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COURSE: 7045 Foods I UNIT APREPARATION, PROCESSES AND METHODSESSENTIAL STANDARD:2.0039%B2Understand methods for food preparation.OBJECTIVE: 2.023%A1Remember equipment and procedures for its use and care.The Essential Questions: What are the four categories of kitchen equipment?What equipment is used for measuring by volume, weight, and temperature?What equipment is used for cutting/preparation?What equipment is used for mixing?What equipment is used for cooking/cleaning?How does one use and care for food preparation equipment?UNPACKED CONTENT “MCMC” is a mnemonic used to remember the classifications of Measuring, Cutting/Preparing, Mixing, and Cooking/Cleaning.To be a successful cook, one needs to know essential basic equipment, how it is used, and how to care for it. All kitchen equipment is broken into four categories. They are:MeasuringVolumeWeightTemperatureCutting/PreparationCutting equipmentAppliancesMixingMixing equipmentAppliancesCooking/leaningBakewareCookwareAppliancesOBJECTIVE:2.023%A1Remember equipment and procedures for its use and care.CATEGORY EQUIPMENTUSECAREMMEASURINGVOLUME:Measuring spoons – usually made of metal or plastic; basic set contains 1 tablespoon, 1 teaspoon, ? teaspoon, and ? teaspoonMeasuring small ingredients, usually less than ? cup. Hand or machine washDry measuring cups(nested measuring cups) – usually made of metal or plastic; basic set contains 1 cup, ? cup, 1/3 cup, and ? cupMeasuring dry and solid ingredients Hand or machine washLiquid measuring cups – usually made of clear glass or plastic; contain measurements for portions of a cup and fluid ouncesMeasuring liquid ingredientsHand or machine washSifter– metal or plastic canister with a wire-screened bottom, available in various sizes with a blade or wheel insideRemoving lumps from and incorporating air into dry ingredients before measuringTap over garbage can to remove dry ingredients; if necessary, wipe with a damp cloth, but dry immediately to prevent rusting.Rubber spatulaRemoving solid ingredients from measuring cupsHand or machine washStraight-edge spatulaLeveling dry or solid ingredientsHand or machine washWEIGHT:Scale – may be spring or balance scaleWeighing dry ingredients, usually in larger amountsWipe with a damp clothTEMPERATURE:Thermometers (deep-fry, instant-read, meat) – may have a dial or digital displayTaking internal temperature of foods to ensure safety and sanitationBe sure to calibrate daily and after dropping; hand washOBJECTIVE:2.023%A1Remember equipment and procedures for its use and care.CATEGORYEQUIPMENTUSECARECCUTTING/PREPARATIONBread knife - Serrated or saw-tooth bladeSlicing breads and other soft foodsHand wash Chef’s / French knife –Large, triangular bladeSlicing, chopping, and dicing fruits and vegetablesHand washParing knife -Smallest kitchen knifeRemove a thin peel from fruits and vegetablesHand washSlicing knife –Long, thin bladeCutting large cuts or slicing meatsHand washStraightening steel - Long steel rodStraightening knife edges between sharpeningHand washFood chopper – small hand-held to multi-bladed in sizeChopping foods, such as nuts, eggs, meats, and some fruits and vegetablesHand or machine washGrater/shredder – two - or four-sided metal cutting tool with openings of different sizesGrating/shredding foods, such as cheese and cabbageHand or machine washKitchen shears - scissorsSniping, trimming, or cutting fresh herbs, dried fruit, vegetables, meat and pastryHand or machine washPastry blender – several pieces of curved metal attached to a handleBlending or “cut-in” flour and solid fat when making pastry; blending butter and cheese mixturesHand or machine washVegetable peeler/parer – a swivel blade Paring/peeling fruits and vegetables; making decorative carrot, chocolate, or cheese curls for garnishingHand or machine washCutting board – made from a variety of materials (plastic resists bacteria better than soft woods)Protecting counter and table tops when cutting and choppingWooden - Hand wash Plastic - Hand or machine washCan-opener – Hand and electric varietiesCutting lids off metal cansSmall hand opener: Hand or machine washElectric: Wipe with damp cloth; remove blade and clean with soap and waterColander – perforated bowl made of metal or plastic available in a variety of sizesDraining liquids from foodsHand or machine wash Strainer – bowl made of wire mesh available in a variety of sizesRemoves solid pieces from liquid foodsHand or machine washRolling pin – heavy roller made of wood, marble, or metalFlattens dough; crushes bread, cookies, or crackers into crumbsHand washOBJECTIVE:2.023%A1Remember equipment and procedures for its use and care.CATEGORYEQUIPMENTUSECARECCUTTING/PREPARATIONSlotted spoon – usually made from metal, plastic, or wood in various sizesRemoving solid food from and draining away liquids.Hand or machine washAPPLIANCES:Blender – removable container with a wide opening, handle, pouring spout, and