NAME ______DATE ______PERIOD ______
2.02C Kitchen equipment and procedures for its use and care
Directions: Students will view the PowerPoint, “Kitchen equipment and procedures for its use and care” and participate in a class discussion. Fill in the blank with the correct answer in the statements below. The teacher may give alternative directions for the activity.
Measuring
VOLUME:
1. Measuring spoons
Usually made of or ; basic sets contain 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon. Used to measure small amounts of ingredients, usually less than ¼ cup. Hand or machine wash.
2. Dry measuring cups (nested measuring cups)
Usually made of metal or plastic; basic sets contain 1 cup, ½ cup, 1/3 cup, and ¼ cup. Used to measure and ingredients. Hand or machine wash.
3. ______
Usually made of clear glass or plastic; contains measurements for portions of a cup and . Used to measure liquid ingredients. Hand or machine wash.
2.02C Kitchen equipment and procedures for its use and care (page 2)
1. Sifter
A metal or plastic canister with a wire-screened bottom, available in various sizes with a blade or wheel inside. Used to remove lumps from and incorporate air into ingredients measuring. Tap over garbage can to remove dry ingredients; if necessary, wipe with a damp cloth, but dry immediately to prevent rusting.
2. Rubber spatula
Used to remove ingredients from measuring cups. Hand or
machine wash.
3. Straight-edge spatula
Used to dry or solid ingredients. Hand or machine wash.
WEIGHT:
1. Scale
May be spring or balance scales and have dial or digital displays. Used to large amounts of dry or ingredients. Wipe with a damp cloth.
2.02C Kitchen equipment and procedures for its use and care (page 3)
TEMPERATURE:
Thermometers
1. Deep-fry thermometer A thermometer that measures the temperature of in which foods such as French fries and doughnuts are immersed for frying. Will clip to the side of the pot. Hand wash.
2. Instant-read/bimetallic A probe thermometer with a dial or digital display is
thermometer inserted into food at the of cooking time Gives an accurate temperature reading within a matter of seconds. daily and/or after dropping. Hand wash.
3. Meat thermometer Also known as an thermometer, it is designed
to be placed in food cooking. A probe thermometer with a large dial used to accurately measure the internal temperature of a large piece of meat, poultry, etc. as it cooks. Hand wash.
Cutting/Preparation
1. ______
Serrated or saw-tooth blade. Used for slicing breads and other soft foods.
Hand wash.
2.02C Kitchen equipment and procedures for its use and care (page 4)
2. Chef’s/French knife
Large, blade. Used for slicing breads and other soft foods. Hand wash.
3. Paring knife
Smallest kitchen knife. Remove a from fruits and
vegetables. Hand wash.
4. Slicing knife
Long, thin blade. Used to cut or slice of meat. Hand wash.
5. Straightening steel
Long steel rod. Used to knife edges sharpening. Hand wash.
6. ______
Small hand-held to multi-bladed size. Used to chop foods, such as nuts, eggs, meats, and some fruits and vegetables. Hand or machine wash.
2.02C Kitchen equipment and procedures for its use and care (page 5)
7. Grater/shredder
or sided metal cutting tool with openings of different sizes. Used to grate/shred foods, such as cheese and cabbage. Hand or machine wash.
8. Kitchen shears
Scissors. Used to , trim, or cut fresh herbs, dried fruit, vegetables, meat, and . Hand or machine wash.
9. Pastry blender
Several pieces of curved metal attached to a handle. Used to blend and when making pastry; to blend butter and cheese mixtures. Hand or machine wash.
10. Vegetable peeler/parer
A swivel blade. Used to fruits and vegetables; make decorative carrot, chocolate, or cheese curls for . Hand or machine wash.
2.02C Kitchen equipment and procedures for its use and care (page 6)
11. Cutting board
Made from a variety of materials ( resists bacteria better than soft woods). Used to protect counter and table tops when cutting and chopping.
