This document provides information on kitchen basics and safety for cooking. It discusses kitchen layout and work centers, cooking appliances and tools, following recipes, food safety and sanitation. Specific topics covered include how to measure ingredients accurately, common cooking terms, food storage temperatures, and preventing foodborne illness through proper hygiene and food handling. The goal is to teach readers the fundamental skills needed to work efficiently and safely in the kitchen.
This document provides information on kitchen basics and safety for cooking. It discusses kitchen layout and work centers, cooking appliances, tools and equipment, following recipes, food safety and sanitation. Specific topics covered include how to measure ingredients accurately, common cooking terms, food storage temperatures, and preventing accidents and foodborne illness. The goal is to teach readers the fundamental skills and knowledge needed before beginning to cook.
Food preparation is a tedious process that requires thorough planning and organizing of tools, equipment, and ingredients. It involves preparing tools and equipment, assembling and preparing ingredients, planning work processes, and allotting time for tasks. Proper food preparation is important to meet customer taste standards and minimize food waste. Maintaining a clean kitchen is also essential for food safety and complying with health regulations. Regular cleaning and sanitizing of surfaces and equipment is needed to reduce germ levels. Advanced planning can help reduce the time spent on cleaning.
The document provides instructions for food safety and hygiene practices in a kitchen laboratory. It discusses grouping students into teams to analyze pictures of food safety topics. It outlines proper personal hygiene for workers, including handwashing, short nails, and using head coverings. Facilities should be kept clean by sanitizing equipment and properly disposing of garbage. Food should be stored at proper temperatures and handled hygienically. Work areas must be cleaned, and safety precautions followed to prevent accidents. Baking requires accurate measurement and procedures to achieve good results.
The document provides information about kitchen organization and cooking tools and techniques. It discusses the main work centers in a kitchen for food preparation, cooking, cleaning up, and sometimes planning. It also describes common cooking tools categorized by their functions like cutting/serving tools, mixing tools, baking tools, and cooking tools. The document emphasizes the importance of accurately measuring ingredients when cooking and provides guidance on measurement techniques and abbreviations commonly used in recipes. It defines various cooking terms and techniques. Finally, it stresses sanitation and cleanliness as important ways to prevent foodborne illness.
COOKERY II - WEEK 1- MISE EN PLACE (EGG DISHES)julie arcilla
油
This document outlines the objectives and materials needed for a cookery class on egg preparation. It provides a list of 8 tools, 6 utensils, and 3 pieces of kitchen equipment commonly used for egg dishes. It also describes the proper procedures for cleaning and sanitizing tools, including the importance of a two-step cleaning and sanitizing process to reduce harmful microorganisms. Both manual and mechanical dishwashing methods are explained in a 5-step process.
GRADE 12 BAKING TOOLS AND EQUIPMENT.pptxMaryLouSal1
油
ABSTRACTION
Personal hygiene and proper food handling could keep bacteria all the way down to small number. Keeping food at its appropriate temperature will prevent bacteria to multiply.
Personal hygiene, keeping food, equipment, and work area clean are some sanitary measures to be followed in preparing food. Unsanitary practices and improper handling of food may lead to food contamination or infection, poisoning and death.
Workers Personal Hygiene
Do not wear jewelry and accessories before getting
down
to work.
Keep hands and nails clean.
Use appropriate work outfit like apron, headbands or hairnet and cozy shoes.
4
Keep sick persons out of the kitchen.
Proper Hand Washing
Washing is an effective way to avoid pathogens from spreading. Germs are a general term for coronavirus-like microbes and viruses. By touching another person it can spread. You can also get infected if you touch contaminated items or surfaces and then touch your face-mouth, eyes and nose. Family members play a critical role in battling COVID 19 by adoption.
Steps to wash hands:
1. Wash your hands (warm or cold) with clean running water, and apply soap.
2. Rub your hands together to make a lather and clean them well; make sure your hands are scrubbed between your fingers and under your nails.
3. Keep your hands rubbed for at least 20 seconds.
4. Well clean your hands under cold water.
5. Clean air, or use a clean towel to dry your face.
Facilities
Thoroughly sanitize all laboratory supplies, tools
and utensils before and after use;
All materials, utensils and appliances should
air dry to prevent dust build-up and corrosion to rust.
