1. FOODS 1 – REVIEW

2. MEASURING WHAT TYPE OF MEASURING CUP DO YOU USE FOR : PEANUT BUTTER
DRY
VEGETABLE OIL?
LIQUID
SHORTENING?

3. 1/2 16 16 1/8 8 TABLESPOONS = _________ CUP
ONE PINT =____________FL. OZ.
ONE POUND = __________ OZ.
A PINCH = _________ TEASPOON 16 16
1/8

4. DO YOU REMEMBER
KITCHEN SAFETY & SANITATION TIPS?

5. T/F Baking soda can be used to extinguish a SMALL PAN fire
TRUE

6. Why is a cracked cover on an appliance a sanitation hazard?
The crack could contain contaminated food.

7. How do you get salmonella?
IMPROPERLY COOKED MEAT & POULTRY

8. WHAT IS THE BEST WAY TO CHECK THE INTERNAL TEMP OF FOOD?
USE A FOOD GRADE THERMOMETER & PLACE IN CENTER OF FOOD

9. steaming toss COOKING REVIEW
TO COOK FOOD USING VAPOR FROM BOILING WATER = _____________
TO LIGHTLY MIX W/ TONGS = ________
steaming
toss

10. WHICH APPLIANCE QUICKLY COOKS, DEFROSTS, & REHEATS?
MICROWAVE

11. IT REMOVES SOLID PIECES OF FOOD FROM LIQUIDS?
STRAINER

12. VERSATILE APPLIANCE B/C IT HAS ASSORTED DISKS & BLADES
FOOD PROCESSOR

13. HAS 4 ONE INCH DEEP SIDES – USED FOR CAKES/PIZZA……
BAKING SHEET

14. USED TO BAKE & SERVE MAIN DISHES
CASSEROLE DISH

15. ABBREVIATIONS
PT =
PINT
C =
CUP
TSP =
TEASPOON

16. RECIPES
WHAT IS THE FIRST THING YOU DO BEFORE YOU START TO COOK FROM A RECIPE?
READ IT !!! MAKE SURE YOU HAVE ALL THE INGREDIENTS/EQUIPMENT AND SO YOU KNOW WHAT STEPS TO FOLLOW.
AND OF COURSE – WASH YOUR HANDS BEFORE YOU BEGIN PREPPING/COOKING!!

17. SHOW ME! TODAY’S ASSIGNMENT Then WORK ON COOK BOOKS!
DEFINE THE FOLLOWING 14 COOKING TERMS:
SLICE * WHIP *BROIL
DICE *VENT *FOLD
CUBE *BASTE
ROAST *MARINATE
BRAISE *TENDERIZE
CREAM *SIMMER
Then WORK ON COOK BOOKS!
SHOW ME!