measurement markings on sideChopping, blending, and liquefying Hand wash non-electric parts; other parts may be hand or machine washed -- See use and care bookletFood processor – more powerful and versatile than a blender; assorted disks/blades for special jobsBlending, chopping, grating, shredding, grinding, kneading, and slicing Hand wash non-electric parts; other parts may be hand or machine washed -- See use and care bookletRefrigerator / Freezer – major kitchen appliance; comes in variety of sizes and colors with a wide range of options, such as ice maker, in-door dispensers, etc.Refrigerating/freezing perishable foodsKeep at 41° F temperature in refrigerator for food service and 40° F for home consumer useClean interior of refrigerator with baking soda solution a minimum of once a month.Wipe spills as they occurOutside use appliance cleaner or damp cloth.Freezer maintains 0° F.Check gaskets around door monthlyVacuum under and behind a minimum of twice a yearChange water filters as recommendedOBJECTIVE:2.023%A1Remember equipment procedures for its use and care.CATEGORYEQUIPMENTUSECAREMMIXINGFork – A two or three tined utensil made of metal with a handle.Beating eggs and other ingredients; mixing together ingredients, used for liftingHand or machine washMixing bowls(nested mixing bowls) - usually made from plastic, glass, or metal in a variety of sizes; some have lids for storage purposesPreparing and combining ingredients for recipesHand or machine washPastry blender – several pieces of curved metal attached to a handleBlending flour and solid fat when making pastry; blending butter and cheese mixturesHand or machine washRubber spatula—made of plastic and rubber with a scraper at one end and handle at the other endFolding or lightly mixing one ingredient into another; scraping bowls, pans and other containersHand or machine washSifter – metal or plastic canister with a wire-screened bottom, available in various sizes with a blade or wheel insideForces dry ingredients through the wire-screened bottom, removing lumps, incorporating air, and blending dry ingredientsTap over garbage can to remove dry ingredients; if necessary, wipe with a damp cloth, but dry immediately to prevent rusting.Wire whisk – usually made of balloon-shaped wire loops that are held together by a handleStirring, beating, and whipping foods; incorporates air; helps to prevent/remove lumpsHand or machine washWooden spoon -available in many sizes and may be slotted or solid; will not scratch pan surfacesMixing and stirring ingredientHand washAPPLIANCES:Hand mixer – a hand-held electric appliance; lighter and less expensive as a stand mixer, but less versatileBlending, beating, and whipping ingredientsHand or machine wash removable beaters; wipe mixer body with damp clothStand mixer – electric mixer that leaves hands free; suited for heavy-duty work; often has attachmentsBlending, beating, whipping, and kneading doughHand or machine wash removable attachments; wipe mixer body with damp clothOBJECTIVE:2.023%A1Remember equipment and procedures for its use and care.CATEGORYEQUIPMENTUSECARECCOOKING / CLEANINGBAKEWARE:Baking sheet – metal rectangular pan, similar to cookie sheet, but with four sides about 1 inch deepBaking sheet cakes, pizza, chicken pieces, and fishHand or machine washCookie sheet – flat, metal rectangular pan with two or three open sidesBaking cookies, biscuits, and pizza; toasting breadHand or machine washCake pan – usually made of aluminum in a range of sizesBaking layer cakes and other baked goodsHand or machine washLoaf pan – a deep, narrow, oblong pan that may be made of glass, glass-ceramic, or aluminumBaking loaves of bread, pound cake, and meat loafHand or machine washMuffin pan – rectangular baking pan that comes in a variety of sizes, such as with six to twelve round depressions; usually made of metalBaking muffins, cupcakes, and rollsHand or machine washPie pan – shallow, round baking dish with sloping sides; usually made of glass or metal in a variety of sizesBaking dessert and main-dish pies and quichesHand or machine washPizza pan – Large, round baking pan with a narrow rim around the edge; may be perforated for crispier crustBaking pizzaHand or machine washRoasting pan – Heavy oval or rectangular pan; usually made of metal with a lidRoasting meats and poultryHand or machine washSquare / rectangular pan – Usually made of aluminum; variety of sizesBaking a variety of cakes, cookies, and other baked goodsHand or machine washCasserole – Dishes with high sides that may be made of glass, glass-ceramic, or earthenware; available in a variety of sizes, with or without lids; may go from freezer-to-ovenBaking and serving main dishes and dessertsHand or machine washCOOKWARE:Double boiler – A small pan that fits into a larger pan with a lid; usually made of glass or metalCooking and melting food that scorch easily, such as sauces, chocolate, custard, butter, etc.Hand or machine washOBJECTIVE:2.023%A1Remember