Get garbage disposed of periodically.
5
Practical Ways of Keeping Food Clean
Food should be prepared with hands clean.
Do not sneeze or cough while handling food.
Items drop to the ground should be cleaned thoroughly
before
reusing.
Store the food in a very clean , dry place to keep it fresh.
Clean containers, bottles and ingredient-containing bags before opening.
Enclosed containers should be used for storing
the dry and liquid ingredients. Check for its
safety from time to time.
Separate fresh vegetables from other foodstuffs before they are stored.
Keep the food at temperature appropriate between 15 属 C and 52 属 C (60 属
F and 125 属 F) because bacteria will multiply
most quickly. Keep cooking hot until served. 60 属 C or 140 属 F is an appropriate warm-food temperature where bacteria can not grow. Keep
it cold until served. 4 属 C or 40 属 F is an adequate
temperature for cold or refrigerated food.
6
Keeping the Work Laboratory Area Clean
Maintain the floor area clean and free of waste,
water and grease.
Cabinets should be kept dry, clean, and tightly
closed to keep the rodents and insects away.
Check the dishwashing area and clean it where
necessary.
After using these, clean the tables.
BAKING TOOLS, UTENSILS AND EQUIPMENT IN MAKING BREAD, COOKIES, MUFFINS AND BISCUITS AND THEIR USES
1. Baking wares are produce
The document provides tips for preventing common kitchen accidents and foodborne illness. It discusses how to prevent cuts, burns, electric shocks, falls and other injuries through safe knife handling, cookware safety, and cleanliness. It also outlines proper food handling, cleaning, cooking, chilling and separation practices to avoid bacteria growth and foodborne illness.
The document discusses food safety in the kitchen. It provides tips for ensuring kitchen safety and sanitation such as keeping the kitchen clean to reduce food risks and accidents. It also discusses the four main types of food hazards and provides guidelines for safe food handling, preparation, cooking, and storage. Specific tips include using separate cutting boards for meats and other foods, washing fruits and vegetables before use, and storing raw meats separately from other groceries. Burn prevention, fall prevention, and chemical safety in the kitchen are also covered.
Preparing and Cooking Food for Sale.pptxJavar Longcop
油
The document provides guidance for starting a small business selling snacks in one's community. It discusses factors to consider like available capital, community preferences, necessary cooking utensils and tools, and ideal location. It also includes a table matching common kitchen utensils to culinary activities like blending, boiling, and grating.
This document provides information on basic meal planning, including establishing meal patterns, considering nutrition and health needs, menu planning, grocery shopping, meal preparation, kitchen safety, time management, and evaluation. It discusses influencing factors on food choices, recommended daily servings from the food guide pyramid, tips for creating appealing menus, comparison shopping, multi-tasking during meal preparation, and includes a meal planning quiz and suggested online references. The overall goal is to help plan nutritious meals that fit within budget and time constraints.
In order to avoid food contamination, kitchen tools, utensils, equipment used in the preparation of food as well as the premises should be cleaned and sanitized, and store properly after each use.
Cleaning baking tools and equipment requires different approaches depending on the material. Most utensils can be cleaned with mild soap and hot water. Baking sheets should be lined with parchment paper to prevent stains. Baking stones may develop a nonstick polymerized fat layer over time that only requires scraping and wiping with hot water. Pastry brushes should be washed in the dishwasher or soaked in a bleach solution. Proper sanitation in the kitchen is essential for baking, including frequent handwashing and cleaning of surfaces and equipment to prevent cross-contamination.
The document provides guidelines for maintaining a clean and sanitary foodservice facility including having clean floors, walls, ceilings, and proper pest control. It also outlines the important food safety practices of receiving, storing, preparing, cooking, cooling, holding and serving foods while preventing cross-contamination and ensuring proper temperatures are reached and maintained. Employees are responsible for following all food safety guidelines at each step to prevent foodborne illness.
