FOODS H267 REVIEW

Second Semester
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Learning the Basics

What you need to know before you cook!
• Know Your Kitchen
– Appliances, Tools & Equipment
• How to Follow a Recipe
– Cooking & Mixing Terms
– Measuring & Abbreviations
• Personal & Food Safety
• Clean Up!
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Mixing Tools
Pancake Turner/Spatula
Measuring Tools:
Wooden
Dry Measuring
SpoonCups
Wire Whisk
Liquid Measuring Cups
Rubber Scraper
Measuring Spoons
Rotary Beater
Pastry Blender
Rolling Pin
Mixing Bowls
Strainer/Colander
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Baking Tools

bread/loaf pan
cake pan
cookie sheet
Muffin Pan

10” X 15” 9” X 13”

Pie Pan
Jelly Roll Pan Rectangular
Baking Pan
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Cooking Tools

Small
Medium saucepan
saucepan
Dutch Oven

Small Skillet
Large Skillet

stir fry pan

Casserole Dishes (wok)
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Time-Saving Small Appliances

Special Equipment used in Class:

Waffle Iron Stand Mixer Pasta Maker

Blender Griddle Slow Cooker

Toaster Deep Fryer Ice Cream Maker

Food Processor
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Cooking Terms
Just a few of hundreds of terms:

Cutting & Peeling:

Core Cube Chop
Pare Dice Slice
Peel Mince
Mixing:
Beat Fold Combine
Blend Stir Strain
Cream Whip Cut in
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Cutting & Serving Tools

tongs

ladle
grater
knives

vegetable peeler
can opener serving
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Cooking Terms

Using the Stovetop:

Baste Fry Brown
Boil Simmer Stir-Fry
Braise Sauté Preheat
Using The Oven:
Bake Roast Preheat
Broil Grill
Using The Microwave:
Cooking Time Rotate Standing Time
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EQUIPMENTS

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EQUIPMENTS: Storage Equipment

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EQUIPMENTS:
Preparation Equipment

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Cooking Equipment

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Griddle
To clean a griddle, polish the top with a special griddle cloth or
stone. Polish in the same direction as the grain of the metal.
Using a circular motion will scratch the surface of the griddle.
Wash the remaining area with warm, soapy water. Rinse and
dry.

Then, recondition the top by coating it with a thin layer of oil.

To recondition a griddle means to coat in oil so that foods will
not stick to it. Heat the griddle to 400°F (204°C) and wipe it
clean. Repeat until the griddle is smooth and shiny

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Broiler
To clean a broiler, take out the grids and soak them in hot,
soapy water. Remove caked-on food with a wire brush. Rinse,
dry, and lightly oil. Scrape grease and burned food from the
inside of the broiler. Wash the drip pans and put them back in
place. Empty the grease trap, wash it, and replace it.
Microwave
Oven Let the microwave oven cool completely before you clean
it. Wipe the inside and outside of the oven with a damp cloth
and warm, soapy water. Then, rinse and wipe dry. Make sure
the microwave oven door seals tightly. If the door is loose or
damaged, do not use the oven.

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GAS STOVETOP COOKING

• Please check
knobs are off!
• Easy to bump
gas on—BE
CAREFUL!
• When
cleaning, pick
up burners
and clean
under
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Microwave Ovens
Read the manual and know how to operate your
microwave properly.
• Using & Caring for Microwave Ovens:
– Do not turn on a microwave when empty.
– Use only microwave safe cookware, like glass, ceramic,
plastic and paper. Do not use metal cookware or wires or
metallic-edged dishes.
– Clean the interior and exterior after use, including door seal.
• Safety Tips:
– Always use a hot pad, dishes become hot in the microwave
from the food.
– Pierce certain foods before cooking (i.e. potatoes, hotdogs).
– Remove cover so steam flows away from your face.
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Microwave Ovens
Use your microwave to thaw, cook, reheat and
save preparation time.
• Microwave Cooking Tips:
– The higher the wattage the shorter the cooking time.
– Vent one side of plastic wrap cover to allow moisture
to escape.
– Standing time allows food to continue cooking.
– Use paper towels to prevent spattering.
– Stir during cooking time.
– Foods that need to boil, such as pasta, rice, lentils and
dry beans, will not cook faster in a microwave.
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Safety in the Kitchen

A Must When Cooking!

Did you know that more accidents happen in the
kitchen than any other room in the house?
Safety can be divided into two very important areas:

• Personal Safety in the kitchen.

• Food Safety - preventing food-borne illnesses.

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COOKWARE

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1. NON-STICK FRYING PAN

Every household needs a non-stick pan for breakfast duty since
eggs and pancakes are best made on a non-stick surface. It’s
also a super versatile pan that can be used for searing meats,
sauteing vegetables, and making sauces.

Just be careful to use non-abrasive tools on the surface! We

like this stainless steel frying pan and this aluminum one.
Buying a two-piece set lets you have two sizes around and
makes it possible to cook two things at the same time.

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2. SAUCEPAN
A saucepan is perfect for when you need to cook something
with liquids, such as boiling pasta and vegetables or simmering
sauces and beans. A 4-quart saucepan is easy to maneuver
and handle and is great whether you’re cooking for 1 or 4. Try
this 3.5-quart non-stick one or this 4- quart stainless steel
saucepan.
3. STOCKPOT
For bigger batches of soups, stews, and pasta, you’ll want to
have a 12-quart stockpot around. Its base allows for even
heating, so your soups cook evenly.

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4. SHEET PANS
These pans can get a lot of action, including roasting
vegetables, baking meats, toasting nuts, and of course, baking
cookies. They also make for an easy clean-up with sheet pan
dinners.
5. GLASS BAKING DISH
Glass baking dishes are perfect for baking things like
casseroles and enchiladas in the oven. Because it’s microwave-
safe, an 8-inch size can fit into a microwave for the times you
need to pre-cook vegetables for the quick Microwave & Saute
Cooking Method or even to fully cook veggies when your oven
and stove are all occupied.

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