1. FACS Standards 8.2.1, 8.2.2, 8.2.3 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

2.  Appliances can take a major portion of kitchen equipment budget  Shop carefully

3.  Freezer may be: side, top, or bottom  Some defrost automatically; others manually – remove food, thaw, clean regularly  Some features add to cost although convenient

4.  Features include: Adjustable shelves Temperature and humidity controlled compartments Automatic ice makers Doors with chilled water and ice on outside

5.  Gas or electric  All-in-one; separate built-in cooktop and oven units

6.  Oven and broiler often separate  Broiler below oven; close door  Burners heated with flame, easily regulated  Heat level change almost immediate  Air flow needed for burning gas – don’t block vents

7.  Elements – heating units  Oven and broiler – same compartment 2 heating elements – top and bottom Bottom for all cooking except broiling Top for broiling only; leave door slightly open

8.  2 main cooktops Coil elements – elements heat up and cool down relatively quickly – slower than gas; coils vary in size to fit smaller and larger cooking containers

9. Induction cooktops – glass-ceramic top covering heating elements; easy to clean; magnetic attraction of pan and heating element produce heat; cooktop stays cool except for heat transferred from pan

10.  Cooktops Sealed gas burners – no visible flame or pilot light; adds safety; aids cleanup Smooth cooktops- easy to clean Modules – allow greater flexibility; grill, griddle, or other accessory substituted for standard surface units

11.  Ovens Conventional, convection, microwave Separate unit or part of range One oven below cooktop and smaller one at eye level Oven with 2 or more cooking methods in single unit

12.  Conventional and convection Self-clean – special cleaning cycle that uses high heat to burn off food stains Continuous clean – special rough interior walls that absorb spills and splatters; soil residue easily wiped off

13.  Oven temperature ranges from warm 200 o F – broil 500 o F  Broiler cooks food by direct heat in top of compartment

14.  Convection Ovens Similar to convention except fan circulates heated air – speeds cooking time and keeps temperature even Food browns more evenly Food cooks more quickly

15.  Microwave ovens – many features Equipped with turntable Contain rack increasing capacity of oven Browning unit Temperature probes

16.  Form of energy traveling like radio waves  Turn electricity into microwaves  Bounce off walls and floor and absorbed by the food  Passes through glass, paper, and plastic  Food molecules bounce off one another

17.  Friction produces heat which cooks food  Cook in 1/4 th the time of conventional method – energy efficient

18.  Can save money, time, and energy  Too many causes storage problem  Promote safety, comfort, ease of cleaning, easy of care

19.  Browns bread products – both sides at once  2 and 4 slice models  Set dial for degree of browning

20.  Toasts bread, heats foods, bakes small amounts of many foods  Can broil food

21.  Thermostat controls temperature of skillet  Useful for frying, roasting, steaming, baking

22.  Works like a cooktop on a range

23.  Deep pot with heating element in base allowing food to cook slowly; convenient for cooking one-dish meals

24.  Small portable electric grill use to broil or grill foods indoors

25.  Used for large quantities of rice or for steaming vegetables; controlled heat cooks all types of rice perfectly

26.  Available as sets or individually  Major investment lasting for years

27.  Consider purchasing guidelines: Strong and durable materials and finishes; smooth edges; heat-resistant handles High quality items; seamless construction; metal heavy enough to resist warping Flat bottoms and secure lids

28.  One long handle and come with a lid/cover  Usually made of metal or heatproof glass

29.  Larger and heavier than saucepans – 3-20 quarts  Two small handles on opposite sides  Most often come with covers/lids

30.  “Frypans” of “frying pans” used for browning meat and frying foods  Vary in size and often have lids/covers

31.  2 saucepans – one fitting on top of the other and with a lid/cover  Boiling water in the bottom pan gently heating food in upper pan; used to heat foods that scorch easily – milk, chocolate, sauces, cereal

32.  Heavy gauge pot with close-fitting lid; used on range top or in oven; some have racks to keep meat from sticking to bottom

33.  Basketlike container placed in a saucepan containing a little boiling water; holes in steamer allow steam to pass through and cook food

34.  Heavy pot with locked-cover and steam gauge  Steam builds inside causing very high cooking temperature cooking food more quickly than in ordinary pot

36.  Deep, narrow rectangular pan for baking breads and meatloaf

37.  Flat, rectangular pan for baking cookies and biscuits

38.  Similar to cookie sheet, but has 1” sides used for cakes, chicken pieces, and fish

39.  Assorted sizes and shapes for baking cakes

40.  Variation of cake pan with central tube to trap added air

41.  Shallow, round pans with slanted edges used for pies, tarts, quiches

42.  Used for baking muffins, rolls, cupcakes these pans are available with 6 or 12 cups

43.  Large, heavy pans – oval or rectangular used for roasting meats and poultry – may be covered or uncovered

44.  Covered or uncovered pan used for baking and serving main dishes and desserts

45.  Disposable pans useful for special, one-of-a- kind occasions; can be recycled

46.  Designed for specific tasks  Dozens available to make food preparation faster and more convenient

47.  Consider purchasing guidelines: Fit a real need; avoid ones that will get seldom use Well-designed, high-quality tool easy to clean and last a long time; sturdy handles Heat-resistant Store in convenient place

48.  Used to lift and turn flat foods – hamburgers and pancakes

49.  Used to grip and lift hot, bulky foods – broccoli spears

50.  Used to stir and baste foods during cooking

51.  Long tube with a bulb used for suctioning juices

52.  Small bowl, long handle for dipping liquids from a pan

53.  Used to brush hot foods with sauce or pastry with a glaze

54.  Long rods of metal or bamboo with food threaded onto for cooking or serving

55.  Measures internal temperature of meat and poultry; cannot be used with thin food or in a microwave

56.  Used to measure internal temperature of food at end of cooking time, including foods cooked in microwave or conventional oven; cannot be used while food is cooking; insert sideways for thin foods

57.  Used to hold baked goods during cooling or hot pans from oven

58.  Thick cloth pads used to protect hands when handling hot containers

59.  Any item used for serving and eating food – dinnerware, flatware, glassware, linens  Amount, type, and formality varies – some have one set; others have 2 or more Available in many designs/patterns – do not have to match; could complement each other

60.  Most sold in place setting – pieces used by one person; sometimes sets for multiple people  Prices vary widely depending on brand and quality

61.  Fine china, crystal glassware, and silver flatware – most formal and expensive Often for special occasions

62.  Everyday set – less costly; easy-to-care for, but attractive Include stainless steel flatware, informal glassware, dishes made of stoneware, glass- ceramic, or plastic  Microwave-safe. Dishwasher-safe also available