HIF1OI : UNIT 2 Meal Planning and Household Safety.
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Transcript of HIF1OI : UNIT 2 Meal Planning and Household Safety.
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HIF1OI : UNIT 2Meal Planning and Household Safety
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Understanding the tools we use in the kitchen
Kitchen Tools
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Measures small amounts of wet or dry ingredients
Measuring spoons
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Measures larger amounts of dry ingredients (i.e. flour and sugar)
Dry measuring cups
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Measures liquid ingredients (i.e. oil and water)
Liquid measuring cups
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Removes batter from bowls or shortening from measuring cups
Rubber spatula
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Mix ingredients together by stirring
Wooden spoon
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Used to ice cakes and cupcakes
Metal spatula
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Flips warm foods (i.e. eggs and hamburgers)
Lifter
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Cuts shortening into pastry dough
Pastry blender
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Incorporates air into a mixture (i.e. eggs or whipping cream)
Whisk
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Removes skin from some fruits and vegetables
Peeler
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To take hold of hot foods
Tongs
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Cuts food into smaller pieces (i.e. cheese or carrots)
Grater
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Separates the smaller particles of a loose substance (i.e. flour or baking soda)
Sieve
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Drains cooked vegetables or pasta
Colander
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Flattens dough (i.e. to make some types of cookies)
Rolling pin
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Cooks casseroles or frozen vegetables
Casserole dishes
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Bakes pies
Pie plate
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Bakes loaves (can be metal or glass)
Loaf pan
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Makes cakes
Baking pans
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Bakes cookies
Cookie sheet
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Makes squares or brownies
Baking pans
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Makes muffins or cupcakes
Muffin tin
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Makes coffee cake or angel food cake
Angel food cake pan
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Makes cheesecake
Spring form pan
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Place warm baked goods for cooling
Cooling rack
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Place under broiler for barbeque items (i.e. steak or hamburgers)
Broiler pan
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Make sauces or use to boil water
Sauce pans
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Makes soups or broth
Stock pot
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To fry items (i.e. eggs, bacon, grilled cheese)
Skillet
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To melt chocolate before the invention of the microwave.
Double boiler
Double steamerTo steam vegetables
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How to measure ingredients properly
Measurement
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Measurement Guide
Imperial Metric½ tsp 2 mL1 tsp 5 mL
1 Tbsp 15 mL¼ cup 60 mL½ cup 125 mL1 cup 250 mL
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Common Abbreviations
T or tbspt or tsp
mLg kglb.oz.
c.
= tablespoon= teaspoon= millilitre= gram = kilogram= pound= ounce= cup
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Liquids
Water
Oil
Vinegar
Milk
On a flat surface, place a liquid measure. Pour the fluid into the liquid measure. Bend down to eye level to make sure
your liquid is at the proper measuring line.
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Powders
Sugar
Flour
Use the proper dry measure to scoop the powder.
Use the flat side of a knife to level off the powder over a discard bowl or container.
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Brown Sugar
Firmly pack the brown sugar into the dry measuring cup.
Use the flat side of a knife to level off the powder over a discardbowl or container.
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Butter/Margarine
In tub:
Stick Form:
Spoon the butter into a dry measure. Pack firmly. Remove with a rubber spatula.
Using a knife, cut the butter at the measuring lineon the foil wrapper.
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A set of instructions that tell us how to prepare a food to eat.
• Used to be found in cookbooks• Now they can also be found online
What is a recipe?
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Recipe Basics
Recipes include: Ingredients
Instructions onhow to prepareand cook foods
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Cleaning up our dirty dishes!
Dishwashing Instructions
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Dishwashing Instructions
Scrape all dirty dishes into the garbage. Neatly organize the dishes to the right of the sink. Place the knives and sharp objects aside.
Get out the dish rack, dish tray, and soap from under the sink and place them on the left side of the counter.
Step 1 Step 2
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Fill the right sink with warm soapy water (one good squeeze of soap).
Get a dish cloth and dish towel from Kitchen 3 and put them on the counter beside the sinks.
Step 3 Step 4
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Fill left sink with hot water. Add 1 cap of bleach to the water. This is your sanitizing water.
Wash the dishes located on the counter in the proper order (glassware, utensils, tableware, pots and pans, all other equipment).
Step 5 Step 6
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Place clean dishes in left sink to rinse and sanitize them.
Place the clean dishes on the dish rack and tray to begin drip drying.
Step 7 Step 8
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Dry the dishes thoroughly with the dish towel and place them on the left side on the dish rack and tray.
Put the dishes and equipment away in the correct place in the cupboards and drawers.
Step 9 Step 10
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Slicing it Right!
http://www.youtube.com/watch?v=cV0c7qiNjuI
Food Preparation Techniques
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Slice
To cut food into flat, even pieces
Examples? Cucumber Zucchini Carrots Banana
http://www.youtube.com/watch?v=yLMduj1YfoY
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Chop or Mince
To cut food into tiny pieces
Examples? Celery Onions Garlic
http://media.startcooking.com/video/640mp4/CuttingAnOnion.mp4
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Cube or Dice
To cut food into small squares
Examples? Cheese Apples Bread
http://www.youtube.com/watch?v=DlXYSM2k8B4
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Julienne
To cut food into long, thin strips
Examples? Carrots Cheese Bell peppers
http://www.youtube.com/watch?v=sYtlIH-YZL4
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Peel
To cut away the skin or a thin layer of the outside of fruits and
vegetables Examples?
Apple Pear Onion
http://www.youtube.com/watch?v=1c1iNYEE4BA
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Section
To cut food into its natural sections
Examples? Orange Grapefruit Garlic
http://www.youtube.com/watch?v=AzfE9RO-dio
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Carve
To divide into pieces by cutting or slicing
Examples? Roast beef Roast chicken Turkey
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In Class Computer Lab Activity
Putting it all together
Click icon to add picture