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8.03 Basic Skills in the Kitchen

8.03 Basic Skills in the Kitchen. What skills are needed to practice basic food preparation?. How do I Read this Recipe. Read the recipe before beginning to cook. Check to make sure the equipment is available. Check for understanding of recipe terms.

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8.03 Basic Skills in the Kitchen

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  1. 8.03 Basic Skills in the Kitchen What skills are needed to practice basic food preparation?

  2. How do I Read this Recipe • Read the recipe before beginning to cook. • Check to make sure the equipment is available. • Check for understanding of recipe terms. • Check to make sure that ingredients are in the kitchen. • WHY ARE THESE IMPORTANT? • NOW you can begin! • Start with food pre-preparation. • Follow the directions on the recipe package, step by step. Don’t skip steps or change them!

  3. Abbreviations • Tablespoons • T • Tbsp / tbsp • Teaspoons • t • tsp

  4. Abbreviations • Cup • C • c • Square • Sq • Ounce • oz. • Fluid Ounce • fl. oz. • Pound • Lb • #

  5. Abbreviations • Gallon • gal. • Quart • qt. • Pint • pt.

  6. Equivalencies • 3 t = 1 T • 4 T = ¼ cup • 5 1/3 T = 1/3 cup • 5 T + 1 t = 1/3 c • 10 2/3 T = 2/3 cup • 10 T + 2 t = 2/3 c 1c=8 oz.=16 T.=48 t.

  7. Equivalencies • 1 gal. = 4 qt. • 1 qt. = 2 pt. • 1 pt. = 2 c. • 1 c. = 8 oz.

  8. Equivalencies – fluid ounces For Liquids: • 1 c = 8 oz. • 1 pt = 2 c = 16 oz. • 1 qt = 2 pt = 4 c = 32 oz. • ½ gal = 2 qt = 4 pt = 8 c =64 oz. Figure it out! • 1 gal = __ qt = __ pt = __ c = __ oz

  9. Equivalencies - pounds • 1 lb = 16 oz. • 1 lb butter=2 cups = 4 sticks How much is in one stick?

  10. Measuring ingredients There are two kinds of measuring: • Dry measuring • Liquid measuring They each have their own types of equipment and techniques to use. Note: moist ingredients use same equipment, different techniques.

  11. Dry MeasuringAlways use a dry measuring cup • Flour • sift, pour or spoon into dry measuring cup, then level • Sugar • Pour/spoon into dry measuring cup, then level • Rice /Misc. • Scoop out or pour into dry measuring cup • Small amounts • Dip measuring spoons into ingredient or pour onto spoon not over mixing bowl

  12. Liquid Measuring Always use liquid measuring cups. • Milk/Water/Liquid • Place measuring cup on counter, pour liquid in, check at eye level. • Vanilla/Small amounts • Pour into a measuring spoon • Hold over small bowl to catch excess. (Not over mixing bowl)

  13. Moist Ingredients • Brown Sugar • Pack firmly into a dry measuring cup, press until level. • Shortening/Peanut Butter • Pack firmly into a dry measuring cup, level. • Remove with a rubber scraper/spatula • Cut/Shredded foods • Press or place into a dry measuring cup

  14. Kitchen Utensils A guess and check activity!

  15. Colander and Strainer Colander – Looks like a large metal bucket. Used to drain the water from pasta or freshly washed fruits and veggies. Strainer – Looks like a wire scoop. Used to scoop foods out of water, such as green beans or corn.

  16. Straight edge spatula Used to level off dry ingredients

  17. Measuring cups, liquid and dry a. dry measuring cups for solid ingredients b. liquid measuring cup with space at top for liquidingredients

  18. Measuring spoons Used for small amounts of dry or liquidingredients

  19. Spatulas “rubber scraper” is best at scraping bowls and saucepans and folding one ingredient into another.

  20. Wire whisk Used for beating eggs, batter, and sauces.

  21. Sifter Used to put air into ingredients.

  22. Knives a Chef’s knife- Also called a French knife for slicing, dicing, chopping using a triangle blade b. Paring knife- cleans/pares fruits and vegetables c. Bread knife- bread knife has serrated edge

  23. Meat Thermometer • Measures the internal temperature of meat to make sure it is safe to eat. • Example: Inserting thermometer into the thickest part of turkey – it’s LEG.

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