1. Small Utensils There are many types of Small utensils in this kitchen. They help you; measure, prepare, cook, and serve food. It is very important to know what they are called, where they live in our kitchen, and how to use and clean them. 1 Goal: To learn the name, care, and use of every small utensil. “Where does it live at Stelly’s?”

2. Measuring Devices Portioning Scale Used for measuring ingredients as well as for portioning products for service. Spring-operated and usually have a dial to indicate weight. Digital Scale More accurate. Electrically operated. Provides a digital readout. 2 Scales

3. Measuring Devices Liquid Volume Measure Have lips for easy pouring. Sizes are pints, quarts, half-gallons, and gallons. Measuring Cups Available in 1-, 1⁄2-, 1⁄3- and 1⁄4-cup sizes. Can be used for both liquid and dry measures. 3 Volume Measures

4. Measuring Devices Measuring Spoons Used for measuring very small volumes. 1 tablespoon, 1 teaspoon, 1⁄2 teaspoon, and 1⁄4 teaspoon Ladles Used for measuring and portioning liquids. 4 Volume Measures

5. Measuring Devices Scoops Come in standard sizes and have a lever for mechanical release. Used for portioning soft solid foods. Scoop sizes are listed in Table 3.1. Stelly’s- used for portioning many food items for preparation and service on the line 5 Volume Measures

6. Measuring Devices Meat Thermometer Inserted before cooking and left in the product during cooking. Stelly’s- Digital Instant Read Thermometers Gives readings within a few seconds of being inserted in a food product. Reads from 0°F to 220°F. 6 Thermometers

7. Measuring Devices Stelly’s Procedures Inserted in the product during cooking to tell if it is cooked completely. Never Assume the food is cooked fully! We always check; Chicken, casseroles, pork, any hazardous food. 7 Thermometers