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Kitchen Management
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Kitchen Equipment
And a quick introduction to what we have to work
with at school!
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Major Appliances
Appliance Fuel Can Be:
Stove Gas or Electric
Oven Gas or Electric
Microwave Electric
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Small Cooking Appliances• Hand Mixer• Toaster• Bread Maker• Salad Shooter• Blender• Crock Pot• Rice Cooker• Fry Daddy
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CookwareHeat-resistant dishes (metal or ceramic) that can be used to cook/heat food.– Pans– Ceramic Dishes– Pots– Stainless Steel– Pressure Cooker– Wok
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Bake ware:Heat resistant dish (ceramic, glass or metal) that food can be baked in.– Cookie Sheet (Difference in Serving Tray)– Pizza Pan– Muffin Tin– Broiling Pan– Cake Pan– Roasting Pan– Pie Pan– Bread Pan
When baking in a glass baking dish
reduce the temperature by 25 degrees.
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Straight Edge Spatula
• Used to level & frost
Peeler• Used to remove a thin
layer of skin
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Pastry Blender• Used to cut fat into flour
Slotted Spoon• Used to drain and serve liquids
from solid foods.
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Measuring Tools
• Liquid Measuring Cup• Dry Measuring
Cups
• Measuring Spoons
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Rubber Scrapper• Used to scrap a bowl
• Used to flip/serve flat itemsTurner
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Bread Knife
• Used to slice bread- has a serrated blade.
• Used to chop up ingredients
Paring Knife• Used to peel fruits and veggies,
or to cut up small ingredients
Chef Knife
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Cutting Board
• Hard surface (preferably plastic) used for cutting up ingredients.
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Colander/Strainer• Used to separate liquids from solids
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Sifter• Used to sift dry ingredients
Grater• Used to shred solid
ingredients
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Cooking Terms
you KNEAD to know the lingo
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Cutting Terms• Chop
– cut food into small pieces
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• Dice– cut food into very small cubes
Cutting Terms
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• Grate/Shred:– To finely divide food in various sizes by rubbing it on
surface with sharp projections. Can use hands.
Cutting Terms
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Mixing Terms• Cream
To work sugar and fat together until the mixture is soft and fluffy
sugar
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• Cut-in– to cut fat into flour with a pastry blender or two
knives– for pastries
+ =+
Mixing Terms
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• Knead– to work dough to further mix the ingredients
and develop the gluten
Mixing Terms
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KITCHEN EXPECTATIONS
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Kitchen Expectations1. Keep electric appliances away from the water.
2. Remove hot pans with hot pads-NOT hand towels or dish rags. 3. Turn pan handles toward the middle of the stovetop.
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4. DO NOT SIT ON THE COUNTERS!!!
5. Do NOT taste food while you are preparing it. 6. Stay in your OWN unit.
7. Put equipment back in the correct drawer. (All drawers and cupboards will be checked-off after each lab.)8. Clean-Up work area:a. Clean off counters with wet soapy dish rag.b. Wash and dry all dishes.c. Wash AND dry out sink completely.d. Put plug under sink.e. Put dirty towels in washer.
NO WHIPPING or SHOOTING!!!
Kitchen Expectations
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9. NO water fights with the kitchen faucets, or horseplay of any kind.a. Lab privileges will be taken away.b. All labs will be made up at home. You need to
take home a make-up sheet, make it at home, take a picture, and get a parent signature.
10. Do the job you are assigned. DO NOT trade jobs or leave the same person to do all the cleaning work.11. Everyone helps with the preparation of the food. There is no sitting down. No late notes will be written. Work together.
Kitchen Expectations
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We cook on Thursday!!• Remember to clean well or we will be working side-
by-side with ants and other pests.• We do the labs we do because they reinforce the
concepts discussed in class and they are good!!• You MUST try everything!!! (With the exception of
those allergy students who identified their allergy on their disclosure.) If food is thrown away, we won’t cook!
• Labs are meant to be FUN!! If you do what is expected of you, they will be!
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1. Always wash hands for a minimum of 20 SECONDS with hot soapy water.
Sanitation RULES:
2. Wash your hands:a. BEFORE cookingb. DURING cookingc. AFTER cooking or
handling raw meat