This document provides training information on safe food handling practices for Texas Tech University's Hospitality Services department. It covers important topics like knife skills, preventing cross-contamination, foodborne illness, holding and cooking temperatures, cooling procedures, first in first out, work area sanitation, recipe adherence, and safe chemical usage. Trainees are instructed on proper hand washing, food separation, cooking temperatures, and time/temperature standards to avoid bacterial growth. Videos demonstrate knife grips, cross-contamination prevention, and proper food thermometer use.
The document discusses caregiving tools, equipment, and paraphernalia used for various caregiving tasks. It begins by outlining lesson objectives on identifying and classifying tools. It then classifies tools into categories for meal preparation, cleaning/laundry, and taking vital signs. Numerous specific tools are defined for each category. The document also provides instructions for properly using various tools like a blender, coffee maker, can opener, and blood pressure cuff.
This document discusses mise en place for preparing egg dishes. It provides details on the tools, utensils, equipment, and kitchen items needed for egg preparation. These include knives, colanders, whisks, measuring cups, egg poachers, and omelet pans. It also outlines the proper procedures for cleaning and sanitizing these items, including scraping, washing, rinsing, and sanitizing to reduce harmful microorganisms. The document emphasizes preparing a clean and organized mise en place as the first step for cooking with eggs.
This document discusses food hygiene and outlines the four key stages of food hygiene: cleaning, cooking, chilling, and preventing cross contamination. It provides details on properly cleaning surfaces, utensils, and hands. It emphasizes that food must be cooked thoroughly to hot temperatures to kill bacteria and that leftovers should not be reheated more than once. The document also explains how to properly chill food to below 5属C to slow bacteria growth and the importance of preventing cross contamination between raw and ready-to-eat foods.
This document discusses the leading factors that cause foodborne illness: time/temperature abuse, poor personal hygiene/handwashing, and cross-contamination. It emphasizes the importance of properly storing, preparing and cooking foods to prevent bacterial growth, as well as maintaining good hygiene practices. Key steps include monitoring food temperatures, using a food thermometer, keeping foods out of the danger zone, thoroughly cooking and reheating foods, and preventing contamination between raw and ready-to-eat foods.
This document provides information about commercial cooking tools and equipment, measurement and calculation techniques, kitchen layout, and occupational safety. It defines national certificates issued by TESDA and describes a module that covers using and maintaining kitchen tools, measurement and calculation, kitchen layout interpretation, and occupational safety and health practices. The document then lists and describes various common kitchen tools and their functions. It provides guidelines for accurate measurement and discusses kitchen appliance operation and heat transfer methods. Finally, it defines markup and describes how to calculate peso and percentage markup.
Accidents & Injuries in the Commercial KitchenRachael Mann
油
This document provides information about kitchen safety and preventing accidents and injuries in the food service industry. It discusses common causes of accidents like cuts, burns, and strains from equipment and outlines precautions to take like using proper lifting techniques, wearing protective equipment, and following lockout/tagout procedures. Emergency procedures for injuries like burns, wounds, and choking are also covered.
The document provides tips for preventing common kitchen accidents and foodborne illness. It discusses how to prevent cuts, burns, electric shocks, falls and other injuries through safe knife handling, cookware safety, and cleanliness. It also outlines proper food handling, cleaning, cooking, chilling and separation practices to avoid bacteria growth and foodborne illness.
The document discusses food safety in the kitchen. It provides tips for ensuring kitchen safety and sanitation such as keeping the kitchen clean to reduce food risks and accidents. It also discusses the four main types of food hazards and provides guidelines for safe food handling, preparation, cooking, and storage. Specific tips include using separate cutting boards for meats and other foods, washing fruits and vegetables before use, and storing raw meats separately from other groceries. Burn prevention, fall prevention, and chemical safety in the kitchen are also covered.
Preparing and Cooking Food for Sale.pptxJavar Longcop
油
The document provides guidance for starting a small business selling snacks in one's community. It discusses factors to consider like available capital, community preferences, necessary cooking utensils and tools, and ideal location. It also includes a table matching common kitchen utensils to culinary activities like blending, boiling, and grating.
