2. Learning the Basics Know Your Kitchen How to Follow a Recipe
What you need to know before you cook!
Know Your Kitchen
Appliances, Tools & Equipment
How to Follow a Recipe
Measuring & Abbreviations
Personal & Food Safety
Clean Up!

3. Personal Safety
Many kitchen accidents are due to lack of information or carelessness.
Chemical poisoning, cuts, burns, fires and falls are the most common of these accidents.
Electric shock and choking follow close behind.
You can prevent many accidents by:
Properly using and caring for equipment.
Noticing and correcting potential dangers.
Being organized and following directions.
Keeping your kitchen clean.

4. Safety in the Kitchen A Must When Cooking!
Did you know that more accidents happen in the kitchen than any other room in the house?
Safety can be divided into two very important areas:
Personal Safety in the kitchen.
Food Safety - preventing food-borne illnesses.

5. Ways To Prevent Food-borne Illness
Sanitation – Keep yourself and your kitchen clean.
What are things you should be doing before you cook for personal and kitchen cleanliness?
Wash hands with hot, soapy water.
Scrub hands, wrist and fingernails for at least 20 seconds.
Rinse with hot water.
Dry with a paper towel.

6. What About The Dishes?
How to Wash Dishes Properly:
Scrape extra food into the garbage, or down sink to run disposal
Prepare your water, make sure it’s very warm, and has enough soap to clean your dishes.
Wash glasses first, then silverware, plates, and cups. Wash pots and pan last, they will make the water greasy.
Dry dishes and put away.

7. Know How To Follow A Recipe
It is important to know some basic cooking terms and how to measure ingredients accurately when preparing foods.
Most recipes list ingredients and directions in the order that they occur. Follow the recipe step-by-step.
To Get Good Results From a Recipe:
Read the recipe carefully.
Get all utensils, tools and ingredients ready.
Measure accurately.
Mix as directed.
Bake or cook the required time.

8. #1 Measuring Spoons
Type: Measuring Tool
Uses: To accurately measure small quantities of food

9. Using Measuring Spoons
Use measuring spoons to measure small amounts of dry and liquid ingredients. Do not use kitchen spoons, they are not accurate.
How to measure the following:
3/4 tsp. Salt
3 tsp. Vanilla

10. Abbreviations teaspoon tsp. or t. Tablespoon Tbsp.or T. cup c.
Do you understand these abbreviations?
teaspoon tsp. or t.
Tablespoon Tbsp.or T.
cup c.
pint pt.
quart qt.
ounce oz.
pound lb. or #
Fahrenheit F
Why do you think many recipes use abbreviations?

11. Equivalents 1 Tbsp. = 3 tsp. 1 c. = 16 Tbsp. 2 c. = 1 pt. 4 c. = 1 qt.
From small to large measurements:
1 Tbsp. = 3 tsp.
1 c. = 16 Tbsp.
2 c. = 1 pt.
4 c. = 1 qt.
16 c. = 1 gal.
2 pt. = 1 qt.
4 qt. = 1 gal.

12. #2 Rubber Spatula
Type: Baking Tool
Uses: Fold ingredients in, scrape plates & bowls

13. Type: Preparation Tool
#3 Tongs
Type: Preparation Tool
Uses: Removing foods from hot water, turning foods
tongs

14. Uses: To remove the outer surface from fruits & vegetables
#4 Peeler
Type: Cutting Tool
Uses: To remove the outer surface from fruits & vegetables
vegetable peeler

15. #5 Metal Spatula
Type: Baking Tool
Uses: To level dry ingredients,
frost
cookies & cakes

16. * Pancake Turner/Spatula
Type: Prep Tool
Uses: To turn or lift items such as
pancakes &
cookies

17. #6 Slotted Spoon
Type: Prep Tool
Uses: Lifting food out of liquid

18. #7 Liquid Measuring Cups
Type: Measuring Tool
Uses: Measuring all liquid ingredients

19. Measuring Liquids Set cup on a flat surface.
For liquid ingredients including milk, water, oil, and juice, use liquid measuring cups.
Set cup on a flat surface.
Bend down to eye level and pour until the desired mark is reached.
liquid measuring cup

20. #8 Wire Whisk
Type: Mixing Tool
Uses: To combine

21. #9.1 Chef Knife
Type: Cutting Tool
Uses: Chopping ingredients

22. #9.2 Paring Knife
Type: Cutting Tool
Uses: To cut, slice and dice food

23. #9.3 Bread Knife
Type: Cutting Tool
Uses: To slice breads

24. * Cutting Board
Type: Prep Tool
Uses: Protects counter when cutting

25. #10 Sifter
Type: Baking Tool
Uses: Remove lumps from powdered sugar & flour

26. #11 Rolling Pin
Type: Baking Tool
Uses: Rolling out dough or pastry

27. #12 Kitchen Shears
Type: Cutting Tool
Uses: Snip herbs & vegetables, open packages

28. Uses: Shred cheese & vegetables
#13 Grater
Type: Cutting Tool ‘
Uses: Shred cheese & vegetables
grater

29. #14 Pastry Brush
Type: Prep Tool
Uses: Brush Butter or sauces on food

30. #15.1 Wire Strainer
Type: Prep Tool
Uses: sifting solids and straining liquids

31. #15.2 Colander
Type: Prep Tool
Uses: Drain water during vegetable & fruit washing; drain pasta

32. #16 Pastry Blender
Type: Baking Tool
Uses: To cut in shortening/butter into dry ingredients

33. Uses: Mixing dough, creaming & stirring sauces
#17 Wooden Spoon
Type: Prep Tool
Uses: Mixing dough, creaming & stirring sauces

34. Uses: Dip & Pour liquids
#18 Ladle
Type: Prep Tool
Uses: Dip & Pour liquids
ladle

35. #19 Measuring Cups
Type: Measuring Tool
Uses: Measure dry and solid ingredients

36. Measuring Solid Ingredients
For solid ingredients including peanut butter, shortening and brown sugar use dry measuring cups.
Pack
Level
Empty

37. Measuring Dry Ingredients
For dry ingredients including flour, sugar, and salt, use dry measuring cups & spoons.
Heap
Level
Empty
dry measuring cups
measuring spoons

38. #20 Meat Thermometer
Type: Thermometer
Uses: To tell temperature of meat

39. *Mixing Bowls and/or Nesting Bowls
Type: Prep Tool
Uses: To hold ingredients while mixing

40. Baking Tools muffin pan bread/loaf pan cake pan cookie sheet
10” X 15” baking pan
pie pan
9” X 13” rectangular

41. Cooking Tools stock pot 3-4 qt saucepan saucepan large fry pan
stir fry pan (wok)
small fry pan
roaster
casserole dishes