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Equipment

Equipment. Let’s Review!. Safety in the kitchen…why is it so important? What are some basic examples of being safe in the kitchen? POP QUIZ!. OH NO!!. What do you do!?. Now that safety is covered… L et’s see what equipment we will be working with in this class!. Measuring Tools

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Equipment

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  1. Equipment

  2. Let’s Review! Safety in the kitchen…why is it so important? What are some basic examples of being safe in the kitchen? POP QUIZ!

  3. OH NO!! What do you do!?

  4. Now that safety is covered… Let’s see what equipment we will be working with in this class!

  5. Measuring Tools We will be working with 5 different types of measuring tools throughout our labs! • Measuring spoons • 1 Tbsp, 1 tsp, ½ tsp, ¼ tsp • Dry measuring cups • 1c. ½ c. 1/3c. 1/4c. • Liquid measuring cups Food scale Custard Cups

  6. Mixing Tools Wire whisk Hand Mixer Wooden spoon Rubber spatula (fold) Kitchen aid mixer Rotary beater • Flat paddle, Wire whisk, • Dough hook Mixing bowls Small, Medium, Large

  7. Food Prep Cutting board Ladle Spatula/ Turner Can opener Pasta spoon Thermometer Rubber spatula Dough scraper Melon baller Slotted spoon Sifter Tongs Colander

  8. Cutting/Peeling/Zesting Zester Knives Vegetable peeler Grater Pizza cutter Cooking shears

  9. Baking Rolling pin Silicone mat Cooling Rack Cookie sheet Bread loaf pan Jelly roll pan Muffin pan 9x13 pan 8x8 casserole pan Pie pan Cake pan

  10. Cookware Saucepan Skillet Wok Stock Pot Chef Pan/Saucier Double boiler

  11. Kitchen Electrics & Equipment Blender Food Processor Toaster Apple peeler Pasta machine

  12. Let’s see where all this stuff goes in our kitchens!

  13. Measurements

  14. Abbreviations tsp- teaspoon Tbsp.- Tablespoon C.- cup oz.- ounce pt.- pint qt.- quart gal- gallon F- degrees Fahrenheit

  15. Equivalents • 1 Tbsp.= 3 tsp. • 2 Tbsp.= 1/8c. = 6tsp.=1 fluid oz. • 1 cup= 16 Tbsp. • 1 pint= 2 cups • 1 qt.= 4 cups= 2 pints • 1 gal=4qt.=16c.=8pints= 128oz. • 1 pound= 16 oz. • Pinch=a few grains or 1/8tsp.

  16. Conversions • It is important to be aware of how to convert a recipe– and one that you can actually measure!!! • If a recipe calls for 1 ½ c. flour, what would you need if you were dividing the recipe in half. • ¾ c.

  17. Conversion practice • You are having guests over for dinner. The recipe calls for 1/3c. chopped peppers. You need to double the recipe in order to have enough for all your guests. • What amount of peppers will you need to chop? • 2/3.

  18. Let’s practice…… • 3 tsp.= __________Tbsp. • 1 • ______________Tbsp= 1 c. • 16 • 4 Tbsp=_______________ • 1/4c. or 12 tsp.

  19. Conversion practice…. Divide the following in half. • 1/3c. • ½ * 1/3 = 1/6c. • Can we measure this? • 1/3c. =__________Tbsp. • 5 1/3 Tbsp. • so 1/3 Tablespoon is 1 tsp. since there are three teaspoons in a Tbsp. • 5 Tbsp+ 1 tsp. • 5 Tbsp + 1 tsp.=16tsp • 16 tsp. / 2+/= 8 tsp. • 8 tsp.= 2 Tbsp. + 2 tsp.

  20. Measurement Techniques • Flour: spoon in flour until heaping, then level with a straight edge (dry measuring cup) • Sugar: spoon in sugar until heaping, then level with a straight edge (dry measuring cup) • Brown Sugar: pack brown sugar into dry measuring cup and level

  21. Measuring Techniques • Shortening: Pack shortening into dry measuring cup and level with a straight edge or use the wonder cup • Butter/Margarine: measure by weight or use package as a direction or use same method as shortening • Liquids: Measure in a liquid measuring cup. Place the cup at eye level on a flat surface. • Powdered Sugar: Sift then spoon into a dry measuring cup and level with a straight edge

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