Kitchen Equipment

1. Kitchen Equipment 6th Grade Family and Consumer Science

2. The Oven • In this room we have both electric and gas ovens. An oven uses heat to cook foods through gas or electric current through a process call convection.

3. When Using an Oven: • Always make sure to have oven mitts on your hands. It is easy to bump into the door or drawers of the oven. The drawers and door get very hot and burn you badly. • Additionally foods coming out of the oven will be hot so always take them out using oven mitts and place them carefully on the stovetop to cool.

4. Stovetop • Is where you can cook items that need to be sautéed, boiled, fried, or heated up quickly. • In this class there are two types of stovetops: gas and electric.

5. Types of Stovetops: • On a electric stovetop you will NOT see the flame, however the electric coils will be just as hot as fire. You can easily burn yourself on them. A gas stovetop uses a flame to cook food. Always make sure that your sleeves are rolled up to avoid catching on a fire.

6. Both stovetops will get incredibly hot so it is important that you do NOT TOUCH any area of the stovetop while food is cooking. Use an oven-mitt or pan with a plastic handle to avoid getting burned. • Also choose wooden spoons because they do not conduct heat as well as metal. • Remember to turn off all burners by turning the dial to off as SOON AS YOUR FINISHED COOKING!

7. Turn all pot handles towards the center of the stove. • NEVER leave cooking unattended. • Never wear baggy clothes in the kitchen. They can catch on fire. • Do NOT carry hot pans or plates of food.

8. The Blender • You will be using the blender to create delicious =) smoothie recipes. The purpose of the blender is to chop, blend, puree, crush, and/ or combine ingredients.

9. Blender Safety • Before using a blender make sure that the blender is turned OFF. • Before blending make sure that the top is tightly on. • If ingredients need to be stirred make sure that the blender is COMPLETELY TURNED OFF before taking off the container and stirring the ingredients. • To wash the blender place it in the sink and allow water to flush it out. • NEVER touch the blades inside the blender even when cleaning you could get badly cut.

10. Hand Mixer • A hand mixer is used to combine ingredients in a large bowl. • To operate the hand mixer make sure it is turned OFF before inserting the two metal attachments. • Place mixer deep in ingredients and blend at a low speed while holding the bowl. • Do NOT place spoons or other object in the bowl while using the hand mixer. If you need to stir the bowl turn OFF the hand mixer and place aside. • Be careful NOT to lift the hand mixer too high out of the bowl or you will get very dirty.

11. Microwave • A microwave: cooks food by using energy waves that heat food. Heat waves penetrate the food and move the molecules that create friction which cooks the food from the inside out!

12. When Microwave Cooking: • Magnetron: Move the microwaves around the oven.

13. When microwave cooking: • Only use microwave safe containers • NEVER EVER put metal in the microwave. It will cause a fire. • Cover foods they don’t splatter.

14. The Griddle • Used as a shallow cooking surface. • Items to be cooked on griddle = Items that need to be flipped or turned over.

15. Griddle Safety • When Operating the Griddle: 1. Always use an oven mitt. The side and edges of the griddle get very hot and can burn you. 2. If you are not sure if the griddle is hot yet stand at a distance and splash a small amount water onto it. NEVER EVER TOUCH IT to see if it is hot. 3. Before turning on plug in the griddle with DRY HANDS and make sure all group members know that the griddle is turned on.

16. Common Kitchen Tools & Uses:

17. Kitchen Tools • Wooden Spoon: Used for stirring hot items • Metal Spatula: Used to Turn over/ move foods such an pancakes. AKA FLIPPER.

18. Plastic Spatula: Used to scrape bowls. • Dry Measuring Cups: Used to measure dry ingredients such as flour, brown sugar, sugar, salt, etc. Be sure to level off with the backside of a knife.

19. Liquid Measuring Cup: Used for liquids such as oils, water, eggs, etc. • Measuring Spoons: Used to measure small amounts come in the following sizes 1 t, ¼ t., ½ t., ¾ t., 1 T. Level off with knife.

20. Cutting Board: Used to cut on. • Can Opener: Used to open cans. • Mixing Bowl: Used for mixing ingredients.

21. Cookie Sheet: Used for cooking items in the oven. Sometimes cover with foil. • Cupcake Pan: Used for cooking cupcakes. Only fill each cup half way after putting in liners.

22. VERY IMPORTANT SAFETY RULES…hint hint wink wink nudge nudge • Never carry a hot pan or plate of food. If you need to, always make sure that your path is clear. • When touching hot food use only a potholder or oven-mitt. NEVER A TOWEL.

23. If you leave a potholder or oven-mitt on the stove it will catch on fire. • Sharp knives need to be handed to the person washing the dishes so that they to not cut themselves when they put their hands into the soapy water.

24. A food-bourne illness: an illness caused from eating contaminated food. • 3 Types (that we study) 1. Salmonella- Chicken or Eggs 2. E Coli- Rare or Raw Ground Beef 3. Staphyloccus: A person or equipment that has not been kept clean.

25. Danger Zone: • 40-140 • The temperatures between which micro-organisms grow best at.

26. Cross Contamination • How bacteria spreads from one food product to another. • Occurs when food that needs to be cooked is mixed with food that is ready to eat. * Know an example

27. Hand Washing • Twenty seconds or the time it takes to sing ABC once or Happy Birthday twice.

28. Review: • Do not wear baggy clothes in the kitchen. • Do not place a hot cookie sheet in the sink to cool or on the countertop. Place a hot item on the STOVETOP TO COOL. • Always close cabinets and drawers. • Do not unplug electrical appliances with wet hands (SHOCK)