1.  Answer the following using complete sentences that indicate the question:  What is the temperature range for food storage in the refrigerator?  What kitchen tool would you use to measure…  ½ cup of honey  ¼ cup of solid shortening  1 cup of uncooked rice  1 tablespoon of oil Warm-up February 9, 2015

2.  Answer the following using complete sentences that indicate the question: Define cookware. Give two examples. Define bakeware. Give two examples. Warm-up February 6, 2015

3.  Answer the following using complete sentences that indicate the question:  Explain how a double boiler works and why you would use a double boiler. Warm-up February 5, 2015

4.  Answer the following using complete sentences that indicate the question:  How does the surface (light, shiny, dull, dark) affect the outcome of the baked product? Warm-up February 4, 2015

5.  Answer the following using complete sentences that indicate the question:  In a standard set of measuring spoons, what are the measurements of each of the four spoons from smallest to largest amounts.  What is the difference regarding ingredients when measuring with measuring spoons and dry measuring cups?  Name four ingredients that can be measured with measuring spoons. Warm-up February 3, 2015

6.  Answer the following using complete sentences that indicate the question:  In a standard set of dry measuring cups, what are the measurements of each of the four cups from largest to smallest amounts.  Name four ingredients that can be measured with dry measuring cups. Warm-up February 2, 2015

7.  Answer the following using complete sentences that indicate the question:  Define the term appliance.  What is the difference between a major appliance and a portable appliance?  Give two examples of major appliances and two examples of portable appliances. Warm-up January 30, 2015

8.  Answer the following using complete sentences that indicate the question:  Define the term utensil as it would be used for cooking.  Give two examples of utensils. Warm-up January 29, 2015

10. Warm-up May 9, 2014 What is the difference between cookware and bakeware? Give two examples of each.

14. Kitchen Equipment Tools and Uses

15.  To turn bacon, chops, steaks, and other food while broiling or frying. Lifting foods like baked potatoes and corn on the cob. 1. Tongs

16.  Baking cakes 2. Round Cake Pan

17.  Cooking delicate food like chocolate, puddings, and sauces. Steam from boiling water in bottom pan heats top pan and cooks food. Indirect heat. 3. Double Boiler

18.  Folding ingredients, also cleaning sides of bowls. 4. Rubber Spatula

19.  To measure temperatures of foods (meat, candy, hot fat) 5. Thermometer

20.  Holds meat and poultry for slicing and turning food while browning and cooking 6. Kitchen Fork

21.  Flatten dough into thin, even layer for making pastry cookies 7. Rolling Pin

22.  Store cake and keep them fresh and moist 8. Cake Carrier

23.  Allows air to circulate around baked goods; therefore cool faster and more evenly 9. Cooling Rack

24.  Bake pies 10. Pie Pan

25.  Separate solids from liquids especially for foods too fine to use colander. 11. Strainer

26.  Opens bottles and punches holes in cans. 12. Bottle Opener

27.  Serve punches, soups, and stews. 13. Ladle

28.  Measure ingredients such as flour or sugar. 14. Dry Measuring Cups

29.  Levels dry ingredients in a dry measuring cups or measuring spoons. Could also be used to frost cakes and cupcakes. 15. Narrow Spatula/ Straight-edged Spatula

30.  Slicing bread and tender vegetables like tomatoes 16. Serrated Knife

31.  Thinly peel carrots, potatoes, apples, etc. 17. Vegetable Peeler

32.  Frying, pan broiling, and braising foods 18. Skillet

33.  For baking sheet cakes, jelly rolls, and bar cookies 19. Jelly Roll Pan

34.  Baking layer cakes, also coffee cakes and bar cookies 20. Square Cake Pan

35.  Grating cheese, shredding cabbage, slicing potatoes, etc. 21. Grater

36.  Measure small amounts of liquid and dry ingredients. Most often comes in a set of four with ¼ tsp., ½ tsp., 1 tsp., and 1 Tbsp. 22. Measuring Spoons

37.  Beat, blend and whip foods 23. Rotary Beater

38.  Remove foods from cooking liquids 24. Slotted Spoon

39.  Measure cooking and baking times 25. Kitchen Timer

40.  Trimming and peeling vegetables and fruits 26. Paring Knife

41.  Open canned foods 27. Can Opener

42.  Bake cupcakes and muffins 28. Muffin Pan

43.  Mix and stir foods when cooking 29. Wooden Spoon

44.  Baking angel food cakes, sponge, and chiffon cakes 30. Tube Pan

45.  Bake pizza 31. Pizza Pan

46.  Used when cutting with knives. Protects counter top and knife edge 32. Cutting Board

47.  Flip foods like hamburgers or pancakes while cooking 33. Wide Spatula

48.  Bake cookies 34. Cookie Sheet

49.  Holds ingredients you’re mixing 35. Mixing Bowls

50.  Opening plastic bags or cartons. Snipping herbs or cutting soft foods. Cutting raw chicken or other poultry 36. Kitchen Shears

51.  Measure ingredients such as milk and oil 37. Liquid Measuring Cup

52.  Chop, dice, and mince fruits and vegetables 38. Chef’s Knife

53.  Many cooking chores such as boiling water or soup. Should have a tight fitting lid 39. Saucepan

54.  Rinsing fruits and vegetables or draining cooked foods such as pasta 40. Colander

55.  Used to whip things together such as eggs or to blend dry ingredients together before adding to liquid ingredients Wire Whisk

56. Casserole Dish Baking dishes with high sides. Can be used to bake and serve.

57. Roasting Pan Used for roasting meats. Usually has a high domed lid and a rack to hold the meat out of the drippings.

58. Griddle A skillet without sides. Used for Grilling sandwiches, making pancakes, French toast.

59.  Baking breads Loaf Pan

60.  Used to add air and remove lumps from dry ingredients such as flour Sifter

61.  Used to measure out small ingredients or to crack eggs separately into Custard Cups

62.  Used to cut shortening or butter into pieces and blend them with flour Pastry Blender

63.  Used to brush excess flour off of dough or to coat a dressing or liquid ingredient onto various foods Pastry/Basting Brush

64.  Large pot with two handles. Used to cook all types of foods such as stews or roasts Dutch Oven

65.  Used to separate the yolk from the egg white Egg Separator

66.  Used to remove the juice of fruits such as lemons or limes Juicer

67.  Used to crush garlic cloves Garlic Press

68. Kitchen Equipment Appliance A piece of kitchen equipment run by gas or electricity. Major Appliances Large, difficult to move, form work triangle in kitchen Range, Oven, Refrigerator, dishwasher, garbage disposal, etc. Portable Appliances Easily moved from place to place Blender, toaster, mixer (standard, hand), toaster oven, food processor, etc. Other Bakeware Used in oven Round/square cake pan, jelly roll pan, tube pan, cookie sheet, pie pan, etc. Preparation Mixing bowls, Liquid measuring cups, Dry measuring cups, Measuring spoons Cookware Used on top of stove Saucepan, skillet, double boiler Utensil A hand-held, hand powered tool used to prepare food. ladle, slotted spoon, knives, rotary beater, whisk, etc.