This document provides information on basic meal planning, including establishing meal patterns, considering nutrition and health needs, menu planning, grocery shopping, meal preparation, kitchen safety, time management, and evaluation. It discusses influencing factors on food choices, recommended daily servings from the food guide pyramid, tips for creating appealing menus, comparison shopping, multi-tasking during meal preparation, and includes a meal planning quiz and suggested online references. The overall goal is to help plan nutritious meals that fit within budget and time constraints.
In order to avoid food contamination, kitchen tools, utensils, equipment used in the preparation of food as well as the premises should be cleaned and sanitized, and store properly after each use.
Cleaning baking tools and equipment requires different approaches depending on the material. Most utensils can be cleaned with mild soap and hot water. Baking sheets should be lined with parchment paper to prevent stains. Baking stones may develop a nonstick polymerized fat layer over time that only requires scraping and wiping with hot water. Pastry brushes should be washed in the dishwasher or soaked in a bleach solution. Proper sanitation in the kitchen is essential for baking, including frequent handwashing and cleaning of surfaces and equipment to prevent cross-contamination.
The document provides guidelines for maintaining a clean and sanitary foodservice facility including having clean floors, walls, ceilings, and proper pest control. It also outlines the important food safety practices of receiving, storing, preparing, cooking, cooling, holding and serving foods while preventing cross-contamination and ensuring proper temperatures are reached and maintained. Employees are responsible for following all food safety guidelines at each step to prevent foodborne illness.
This document provides training information on safe food handling practices for Texas Tech University's Hospitality Services department. It covers important topics like knife skills, preventing cross-contamination, foodborne illness, holding and cooking temperatures, cooling procedures, first in first out, work area sanitation, recipe adherence, and safe chemical usage. Trainees are instructed on proper hand washing, food separation, cooking temperatures, and time/temperature standards to avoid bacterial growth. Videos demonstrate knife grips, cross-contamination prevention, and proper food thermometer use.
The document discusses caregiving tools, equipment, and paraphernalia used for various caregiving tasks. It begins by outlining lesson objectives on identifying and classifying tools. It then classifies tools into categories for meal preparation, cleaning/laundry, and taking vital signs. Numerous specific tools are defined for each category. The document also provides instructions for properly using various tools like a blender, coffee maker, can opener, and blood pressure cuff.
This document discusses mise en place for preparing egg dishes. It provides details on the tools, utensils, equipment, and kitchen items needed for egg preparation. These include knives, colanders, whisks, measuring cups, egg poachers, and omelet pans. It also outlines the proper procedures for cleaning and sanitizing these items, including scraping, washing, rinsing, and sanitizing to reduce harmful microorganisms. The document emphasizes preparing a clean and organized mise en place as the first step for cooking with eggs.
This document discusses food hygiene and outlines the four key stages of food hygiene: cleaning, cooking, chilling, and preventing cross contamination. It provides details on properly cleaning surfaces, utensils, and hands. It emphasizes that food must be cooked thoroughly to hot temperatures to kill bacteria and that leftovers should not be reheated more than once. The document also explains how to properly chill food to below 5属C to slow bacteria growth and the importance of preventing cross contamination between raw and ready-to-eat foods.
This document discusses the leading factors that cause foodborne illness: time/temperature abuse, poor personal hygiene/handwashing, and cross-contamination. It emphasizes the importance of properly storing, preparing and cooking foods to prevent bacterial growth, as well as maintaining good hygiene practices. Key steps include monitoring food temperatures, using a food thermometer, keeping foods out of the danger zone, thoroughly cooking and reheating foods, and preventing contamination between raw and ready-to-eat foods.
This document provides information about commercial cooking tools and equipment, measurement and calculation techniques, kitchen layout, and occupational safety. It defines national certificates issued by TESDA and describes a module that covers using and maintaining kitchen tools, measurement and calculation, kitchen layout interpretation, and occupational safety and health practices. The document then lists and describes various common kitchen tools and their functions. It provides guidelines for accurate measurement and discusses kitchen appliance operation and heat transfer methods. Finally, it defines markup and describes how to calculate peso and percentage markup.
Accidents & Injuries in the Commercial KitchenRachael Mann
油
This document provides information about kitchen safety and preventing accidents and injuries in the food service industry. It discusses common causes of accidents like cuts, burns, and strains from equipment and outlines precautions to take like using proper lifting techniques, wearing protective equipment, and following lockout/tagout procedures. Emergency procedures for injuries like burns, wounds, and choking are also covered.
