber Scraper Used to remove soft or liquid ingredients entirely from a bowl or container.
Write the number and its use
Kitchen Utensils and Techniques
Basic Kitchen Devices and Functions
Kitchen Utensils.
Kitchen Equipment.
Learning the Basics Know Your Kitchen How to Follow a Recipe
Kitchen Tools.
By Jane Norman, CFCS ©Learning ZoneXpress.
= = DISD FCNS CULINARY TRAINING.
Equipment. Let’s Review! Safety in the kitchen…why is it so important? What are some basic examples of being safe in the kitchen? POP QUIZ!
Click to begin. Equipment Jeopardy!! Click here for Final Jeopardy.
Starter What does a pastry blender do?? Kitchen Equipment Plus a little…
Recipes Recipes. Definitions  Recipe: A set of directions used in cooking *read a recipe 3 times before cooking*  Abbreviations: A shortened form of.
Part 2 Equipment Page 462.
Kitchen Equipment Plus a little…. Major Appliances ApplianceFuel Can Be: StoveGas or Electric OvenGas or Electric MicrowaveElectric.
September 17, 2013 Entry task: Why is it important to follow a recipe? Target: Explain cooking terms and how they are used in a recipe.
Kitchen Equipment & Floor Plan Foods I. 1. Wooden Spoon Function: to stir food.
Chapter 10 Kitchen Utensils
What The Heck Is It?!? Kitchen Lab Equipment. Bread Knife.
Kitchen Equipment Plus a little…. Label the Equipment! Identify & Label : Rolling pin, wooden spoon, vegetable peeler, pastry blender, straight edge spatula,
Basic Kitchen Tools and Utensils. Large Appliances Refrigerators-may have the freezer on the top, on the bottom, or on the side – Some are self-defrosting.
©Learning ZoneXpress 1 by Jane Norman, CFCS. ©Learning ZoneXpress 2 Learning the Basics What you need to know before you cook! Know Your Kitchen –“Work.
©Learning ZoneXpress 1 by Jane Norman, CFCS. ©Learning ZoneXpress 2 Learning the Basics What you need to know before you cook! Know Your Kitchen –“Work.
Bread Knife– serrated or saw tooth edge for cutting bread Colander– Used for draining liquid from larger foods such as pasta Cutting Board – used to.
ClassesYouValue- Kitchen RescueKitchen Rescue Phone: Website:
By Jane Norman, CFCS ©Learning ZoneXpress.
By Jane Norman, CFCS ©Learning ZoneXpress.
Learning the Basics Know Your Kitchen How to Follow a Recipe
Measuring Accurately in Recipes
Kitchen Utensils, Tools, and Equipment
Kitchen Tools.
Finding the Right Tool for the Job
By Jane Norman, CFCS ©Learning ZoneXpress.
Kitchen Equipment & Utensils
By Jane Norman, CFCS ©Learning ZoneXpress.
By Jane Norman, CFCS ©Learning ZoneXpress.
Cutting Board Rolling Pin.
Kitchen Basics.
By Jane Norman, CFCS ©Learning ZoneXpress.
Basic Kitchen Tools and Utensils
Hand Me the Watchamacallit!
Bell Ringer Learning Target – I can successfully use a recipe to prepare nutritious, good tasting cuisine in Foods Lab.
Basic Kitchen Tools and Utensils
By Jane Norman, CFCS ©Learning ZoneXpress.
By Jane Norman, CFCS ©Learning ZoneXpress.
Kitchen Equipment Learning Target:
Presentation transcript:

Read the manual and know how to operate your microwave properly  Using & Caring for Microwave Ovens:  Do not turn on a microwave when empty.  Use only microwave safe cookware, like class, ceramic, plastic and paper. Do not use metal cookware or wires or metallic-edged dishes.  Safety Tips:  Always use a hot pad, dishes become hot in the microwave from the food.  Pierce certain foods before cooking (potatoes & hotdogs)  Remove cover so steam flows away from your face

Waffle IronSlow cooker BlenderPressure Cooker ToasterBread Maker Electric MixerFood Processor Rice Cooker Griddle Deep Fryer How many can you name?

Cooking and baking tools and utensils save time and energy.  Make sure all utensils are durable and are easy to clean. Learn how to use these tools for best results:  Cutting & Serving  Mixing  Baking – in the oven  Cooking – on the stovetop

Knives Grater Ladle Vegetable Peeler Can Opener Tongs Serving Utensils

Pancake Turner/Spatula Wooden Spoon Measuring Tools: Wire Whisk Dry Measuring Cup Rubber Scraper Liquid Measuring Cup Pastry Blender Measuring Spoons Rolling Pin Mixing Bowls Strainer/Colander

Muffin Pan Bread/Loaf Pan Cake Pan 10” X 15” 9” X 13” Pie Pan Baking Pan

Saucepan 3-4 qt saucepan Stock pot Small fry pan Large frying pan Stir fry pan (wok) Roaster Casserole Dishes

Its is most important to know some basic cooking terms and how to measure ingredients accurately when preparing foods. Most Recipes list ingredients and directions in the order that they occur. Follow the recipe step-by-step. To Get Good Food Results From a Recipe:  Read the recipe carefully.  Get all utensils, tools and ingredients ready.  Measure accurately.  Mix as directed.  Bake or cook the required time.

For dry ingredients including flour, sugar, and salt, use dry measuring cups and spoons.  Heap  Level  Empty

For solid ingredients including peanut butter, shortening and brown sugar use dry measuring cups.  Pack.  Level.  Empty.

For liquid ingredients including milk, water, oil and juice, use liquid measuring cups.  Set cup on a flat surface  Bend down to eye level and pour until the desire mark is reached.

Use measuring spoons to measure small amounts of dry and liquid ingredients. Do not use kitchen spoons, they are not accurate. How to measure the following:  ¾ tsp. salt  3tsp. Vanilla

Do you understand these abbreviations?  Teaspoontsp. or t.  Tablespoontbsp. or T.  Cupc.  Pintpt.  Quartqt.  Ounceoz.  Poundlb. or #  Few grainsf.g.  FahrenheitF. Why do you think recipes have abbreviations?

From large to small measurements : 1 Tbsp = 3 tsp. 1 c.= 16 tbsp. 2c.= 1 pt. 4c.= 1qt. 16c.= 1 gal. 2pt.= 1qt 4qt. = 1gal.

How to wash dishes properly:  Scrape the extra food into the garbage  Prepare your water, make sure its very warm, and had enough soap to clean your dishes.  Wash glasses first, then silverware, plates, and cups. Wash pots and pans last, they will make the water greasy.  Dry your dishes and put them away

 Plan ahead… know your recipe and what ingredients and tools you need  -You may want to develop a time plan  Get every organized  Measure ingredients carefully and follow the directions step by step  Wash your hands before and after handling foods  When finished, wash, dry and put away the tools and utensils