2.  Measuring spoon or cup  Blenders  ¼ tsp, ½ tsp, 1 tsp, 1 tbs  1 cup=8 oz  Labeled as cups, fl oz, ml

3.  Common mistake in cooking classes  Will not turn out a consistent product

4.  Hold at eye level  Difficult to judge liquid level if not at eye level  Use a clear glass measuring cup

5.  Can level granules by shaking side to side  Powder ingredients (cocoa or flour) Use a spoon to fill measuring cup to a heaping level Use a straight edge to scrape off excess Brown sugar  Fill cup to overflowing, use back of a spoon to pack it down  Shortening—fill cup then pack down to get out air bubbles and make sure it’s an accurate measurement

6.  Follow manufacturer’s directions for use of appliances  Dishwasher, Stove/Range, Refrigerator, Microwave  Small appliances—do not immerse in water unless they’re designed for it  Clean with hot soapy water

7.  Use the appropriate tool for the job  Toaster to brown bagels, pop tarts, bread  Garbage disposal-make sure water is running while turning on Don’t stick hand down hole to retrieve item

8.  Paring Knife Peeling fruit, potatoes, cutting small pieces Bread Knife  For slicing bread/bagels, serrated  Carving knife  For slicing meat  Chef’s knife  Used to chop or mince (chop very fine) onions/garlic and other items

10.  Colander-draining pasta, cleaning and rinsing  Grater—cheese, nutmeg  Sifts dry ingredients like flour, baking powder  Strainer—removes solids from liquids  Mixer-hand or stand, used to mix ingredients and increase egg volume

11.  Muffin Pan—cupcakes, muffins  Loaf pan—Bread, meat loaf  Cookie sheet— Flat for biscuits, cookies Casserole dish

12.  C. or c. = cup  T. or Tbsp. = tablespoon  t. or tsp. = teaspoon  Measuring for changing recipe amounts

13.  Coating the measuring cup or spoon with oil will help with sticky liquids such as syrup  Measure liquid ingredients over an empty bowl so you don’t spill it in what you are mixing.  To measure sifted flour, sift BEFORE measuring the amount needed

14.  Bread crumbs= cracker crumbs  Broth (Beef or Chicken)=1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth  Salted butter=1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt  http://allrecipes.com/HowTo/common- ingredient-substitutions/detail.aspx

15.  Sauté Quickly fry ingredients (usually vegetables like onions, peppers) in a small amount of oil  Check cake for doneness by inserting a toothpick into the center of the cake. If it comes out clean the cake is done.  Use thermometer to check internal temperature on roasts or poultry.  Dovetailing Do multiple jobs at one time  Make a food preparation schedule so the foods will all be ready on time.  Begin preparing items that take the longest time to cook, first.

16.  Pork, Beef, Veal, Lamb whole cuts  145˚  Ground Beef  160˚  Poultry  165˚

18.  Based on consideration for others  Don’t eat until everyone is at the table  Thank host/hostess for meal when invited out. Don’t do anything until he/she does.  Chew with mouth closed—don’t slurp or speak while chewing  Napkin in lap—never on table  Sit up straight in chair-posture  Bring utensil to you, not face to plate  Passing-if requested, only if you’re closest

19.  If right handed, hold knife in rt hand, fork in left hand with tines facing downward  Use utensils from outside to in  Don’t let utensils touch anything off of plate once it has been used  Soup spoon sipped from the side

20.  If you spill on someone else, don’t try to get it off (sexual harassment lawsuit)  Only use fingers for finger foods (cookie, sandwich, pickles, fries, corn on cob, etc)  Don’t pick your teeth at the table

21.  Plate center  Knives, spoons on Right  Forks and napkin on left  Liquids (water) on right  Solids (bread/app plate) on left  DR—drink right

23.  The water glass is placed at the tip of the knife  The soup spoon is placed on the soup bowl when you are finished with your soup  The dinner fork is placed to the left of the plate  The fork placed above the dinner plate is used for the dessert

25.  Buffet (Ideas?) Bowls and platters of food are arranged on serving table. Dinner plates at one end, people serve themselves as they walk along the serving line.  English style all courses are served at the table by the host or hostess. The service may be done with or without a maid.  Family Style Food brought to the table in serving dishes. People serve themselves  Plate Food placed on each plate in the kitchen and the plates are brought to the table No serving dishes are used and portion size can be controlled.

26.  To get your server’s attention, raise your hand. No need to shout, whistle, or frantically wave your arms around  If something is not correct, give server a chance to correct it (not cooked properly, special attention not taken)  What makes bad service?  If it’s bad, ask to speak with a manager