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FOODS AND NUTRITION UNIT 5

APPLIANCES

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FOODS AND NUTRITION —UNIT 5— APPLIANCES

5.1 Terms (see handout)

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5.2 AppliancesA. Selection—Large

1. Refrigerator/Freezersa. cubic footb. frost freec. ice makerd. adjustable shelvese. temperature controlled binsf. efficiencyg. fits size hole in kitchen

h. door opens in the right direction

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2. Ranges—electric or gasa. sealed burnersb. smooth cooktopc. modules—example—jen aire grill d. ovens

1. Typesa. convectionb. microwavec. conventional

d. combination

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2. Features

a. self cleaning

b. continuous cleaning

c. turn table

d. probe

e. timers f. delay features

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3. Dishwashera. Capacity

b. features1. Air-dry2. short wash3. delay4. anti-bacterial 5. rinse and hold

6. pots and pans cycle

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B. Selection—Small

1. Do you need it?

2. How many functions does it have?

3. Do I have room?/Storage?

4. How much does it cost?

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C. Care Follow manufacturer’s recommendations for care.

1. Don’t use abrasives2. Don’t use oven cleaner on continuous clean or self cleaning oven3. Wipe out large debris before using self cleaning oven4. Clean out refrigerator weekly and wipe out shelves and bottom5. Unplug small appliances before cleaning6. Never use metal objects to retrieve toast from toaster

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7. Never put appliances in water unless they say “immersible”

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5.3 Trends in Kitchen Appliances

A. Color

B. Size

C. Style

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5.4 Ways to conserve resources in kitchenA. Fill sink for rinsing dishes

B. Turn off appliance when not in use

C. Keep oven door closed when in use

D. Run only full loads in dishwasher E. Use microwave when cooking small amounts

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F. Limit the number of times you open refrigerator door

G. Match size of pan with the size of burner

H. Keeping freezer full reduces amount of time it runs

I. Recycle/pre-cycle J. Reuse

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5.5 Effects of technology on kitchen equipment

A. Equipment is more comfortable to use

B. More efficient

C. Can do more than 1 job

D. Requires less space E. Safer