______ – Hand wash. Plastic – Hand or machine wash.
12. Can opener
Hand and electric varieties. Used to cut off cans. Small hand opener – Hand or machine wash. Electric – Wipe with damp cloth; remove blade and clean with soap and water.
13. ______
Perforated bowl made of metal or plastic available in a variety of sizes. Used to drain from foods. Hand or machine wash.
14. Strainer
Bowl made of available in a variety of sizes. Used to remove pieces from liquid foods. Hand or machine wash.
15. Rolling pin
Heavy roller made of wood, , or metal. Used to flatten dough; crushes bread, cookies, or crackers into . Hand wash.
2.02C Kitchen equipment and procedures for its use and care (page 7)
16. ______
Usually made from metal, plastic, or wood in various sizes. Used to remove food from and draining away . Hand or machine wash.
APPLIANCES:
1. Blender
Removable container with a wide opening, handle, pouring spout,
And measurement markings on side. Used to , blend and
foods. Hand wash non-electric parts. Electric parts should be wiped with a damp cloth – See use and care booklet.
2. Food processor
More powerful and versatile than a ; assorted disks/blades for special jobs. Used to blend, chop, , grind,
______, and . Hand wash non-electric parts. Electric parts should be wiped with a damp cloth – See use and care booklet.
2.02C Kitchen equipment and procedures for its use and care (page 8)
Mixing
1. Fork
Used to eggs and other ingredients and to mix together ingredients. Hand or machine wash.
2. Mixing bowl (nested mixing bowls)
Usually made from , glass, or in a variety of sizes. Some have for storage purposes. Used when preparing and combining ingredients for recipes. Hand or machine wash.
3. ______
Several pieces of curved metal attached to a handle. Used to blend flour and solid fat when making pastry; to blend and mixtures. Hand or machine wash.
2.02C Kitchen equipment and procedures for its use and care (page 9)
4. Rubber spatula
Used to or lightly mix one ingredient into another and to scrape bowls, pans, and other containers. Hand or machine wash.
5. ______
Metal or plastic canister with a wire-screened bottom, available in various sizes with a blade or wheel. Used to force dry ingredients through the wire-screened bottom, removing lumps, incorporating air, and dry ingredients. Tap over garbage can to remove dry ingredients; if necessary, wipe with a damp cloth, but dry to prevent rusting.
6. Wire whisk
A mixing tool usually made of -shaped wire loops that are held together by a handle. Used for stirring, beating, and foods. Incorporates air and helps to prevent lumps from forming. Hand or machine wash.
7. Wooden spoons
Spoons made of wood that are available in many sizes and shapes, that will
not pan surfaces, and their handles remain . May be solid or . Used to stir and mix ingredients. Hand wash.
2.02C Kitchen equipment and procedures for its use and care (page 10)
APPLIANCES:
1. ______
A small, hand-held electric appliance that is lighter and less than a stand mixer, but less . Has several speeds to blend, beat, and whip ingredients. Hand or machine wash removable beaters; wipe mixer body with damp cloth.
2. Stand mixer
An electric mixer that leaves your free and is suited for
mixing. Has several and often has attachments, such as juicers and choppers. Used to blend, beat, whip, and
dough. Hand or machine wash removable attachments; wipe mixer body with damp cloth.
Cooking/Cleaning
BAKEWARE:
1. ______
A rectangular pan similar to a cookie sheet, but with sides about
______deep. Used for baking sheet cakes, pizza, chicken pieces, and fish. Hand or machine wash.
2. Cookie sheet
A , rectangular pan with two or three sides, usually made of . Used for baking cookies, biscuits, and pizza, and for toasting bread. Hand or machine wash.
2.02C Kitchen equipment and procedures for its use and care (page 11)
3. Cake pan
Usually made of aluminum and come in a range of sizes, beginning with a diameter. Used for baking cakes and other baked goods. Hand or machine wash.
4. ______
A , narrow, pan that may be made of glass, glass-ceramic, or metal. Used for baking loaves of , pound cake, and meat loaf. Hand or machine wash.