Looking for a delicious meal in Kharkhoda.pdfKesari Sweets
油
Treat your taste buds to a culinary journey at Kesari Amritsari Sweets in Kharkhoda. Whether you're in the mood for a sweet indulgence or a savory snack, they've got you covered. Experience the true flavors of India.
https://instagram.com/kesarisweetskharkhoda
#FoodieParadise #Kharkhoda #IndianCuisine #MustTry #LocalFood #FoodLove#indianfood #foodgoals #trendingpost #KesarAmritsariSweets #KesariSweetsKharkhoda #DinnerplaceKharkhdoa
Discover how vacuum sealing technology is transforming the way we preserve food in this comprehensive presentation. Vacuum sealing has emerged as a revolutionary method for food preservation that creates an oxygen-free environment, significantly extending shelf life and maintaining food quality.
This presentation explores the science behind vacuum sealing and how it effectively prevents bacterial growth, oxidation, and freezer burn. By removing air from packaging, vacuum sealing creates an anaerobic environment that inhibits spoilage organisms that require oxygen to multiply, keeping your food fresher for 3-5 times longer than conventional storage methods.
Learn about the numerous benefits vacuum sealing offers beyond extended shelf life. Discover how this preservation technique maintains food's original flavor, texture, and nutritional value by preventing dehydration and oxidation. See how vacuum-sealed foods retain their moisture, juices, and natural colors, resulting in better-tasting meals even after months of storage.
The presentation also covers practical applications for both home and commercial use. From buying in bulk during sales to efficiently organizing your refrigerator and freezer space, vacuum sealing provides cost-effective solutions for reducing food waste and saving money. For food businesses, vacuum sealing offers enhanced food safety, improved presentation, and significant waste reduction throughout the supply chain.
We'll examine how vacuum sealing contributes to sustainability efforts by reducing food wastea critical advantage considering that approximately one-third of all food produced globally is wasted. The lightweight, flexible packaging materials used in vacuum sealing also result in less packaging waste and lower transportation energy costs.
Whether you're a home cook looking to maximize your grocery budget or a food industry professional seeking to improve product quality and shelf life, this presentation provides valuable insights into implementing vacuum sealing technology effectively. Learn about different types of vacuum sealers, best practices for various food categories, and creative applications beyond basic food storage.
Join us in exploring how this simple yet powerful technology is revolutionizing food preservation, enhancing food safety, and contributing to a more sustainable food system.
Exploring Gut Microbiome, Gut-Brain Axis and Relationship with Exercise; Expl...AI Publications
油
An individual's gut microbiome influences multiple mechanisms within host physiology, playing a crucial role in metabolism, immunity, and neurological function. The diversity of gut microbes evolves throughout an individuals lifetime, with disturbances and alterations linked to metabolic diseases such as obesity and type 2 diabetes. The gut comprises approximately 100 million neurons, more than the human spinal cord, and is often referred to as the "second brain." Emerging research highlights a bidirectional communication between the gut and the brain through multiple mechanisms, including neural, immune, and endocrine pathways. While scientists have extensively explored the role of nutrition and probiotics in gut health, the independent effects of exercise on the gut microbiome and gut-brain axis remain under-researched. This review aims to examine the gut microbiome, its intricate connections, and the influence of exercise in modulating gut microbial composition, thereby improving host physiology. Additionally, it investigates the impact of physical activity on the gut-brain axis, particularly in relation to mood and behavioral disorders. Given the increasing burden of chronic diseases and mental health disorders, understanding the exercise-gut interaction offers valuable insights for public health strategies focused on disease prevention, mental well-being, and holistic health promotion.
Present Status, Constrains and Prospects of Aquaculture in World.pptxRajesh Chudasama
油
Aquaculture is set to remain the fastest-growing food-producing sector, driven by increasing demand for aquatic products amid stagnating capture fisheries. In 2022, global aquaculture production reached 131 million tonnes, significantly contributing to a total of 223 million tonnes in fisheries. Major players include China, Indonesia, and India, with India accounting for 8.92% of world fish production and highlighting its growth potential through robust shrimp farming.
