1. Equipment & Terms

2. 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

3. Test Correcting Instructions Pick up your score sheet (scantron) & a copy of the test. On your own piece of lined paper write a sentence for each question missed using the question and the correct answer. Number each sentence with the corresponding number on the test. For example if the question reads – What is a wire whip used for? And the answer is blending milk and eggs. Your sentence would be : A wire whip is used for blending milk and eggs. You will earn one point back for each correct sentence you write for missed answers. Points will NOT be awarded for incomplete sentences or just the letter of the correct choice. You may use your Study Guide or ask a class mate. Staple your answers to your scantron sheet and turn it in. You will be given 15 min. to complete the corrections.

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 or spatula – Used to lift and turn flat foods such as hamburgers and pancakes Pastry Blender – used to cut fat into dry ingredients as in biscuits & pie crust. Paring Knife - To peel or cut small food items. Refrigerator/Freezer thermometer – used to measure the internal temperature of the refrigerator or freezer. 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.

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. 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. 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.