Know your kitchen Know your equipment Key Terms Kitchen
Basics
Slide 2
Review Question: Who is to blame for the majority of the
foodborne illnesses? A.Beef Products B.Dark Leafy Greens C.Eggs
D.Improper Hand Washing
Slide 3
What we need to know before we can cook. Know Your Kitchen Know
Your Equipment Know Key Cooking Terms Kitchen Basics
Slide 4
Warm-up Activity Make an illustration or write a description of
the layout of your home kitchen. Be sure to include where the major
appliances are located and where the cooking equipment/tools and
located. 5 minutes to complete Kitchen Basics
Slide 5
What do we do in the kitchen? Food uses of the kitchen: Storage
Preparation Cooking Serving Clean up Planning
Slide 6
Kitchen Basics Kitchens can have a variety of designs. What do
some of your home kitchens look like? Kitchen Design Goals: Save
energy and be more efficient To have major kitchen center(s) Store
kitchen tools in the center(s) where they are used most efficient
for use L-ShapeU-Shape or One Wall or Two Walls (popular in
apartments) Centers: Storage Preparation Cooking Serving Clean up
Planning
Slide 7
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
Kitchen Basics
Kitchen Basics Baking Tools 9 X 13 rectangular 10 X 15 baking
pan pie pan bread/loaf pan cake pan cookie sheet muffin pan
Slide 10
Kitchen Basics Cooking Tools saucepan small fry pan stir fry
pan (wok) large fry pan casserole dishes 3-4 qt saucepan stock pot
roaster
Slide 11
Kitchen Basics Cooking Terms What are some of the common
cooking terms you identified?
Slide 12
Kitchen Basics Cooking Terms Recipes use a variety of terms to
describe exactly how to handle ingredients. THIS IS VERY IMPORTANT.
If a recipe states, pare an apple, then slice and dice it. What do
you do? Lets review some common cooking terms.
Slide 13
Kitchen Basics Cooking Terms Cutting & Peeling: Core Cube
Chop Pare Dice Slice Peel Mince Mixing: Beat Fold Combine Blend
Stir Strain Cream Whip Cut in
Slide 14
Kitchen Basics Cooking Terms Using the Stovetop: Baste Fry
Brown Boil Simmer Stir-Fry Braise Saut Preheat Using The Oven:
BakeRoast Preheat BroilGrill Using The Microwave: Cooking Time
Rotate Standing Time
Slide 15
Kitchen Basics Kitchen Groups Today, we are going to get into
our kitchen groups. Tomorrow, we will be in the kitchen to review
each kitchen, where the appliances are, and where the equipment is.
Wednesday, first cooking lab.