Despite its successes, the sector faces challenges like declining shrimp prices, environmental regulations, and resource limitations, compounded by rising feed and energy costs and climate change impacts. To address these issues, the industry must adopt more sustainable practices, innovate feed alternatives, and diversify species.
The future of aquaculture depends on sustainable intensification, with projects like aquaparks enhancing productivity. The sector is projected to grow by 14% by 2030, reaching 202 million tonnes, with significant expected job creation. Investment in research, skilled labor, effective governance, and new technologies is essential for overcoming challenges and ensuring the sectors resilience.
A study to understand how much of today's generation likes to have non nutritious bakery foods over traditional meals so that we can rise awareness among parents as well as school administration to look after the health of the upcoming generation.
Ang Chong Yi on a Mission to Celebrate and Reinvent Singapores FlavorsAng Chong Yi
油
Singapore is a city where food is more than just sustenance its a way of life. From the bustling hawker centers to Michelin-starred restaurants, Singaporean cuisine is a rich tapestry woven from Chinese, Malay, Indian, and Peranakan influences. But as the world shifts towards sustainability, health-conscious eating, and food innovation, one visionary chef Ang Chong Yis Mission: Rediscovering Singapores Culinary Heritage while reimagining its flavors for the future.
At Aama Nepalese Cuisines, we believe that authentic food is the true testament of a country's culture and history. Tucked away in an elegant setting in Cochrane, Alberta, the ambiance is warm and cozy, assuring the time spent here along with your family and friends would be absolutely worth it! Our staff is dedicated to making sure your evening is filled with delicious memories.
A critical assessment of the interplay of conflict, hunger, poverty, and food...Olutosin Ademola Otekunrin
油
Background
The world is facing a critical challenge: ensuring adequate food production and supply to meet the needs of a rapidly growing global population. Food insecurity is on the rise, exacerbated by factors such as skyrocketing food prices, prolonged conflicts, climate disruption, and the lingering effects of the COVID-19 pandemic. While the FAO and its partners report some stabilization in the rate of undernourishment, hunger has increased in regions like Western Asia, the Caribbean, and Africa. Conflict and violence are particularly concerning, acting as a primary catalyst for severe food and nutrition insecurity.
Methods
This study reviews recent trends in hunger, poverty, and food insecurity, utilizing established metrics like the Global Hunger Index (GHI), World Poverty Clock, and Global Food Security Index (GFSI). It specifically assesses the interplay of conflict using recent data from The Armed Conflict Location & Event Data Project (ACLED) on these issues in Africa. The study utilizes country-level data from Africa to assess correlations between conflict index scores and indicators of poverty, hunger, and food security.
Results
The results underscore the substantial impact of conflict on food security across the continent. The study presents country-level evidence of clear links between conflict index scores and indicators of poverty (r=0.31), hunger (r=0.47), and food security (r=-0.58) in Africa. The research sheds light on the dire food security situations in African hotspots and offers crucial considerations for addressing the intertwined challenges of conflict, hunger, poverty, and food insecurity in sub-Saharan Africa.
Conclusion
The study highlights the critical need to address the interconnected challenges of conflict, hunger, poverty, and food insecurity in sub-Saharan Africa. The findings emphasize the importance of understanding the complex interplay of these factors and prioritizing conflict mitigation and resolution strategies as a crucial step towards achieving sustainable food security in the region. Further research and collaborative efforts are necessary to develop effective and long-term solutions to this pressing global challenge.
2. 息Learning ZoneXpress
2
Learning the Basics
What you need to know before you cook!
Know Your Kitchen
Work Centers
Appliances, Tools & Equipment
How to Follow a Recipe
Cooking & Mixing Terms
Measuring & Abbreviations
Personal & Food Safety
Clean Up!
3. 息Learning ZoneXpress
3
Know Your Kitchen
Knowing your kitchen & tools helps you work efficiently.
Work Centers for kitchen activities:
Food Preparation & Storage
Counter for preparing food.
Refrigerator and cabinets for storing utensils and
food.
Cooking & Serving
Stovetop and oven for cooking and baking.
