1. Kitchen Appliances Mrs. Filinov HFN 2O1 Food and Nutrition Mrs. Filinov

2. Specific Expectations: B3.1 identify and select appropriate tools, equipment, and ingredients for use in food preparation B3.2 demonstrate the ability to safely use, maintain, clean, and store tools and equipment used in food preparation

3. Selection Consider how your ______will _____it. Consider your ________limitations. Consider your ________. The energy guide (a yellow tag that is displayed on an all newly purchased major appliances which shows an estimated yearly energy usages for that product) will allow you to ____________different models before purchasing.

4. Use Look for ________design _____and features that allow all family members to _______with ease. Special consideration is needed for family members with ____________. side-by side refrigerators built in _______units

5. Care ______and _____and care manuals that come with your appliances and do as they ______. Consider purchasing a service ________ (repair and maintenance insurance purchased to cover a product for a specific length of time) for major appliances. Be sure to mail in your ________ (a written promise by a manufacturer that a product will meet specified standards of performance) on all new appliances. Use the appliance for its _______ _____.

6. perform a range of _________ _________to clean little ________to use compact models to conserve _______ ______capacity for large families _________efficient high tech ____________ reflect the _________decorator colors stainless steel integrated look Whirlpool Polara refrigerated range stainless steel appliances built-in refrigerator beside oven looks like the cabinets

7. Major Cooking Appliances Stove Consists of a cook ______, an _______and _________. Has either dials or push ______. The heat is generated by ________units – energy sources in stoves to heat foods. They use either _____or ___________for heat.

8. OVEN ___________cooking (method of cooking in which foods are baked or roasted in a stream of heated air) is becoming _________because of our busy lifestyles. convection ovens (an oven that uses a fan to circulate hot air over food) are used because they reduce the cooking _______ (the total amount of time food is exposed to a cooking source). __________ovens (an oven that can do two types of cooking, such as conventional and convection) __________kitchen space microwave/convection oven combination convection/conventional oven combination

9. Microwave Cooking Microwave ovens (a cooking device which uses invisible waves of energy that cause water molecules to rub against each other and produce heat which cooks the foods) : ___________the cooking time save up to 75% of the ___________used by conventional ovens cook by high-frequency energy waves called ____________ _________wave patterns (the repeated cycle in which energy in a microwave oven is emitted by the magnetron tube) develop hot _________ (areas of food that during cooking reach a higher temperature than surrounding areas due to receiving a greater concentration of energy). ___________standing time (the time during which foods finish cooking by internal heat after being removed from the cooking appliance).

10. State ways to conserve resources in the kitchen Use the _____________instead of using the _______ cook _______than ______food at a time in the oven __________pans on the range to keep in heat ______unnecessarily opening the oven door and letting out heat avoid opening refrigerator and freezer doors which ____in _____ avoid letting the ______run while _______dishes, vegetables, etc. run the dishwasher only when it is _________. ______________

11. Small Cooking Appliances _______–Browns bread products on both sides. Toaster _____– Brown breads, heats up foods, and bakes small amounts of foods. ______ ______used for frying, roasting, steaming and baking. Portable ______burner – works like a coo top on a stove. _____cooker- a deep pot with a heating element in the base. ______/______– portable electric grill for indoors. ______cooker/__________ – cooking large quantities of rice, vegetables etc.