Kitchen Equipment Label each piece of kitchen equipment below.

Transcription

1 Kitchen Equipment Label each piece of kitchen equipment below

2 Cooking Terms Directions: Write the cooking term next to the correct definition. Whip Grate Cream Knead *Flour* Mince Steam Dice Cut-In Simmer Fold-In Chop Peel/Pare Dredge Sauté 1. Term Definition Equipment To Use To beat rapidly to incorporate air and to increase volume. 2. To rub food on a surface with sharp projections. 3. To cook by the vapor produced when water is heated to the boiling point. 4. To cut into small pieces. 5. To brown or cook food in a small amount of fat over a low or medium heat. 6. To cut into very small cubes To sprinkle or lightly coat with a powdered substance, often with crumbs or seasoning. To remove or strip off the skin or rind of some fruit or vegetables. To cut fat into flour with two knives or a pastry blender. To combine two mixtures by gently cutting down through the mixture, across the bottom, and turning over near the surface. To coat a food HEAVILY with flour, breadcrumbs or cornmeal. To work sugar and fat together until the mixture is soft and fluffy. To work dough by pressing and folding until it becomes elastic and smooth. 14. To cook food just below the boiling point. 15. To cut food into the smallest possible pieces.

3 Equivalent Cartoons Young T. Mrs. T and Her Babies Helpful Hints: T. = Tablespoon t. = teaspoon Mrs. T. has 3 baby t. s There are 3 little t. s with 1 big T. Equivalents To Remember: 1 Tablespoon = 3 teaspoons 1/2 Tablespoon = 1 ½ teaspoons 9 teaspoons = 3 Tablespoons Young T. and Cousin Oz. Helpful Hints: Young T. just got his drivers license-he is 16 (16 Tablespoons) He now gets to drive the Cup Car (1 Cup) Cousin Oz. is half as old as Young T.-He is only 8 (8 Ounces) It takes 8 ounces to fill up the Cup Car (8 oz. = 1 c.) Equivalents To Remember: 8 Ounces = 1 Cup 1/2 Cup = 8 Tablespoons 1 Cup = 16 Tablespoons 1/4 Cup = 4 Tablespoons 3/4 Cup = 12 Tablespoons 1/8 Cup = 2 Tablespoons Cup Car GAL the Butterfly Helpful Hints: GAL stands for Gallon GAL s wings are so QT! (Quart) 4 Wings = 4 Quarts Small Circles Represent 1 C. Equivalents To Remember: 4 Cups = 1 Quart 4 Quarts = 1 Gallon 16 Cups = 1 Gallon The Cup Kids Helpful Hints: Each Kid represents 1 cup Two Kids Equal a Pint Four Kids Equal 2 Pints Two Pints Equal 1 Quart Equivalents To Remember: 2 Cups = 1 Pint 2 Pints = 1 Quart 4 Cups = 1 Quart

4 1. What are the two types of measurements? MEASUREMENTS 2. How do you measure the following: a. Flour: b. Sugar / Salt: c. Brown Sugar: d. Shortening / Peanut Butter: e. Oil / Milk / Water:

5 f. Margarine / Butter: g. Eggs: 3. Standard measuring cups come in what 4 sizes? 4. Standard measuring spoons come in what 4 sizes? 5. What do the following abbreviations mean? tbsp. hr. min. doz. oz. T. qt. tsp. pt. c. gal. lb. t. pkg. 6. Measuring Match-Up A. Determine the best way to measure each of the following ingredients B. Identify the correct measuring equipment to use in the left column. C. Identify the correct measuring method in the right column.

6 Measuring Equipment Ingredients Measuring Method 3/4 cup milk 1 cup brown sugar 1/2 cup flour 1 teaspoon vanilla 1/4 cup oil 1 cup sugar 2/3 cup oatmeal 1/4 cup peanut butter 1 tablespoon baking soda 1/3 cup shortening pinch of salt 1/4 teaspoon cinnamon 7. Give the equivalents for the following: 1 tablespoon = tsp. 1/4 cup = tbsp. 1 cup = tablespoons 1 cup = fluid oz. 1 pt. = cups 1 quart = pints 1 gallon = quarts 12 tbsp. = cup 1 stick butter = cup 1 qt. = cups 1/8 cup = tbsp. 1 gallon = cups 1/2 tbsp. = tsp. 1 cup = 1/4 cups 8 tbsp. = cup 5 tbsp. + 1 tsp. = cup 8. Using the recipe below, change the measurements to double the recipe and then half it. Us the most correct measurement. (Ex: Instead of 8 Tbsp., but 1/2 c.) Doubled Halved