Cabinets and counter for tools and utensils.
Clean Up
Sink and dishwasher.
Cabinets for storing dishes, tools, and utensils.
Today kitchens may also have a planning work
center with a computer, bookshelves and desk.
4. 息Learning ZoneXpress
4
Kitchen Work Centers
What do we do in the kitchen?
Food uses of
the kitchen:
Storage
Preparation
Cooking
Serving
Clean up
Planning
5. 息Learning ZoneXpress
5
Kitchen Designs
Goal: to save human energy and be more efficient.
Learn the centers in your kitchen.
Keep tools in the center where they are first used.
Can you identify the shapes of the kitchens below?
Where would each center be located?
Centers:
Storage
Preparatio
n
Cooking
Serving
Clean up
Planning
L-Shape U-Shape
or
One Wall or Two Walls
(popular in apartments)
6. 息Learning ZoneXpress
6
Cooking Appliances
Cooking methods are similar, however gas and electric
appliances cook differently. Everyone has their favorite!
Cooking Method Gas Electric
Cooktop Heats up instantly. Takes a few minutes.
Cooking surface. High is very hot. Temperature settings.
Bake Needs to preheat. Needs to preheat.
In the oven by dry heat. 2-3 minutes/100 degrees F. Timer goes off when
ready.
Broil Very hot - open flame. Hot top coils.
Cooking by direct heat. Adjust broiler pan accordingly. Adjust racks accordingly.
Close door/watch carefully. Keep door ajar.
Convection Bake Adjust time accordingly. Adjust time accordingly.
Circulates air/fast baking.
photo
photo
7. 息Learning ZoneXpress
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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.
8. 息Learning ZoneXpress
8
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.
9. 息Learning ZoneXpress
9
Time-Saving Small Appliances
Have you used the following?
Waffle Iron Rice Cooker Bread Maker
Blender Griddle Slow Cooker
Toaster Deep Fryer Pressure
Cooker
Electric Mixer Food Processor
How many more can you name?
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Kitchen Equipment
Cooking and baking tools and utensils save
time and energy.
Make sure all utensils are durable and
are easy to clean.
Learn how to use these tools for best results:
Cutting & Serving
Mixing
Baking - in the oven
Cooking - on the stovetop
15. 息Learning ZoneXpress
15
Know How To Follow A Recipe
It is important to know some basic cooking terms
and how to measure ingredients accurately when
preparing foods.
Most recipes list ingredients and directions in the order
that they occur. Follow the recipe step-by-step.
To Get Good Results From a Recipe:
Read the recipe carefully.
Get all utensils, tools and ingredients ready.
Measure accurately.
Mix as directed.
Bake or cook the required time.
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Measuring Dry Ingredients
For dry ingredients including
flour, sugar, and salt, use dry
measuring cups & spoons.
Heap
Level
Empty
dry measuring
cups
measuring
spoons
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17
Measuring Solid Ingredients
For solid ingredients including peanut
butter, shortening and brown sugar use
dry measuring cups.
Pack
Level
Empty
18. 息Learning ZoneXpress
18
Measuring Liquids
For liquid ingredients including
milk, water, oil, and juice, use liquid
measuring cups.
Set cup on a flat surface.
Bend down to eye level and
pour until the desired mark
is reached.
liquid measuring cup
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19
Using Measuring Spoons
Use measuring spoons to measure
small amounts of dry and liquid
ingredients. Do not use kitchen spoons,
they are not accurate.
How to measure the following:
3/4 tsp. Salt
3 tsp. Vanilla
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Abbreviations
Do you understand these abbreviations?
teaspoon tsp. or t.
Tablespoon Tbsp.or T.
cup c.
pint pt.
quart qt.
ounce oz.
pound lb. or #
few grains f.g.
Fahrenheit F
Why do you think many recipes use abbreviations?
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22
Cooking Terms
Recipes use a variety of terms to describe exactly how
to handle ingredients.
If a recipe states, pare an apple, then slice
and dice it. What do you do?
Review the following cooking terms and see
how many you know.
