1. 8.03 Basic Skills in the Kitchen What skills are needed to practice basic food preparation?

2. How do I Read this Recipe Read the recipe before beginning to cook. Read the recipe before beginning to cook. Check to make sure the equipment is available. Check to make sure the equipment is available. Check for understanding of recipe terms. Check for understanding of recipe terms. Check to make sure that ingredients are in the kitchen. Check to make sure that ingredients are in the kitchen. WHY ARE THESE IMPORTANT? WHY ARE THESE IMPORTANT? NOW you can begin! NOW you can begin! Start with food pre-preparation. Start with food pre-preparation. Follow the directions on the recipe package, step by step. Don’t skip steps or change them! Follow the directions on the recipe package, step by step. Don’t skip steps or change them!

3. Abbreviations Tablespoons Tablespoons T Tbsp / tbsp Tbsp / tbsp Teaspoons Teaspoons t tsp tsp

4. Abbreviations Cup Cup C c Square Square Sq Sq Ounce Ounce oz. oz. Fluid Ounce Fluid Ounce fl. oz. fl. oz. Pound Pound Lb Lb #

5. Abbreviations Gallon Gallon gal. gal. Quart Quart qt. qt. Pint Pint pt. pt.

6. Equivalencies 3 t = 1 T 3 t = 1 T 4 T = ¼ cup 4 T = ¼ cup 5 1/3 T = 1/3 cup 5 1/3 T = 1/3 cup 5 T + 1 t = 1/3 c 5 T + 1 t = 1/3 c 10 2/3 T = 2/3 cup 10 2/3 T = 2/3 cup 10 T + 2 t = 2/3 c 10 T + 2 t = 2/3 c 1c=8 oz.=16 T.=48 t.

7. Equivalencies 1 gal. = 4 qt. 1 gal. = 4 qt. 1 qt. = 2 pt. 1 qt. = 2 pt. 1 pt. = 2 c. 1 pt. = 2 c. 1 c. = 8 oz. 1 c. = 8 oz.

8. Equivalencies – fluid ounces For Liquids: 1 c = 8 oz. 1 c = 8 oz. 1 pt = 2 c = 16 oz. 1 pt = 2 c = 16 oz. 1 qt = 2 pt = 4 c = 32 oz. 1 qt = 2 pt = 4 c = 32 oz. ½ gal = 2 qt = 4 pt = 8 c =64 oz. ½ gal = 2 qt = 4 pt = 8 c =64 oz. Figure it out! 1 gal = __ qt = __ pt 1 gal = __ qt = __ pt = __ c = __ oz

9. Equivalencies - pounds 1 lb = 16 oz. 1 lb = 16 oz. 1 lb butter=2 cups = 4 sticks 1 lb butter=2 cups = 4 sticks How much is in one stick?

10. Measuring ingredients There are two kinds of measuring: Dry measuring Dry measuring Liquid measuring Liquid measuring They each have their own types of equipment and techniques to use. Note: moist ingredients use same equipment, different techniques.

11. Dry Measuring Always use a dry measuring cup Flour Flour sift, pour or spoon into dry measuring cup, then level sift, pour or spoon into dry measuring cup, then level Sugar Sugar Pour/spoon into dry measuring cup, then level Pour/spoon into dry measuring cup, then level Rice /Misc. Rice /Misc. Scoop out or pour into dry measuring cup Scoop out or pour into dry measuring cup Small amounts Small amounts Dip measuring spoons into ingredient or pour onto spoon not over mixing bowl Dip measuring spoons into ingredient or pour onto spoon not over mixing bowl

12. Liquid Measuring Always use liquid measuring cups. Milk/Water/Liquid Milk/Water/Liquid Place measuring cup on counter, pour liquid in, check at eye level. Place measuring cup on counter, pour liquid in, check at eye level. Vanilla/Small amounts Vanilla/Small amounts Pour into a measuring spoon Pour into a measuring spoon Hold over small bowl to catch excess. Hold over small bowl to catch excess. (Not over mixing bowl)

13. Moist Ingredients Brown Sugar Brown Sugar Pack firmly into a dry measuring cup, press until level. Pack firmly into a dry measuring cup, press until level. Shortening/Peanut Butter Shortening/Peanut Butter Pack firmly into a dry measuring cup, level. Pack firmly into a dry measuring cup, level. Remove with a rubber scraper/spatula Remove with a rubber scraper/spatula Cut/Shredded foods Cut/Shredded foods Press or place into a dry measuring cup Press or place into a dry measuring cup

14. Kitchen Utensils A guess and check activity!

16. Colander and Strainer Colander – Looks like a large metal bucket. Used to drain the water from pasta or freshly washed fruits and veggies. Strainer – Looks like a wire scoop. Used to scoop foods out of water, such as green beans or corn.

18. Straight edge spatula Used to level off dry ingredients

20. Measuring cups, liquid and dry solid a. dry measuring cups for solid ingredients liquid b. liquid measuring cup with space at top for liquid ingredients

22. Measuring spoons dry or liquid Used for small amounts of dry or liquid ingredients

24. Spatulas folding “rubber scraper” is best at scraping bowls and saucepans and folding one ingredient into another.

26. Wire whisk eggs, batter, and sauces Used for beating eggs, batter, and sauces.

28. Sifter air Used to put air into ingredients.

30. Knives aChef’s knife- Also called a French knife for slicing, dicing, chopping using a triangle blade b.Paring knife- cleans/pares fruits and vegetables c.Bread knife- bread knife has serrated edge

32. Meat Thermometer Measures the internal temperature of meat to make sure it is safe to eat. Example: Inserting thermometer into the thickest part of turkey – it’s LEG.