1. HIF1OI : UNIT 2 Meal Planning and Household Safety

2. Understanding the tools we use in the kitchen Kitchen Tools

3. Measures small amounts of wet or dry ingredients Measuring spoons

4. Measures larger amounts of dry ingredients (i.e. flour and sugar) Dry measuring cups

5. Measures liquid ingredients (i.e. oil and water) Liquid measuring cups

6. Removes batter from bowls or shortening from measuring cups Rubber spatula

7. Mix ingredients together by stirring Wooden spoon

8. Used to ice cakes and cupcakes Metal spatula

9. Flips warm foods (i.e. eggs and hamburgers) Lifter

10. Cuts shortening into pastry dough Pastry blender

11. Incorporates air into a mixture (i.e. eggs or whipping cream) Whisk

12. Removes skin from some fruits and vegetables Peeler

13. To take hold of hot foods Tongs

14. Cuts food into smaller pieces (i.e. cheese or carrots) Grater

15. Separates the smaller particles of a loose substance (i.e. flour or baking soda) Sieve

16. Drains cooked vegetables or pasta Colander

17. Flattens dough (i.e. to make some types of cookies) Rolling pin

18. Cooks casseroles or frozen vegetables Casserole dishes

19. Bakes pies Pie plate

20. Bakes loaves (can be metal or glass) Loaf pan

21. Makes cakes Baking pans

22. Bakes cookies Cookie sheet

23. Makes squares or brownies Baking pans

24. Makes muffins or cupcakes Muffin tin

25. Makes coffee cake or angel food cake Angel food cake pan

26. Makes cheesecake Spring form pan

27. Place warm baked goods for cooling Cooling rack

28. Place under broiler for barbeque items (i.e. steak or hamburgers) Broiler pan

29. Make sauces or use to boil water Sauce pans

30. Makes soups or broth Stock pot

31. To fry items (i.e. eggs, bacon, grilled cheese) Skillet

32. To melt chocolate before the invention of the microwave. Double boiler Double steamer To steam vegetables

33. How to measure ingredients properly Measurement

34. Measurement Guide ImperialMetric ½ tsp2 mL 1 tsp5 mL 1 Tbsp15 mL ¼ cup60 mL ½ cup125 mL 1 cup250 mL

35. Common Abbreviations T or tbsp t or tsp mL g kg lb. oz. c. = tablespoon = teaspoon = millilitre = gram = kilogram = pound = ounce = cup

36. Liquids Water Oil Vinegar Milk  On a flat surface, place a liquid measure.  Pour the fluid into the liquid measure.  Bend down to eye level to make sure your liquid is at the proper measuring line.

37. Powders Sugar Flour  Use the proper dry measure to scoop the powder.  Use the flat side of a knife to level off the powder over a discard bowl or container.

38. Brown Sugar  Firmly pack the brown sugar into the dry measuring cup.  Use the flat side of a knife to level off the powder over a discard bowl or container.

39. Butter/Margarine In tub: Stick Form:  Spoon the butter into a dry measure.  Pack firmly.  Remove with a rubber spatula.  Using a knife, cut the butter at the measuring line on the foil wrapper.

40. A set of instructions that tell us how to prepare a food to eat. Used to be found in cookbooks Now they can also be found online What is a recipe ?

41. Recipe Basics  Recipes include:  Ingredients  Instructions on how to prepare and cook foods

42. Cleaning up our dirty dishes! Dishwashing Instructions

43.  Scrape all dirty dishes into the garbage. Neatly organize the dishes to the right of the sink. Place the knives and sharp objects aside.  Get out the dish rack, dish tray, and soap from under the sink and place them on the left side of the counter. Step 1Step 2

44.  Fill the right sink with warm soapy water (one good squeeze of soap).  Get a dish cloth and dish towel from Kitchen 3 and put them on the counter beside the sinks. Step 3Step 4

45.  Fill left sink with hot water. Add 1 cap of bleach to the water. This is your sanitizing water.  Wash the dishes located on the counter in the proper order (glassware, utensils, tableware, pots and pans, all other equipment). Step 5Step 6

46.  Place clean dishes in left sink to rinse and sanitize them.  Place the clean dishes on the dish rack and tray to begin drip drying. Step 7Step 8

47.  Dry the dishes thoroughly with the dish towel and place them on the left side on the dish rack and tray.  Put the dishes and equipment away in the correct place in the cupboards and drawers. Step 9Step 10

48. Slicing it Right! http://www.youtube.com/watch?v=cV0c7qi NjuI Food Preparation Techniques

49. Slice To cut food into flat, even pieces  Examples?  Cucumber  Zucchini  Carrots  Banana http://www.youtube.c om/watch?v=yLMduj1 YfoY

50. Chop or Mince To cut food into tiny pieces  Examples?  Celery  Onions  Garlic http://media.startcook ing.com/video/640mp 4/CuttingAnOnion.mp 4

51. Cube or Dice To cut food into small squares  Examples?  Cheese  Apples  Bread http://www.youtube.c om/watch?v=DlXYSM2 k8B4

52. Julienne To cut food into long, thin strips  Examples?  Carrots  Cheese  Bell peppers http://www.youtube.c om/watch?v=sYtlIH- YZL4

53. Peel To cut away the skin or a thin layer of the outside of fruits and vegetables  Examples?  Apple  Pear  Onion http://www.youtube.c om/watch?v=1c1iNYE E4BA

54. Section To cut food into its natural sections  Examples?  Orange  Grapefruit  Garlic http://www.youtube.c om/watch?v=AzfE9RO- dio

55. Carve To divide into pieces by cutting or slicing  Examples?  Roast beef  Roast chicken  Turkey

56. In Class Computer Lab Activity Putting it all together