1. Small Appliances

2. c. Internal temp thermometers/calibration d. Scale
STANDARD 1 Students will review and apply the skills of kitchen management, safety and sanitation.
Objective 3: Select and explain the appropriate use and care of small appliances and equipment for specific product preparation and culinary applications.
a. Food processor
b. Immersion blender
c. Internal temp thermometers/calibration
d. Scale

3. What is this AND WHAT IS IT USED FOR?
Food Processor
Chops, slices, shreds, grinds, and purees almost any food without adding liquid.
Can be used to make pastry dough, bread and pasta dough.
Grains, nuts, and meats can be ground with this versatile tool.

4. WHAT IS THIS AND WHAT IS IT USED FOR?
Immersion Blender or stick blender
Blends or purees food in the container it is being prepared in.
It can chop, grind, and puree foods.
Can be used to emulsify salad dressings and puree soups and sauces.

5. What is this and what is it used for?
Internal Probe Thermometer.
To read internal temperature of product cooked – usually protein.
Used by inserting into the thickest part of the food without touching bone or fat.

6. Calibrating Thermometers
Ice Water Method
Calibrating Thermometer, continued
1. Fill a drinking glass with ice. 2. Add water to within 1 inch of top of container.
3. Stir mixture well. 4. Let sit for one minute. 5. Place thermometer in container so that the
sensing area of stem or probe is completely
submerged over the dimple. 6. Keep the thermometer from touching sides or
bottom of container. 7. Let thermometer stay in ice water for 30 seconds
or until the dial stops moving. 8. Place the calibration tool on the hex adjusting nut
and rotate until the dial reads 32 °F, while in ice water. 9. Repeat process with each thermometer.

7. What is this and what Is it used for?
Digital Scale
Measures weights in grams and ounces.
More accurate then volumetric measuring ( like cups, tablespoons, etc).
Gives more consistent results in recipes.