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HIF1OI : Unit 2

HIF1OI : Unit 2. Meal Planning and Household Safety. Kitchen Tools. Understanding the tools we use in the kitchen. Measuring spoons. Measures small amounts of wet or dry ingredients. Dry measuring cups . Measures larger amounts of dry ingredients (i.e. flour and sugar).

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HIF1OI : Unit 2

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  1. HIF1OI : Unit 2 Meal Planning and Household Safety

  2. Kitchen Tools Understanding the tools we use in the kitchen

  3. Measuring spoons Measures small amounts of wet or dry ingredients

  4. Dry measuring cups Measures larger amounts of dry ingredients (i.e. flour and sugar)

  5. Liquid measuring cups Measures liquid ingredients (i.e. oil and water)

  6. Rubber spatula Removes batter from bowls or shortening from measuring cups

  7. Wooden spoon Mix ingredients together by stirring

  8. Metal spatula Used to ice cakes and cupcakes 

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

  10. Pastry blender Cuts shortening into pastry dough

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

  12. Peeler Removes skin from some fruits and vegetables

  13. Tongs To take hold of hot foods

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

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

  16. Colander Drains cooked vegetables or pasta

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

  18. Casserole dishes Cooks casseroles or frozen vegetables

  19. Pie plate Bakes pies

  20. Loaf pan Bakes loaves (can be metal or glass)

  21. Baking pans Makes cakes

  22. Cookie sheet Bakes cookies

  23. Baking pans Makes squares or brownies

  24. Muffin tin Makes muffins or cupcakes

  25. Angel food cake pan Makes coffee cake or angel food cake

  26. Spring form pan Makes cheesecake

  27. Cooling rack Place warm baked goods for cooling

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

  29. Sauce pans Make sauces or use to boil water

  30. Stock pot Makes soups or broth

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

  32. Double boiler To melt chocolate before the invention of the microwave. Double steamer To steam vegetables

  33. Measurement How to measure ingredients properly

  34. Measurement Guide

  35. Common Abbreviations T or tbsp t or tsp mL g kg lb. oz. c. = tablespoon = teaspoon = millilitre = gram = kilogram = pound = ounce = cup

  36. 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.

  37. 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.

  38. 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.

  39. 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.

  40. What is a recipe? 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

  41. Recipe Basics • Recipes include: • Ingredients • Instructions onhow to prepareand cook foods

  42. Dishwashing Instructions Cleaning up our dirty dishes!

  43. Dishwashing Instructions Step 1 Step 2 • 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.

  44. Step 3 Step 4 • 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.

  45. Step 5 Step 6 • 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).

  46. Step 7 Step 8 • 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.

  47. Step 9 Step 10 • 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.

  48. Food Preparation Techniques Slicing it Right! http://www.youtube.com/watch?v=cV0c7qiNjuI

  49. Slice To cut food into flat, even pieces • Examples? • Cucumber • Zucchini • Carrots • Banana http://www.youtube.com/watch?v=yLMduj1YfoY

  50. Chop or Mince To cut food into tiny pieces • Examples? • Celery • Onions • Garlic http://media.startcooking.com/video/640mp4/CuttingAnOnion.mp4

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