1. At Home in the Kitchen Chapter 7 (Canadian Ed.)

2. Major Cooking Appliances Stove –Electric (coil and induction elements) –Gas (burners) Oven –Conventional (electric or gas) –Convection (circulates air inside) –Microwave

3. Small Cooking Appliances All sorts of little appliances are available: toaster, toaster oven, electric skillet, portable electric burner, slow cooker (crock-pot), broiler/grill, rice cooker and steamers, etc. Others?

4. Cookware Cookware (cooking on top of stove) –Saucepans, pots, skillets, double boiler, dutch oven, steamer, pressure cooker Microwave cookware –Avoid metal –Use plastics that say microwave safe –Test plastics if you’re not sure (glass of water and container to test…)

5. Bakeware Mostly pans of different sizes (metal, glass, stoneware and aluminum) Different names refer to different shapes and sizes: loaf pan, cookie sheet, baking pan (or sheet), cake pan, tube pan, pie pan, muffin pan, roasting pan, casserole dishes various sizes.

6. Cooking Tools Flipper (turner), tongs, spoons (large, small, with/without holes), baster, ladle, thermometer (oven and instant-read), pastry brush, skewers, baking racks, potholders/oven mitts, etc. Any appliance that has a Teflon coating should only have plastic tools used with it.

7. Mixing Tools Electric mixer Rotary beater Mixing bowls Mixing spoons Sifter Wire whisk Rubber scraper (spatula)

8. Mixing Techniques Mix, combine, blend Stir Beat Cream Whip Fold Sift Other Tasks Strain Drain Purée Baste Dredge

9. Knives and Cutting Tools Fill in the “Basic Cutting Tools” handout. –Hand held electric food chopper –Food processor –Blender –Slicer –Electric knife –Chef knife –Utility knife –Paring knife (peeler) –Filleting knife –Slicing knife –Bread knife –Shears –Sharpening steal Electric versions:

10. Cutting… Slice Pare Cube and dice Grate Score Chop and mince NEVER CUT TOWARDS YOURSELF! ALWAYS CUT UNDER CONTROL!

11. Basic Cooking Techniques Choose method that retains nutrients. –Some nutrients are heat sensitive –Some are water-soluble, some fat-soluble Consider effects of temperature and time on food (ie. Pasta boiled too long turns mushy)

12. Moist-Heat Methods For tenderizing and adding flavours… Boiling Simmering (stewing, poaching) Steaming Pressure cooking

13. Dry-Heat Methods Roasting and Baking Broiling Pan-broiling (Grilling)

14. Frying Sautéing Pan-frying Deep-fat frying Choice of which fat or oil to use is important. Fats have a lower smoking point (bad for frying). Oils have a higher smoking point. Look for oils that have less saturated fat in them (canola, safflower and sunflower)

15. Combination Methods Braising –Browning food and then simmering Stir-frying –Fry food and add a little liquid at the end to steam/simmer.

16. Microwave Cooking Food high in water (veggies) will cook faster than food low in water (meat). Fat, sugar and salt attract microwaves. Be careful of trapped steam (exploding food…) Things to consider include: –Food density, shape, size, starting temp, amount, type, raw or reheating, covering and placement.