1. Cooking Basics Foods/Nutrition Unit 2

2. Kitchen Equipment Bread Knife Cutting board Oven thermometer Pastry blender Slotted spoon Vegetable peeler Chef’s knife Ladle Pancake turner Rolling pin Straight edge spatula wire whisk Colander/strainer Meat thermometer Paring knife Rubber scraper Tongs Wooden spoon

3. Bread Knife Has a serrated edge to cut through bread without smashing it.

4. Cutting Board used to protect counters when using a knife. Should be plastic to prevent cross contamination.

5. Oven Thermometer Used to measure the internal temperature of the oven

6. Pastry Blender Used for cutting fat into flour.

7. Slotted Spoon

8. Vegetable Peeler

9. Chef’s Knife Use for chopping, mincing, dicing etc.

10. Ladle has a small bowl at the end of a long handle used for serving liquid foods.

11. Pancake Turner

12. Rolling Pin

13. Straight edge spatula Used for leveling off or spreading frosting.

14. Wire Whisk Blending liquids

15. Colander/Strainer Used to separate liquid from food. Used to drain water from food

16. Meat Thermometer Used to measure the internal temperature of meat

17. Paring Knife To peel or cut small food items.

18. Rubber Scraper

19. Tongs used to lift and grip hot bulky foods.

20. Wooden Spoon For cooking on top of the stove

21. Day 2: Knives & Knife Skills Foods/Nutrition Unit 2

22. Knife Safety: Preventing Cuts Foods/Nutrition: Unit 2

23. 1. Keep knives sharp 2. Use a cutting board 3. Pay attention

24. 4. Cut away from yourself and others 5. Use knives only for cutting 6. Don’t catch a falling knife

25. 7. Don’t leave knives in a sink or in the pots and pans area 8. Clean knives carefully with the sharp edge away from you 9. Store knives in a safe place-not in drawers

26. Carry a knife properly hold it beside you, point down sharp edge back and away from you. don’t swing your arm let people know you are walking past them with a knife

27. The chef's knife: The most important kitchen tool

28. 1. The sturdy spine of the blade can be used to break up small bones or shellfish. 2. The front of the blade is suitable for many small cutting jobs. It is particularly useful for chopping onions, mushrooms, garlic and other small vegetables.

29. 3. The mid section of the blade appropriate for either firm or soft food. The gentle curve of the blade is ideal for mincing of leeks, chives, parsley etc. Caution: Cook's knives purposely have been ground extra thin for the ultimate cutting performance. Chopping through bones will damage the fine edge. For doing this please refer to our assortment of cleavers.

30. 4. The weight distribution is optimal at the heel of the blade and is used to chop through extremely firm food objects. 5. The wide flat surface of the blade is suitable for flattening and shaping of meat cuts such as filets as well as for lifting of the chopped product.

31. Julienne

32. Batonett

33. Cubed

34. Diced

35. Shredded

36. Day 3: Cooking Times & Measurements Foods/Nutrition: Unit 2

37. Microwave Cooking Microwaves are attracted to fat, sugar, and water molecules. Microwaves cause molecules to vibrate and the vibrations create friction which produces heat which cooks the food. Appropriate and safe cooking containers include: Microwave safe plastic Glass Paper NOT metal. Shallow, round containers cook more evenly than square containers.

38. Microwave Cooking What is standing time mean? Standing time is the time that food continues to cook after the microwave has stopped. The quantity and volume of food in the microwave increases cooking and standing time. Stir and rotate foods for even cooking Covering foods holds in the moisture and helps the food cook more evenly. It also prevents splattering and makes cleaning the microwave much easier

39. Microwave Cooking Microwave cooking does not brown foods or give a crisp crust. To prevent burns use pot holders and direct steam away from the body.

40. Day 4: Measurements Foods/Nutrition: Unit 2

41. Measuring Techniques & Tools Use dry measuring cups for dry ingredients and level with a straight edge spatula. Use liquid measuring cups for liquid ingredients. Measure at eye level on a flat, level surface. Brown sugar is packed and leveled in dry measuring cups. Shortening is pressed into dry measuring cups and leveled; or use water displacement method.

42. Measuring Techniques & Tools Use the most effective tools for measuring. For example you would use a ¼ cup measuring cup instead of 4 tablespoons. Use measuring spoons for any measurement that is less than ¼ cup. Do not measure directly over the mixing bowl.

43. Identifying Abbreviations quiz (take out a half sheet of paper) Tablespoon Gallon Pint Pound Hour Teaspoon Quart Cup Ounce Minute Ib. or # Tbs. or tbsp. C. Hr. Tsp. or t. Oz. Gal. Qt. Pt. min.

44. Measurement Conversions 3 t. = 1 T. 4 qt. = 1 gal. 2 c. = 1 pt. 4 tbsp. = ¼ c. 16 c. = 1 gal. 1 stick of butter = ½ c. 16 T. = 1 c. 8 fl. Oz. = 1 c. 16 oz. = 1 lb.

45. 3 teaspoons a tablespoon, Tablespoon, tablespoon. 3 teaspoons a tablespoon, there’s 16 in a cup. (Tune of Mary had a Little Lamb)

46. (Tune of London Bridge) 16 ounces are in a pound, In a pound, in a pound. 16 ounces are in a pound, There are 8 in a cup

47. (Tune of Farmer in the Dell) There’s 2 cups a pint, Heigh Ho the Merry Oh, There’s 2 cups a pint, There’s 2 pints a quart, Heigh Ho the Merry Oh, There’s 2 pints a quart,

48. Reading a Recipe and Measuring The FOUR parts of a recipe: 1.List and amounts of ingredients 2.Step-by-step instructions 3.Essential info about temperature and equipment 4.Number of servings

49. 1.Read the recipe carefully before beginning 2.Check to see if you have all the ingredients 3.Pre-heat the oven if needed 4.“Gather” all equipment needed 5.Complete preparation of specific ingredients (EX: Chopped Nuts, Melted Chocolate, etc.) 6.Measure exactly! 7.Mix carefully, following each direction 8.Bake or cook at temperature and time directed There are EIGHT steps to following a recipe correctly?

50. Doubling and Cutting Recipes When doubling or cutting a recipe in half the cooking temperature will remain the same. The amount of ingredients, length of cooking time and size of pan will be affected when you double or cut the recipe.

51. Practice doubling and cutting recipes Foods/nutrition: unit 2

52. Day 5: Cooking Terms Foods/Nutrition: Unit 2

53. CHOP To cut into small pieces

54. CREAM To work sugar and fat together until the mixture is soft and fluffy

55. CUT IN To cut fat into flour with a pastry blender or two forks

56. DICE To cut into very small cubes, about ¼”

57. DREDGE to coat food heavily with flour, breadcrumbs or cornmeal.

58. FLOUR To sprinkle or coat with a powdered substance, often breadcrumbs or seasonings

59. FOLD To mix ingredients gently by turning one part over another

60. GRATE To finely divide food in various sizes by rubbing it on a surface with sharp projections

61. KNEAD To work dough to further mix ingredients and develop gluten

62. MINCE to cut food as finely as possible

63. PEEL To remove or strip off the skin or rind of a fruit or vegetable

64. Sauté To brown or cook foods in a small amount of fat using low-med heat

65. SIMMER To cook just below the boiling point

66. STEAM To cook by vapor produced when water is heated to the boiling point

67. WHIP To beat rapidly to introduce air bubbles into the food

68. Fly Swatter Game