NAME _______________________________ DATE ____________________________ PERIOD _______
2.02C Kitchen equipment and procedures for its use and care
Directions: Students will view the PowerPoint, “Kitchen equipment and procedures for its
use and care” and participate in a class discussion. Fill in the blank with the correct answer in
the statements below. The teacher may give alternative directions for the activity.
Measuring
VOLUME:
1. Measuring spoons
Usually made of
or
; basic sets contain 1 tablespoon, 1
teaspoon, ½ teaspoon, and ¼ teaspoon. Used to measure small amounts of
ingredients, usually less than ¼ cup. Hand or machine wash.
2. Dry measuring cups (nested measuring cups)
Usually made of metal or plastic; basic sets contain 1 cup, ½ cup, 1/3 cup, and ¼
cup. Used to measure
and
ingredients. Hand or machine wash.
3. _________________________
Usually made of clear glass or plastic; contains measurements for portions of a
cup and
. Used to measure liquid ingredients. Hand
or machine wash.
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1. Sifter
A metal or plastic canister with a wire-screened bottom,
available in various sizes with a blade or wheel inside. Used to remove lumps
from and incorporate air into
ingredients
measuring.
Tap over garbage can to remove dry ingredients; if necessary, wipe with a damp
cloth, but dry immediately to prevent rusting.
2. Rubber spatula
Used to remove
machine wash.
ingredients from measuring cups. Hand or
3. Straight-edge spatula
Used to
dry or solid ingredients. Hand or machine wash.
WEIGHT:
1. Scale
May be spring or balance scales and have dial or digital displays. Used to
large amounts of dry or
ingredients. Wipe with a damp cloth.
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TEMPERATURE:
Thermometers
1. Deep-fry thermometer
A thermometer that measures the
temperature of
in which foods such as
French fries and doughnuts are immersed for frying.
Will clip to the side of the pot. Hand wash.
2. Instant-read/bimetallic A probe thermometer with a dial or digital display is
thermometer
inserted into food at the
of cooking time Gives an
accurate
temperature reading within a matter
of seconds.
daily and/or after dropping.
Hand wash.
3. Meat thermometer Also known as an
thermometer, it is designed
to be placed in food
cooking. A probe
thermometer with a large dial used to accurately measure
the internal temperature of a large piece of meat, poultry,
etc. as it cooks. Hand wash.
Cutting/Preparation
1. ___________ __________
Serrated or saw-tooth blade. Used for slicing breads and other soft foods.
Hand wash.
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2. Chef’s/French knife
Large,
blade. Used for slicing breads and other
soft foods. Hand wash.
3. Paring knife
Smallest kitchen knife. Remove a
vegetables. Hand wash.
from fruits and
4. Slicing knife
Long, thin blade. Used to cut or slice
Hand wash.
of meat.
5. Straightening steel
Long steel rod. Used to
Hand wash.
6.
knife edges
sharpening.
____________________
Small hand-held to multi-bladed size. Used to chop foods, such as nuts, eggs,
meats, and some fruits and vegetables. Hand or machine wash.
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7.
Grater/shredder
or
sided metal cutting tool with openings of different sizes.
Used to grate/shred foods, such as cheese and cabbage. Hand or machine wash.
8. Kitchen shears
Scissors. Used to
meat, and
, trim, or cut fresh herbs, dried fruit, vegetables,
. Hand or machine wash.
9. Pastry blender
Several pieces of curved metal attached to a handle. Used to blend
and
when making pastry; to blend butter and
cheese mixtures. Hand or machine wash.
10. Vegetable peeler/parer
A swivel blade. Used to
fruits and vegetables; make
decorative carrot, chocolate, or cheese curls for
. Hand or
machine wash.
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11. Cutting board
Made from a variety of materials (
resists
bacteria better than soft woods). Used to protect counter and table tops when
cutting and chopping.
_________________ – Hand wash. Plastic – Hand or machine wash.
12. Can opener
Hand and electric varieties. Used to cut
off
cans.
Small hand opener – Hand or machine wash. Electric – Wipe with damp cloth;
remove blade and clean with soap and water.
13. __________________
Perforated bowl made of metal or plastic available in a variety of sizes. Used to
drain
from foods. Hand or machine wash.
14. Strainer
Bowl made of
sizes. Used to remove
wash.
available in a variety of
pieces from liquid foods. Hand or machine
15. Rolling pin
Heavy roller made of wood,
crushes bread, cookies, or crackers into
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, or metal. Used to flatten dough;
. Hand wash.
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16. _________________________
Usually made from metal, plastic, or wood in various sizes.
Used to remove
food from and draining away
or machine wash.