equipment and procedures for its use and care.CATEGORYEQUIPMENTUSECARECCOOKING / CLEANINGDutch oven – A heavy pot with close-fitting lid; may have rack to keep foods from sticking to bottomCooking large amounts or sizes of foods on the range or in the ovenHand or machine washPot – Usually made from metal; larger and heavier than saucepans; small handles on each side with a lid; vary in size from 3 – 20 quartsCooking large amounts or sizes of foods in liquid on a rangeHand or machine washSaucepan – Usually made of metal or heatproof glass; one long handle and a lid; range in size from ? - 4 quartsCooking foods in liquid on a rangeHand or machine washSauté pan/skillet – Skillets (fry pans) have wide bottoms and low sides; vary in size and often have lids. Sauté pans are uncovered skillets with narrow bottoms and sloping sidesBrowning and frying foodsHand or machine wash** Cast iron must be hand washed and dried completely to prevent rusting; may need to rub with vegetable oil to preserve “seasoning”Steamer – Perforated metal or bamboo insert that fits into a saucepan or pot that holds food above boiling waterSteaming vegetables to retain nutrientsHand or machine wash, depending on material from which it is madeWok – Bowl-shaped pan often used in Chinese cooking; may be used on range or electricQuickly frying foods in a very small amount of fatHand or machine wash – if electric, follow operating manual’s instructions for careCooling rack – Wire rack with legs; usually square or rectangular in a variety of sizesHolding baked goods and hot pans off of counter/table tops, preventing scorching; allows air to circulate around foods so it cools quicklyHand or machine washLadle – Round cup attached to a long handle; usually in a variety of sizes and made from glass, metal, or plasticLifting and serving sauces, soups, stews, gravies, salad dressings, and punchesHand or machine washPastry brush – Usually in a variety of sizes and materialsBrushing pastry and other foods with butter or sauces; removing crumbs from cakes before frostingHand or machine washOven mitt/potholder – Thick cloth pads in various sizes and shapesProtecting hands while handling hot bakeware and cookwareDepends on materialOBJECTIVE:2.023%A1Remember equipment and procedures for its use and care.CATEGORYEQUIPMENTUSECARECCOOKING / CLEANINGTongs – Usually made of metal or plastic; variety of sizesTurning meats and fried foods; gripping and lifting bulky foodsHand or machine washTurner – Made of metal or plastic; may be slotted or solidLifting and turning foods, such as cookies, meat, fish, pancakes, and eggsHand or machine washAPPLIANCES:Electric skillet/griddle – Fry pan whose temperature is controlled by a thermostat; high dome cover with vent; clearly visible heat indicator light. Griddles are similar to skillets, but have no sides or lids.Frying, baking roasting, panbroiling, stewing, or simmering foods. Frying foods, such as eggs, pancakesImmersible: Hand or machine wash, as instructed by operating manual. Thermostat to be wiped clean.Non immersible: Wash by hand, following operating manual’s instructions.Slow cooker – (Crock pot) A heating base, cooking vessel that may be removable, and a lid; usually have at least two settingsCooking slowly for several hours; convenient for one-dish mealsExterior: Wipe with damp cloth.Interior: If removable, cooking vessel may be hand or machine washed.Toaster – Comes in two- and four-slice models; may have extra wide openings for bagels and thick-sliced breadBrowning/toasting breads and pastries on both sides at one timeWipe exterior with damp cloth; clean crumbs from bottom regularlyToaster oven – Available in variety of sizes; uses less energy and creates less heat than full-size ovenBaking and broiling small amounts of foods in addition to toastingWipe exterior with damp cloth; clean crumbs from bottom regularlyMicrowave oven – Available in a variety of sizes; may be built into a range hood or may be a counter top- modelCooking foods quickly; defrosting foods; reheating foodsExterior: Wipe with damp clothInterior: Wipe with mild detergent or baking soda solutionRange/oven – A major kitchen appliance available in free-standing, drop-in, or built-in models; number and types of cooking surfaces vary; oven types vary; may be electric or gasFrying in fat or cooking in liquid, on top of the range; baking, broiling, or roasting in the ovenWipe with damp cloth any spills as they occur when appliance cools; follow operating manual’s instructions for specific use and careDishwasher – A major kitchen appliance available in portable or built-in models; various options available. Cleaning/sanitizing kitchen equipment and tableware.Follow operating manual’s instructions for loading details and recommended detergent and drying agents; use ONLY dishwasher detergent; scrape before loading; and ensure that all items are dishwasher safe. ................
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