1. by Jane Norman, CFCS
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2. Large Appliances Some are self-defrosting Have extra freezer space
Refrigerators-may have the freezer on the top, on the
bottom, or on the side
Some are self-defrosting
Have extra freezer space
Ice makers
Ice cube and water dispensers
Freezers-separate from the refrigerators.
Larger freezer space for storing frozen foods
Automatic dishwashers-makes the clean up job easier
but is not essential

3. Large Appliances - continued
Stoves/Conventional ovens-stoves usually come with conventional ovens
Some also include a microwave
Others include convection ovens
A convection oven uses a high-speed fan to circulate hot
air throughout the oven, which speeds up the cooking
Conventional ovens may be self-cleaning or continuous cleaning
An automatic timer that can turn the oven on or off is another possible feature
Microwave ovens-fast, convenient, & easy to use
Foods cook up to 75% faster than in a conventional oven. You can reheat leftover food, cook food, or defrost frozen food.
Defrosting means thawing or unfreezing frozen food.

4. Small Appliances
Electric skillets Toasters Blenders Food processors Slow cookers Popcorn poppers

5. Pots and Pans Bakeware
Cookie sheet: used for baking cookies or pizza Pie Pan: used for baking pies and quiches Loaf pan: used for baking bread and meat loaf Muffin pan: used for baking muffins, cupcakes, and rolls Cake pans: used for baking cakes and bar cookies. Available in square, round, rectangular, and tube. Casseroles: ovenproof dishes, which come in a variety of sizes

6. Pots and Pans Cookware
Double boiler: used for foods that burn easily, such as milk and sauces Saucepans: used for top-of-the-stove cooking. Have one long handle and a lid. Available in different sizes

7. Utensils Measuring Utensils
Dry measuring cups: used to measure dry ingredients such as flour, sugar and pasta Liquid measuring cups: used to measure liquid ingredients such as milk and oil Measuring spoons: used to measure small amounts of certain ingredients such as baking powder and seasonings

8. Measuring Dry Ingredients
For dry ingredients including flour, sugar, and salt, use dry measuring cups & spoons.
Heap
Level
Empty
dry measuring cups
measuring spoons
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9. Measuring Liquids Set cup on a flat surface.
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 desired mark is reached.
liquid measuring cup
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10. Measuring Solid Ingredients
For solid ingredients including peanut butter, shortening and brown sugar use dry measuring cups.
Pack
Level
Empty
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11. Using Measuring Spoons
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:
3/4 tsp. Salt
3 tsp. Vanilla
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12. Cutting & Serving Tools
knives
tongs
ladle
grater
serving
vegetable peeler
can opener
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13. Mixing Tools Pancake Turner/Spatula Wooden Spoon Wire Whisk
Rubber Scraper
Rotary Beater
Pastry Blender
Rolling Pin
Mixing Bowls
Strainer/Colander
Measuring Tools:
Dry Measuring Cups
Liquid Measuring Cups
Measuring Spoons
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14. Utensils Mixing Utensils
Mixing bowls: used for mixing ingredients. Usually come in different sizes Wooden spoon: spoon made of wood Whisk: used for beating and blending. Especially good for beating egg white mixtures and stirring sauces. Rubber scraper: used for cleaning foods completely from side of bowl Pastry blender: used to mix butter/shortening with flour Sifter: used for removing lumps and adding air to flour before measuring. Can also combine dry ingredients. Rotary beater: used for beating light mixtures or adding air to eggs.

15. Utensils Cooking Utensils
Kitchen fork: used for lifting and turning food Spatula/turner: used for lifting and turning foods such as pancakes and hamburgers Tongs: used for lifting and turning hot foods Ladle: used for serving soups

16. Utensils Other Kitchen Utensils
Colander: used for draining liquids from cooked food or for rinsing fruits and vegetables Slotted spoon: large serving spoon used to drain liquids from cooked foods Strainers: used to separate liquids from solids Rolling pin: used to flatten dough Timer: used to keep track of time when food cooks Thermometer: used to check the internal temperature of foods

17. Baking Tools muffin pan bread/loaf pan cake pan cookie sheet
10” X 15” baking pan
pie pan
9” X 13” rectangular
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18. Cooking Tools stock pot 3-4 qt saucepan saucepan large fry pan
stir fry pan (wok)
small fry pan
roaster
casserole dishes
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19. Kitchen Equipment
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
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20. Know How To Follow A Recipe
It is 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 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.
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21. Abbreviations teaspoon tsp. or t. Tablespoon Tbsp.or T. cup c.
Do you understand these abbreviations?
teaspoon tsp. or t.
Tablespoon Tbsp.or T.
cup c.
pint pt.
quart qt.
ounce oz.
pound lb. or #
few grains f.g.
Fahrenheit F
Why do you think many recipes use abbreviations?
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22. Cooking Terms Cutting & Peeling: Core Cube Chop Pare Dice Slice
Just a few of hundreds of terms:
Cutting & Peeling:
Core Cube Chop
Pare Dice Slice
Peel Mince
Mixing:
Beat Fold Combine
Blend Stir Strain
Cream Whip Cut in
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23. Cooking Terms Using the Stovetop: Baste Fry Brown Boil Simmer Stir-Fry
Braise Sauté Preheat
Using The Oven:
Bake Roast Preheat
Broil Grill
Using The Microwave:
Cooking Time Rotate Standing Time
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