HIF1OI : UNIT 2Meal Planning and Household Safety

Understanding the tools we use in the kitchen

Kitchen Tools

Measures small amounts of wet or dry ingredients

Measuring spoons

Measures larger amounts of dry ingredients (i.e. flour and sugar)

Dry measuring cups

Measures liquid ingredients (i.e. oil and water)

Liquid measuring cups

Removes batter from bowls or shortening from measuring cups

Rubber spatula

Mix ingredients together by stirring

Wooden spoon

Used to ice cakes and cupcakes

Metal spatula

Flips warm foods (i.e. eggs and hamburgers)

Lifter

Cuts shortening into pastry dough

Pastry blender

Incorporates air into a mixture (i.e. eggs or whipping cream)

Whisk

Removes skin from some fruits and vegetables

Peeler

To take hold of hot foods

Tongs

Cuts food into smaller pieces (i.e. cheese or carrots)

Grater

Separates the smaller particles of a loose substance (i.e. flour or baking soda)

Sieve

Drains cooked vegetables or pasta

Colander

Flattens dough (i.e. to make some types of cookies)

Rolling pin

Cooks casseroles or frozen vegetables

Casserole dishes

Bakes pies

Pie plate

Bakes loaves (can be metal or glass)

Loaf pan

Makes cakes

Baking pans

Bakes cookies

Cookie sheet

Makes squares or brownies

Baking pans

Makes muffins or cupcakes

Muffin tin

Makes coffee cake or angel food cake

Angel food cake pan

Makes cheesecake

Spring form pan

Place warm baked goods for cooling

Cooling rack

Place under broiler for barbeque items (i.e. steak or hamburgers)

Broiler pan

Make sauces or use to boil water

Sauce pans

Makes soups or broth

Stock pot

To fry items (i.e. eggs, bacon, grilled cheese)

Skillet

To melt chocolate before the invention of the microwave.

Double boiler

Double steamerTo steam vegetables

How to measure ingredients properly

Measurement

Measurement Guide

Imperial Metric½ tsp 2 mL1 tsp 5 mL

1 Tbsp 15 mL¼ cup 60 mL½ cup 125 mL1 cup 250 mL

Common Abbreviations

T or tbspt or tsp

mLg kglb.oz.

c.

= tablespoon= teaspoon= millilitre= gram = kilogram= pound= ounce= cup

Liquids

Water

Oil

Vinegar

Milk

On a flat surface, place a liquid measure. Pour the fluid into the liquid measure. Bend down to eye level to make sure

your liquid is at the proper measuring line.

Powders

Sugar

Flour

Use the proper dry measure to scoop the powder.

Use the flat side of a knife to level off the powder over a discard bowl or container.

Brown Sugar

Firmly pack the brown sugar into the dry measuring cup.

Use the flat side of a knife to level off the powder over a discardbowl or container.

Butter/Margarine

In tub:

Stick Form:

Spoon the butter into a dry measure. Pack firmly. Remove with a rubber spatula.

Using a knife, cut the butter at the measuring lineon the foil wrapper.

A set of instructions that tell us how to prepare a food to eat.

• Used to be found in cookbooks• Now they can also be found online

What is a recipe?

Recipe Basics

Recipes include: Ingredients

Instructions onhow to prepareand cook foods

Cleaning up our dirty dishes!

Dishwashing Instructions

Dishwashing Instructions

Scrape all dirty dishes into the garbage. Neatly organize the dishes to the right of the sink. Place the knives and sharp objects aside.

Get out the dish rack, dish tray, and soap from under the sink and place them on the left side of the counter.

Step 1 Step 2

Fill the right sink with warm soapy water (one good squeeze of soap).

Get a dish cloth and dish towel from Kitchen 3 and put them on the counter beside the sinks.

Step 3 Step 4

Fill left sink with hot water. Add 1 cap of bleach to the water. This is your sanitizing water.

Wash the dishes located on the counter in the proper order (glassware, utensils, tableware, pots and pans, all other equipment).

Step 5 Step 6

Place clean dishes in left sink to rinse and sanitize them.

Place the clean dishes on the dish rack and tray to begin drip drying.

Step 7 Step 8

Dry the dishes thoroughly with the dish towel and place them on the left side on the dish rack and tray.

Put the dishes and equipment away in the correct place in the cupboards and drawers.

Step 9 Step 10

Slicing it Right!

http://www.youtube.com/watch?v=cV0c7qiNjuI

Food Preparation Techniques

Slice

To cut food into flat, even pieces

Examples? Cucumber Zucchini Carrots Banana

http://www.youtube.com/watch?v=yLMduj1YfoY

Chop or Mince

To cut food into tiny pieces

Examples? Celery Onions Garlic

http://media.startcooking.com/video/640mp4/CuttingAnOnion.mp4

Cube or Dice

To cut food into small squares

Examples? Cheese Apples Bread

http://www.youtube.com/watch?v=DlXYSM2k8B4

Julienne

To cut food into long, thin strips

Examples? Carrots Cheese Bell peppers

http://www.youtube.com/watch?v=sYtlIH-YZL4

Peel

To cut away the skin or a thin layer of the outside of fruits and

vegetables Examples?

Apple Pear Onion

http://www.youtube.com/watch?v=1c1iNYEE4BA

Section

To cut food into its natural sections

Examples? Orange Grapefruit Garlic

http://www.youtube.com/watch?v=AzfE9RO-dio

Carve

To divide into pieces by cutting or slicing

Examples? Roast beef Roast chicken Turkey

In Class Computer Lab Activity

Putting it all together

Click icon to add picture