. Hand
APPLIANCES:
1. Blender
Removable container with a wide opening, handle, pouring spout,
And measurement markings on side. Used to
, blend and
foods. Hand wash non-electric parts. Electric parts should
be wiped with a damp cloth – See use and care booklet.
2. Food processor
More powerful and versatile than a
; assorted disks/blades for
special jobs. Used to blend, chop,
, grind,
_____________, and
. Hand wash non-electric parts. Electric
parts should be wiped with a damp cloth – See use and care booklet.
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Mixing
1. Fork
Used to
eggs and other ingredients and to mix together ingredients.
Hand or machine wash.
2. Mixing bowl (nested mixing bowls)
Usually made from
, glass, or
in a variety of
sizes. Some have
for storage purposes. Used when preparing and
combining ingredients for recipes. Hand or machine wash.
3. ________________________
Several pieces of curved metal attached to a handle. Used to blend flour and solid
fat when making pastry; to blend
and
mixtures. Hand or machine wash.
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4. Rubber spatula
Used to
or lightly mix one ingredient into another
and to scrape bowls, pans, and other containers. Hand or machine wash.
5. _____________________
Metal or plastic canister with a wire-screened bottom, available in various sizes
with a blade or wheel. Used to force dry ingredients through the wire-screened
bottom, removing lumps, incorporating air, and
dry
ingredients. Tap over garbage can to remove dry ingredients; if necessary, wipe
with a damp cloth, but dry
to prevent rusting.
6. Wire whisk
A mixing tool usually made of
-shaped wire loops that are
held together by a handle. Used for stirring, beating, and
foods.
Incorporates air and helps to prevent lumps from forming. Hand or machine
wash.
7. Wooden spoons
Spoons made of wood that are available in many sizes and shapes, that will
not
pan surfaces, and their handles remain
. May
be solid or
. Used to stir and mix ingredients. Hand wash.
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APPLIANCES:
1. _____________________
A small, hand-held electric appliance that is lighter and less
than a stand mixer, but less
. Has
several speeds to blend, beat, and whip ingredients. Hand or machine wash
removable beaters; wipe mixer body with damp cloth.
2. Stand mixer
An electric mixer that leaves your
free and is suited for
mixing. Has several
and often has
attachments, such as juicers and choppers. Used to blend, beat, whip, and
dough. Hand or machine wash removable attachments; wipe
mixer body with damp cloth.
Cooking/Cleaning
BAKEWARE:
1. ___________________
A rectangular pan similar to a cookie sheet, but with
sides about
_______________deep. Used for baking sheet cakes, pizza, chicken pieces, and
fish. Hand or machine wash.
2. Cookie sheet
A
, rectangular pan with two or three
sides, usually
made of
. Used for baking cookies, biscuits, and pizza, and
for toasting bread. Hand or machine wash.
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3. Cake pan
Usually made of aluminum and come in a range of sizes,
beginning with a
diameter. Used for baking
other baked goods. Hand or machine wash.
4. ______________________
cakes and
A
, narrow,
pan that may be made of glass,
glass-ceramic, or metal. Used for baking loaves of
, pound cake,
and meat loaf. Hand or machine wash.
5. Muffin pan
A rectangular baking pan that comes in a variety of sizes, such as with
to
round depressions, usually made of metal. Used to bake muffins,
, and rolls. Hand or machine wash.
6. Pie pan
A shallow, round baking dish with
sides, usually made of glass
or metal that comes in several sizes. Used to bake dessert and
pies and quiches. Hand or machine wash.
7. Pizza pan
A large, round baking pan with a narrow ___ around the edge. It may or may not be
perforated for a _________ crust. Used to bake pizza. Hand or machine wash.
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8. _____________________
Heavy oval or rectangular pan; usually made of metal with a lid.
Used to roast meats and poultry. Hand or machine wash.
9. Square/rectangular pan
Usually made of aluminum and come in a range of sizes. Used for
______
a variety of cakes, cookies, and other baked goods. Hand or machine wash.
10. Casserole
Dishes with high sides that may be made of glass, glass-ceramic, or
_____;
available in a variety of sizes, with or without lids; may go from
_____.
Used to bake and serve main dishes and
. Hand or machine wash.
COOKWARE:
1. ________________________
A small pan that fits into a larger pan with a lid; usually made of glass or metal.
Used to cook and melt foods that
easily, such as sauces,
_____________________, custard, butter, etc. Hand or machine wash.
2. Dutch oven
A
pot with a close-fitting lid; may have
to
keep foods from sticking to the bottom. Used to cook large amounts or sizes of
foods on the
or in the oven. Hand or machine wash.
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3. Pot
Usually made from metal; larger and heavier than
___;
small handles on each side with a lid; vary in size from 3 –
quarts. Used
to cook large amount or sizes of foods in liquid
a range. Hand or
machine wash.
