Equipment & Terms

FOODS I

Measuring & EquivalentsReview Statements

Brown sugar – pack it into the cup.Brown sugar – pack it into the cup.Flour – stir, spoon into the cup & level with Flour – stir, spoon into the cup & level with

the straight edge.the straight edge.To measure ¾ C use ½ & ¼.To measure ¾ C use ½ & ¼.To measure 1/8 C use 2 T.To measure 1/8 C use 2 T.3 t in a T3 t in a T16 T in 1 C16 T in 1 C

IDENTIFY KITCHEN EQUIPMENT FUNCTION & USE

Bread Knife – serrated or saw tooth edge for cutting bread

Colander – Used for draining liquid from larger foods such as pasta

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

Chefs or French knife – has a wide triangular blade used for chopping or dicing.

Glass pan – reduce temperature 25 degrees.

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

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

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

Pancake turner – Used to lift and turn flat foods such as hamburgers and pancakes

Pastry Blender – used to cut fat into dry ingredients as in biscuits & pie crust.

Paring Knife - To peel or cut small food items.

Refrigerator/Freezer thermometer – used to measure the internal temperature of the refrigerator or freezer.

Rubber scraper – has a rubber end and is used to scrape food out from bowls, measuring cups, etc.

Straight edge, metal spatula – long flat spatula with a straight edge used for leveling or frosting cakes.

Strainer - wire mesh that separates liquids from food; usually has small fine holes.

Tongs – used to lift and grip hot bulky foods.

Vegetable Peeler – a tool used to take off the outer surface of vegetables and fruits.

Wire whisk/whip – used for blending, mixing, stirring beating and whipping milk and eggs.

TermsTerms

Chop – to cut food into small piecesChop – to cut food into small piecesCream – to beat together until soft creamy Cream – to beat together until soft creamy

& smooth (usually fat and sugar).& smooth (usually fat and sugar).Cut-in – to mix fat into flour with two Cut-in – to mix fat into flour with two

knives or a pastry blender.knives or a pastry blender.Dice – to cut into very small cubes.Dice – to cut into very small cubes.Flour – to coat with a powdered Flour – to coat with a powdered

substance.substance.

Fold-in – to gently cut through the mixture, Fold-in – to gently cut through the mixture, scrape across the bottom and turn over scrape across the bottom and turn over near the surface.near the surface.

Grate – to rub food on sharp Grate – to rub food on sharp projections to make small pieces.projections to make small pieces.Knead – to work dough by pressing and Knead – to work dough by pressing and

folding until it becomes smooth & elastic.folding until it becomes smooth & elastic.Mince – To cut food into smallest possible Mince – To cut food into smallest possible

pieces.pieces.Peel – to remove the outer skin or rind.Peel – to remove the outer skin or rind.

Saute` – to cook in a small amount of fat.Saute` – to cook in a small amount of fat.

Simmer – to cook just below the boiling Simmer – to cook just below the boiling point.point.

Steam – to cook by the vapor produced Steam – to cook by the vapor produced when water is heated to the boiling point.when water is heated to the boiling point.

Whip – to beat rapidly to incorporate air Whip – to beat rapidly to incorporate air and increase the volume.and increase the volume.