1. Equipment & Terms

2. Measuring & Equivalents Review Statements Brown sugar – pack it into the cup (like wet sand) Brown sugar – pack it into the cup (like wet sand) White sugar (like dry sand) White sugar (like dry sand) Flour – fluff, spoon into the cup & level with the straight edge metal spatula. Flour – fluff, spoon into the cup & level with the straight edge metal spatula. To measure ¾ c. use ½ c. & ¼ c. To measure ¾ c. use ½ c. & ¼ c. To measure 1/8 c. use 2 T. To measure 1/8 c. use 2 T. 3 t. in a T.(small t. is teaspoon which is smaller) 3 t. in a T.(small t. is teaspoon which is smaller) 16 T in 1 c. 16 T in 1 c. 16 cups in 1 gal. 16 cups in 1 gal.

3. IDENTIFY KITCHEN EQUIPMENT FUNCTION & USE Wooden Spoon - spoon made of wood used to combine ingredients in food preparation. Colander – Used for draining liquid from larger foods such as pasta Cutting Board – used to protect counters when using a knife. Should be plastic to prevent cross contamination.

4. Chefs or French knife – has a wide triangular blade used for chopping or dicing. Glass pan – reduce temperature 25 degrees. Ladle – has a small bowl at the end of a long handle used for serving liquid foods. Meat Thermometer – Used to measure the internal temperature of meat. Oven thermometer- Used to measure the internal temperature of the oven.

5. Pancake turner, turner or spatula – Used to lift and turn flat foods such as hamburgers and pancakes Pastry Blender – used to cut fat into dry ingredients as in biscuits & pie crust. Paring Knife - To peel or cut small food items. Slotted Spoon - A large spoon with slots or holes to drain liquid from food that is being ladled. Rubber Scraper – has a rubber end and is used to scrape food out from bowls, measuring cups, etc. Straight edge, metal SPATULA – long flat spatula with a straight edge used for leveling or frosting cakes.

6. Strainer - wire mesh that separates liquids from food; usually has small fine holes. Tongs – used to lift and grip hot bulky foods. Vegetable Peeler – a tool used to take off the outer surface of vegetables and fruits. Wire whisk/whip – used for blending, mixing, stirring beating and whipping milk and eggs. Dry Measuring Cups - Used to measure dry ingredients. Liquid Measuring Cups - Used to measure liquid ingredients.

7. Sheet Pan – baking sheets or trays are flat rectangular metal pans used for baking items in the oven primarily cookies and sheet cakes. Cooling Rack – used to cool hot items cooked in the oven or stove top. Items are placed directly on the rack. Broiling Pan – large 2 piece metal rectangular pan to use under the broiler. There are slots in the top piece for fat to drip through to the bottom pan that will catch the drippings. Dutch Oven – Large pot with a lid, (often cast iron) to cook large pieces of meat, stews or recipes that use moist heat methods and slow cooking, on the stove.

8. Terms Chop – to cut food into small pieces Chop – to cut food into small pieces Cream – to beat together until soft creamy & smooth (usually fat and sugar). Cream – to beat together until soft creamy & smooth (usually fat and sugar). Cut-in – to mix fat into flour with two knives or a pastry blender. Cut-in – to mix fat into flour with two knives or a pastry blender. Dice – to cut into very small cubes. Dice – to cut into very small cubes. Flour – to coat with a powdered substance. Flour – to coat with a powdered substance.

9. Fold-in – to gently cut through the mixture, scrape across the bottom and turn over near the surface. Fold-in – to gently cut through the mixture, scrape across the bottom and turn over near the surface. Grate – to rub food on sharp Grate – to rub food on sharp projections to make small pieces. projections to make small pieces. Knead – to work dough by pressing and folding until it becomes smooth & elastic. Knead – to work dough by pressing and folding until it becomes smooth & elastic. Mince – To cut food into smallest possible pieces. Mince – To cut food into smallest possible pieces. Peel – to remove the outer skin or rind. Peel – to remove the outer skin or rind.

10. Saute` – to cook in a small amount of fat. Saute` – to cook in a small amount of fat. Simmer – to cook just below the boiling point. Simmer – to cook just below the boiling point. Steam – to cook by the vapor produced when water is heated to the boiling point. Steam – to cook by the vapor produced when water is heated to the boiling point. Whip – to beat rapidly to incorporate air and increase the volume. Whip – to beat rapidly to incorporate air and increase the volume.