1. Equipment

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

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

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

9. Baking Rolling pin Silicone mat 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 Pasta machine Apple peeler

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