4. Saucepan
Usually made of metal or heatproof glass;
in size from ½ - 4 quarts. Used to cook foods in
Hand or machine wash.
long handle and a lid; range
on a range.
5. Sauté pan/skillet
Skillets (
) have wide bottoms and low sides; vary in
size and often have lids. Sauté pans are
skillets with narrow
bottoms and
sides. Used for browning and frying foods. Hand
or machine wash.
**
must be hand washed and dried completely to
prevent rusting; may need to rub with
to
preserve “seasoning.”
6. __________________________
Perforated metal or bamboo insert that fits into a saucepan or pot that holds food
___________ boiling water. Used to steam vegetables to retain
_____.
Hand or machine wash, depending on the material from which it is made.
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7. Wok
Bowl-shaped pan often used in
cooking; may be
used on range or may be electric. Used to
fry foods in a
amount of fat. Hand or machine wash – if electric, follow operating manual’s
instructions for care.
8. Cooling rack
rack with legs; usually square or rectangular in a variety of sizes. Used to
hold baked goods and
pans off of counter/table tops,
___scorching;
allows
to circulate around foods so it
quickly. Hand or
machine wash.
9. ___________________________
Round cup attached to a long handle; usually in a variety of sizes and made from
glass, metal, or plastic. Used to lift and
sauces, soups, stews,
________________, salad dressings, and punches. Hand or machine wash.
10. Pastry brush
Usually in a variety of sizes and materials. Used to brush
__ and other
foods with butter or
__; removes
from cakes before
_______________. Hand or machine wash.
11. Oven mitt/potholder
Thick cloth pads in various sizes and shapes. Used to protect
handling hot
and cookware. Care depends on material.
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12. Tongs
Usually made of metal or plastic, variety of sizes. Used to
meats and fried foods; gripping and lifting
foods. Hand or
machine wash.
13. Turners
Made of metal or plastic; may be slotted or
foods, such as cookies, meat, fish,
wash.
. Used to lift and turn
, and eggs. Hand or machine
APPLIANCES:
1. Electric skillet/griddle
Fry pan whose
is controlled by a thermostat; high dome cover with
vent; clearly visible heat indicator light. Used to fry, bake,
__, panbroil, stew, or simmer foods.
are similar to skillets, but have no sides or lid. Griddles
are used to
foods, such as eggs or pancakes.
Immersible – Hand or machine wash, as instructed by operating manual. Thermostat to
be wiped clean. Nonimmersible – Wash by hand, following operating manual’s
instructions.
2. Slow Cooker
(____________ _________) A heating base, cooking vessel that may be
removable, and a lid; usually has at least ________ settings. Used to cook slowly
for several hours; convenient for ______________ meals. Exterior – Wipe with
damp cloth. Interior – If removable, cooking vessel may be hand or machine
washed.
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3. Toaster
Comes in two- and four-slice models; may have extra wide openings
for
and thick-sliced bread. Used to brown/toast breads and pastries
on
sides at one time. Wipe exterior with damp cloth; clean crumbs from
bottom regularly.
4. ________________________
Available in a variety of sizes; uses less
and creates less
than a
full-size oven. Used to bake and
small amounts of foods in addition to
toasting. Wipe exterior with damp cloth; clean crumbs from bottom regularly.
5. Microwave oven
Available in a variety of sizes; may be built into a range hood or may be a counter
top model. Used to cook foods
; defrosts foods;
foods. Exterior - Wipe with a damp cloth. Interior – Wipe with mild detergent
or baking soda solution.
6. Range/oven
A major kitchen appliance; available in free-standing,
, or built-in
models. Number and types of cooking surfaces will vary; oven types vary; may
be electric or
. Used for frying in fat or cooking in liquid, on top of the
range; baking, broiling, or roasting in the
. Wipe with damp cloth any
spills as they occur when appliance cools; follow operating manual’s instructions
for specific use and care.
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7. Dishwasher
A major kitchen appliance available in
or
built-in models; various options are available. Used to clean and
________________kitchen equipment and tableware. Follow operating manual’s
instructions for loading details and recommended detergent and drying agents; use
ONLY
_________________ detergent; scrape dishes before loading; and ensure that all
items are dishwasher safe.
8.
Refrigerator/Freezer
A
kitchen appliance; comes in a variety of sizes and colors with a
wide range of options, such as ice maker, in-door dispensers, etc. Used to
refrigerate/freeze perishable foods. Keep refrigerator temperature at
_______; clean interior with baking soda solution once a
; wipe
spills as they occur; use appliance cleaner or damp cloth on exterior; maintain
freezer at _______; check door gaskets monthly; vacuum under and behind
appliance at least
a year; change water filters as recommended.
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