1. Equipment & Terms
FOODS I

2. Measuring & Equivalents Review Statements
Brown sugar – pack it into the cup.
Flour – stir, spoon into the cup & level with the straight edge.
To measure ¾ C use ½ & ¼.
To measure 1/8 C use 2 T.
3 t in a T
16 T in 1 C

3. IDENTIFY KITCHEN EQUIPMENT FUNCTION & USE
Bread Knife – serrated or saw tooth edge for cutting bread
Colander – Used for draining liquid from larger foods such as pasta
Cutting Board – used to protect counters when using a knife. Should be plastic to prevent cross contamination. 3

4. Glass pan – reduce temperature 25 degrees.
Chefs or French knife – has a wide triangular blade used for chopping or dicing.
Glass pan – reduce temperature 25 degrees.
Ladle – has a small bowl at the end of a long handle used for serving liquid foods.
Meat Thermometer – Used to measure the internal temperature of meat.
Oven Thermometer- Used to measure the internal temperature of the oven. 4

5. Paring Knife - To peel or cut small food items.
Pancake turner – Used to lift and turn flat foods such as hamburgers and pancakes
Pastry Blender – used to cut fat into dry ingredients as in biscuits & pie crust.
Paring Knife - To peel or cut small food items.
Refrigerator/Freezer thermometer – used to measure the internal temperature of the refrigerator or freezer.
Rubber scraper – has a rubber end and is used to scrape food out from bowls, measuring cups, etc.
Straight edge, metal spatula – long flat spatula with a straight edge used for leveling or frosting cakes. 5

6. Tongs – used to lift and grip hot bulky foods.
Strainer - wire mesh that separates liquids from food; usually has small fine holes.
Tongs – used to lift and grip hot bulky foods.
Vegetable Peeler – a tool used to take off the outer surface of vegetables and fruits.
Wire whisk/whip – used for blending, mixing, stirring beating and whipping milk and eggs. 6

7. Terms Chop – to cut food into small pieces
Cream – to beat together until soft creamy & smooth (usually fat and sugar).
Cut-in – to mix fat into flour with two knives or a pastry blender.
Dice – to cut into very small cubes.
Flour – to coat with a powdered substance. 7

8. Grate – to rub food on sharp projections to make small pieces.
Fold-in – to gently cut through the mixture, scrape across the bottom and turn over near the surface.
Grate – to rub food on sharp
projections to make small pieces.
Knead – to work dough by pressing and folding until it becomes smooth & elastic.
Mince – To cut food into smallest possible pieces.
Peel – to remove the outer skin or rind. 8

9. Saute` – to cook in a small amount of fat.
Simmer – to cook just below the boiling point.
Steam – to cook by the vapor produced when water is heated to the boiling point.
Whip – to beat rapidly to incorporate air and increase the volume. 9