1. Unit #3

2.  I can list three large kitchen appliances.  I can describe seven common types of cookware.

3. Topic #1:

4.  The conventional range is a single, free- standing unit consisting of a cooktop, an oven, and a broiler.  Heating Unit:  An energy source in the range.  Most ranges are either gas or electric.  Convection Oven:  Has a fan that circulates heated air to equalize temperatures throughout the oven.

5.  Microwave Ovens  Refrigerator-Freezers  Dishwashers

6.  Blender  Food Processor  Electric Mixer (stand or hand-held)  Toaster  Toaster Oven  Electric Skillet  Slow Cooker (aka Crock Pot)  Broiler/ Grill  Rice Cooker/ Steamer

7. Topic #2:

8.  Cookware:  Equipment for cooking food on top of the range.  Bakeware:  Equipment for cooking food in an oven.

9.  Skillet  Saucepan  Stock Pot  Double Boiler  Dutch Oven  Steamer  Pressure Cooker

10.  Loaf Pan  Cookie Sheet  Baking Sheet  Cake Pan (square, round, or rectangular)  Tube Pan  Spring-Form Pan  Pie Pan  Muffin Pan  Roasting Pan  Casserole

11. MEASURING TOOLS:  Dry Measuring Cups  Liquid Measuring Cups  Measuring Spoons  Kitchen Scales CUTTING TOOLS:  Bread Knife  Slicing Knife  Chef’s Knife  Utility Knife  Boning Knife  Paring Knife  Vegetable Peeler  Kitchen Shears  Food Chopper  Food Grinder  Pizza Wheel  Cutting Board

12. MIXING TOOLS  Wire Whisk  Rotary Beater  Sifter  Scraper COOKING AND BAKING TOOLS  Turner  Tongs  Baster  Ladle  Pastry Brush  Rolling Pin  Wire Cooling Rack  Potholder/ Oven Mitt

13.  Oven-Safe Thermometer  Instant-Read Thermometer  Disposable Indicator  Pop-Up Thermometer  Specialty Thermometers (i.e. candy thermometers)

14.  Dishcloths:  Used to wipe down counter tops, table, and appliances with kitchen sanitizer spray.  Dishtowels:  Used to dry dishes after they have drip-dried in the dish drainer.  Dish Drainer:  Used to drip-dry dishes into the sink after they have been washed.  Sponge:  Used to wash dishes only with soap and warm water.

15.  Kowtaluk, H. (2010). “Food for today.” Glencoe-McGraw Hill; New York.