1. Equipment

2. POP QUIZ! Let’s Review! Safety in the kitchen…why is it so important?
What are some basic examples of being safe in the kitchen?
POP QUIZ!

3. OH NO!!
What do you do!?

4. Now that safety is covered…
Let’s see what equipment we will be working with in this class!

5. Measuring Tools
We will be working with 5 different types of measuring tools throughout our labs!
Dry measuring cups
1c. ½ c. 1/3c. 1/4c.
Liquid measuring cups
Measuring spoons
1 Tbsp, 1 tsp, ½ tsp, ¼ tsp
Food scale
Custard Cups

6. Mixing Tools Wire whisk Hand Mixer Wooden spoon Rubber spatula (fold)
Kitchen aid mixer
Rotary beater
Flat paddle, Wire whisk,
Dough hook
Mixing bowls
Small, Medium, Large

7. Food Prep Cutting board Ladle Spatula/ Turner Can opener Pasta spoon
Thermometer
Rubber spatula
Melon baller
Dough scraper
Slotted
spoon
Sifter
Tongs
Colander

8. Cutting/Peeling/Zesting
Knives
Vegetable peeler
Grater
Zester
Pizza cutter
Cooking shears

9. Baking Rolling pin Silicone mat Cookie sheet Bread loaf pan
Cooling Rack
Cookie sheet
Bread loaf pan
Jelly roll pan
Muffin pan
9x13 pan
8x8 casserole pan
Pie pan
Cake pan

10. Cookware
Saucepan
Skillet
Wok
Stock Pot
Chef Pan/Saucier
Double boiler

11. Kitchen Electrics & Equipment
Blender
Food Processor
Toaster
Apple peeler
Pasta machine

12. Let’s see where all this stuff goes in our kitchens!

13. Measurements

14. Abbreviations tsp- teaspoon Tbsp.- Tablespoon C.- cup oz.- ounce
pt.- pint
qt.- quart
gal- gallon
F- degrees Fahrenheit

15. Equivalents 1 Tbsp.= 3 tsp. 2 Tbsp.= 1/8c. = 6tsp.=1 fluid oz.
1 cup= 16 Tbsp.
1 pint= 2 cups
1 qt.= 4 cups= 2 pints
1 gal=4qt.=16c.=8pints= 128oz.
1 pound= 16 oz.
Pinch=a few grains or 1/8tsp.

16. Conversions
It is important to be aware of how to convert a recipe– and one that you can actually measure!!!
If a recipe calls for 1 ½ c. flour, what would you need if you were dividing the recipe in half.
¾ c.

17. Conversion practice
You are having guests over for dinner. The recipe calls for 1/3c. chopped peppers. You need to double the recipe in order to have enough for all your guests.
What amount of peppers will you need to chop?
2/3.

18. Let’s practice…… 3 tsp.= __________Tbsp. 1 ______________Tbsp= 1 c. 16
1/4c. or 12 tsp.

19. Divide the following in half.
Conversion practice….
Divide the following in half.
1/3c.
½ * 1/3 = 1/6c.
Can we measure this?
1/3c. =__________Tbsp.
5 1/3 Tbsp.
so 1/3 Tablespoon is 1 tsp. since there are three teaspoons in a Tbsp.
5 Tbsp+ 1 tsp.
5 Tbsp + 1 tsp.=16tsp
16 tsp. / 2+/= 8 tsp.
8 tsp.= 2 Tbsp. + 2 tsp.

20. Measurement Techniques
Flour: spoon in flour until heaping, then level with a straight edge (dry measuring cup)
Sugar: spoon in sugar until heaping, then level with a straight edge (dry measuring cup)
Brown Sugar: pack brown sugar into dry measuring cup and level

21. Measuring Techniques
Shortening: Pack shortening into dry measuring cup and level with a straight edge or use the wonder cup
Butter/Margarine: measure by weight or use package as a direction or use same method as shortening
Liquids: Measure in a liquid measuring cup. Place the cup at eye level on a flat surface.
Powdered Sugar: Sift then spoon into a dry measuring cup and level with a straight edge