5. Muffin pan
A rectangular baking pan that comes in a variety of sizes, such as with to round depressions, usually made of metal. Used to bake muffins, , and rolls. Hand or machine wash.
6. Pie pan
A shallow, round baking dish with sides, usually made of glass or metal that comes in several sizes. Used to bake dessert and pies and quiches. Hand or machine wash.
7. Pizza pan
A large, round baking pan with a narrow ___ around the edge. It may or may not be perforated for a ______ crust. Used to bake pizza. Hand or machine wash.
2.02C Kitchen equipment and procedures for its use and care (page 12)
8. ______
Heavy oval or rectangular pan; usually made of metal with a lid. Used to roast meats and poultry. Hand or machine wash.
9. Square/rectangular pan
Usually made of aluminum and come in a range of sizes. Used for ______
a variety of cakes, cookies, and other baked goods. Hand or machine wash.
10. Casserole
Dishes with high sides that may be made of glass, glass-ceramic, or _____; available in a variety of sizes, with or without lids; may go from _____. Used to bake and serve main dishes and . Hand or machine wash.
COOKWARE:
1. ______
A small pan that fits into a larger pan with a lid; usually made of glass or metal. Used to cook and melt foods that easily, such as sauces, ______, custard, butter, etc. Hand or machine wash.
2. Dutch oven
A pot with a close-fitting lid; may have to keep foods from sticking to the bottom. Used to cook large amounts or sizes of foods on the or in the oven. Hand or machine wash.
2.02C Kitchen equipment and procedures for its use and care (page 13)
3. Pot
Usually made from metal; larger and heavier than ___; small handles on each side with a lid; vary in size from 3 – quarts. Used to cook large amount or sizes of foods in liquid a range. Hand or machine wash.
4. Saucepan
Usually made of metal or heatproof glass; long handle and a lid; range in size from ½ - 4 quarts. Used to cook foods in on a range. Hand or machine wash.
5. Sauté pan/skillet
Skillets ( ) have wide bottoms and low sides; vary in size and often have lids. Sauté pans are skillets with narrow bottoms and sides. Used for browning and frying foods. Hand or machine wash.
** must be hand washed and dried completely to prevent rusting; may need to rub with to preserve “seasoning.”
6. ______
Perforated metal or bamboo insert that fits into a saucepan or pot that holds food
______ boiling water. Used to steam vegetables to retain _____. Hand or machine wash, depending on the material from which it is made.
2.02C Kitchen equipment and procedures for its use and care (page 14)
7. Wok
Bowl-shaped pan often used in cooking; may be used on range or may be electric. Used to fry foods in a amount of fat. Hand or machine wash – if electric, follow operating manual’s instructions for care.
8. Cooling rack
rack with legs; usually square or rectangular in a variety of sizes. Used to hold baked goods and pans off of counter/table tops, ___scorching; allows to circulate around foods so it quickly. Hand or machine wash.
9. ______
Round cup attached to a long handle; usually in a variety of sizes and made from glass, metal, or plastic. Used to lift and sauces, soups, stews,
______, salad dressings, and punches. Hand or machine wash.
10. Pastry brush
Usually in a variety of sizes and materials. Used to brush __ and other foods with butter or __; removes from cakes before
______. Hand or machine wash.
11. Oven mitt/potholder
Thick cloth pads in various sizes and shapes. Used to protect while handling hot and cookware. Care depends on material.
2.02C Kitchen equipment and procedures for its use and care (page 15)
12. Tongs
Usually made of metal or plastic, variety of sizes. Used to meats and fried foods; gripping and lifting foods. Hand or machine wash.
13. Turners
Made of metal or plastic; may be slotted or . Used to lift and turn foods, such as cookies, meat, fish, , and eggs. Hand or machine wash.
APPLIANCES:
1. Electric skillet/griddle
Fry pan whose is controlled by a thermostat; high dome cover with vent; clearly visible heat indicator light. Used to fry, bake,
__, panbroil, stew, or simmer foods.
are similar to skillets, but have no sides or lid. Griddles are used to foods, such as eggs or pancakes.