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.Read the recipe before beginning to cook. Check to make sure the equipment is Check to make sure the equipment is

available.available. Check for understanding of recipe terms.Check for understanding of recipe terms. Check to make sure that ingredients are Check to make sure that ingredients are

in the kitchen.in the kitchen. WHY ARE THESE IMPORTANT?WHY ARE THESE IMPORTANT?

NOW you can begin!NOW you can begin! Start with food pre-preparation.Start with food pre-preparation. Follow the directions on the recipe Follow the directions on the recipe

package, step by step. Don’t skip steps package, step by step. Don’t skip steps or change them!or change them!

Abbreviations

TablespoonsTablespoons TT Tbsp / tbspTbsp / tbsp

TeaspoonsTeaspoons tt tsptsp

Abbreviations CupCup

CC cc

SquareSquare SqSq

OunceOunce oz.oz.

Fluid OunceFluid Ounce fl. oz.fl. oz.

PoundPound LbLb ##

Abbreviations

GallonGallon gal.gal.

QuartQuart qt.qt.

PintPint pt.pt.

Equivalencies

3 t = 1 T3 t = 1 T 4 T = ¼ cup4 T = ¼ cup 5 1/3 T = 1/3 cup5 1/3 T = 1/3 cup

5 T + 1 t = 1/3 c5 T + 1 t = 1/3 c 10 2/3 T = 2/3 10 2/3 T = 2/3

cupcup 10 T + 2 t = 2/3 c10 T + 2 t = 2/3 c

1c=8 oz.=16 T.=48 1c=8 oz.=16 T.=48 t.t.

Equivalencies

1 gal. = 4 qt.1 gal. = 4 qt.

1 qt. = 2 pt.1 qt. = 2 pt.

1 pt. = 2 c.1 pt. = 2 c.

1 c. = 8 oz.1 c. = 8 oz.

Equivalencies – fluid ounces

For Liquids:For Liquids: 1 c = 8 oz.1 c = 8 oz. 1 pt = 2 c = 16 oz.1 pt = 2 c = 16 oz. 1 qt = 2 pt = 4 c = 32 oz.1 qt = 2 pt = 4 c = 32 oz. ½ gal = 2 qt = 4 pt = 8 c ½ gal = 2 qt = 4 pt = 8 c

=64 oz.=64 oz.

Figure it out!Figure it out! 1 gal = __ qt = __ pt 1 gal = __ qt = __ pt

= __ c = __ oz= __ c = __ oz

Equivalencies - pounds

1 lb = 16 oz.1 lb = 16 oz.

1 lb butter=2 1 lb butter=2 cups = 4 stickscups = 4 sticks

How much is in one How much is in one stick?stick?

Measuring ingredients

There are two kinds of There are two kinds of measuring:measuring:

Dry measuringDry measuring Liquid measuringLiquid measuring

They each have their They each have their own types of own types of equipment and equipment and techniques to use.techniques to use.

Note: moist ingredients Note: moist ingredients use same equipment, use same equipment, different techniques.different techniques.

Dry Measuring Always use a dry measuring cup

FlourFlour sift, pour or spoon into dry sift, pour or spoon into dry

measuring cup, then levelmeasuring cup, then level SugarSugar

Pour/spoon into dry Pour/spoon into dry measuring cup, then levelmeasuring cup, then level

Rice /Misc.Rice /Misc. Scoop out or pour into dry Scoop out or pour into dry

measuring cupmeasuring cup Small amountsSmall amounts

Dip Dip measuring spoons measuring spoons into into ingredient or pour onto ingredient or pour onto spoon spoon notnot over mixing bowl over mixing bowl

Liquid Measuring

Always use Always use liquid liquid measuring cups.measuring cups.

Milk/Water/LiquidMilk/Water/Liquid Place measuring cup Place measuring cup

on counter, pour liquid on counter, pour liquid in, check at eye level.in, check at eye level.

Vanilla/Small Vanilla/Small amountsamounts Pour into a measuring Pour into a measuring

spoonspoon Hold over small bowl Hold over small bowl

to catch excess. to catch excess. (Not over mixing bowl)(Not over mixing bowl)

Moist Ingredients

Brown SugarBrown Sugar Pack firmly into a dry Pack firmly into a dry

measuring cup, press measuring cup, press until level.until level.

Shortening/Peanut Shortening/Peanut ButterButter Pack firmly into a dry Pack firmly into a dry

measuring cup, level. measuring cup, level. Remove with a rubber Remove with a rubber

scraper/spatulascraper/spatula Cut/Shredded foodsCut/Shredded foods

Press or place into a dry Press or place into a dry measuring cupmeasuring cup

Kitchen UtensilsKitchen UtensilsA guess and check activity!

Colander and StrainerColander and StrainerColander – 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.

Straight edge spatulaStraight edge spatulaUsed to level off dry ingredients

Measuring cups, liquid Measuring cups, liquid and dryand dry

a. dry measuring cups for solid solid ingredients b. liquid measuring cup with space at top for liquidliquid ingredients

Measuring spoonsMeasuring spoonsUsed for small amounts of dry or liquiddry or liquid ingredients

SpatulasSpatulas“rubber scraper” is best at scraping bowls and

saucepans and folding folding one ingredient into another.

Wire whiskWire whiskUsed for beating eggs, batter, and sauceseggs, batter, and sauces.

SifterSifterUsed to put airair into ingredients.

KnivesKnivesa 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

Meat ThermometerMeat 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.