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Kitchen Equipment: Who am I?

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by

Cara Jackson

on 24 February 2016

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Transcript of Kitchen Equipment: Who am I?

Kitchen Equipment: Who am I?
Breakfast:)
Imagine the kitchen of your very own first place…

What utensils/kitchen equipment would you absolutely want to have?

The appetizer
KITCHEN EQUIPMENT
Let's see what one chef says about the basic tools we should have in the kitchen...
How many can you identify!?!?
What does it mean to vent?
And Drain?
Like vocabulary is such a DRAIN!?!
What about broil?
Did
someone
misspell boil!?!
FOOD PREPARATION
TERMINOLOGY
If that's not right, then what is?
Let's head back to 1949 to get some help :)

quizlet.com/_g3xp9
Spring Wars!?!
Heaping
Level
Pinch

Chop Mince
Cube Dice
Grate Shred
Pare Peel
Score Slice
Baste

1. T. is the abbreviation for ___________?

2. Three teaspoons equals ___________?

3. Which dry measurement is equal to one half cup?
a. two fluid ounces
b. eight tablespoons
c. eight teaspoons
d. eight fluid ounces

4. Which is an example of a NON-ESSENTIAL ingredient in a recipe?
a. all purpose flour in a cake
b. baking powder in biscuits
c. salt in a loaf of bread
d. pine nuts in a salad
THE APPETIZER
Now it's time for TERM BINGO
CONVENIENCE FOODS: why and why not?
Convenience foods aka processed foods:

partially or completely prepared - frozen, canned, cured, dried, freeze-dried

helps keep from spoiling/ longer "shelf" life
With minimum skill or equipment -
even inexperienced cook can prepare them easily and quickly!
Still need to follow directions to prevent frustration and proper outcome.
The labels on these foods often encourage how they can fit into a healthy eating pattern and also ideas to combine them with fresh ingredients for a "semi-homemade" faster version of traditional recipes.
ADVANTAGES:
1. Saves time and energy
2. Shorter time and ease lets families eat at home more often.
3. Foods are sold year-round
4. Inexpensive way to add variety and creativity.
5. Can adjust for healthier options.

DISADVANTAGES:
1. Higher cost.
2. Nutrient loss during processing.
3. Higher amounts of fat, sugar, sodium and calories.
4. May contain preservatives
5. May lack appeal of homemade
6. Packaging may not be good for environment.

Before you look up all the answers in this presentation, see how many utensils you can label in your packet from what you already know. Then proceed with the presentation and label all utensils and pieces of equipment. There are also a couple videos worth watching (if you have ear buds). When you finish identifying all the utensils, continue on to the "My First Kitchen" shopping activity.
Forward past her intro to the time 1:56 when she stops advertising and actually lists her top ten pieces of kitchen equipment :)
This completes your kitchen equipment study for now.
PLEASE
HERE
Full transcript