7 1 ½ cup sugar 1/4 cup brown sugar 2/3 cup peanut butter 2 ¼ cup oats 3/4 cup milk 1 tsp. salt 2 tbsp. cocoa 1 tsp. vanilla 2 eggs 3 cups flour 12 oz. walnuts 9. If you are cutting a recipe in half, which of the following parts of a recipe to you NEVER cut in half? Circle one. Ingredients Pan Size Cooking Time Oven Temperature Abbreviations & Equivalents Review Pound = Gallon = Pint = Cup = _ Quart = Hour = Tablespoon = Minute = Package = Teaspoon = Fluid Ounce = Dozen = 3 tsp. = Tbsp. 4 Tbsp. = c. 60 min. = h r. 2 c. = pt. 1/3 c. = Tbsp. 8 oz. = c. 1 c. = Tbsp. 8 Tbsp. = c. 1 lb. = oz. 1/2 Tbsp. = _ tsp. 3/4 c. = Tbsp. 1 cube of butter = c.

8 9 tsp. = Tbsp. 5 1/3 Tbsp. = _ c. 2 Tbsp. = c. 16 fl. oz. = c. 3 pt. = _ c. 1 qt. = c. Min. = C. = Tbsp. = Pt. = Hr. = _ Oz. = Doz. = Gal = _ Pkg. = Lb. or # = Tsp. = _ Qt. = 6 c. = pt. 4 c. = qt. 5 1/3 Tbsp. = _ c. 1/2 hr. = min. 12 Tbsp. = _ c. 1/2 c. = stick of butter 2 c. = fl. oz. 1 ½ tsp. = Tbsp. 16 Tbsp. = c. 1 c. = oz 16 oz. = lb. 1/2 c. = Tbsp. 1 Tbsp. = tsp. 3 Tbsp. = tsp. 1 pt. = _ c. 1/4 c. = _ Tbsp. 1/8 c. = Tbsp. 1/3 c. = Tbsp. Reading a Recipe and Measuring 1. List the FOUR parts of a recipe: What are the EIGHT steps to following a recipe correctly? 1. Read the recipe carefully before beginning 2. Check to see if you have all the ingredients

9 3. Pre-heat oven if needed 4. Gather all equipment needed 5. Complete preparation of specific ingredients (Ex: chopped nuts, melted chocolate) 6. Measure exactly 7. Mix carefully, following each direction 8. Bake or cook at temperature and time directed 3. What is the most important step and why? 4. Before cooking, you should always wash your hands for at least how long? 5. What should you NEVER do when measuring flour? How should you measure flour instead? 6. What is the most efficient way to measure the following measurements of dry ingredients? 4 Tbsp. = 3 tsp. = 3/4 c. = 1/8 c. =

10 7. When cutting a recipe in half, or when doubling a recipe: The cooking _ remains the same, but the of the cooking pan and the length of will be affected. 9. When baking with a glass dish, you need to reduce (lower) the oven temperature by degrees. VEGETABLE PASTA SOUP Makes (yield) 10 servings 1 C. chopped onion 1 t. basil 2 T. olive oil 1 C. cubed zucchini 1 C. diced carrot 2 16 oz. cans tomatoes 1 C. minced celery 2 C. water 1 t. salt 1 16 oz. can great northern beans, drained 1 t. oregano ¾ C uncooked pasta ¼ t. pepper ¼ chopped fresh parsley In a soup kettle, sauté onions in olive oil until they are soft, about 5 minutes. Add carrots, celery, salt, oregano, pepper, and basil. Cover and cook over low heat for 5 minutes. Heat the soup to a boil. Add pasta and boil until tender, about 10 minutes. Stir in parsley and serve. 1. List 5 pieces of equipment you will need to prepare this recipe: 2. What will you do to the beans to get them ready for use? 3. What do the abbreviations used with each of the following ingredients mean: Onion olive oil Salt tomatoes 4. Explain how the onions are to be cut 5. Explain how the carrots are to be cut 6. Explain how the celery is to be cut 7. Explain how the zucchini is to be cut_ 8. Explains how the onions are to be cooked 9. Explain the cooking term, simmer, used in step Explain the cooking term, boil, used in step 4 and 5 _ 11. If you figure that it would take 10 minutes to wash and cut all vegetables, how much time would it take to prepare this recipe?

11 12. What is the yield of this recipe?