2. Equipment & Terms

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

4. 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.

5. 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.

6. Pancake turner – Used to lift and turn flat foods such as hamburgers and pancakes. Use a plastic or wooden tool on teflon. Pastry Blender – used to cut fat into dry ingredients as in biscuits & pie crust. Paring Knife - To peel or cut small food items. Rolling Pin – Used to roll doughs and pastries flat. 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.

7. 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. Slotted Spoon- used to remove solid foods from liquid. Wooden Spoon- good sturdy tool for stirring and mixing on top of the stove.

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

9. Fold-in – to gently cut through the mixture, scrape across the bottom and turn over near the surface. Fold-in – to gently cut through the mixture, scrape across the bottom and turn over near the surface. http://www.youtube.com/watch?v=-rLQFfolobY&feature=related&safety_mode=true&persist_safety_mode=1&safe=active http://www.youtube.com/watch?v=-rLQFfolobY&feature=related&safety_mode=true&persist_safety_mode=1&safe=active Grate – to rub food on sharp Grate – to rub food on sharp projections to make small pieces. projections to make small pieces. Knead – to work dough by pressing and folding until it becomes smooth & elastic. Knead – to work dough by pressing and folding until it becomes smooth & elastic. Mince – To cut food into smallest possible pieces. Mince – To cut food into smallest possible pieces. Peel – to remove the outer skin or rind. Peel – to remove the outer skin or rind.

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