We think you have liked this presentation. If you wish to download it, please recommend it to your friends in any social system. Share buttons are a little bit lower. Thank you!
Presentation is loading. Please wait.
Published byLorena Jenkins
Modified about 1 year ago
Bread or Serrated Knife A saw-tooth knife for cutting bread
Paring Knife Used to peel or cut small food items
Cutting Board Protects counter when cutting food
Chef’s Knife Large triangular shaped knife used for chopping and dicing
Peeler Used to remove the outer surface of veggies
Tongs Used to grip and lift hot foods
Wire Whisk Used for blending soft mixtures like eggs and milk
Slotted Spoon Spoon with holes to take solids from liquids
Ladle Long handle with bowl at the end to dip hot liquids
Colander Drains liquid, larger holes than strainer
Turner Used to lift and turn flat foods like pancakes
Drainer or Strainer Fine holed wire mesh used to separate liquids from solids
Pastry Blender Used to cut in shortening
Rubber Scraper Has rubber end to scrape bowls
Metal Spatula Straight edge utensil used for leveling
Dry Measuring Cups Used for measuring dry and solid ingredients
Liquid Measuring Cups Used for measuring liquids
Sauce Pan A deep cooking pan, typically round, made of metal, and with one long handle and a lid
Cookie Sheet A flat metal tray on which cookies are baked
Grater surface covered with holes edged by slightly raised cutting edges, used for grating cheese and other foods
Measuring Spoons a spoon used to measure a small amount of an ingredient, either liquid or dry
Kitchen Utensils. Cooling rack: Used to cool off baked goods.
Measuring Tools Liquid Measuring Cup – Made of glass or plastic. Extra space at the top allows you to carry without spilling. Has a spout for easy pouring.
1 Chapter 23 Kitchen Utensils and Appliances In this chapter, you will learn about Kitchen utensils Cookware and bakeware Small appliances Large appliances.
Recipe- set of directions used in cooking List the amounts of ingredients needed and tell you what to do with ingredients Questions to ask: Does the recipe.
2.02 A KITCHEN EQUIPMENTAND PROCEDURES FOR ITS USES AND CARE Measuring Equipment Cutting/Preparing Equipment Mixing Equipment Cooking/Cleaning Equipment.
Cutting, Preparing and Cooking Terms 2.03I_1 Cutting, Preparing, and Cooking Terms1.
FOODS H267 REVIEW Second Semester. 2 Learning the Basics What you need to know before you cook! Know Your Kitchen –Appliances, Tools & Equipment How to.
©Learning ZoneXpress 1 by Jane Norman, CFCS. ©Learning ZoneXpress 2 Learning the Basics What you need to know before you cook! Know Your Kitchen –Work.
Apple Pie Ingredients: 250gms plain flour 65gms margarine 60gms lard approx 8 tsp cold water 500gms cooking apples cold water and caster sugar for glazing.
Spanish Omelette Mari-paz and Marina.. Ingredients 6-7 medium peeled potatoes. 1 whole yellow onion. 2-3 cups of olive oil for the frying pan.
Following a Recipe The dos and donts!. If you were taking a road trip to some place you had never been to before, what would you want to take with you?
A very large or overfull amount. May be almost double the level amount HEAPING.
Foods of the World and Preservation Yr9 Recipes. Cheese and Tomato Pizza Ingredients 100g S.R. flour (4 tbl spoons) Pinch of salt 1 teaspoon milk powder.
Chapter 39 Food Preparation Basics. Recipes for Success Recipes are road maps to successful food preparation. They provide you with all the information.
Pudding recipes Using egg as a thickener What is tempering? What are some tips when cooking with milk? If you are cooking in a teflon pan what kind of.
4-H Foods Demonstrations Georgia 4-H. Recipe Selection: Choosing the right recipe is very important. Even if your techniques are perfect, you wont get.
Spaghetti Bolognese Ingredients: 1 onion 100gms (4ozs) mushrooms 1 green pepper (optional) 15gms (½oz) margarine 250gms (8oz) minced beef/turkey/pork/lamb/quorn.
Healthy Eating Yr8 Recipes. Fairy Cakes Ingredients 100g margarine (4 tbl spoons) 100g sugar (4 tbl spoons) 100g S.R. flour 2 eggs Method 1.Cream margarine.
Love Sheila, Michael, & Yvonne Click the wine glass for Sheilas Recipes.
©2002 Learning Zone Express 1 Terms you need to know! Baste: to moisten food while cooking, by spooning liquid or melted fat over the top of the food,
How to prepare delightful dishes from * Italy * Lithuania *Poland * Portugal * Romania * Slovakia * Turkey.
Kitchen Management- At A Glance TABELSPOON _________ PACKAGE _________ OUNCE _________ TEASPOON _________ CUP _________ QUART _________ POUND _________.
Measuring Techniques How to Measure Accurately Mrs. Woodward- Bingham HS.
Measuring Ingredients Module 1: Kitchen Basics. Measuring Ingredients: Introduction To produce quality cooked and baked products, it is important to measure.
Recipes Ratio and proportion. 2 (8 ounce) packages cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla extract 2 eggs 1 (10 inch) packaged crumb crust.
©2002 Learning Zone Express 1 = = Sara Jane Strecker, FACS Educator.
Cooking With Kids. Match your kids' skill levels with various tasks for safe kitchen fun. Here are some suggestions for age-specific tasks: Cooking Skills.
Kinds of Cookies Rolled Dropped Bar Refrigerator Pressed Molded.
© 2016 SlidePlayer.com Inc. All rights reserved.