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23
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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24
Cooking Terms
Using the Stovetop:
Baste Fry Brown
Boil Simmer Stir-Fry
Braise Saut辿 Preheat
Using The Oven:
Bake Roast Preheat
Broil Grill
Using The Microwave:
Cooking Time Rotate Standing Time
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25
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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Personal Safety
Many kitchen accidents are due to lack of information or
carelessness.
Chemical poisoning, cuts, burns, fires and falls
are the most common of these accidents.
Electric shock and choking follow close behind.
You can prevent many accidents by:
Properly using and caring for equipment.
Noticing and correcting potential dangers.
Being organized and following directions.
Keeping your kitchen clean.
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Food Safety
Preventing Food-Borne Illnesses:
A food-borne illness is an illness transmitted by
food.
Millions of cases of food-borne illnesses occur in the
U.S. each year. Many go unreported because people
mistake their symptoms for the flu.
A food borne illness can result in one of two ways:
Contaminants substances that have accidentally
gotten into food.
Bacteria micro-organisms that multiply and under
certain conditions can cause people to get sick.
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Wash hands with
hot, soapy water.
Scrub hands, wrist
and fingernails for
at least 20 seconds.
Rinse with
hot water.
Dry with a
paper towel.
Ways To Prevent Food-borne Illness
Sanitation Keep yourself and your kitchen clean.
What are things you should be doing before you cook
for personal and kitchen cleanliness?
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Handle Food Properly
Prepare foods as directed and properly clean them.
What are things you should remember when
preparing foods? i.e., fruits, vegetables,
meats such as chicken, beef, dairy products?
Store food at correct temperatures. Know
the Danger Zone for certain foods!
The Danger Zone is the temperature range of
40属 - 140属 F. where certain foods could begin to
develop harmful bacteria.
Dont keep these foods longer than 2 hours
at room temperature.
What foods should not be kept in the Danger Zone
for too long?
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What About The Dishes?
How to Wash Dishes Properly:
Scrape extra food into the garbage.
Prepare your water, make sure its very
warm, and has enough soap to clean your
dishes.
Wash glasses first, then silverware, plates,
and cups. Wash pots and pan last, they will
make the water greasy.
Dry dishes and put away.
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Now Youre Ready To Cook
Plan ahead know your recipe(s) and what
ingredients and tools you need.
You may want to develop a time plan.
Get everything youll need out ahead of time
and be organized.
Measure ingredients carefully and follow the
recipe directions step-by-step.
Wash your hands before and after handling
foods and clean up as you go.
When finished, wash, dry and put away the
tools and utensils.
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Youre the Expert!
Select one of the following to practice what you have learned:
Make a personal safety check list.
Make a chart explaining how the following foods
should be handled/stored.
Fresh Fruits & Vegetables
Dairy Products/Eggs
Chicken/Beef
Select a cooking term and explain or demonstrate its
definition.
Choose a kitchen tool or utensil and explain what it is
used for and demonstrate its use.
Demonstrate the proper way to measure dry, solid
and liquid ingredients.
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Kitchen Basics Review
1. Name three work centers in a kitchen.
2. Label the following tools.
3. Name the two main types of cooking that are
done with the stove.
4. How would you measure the following ingredients?
Flour Brown Sugar 1 tsp. Vanilla
Answer the following questions:
a. b c
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Kitchen Basics Review
5. What are the abbreviations for the
following?
Teaspoon Ounces
Tablespoon Quart
6. Define the following cooking terms:
Pare Blend
Simmer Combine
Boil Whip
Bake
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Kitchen Basics Review
7. Give two examples of how you can prevent
accidents in the kitchen?
8. What are food-borne illnesses?
9. What happens when perishable foods are
kept too long in the Danger Zone?
10. How do you wash dishes by hand?
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Please note that web sites are constantly changing and being updated.
Online Resources
Suggested web sites appropriate for the Kitchen Basics:
http://consumerreports.org
Detailed information and comparisons on appliances.
http://allrecipes.com
Recipes.
http://www.bettycrocker.com
Details on equipment, terms, reading a recipe, food safety as
well as many other kitchen aids.
http://ichef.com
Recipes.
http://www.agr.state.us/cgber/kidswrld/foodsafe
Information for kids on food safety, games to play, on line
quizzes and links to nutrition web sites.
