Equipping the Kitchen in This Chapter, Students Learn How to Equip a Kitchen for Effi Ciency and Good Work fl Ow

CHAPTER 21 CHAPTER 21

Chapter Overview Introduce the Chapter Equipping the Kitchen In this chapter, students learn how to equip a kitchen for effi ciency and good work fl ow. Students examine what to consider when selecting kitchen components, cabinets and countertops, and fl ooring; explore safe electrical systems; learn how to shop critically for appliances; and study the proper use and care of kitchen tools and equipment. Build Background Ask students to name the basic kitchen tools and equipment that are essential to a kitchen.

Activate Prior Explore Knowledge the Photo Caption Answer Answers will vary but might include using small appliances and tools for cutting, mixing, bak- ing, and cleaning up. Discussion Ask students: How can the design of a Writing Cause-and-Effect kitchen help to increase effi - Activity Paragraph ciency? (Answers will vary but may include: If a kitchen Disorganized Kitchen What makes a kitchen has an adequate amount of Aorganized? What are the consequences if a kitchen space, it will be easier to per- is disorganized? Write a cause-and-effect paragraph in form tasks.) which you explore kitchen disorganization and its con- sequences. The disorganization will be the cause, and the consequences will be the effect. Activate Prior Writing Tips Follow these steps to write a cause-and- Knowledge Writing Activity effect paragraph: Explore the Photo A well- ● Describe a cause and explain its result, or effect. equipped kitchen has plenty of ● Use detailed, specific language. work and storage space. How Cause and Effect can you make the most of your ● Explain why the effect results from the cause. Paragraph space? 314 Unit 5 This activity prompts students Kitchen Basics to write a cause and eff ect paragraph that describes one form of kitchen disorganiza- tion and its consequences. CLASSROOM Solutions Cause-and-eff ect paragraphs Print Resources Technology Resources essentially show how one thing leads to another. A stu- Student Edition Presentation Plus! provides visual Teacher Wraparound Edition dent may choose to write teaching aids for every section. Student Activity Workbook about how stacking glasses Online Learning Center includes resources Student Activity Workbook Teacher and activities for students and teachers. one on top of another can Annotated Edition result in breakage. TeacherWorks Plus is an electronic lesson planner that provides instant access to complete teacher 314 resources in one convenient package. Reading Guide CHAPTER 21

Before You Read Preview Skim through the chapter. As you skim, think about how your FOCUS home kitchen is equipped. What makes it easy or difficult to use? Bell Ringer Activity Read to Learn Academic Key Concepts Identify Effi cient Standards ● Explain the items that make up a work triangle. Design ● Describe factors to consider when selecting kitchen Obtain catalogs or maga- components. English Language Arts zines that contain a variety of ● Contrast a warranty and a service contract. NCTE 4 Use written language kitchen designs, components, ● List three large kitchen appliances and nine small kitchen to communicate effectively. and appliances. Distribute appliances. the catalogs and magazines ● Describe seven common types of cookware. Mathematics to students, and ask them NCTM Number and to list the options that they Main Idea Operations Compute flu- would include to make a D In a well-designed and equipped kitchen, you can store, ently and make reasonable prepare, and serve foods with ease. estimates. kitchen more effi cient. Then NCTM Measurement Apply ask students to explain why Content Vocabulary appropriate techniques, tools, they would include each ■ work flow ■ credit and formulas to determine item. Ask volunteers to share ■ work center ■ down payment measurements. their ideas with the class. ■ work triangle ■ principal Science ■ peninsula ■ interest N NSES B Develop an under- C ■ island ■ annual percentage rate (APR) standing of interactions of L ■ ■ Preteaching universal design finance charge energy and matter. B ■ grounding ■ heating unit Vocabulary ■ task lighting ■ convection oven Social Studies Ask students to write one sen- ■ EnergyGuide label ■ cookware NCSS VIII A Science, Tech- tence that uses at least two of ■ warranty ■ bakeware nology, and Society Identify the content vocabulary terms. ■ service contract and describe both current and historical examples of the Graphic Organizer Academic Vocabulary interaction and interdepen- The graphic organizer is ● assess ● versatile dence of science, technology, also on the TeacherWorks CD. and society in a variety of Graphic Organizer cultural settings. (In one circle, students should Use a graphic organizer like the one below to compare and list qualities that are unique NCTE National Council of contrast glass and enamel cookware. to glass cookware: breaks eas- Teachers of English ily, may need a wire grid if BOTH NCTM National Council of used on electric cooktop, some GLASS ENAMEL Teachers of Mathematics NSES National Science only cooktop-safe, some only Education Standards oven-safe, holds heat, does NCSS National Council for not conduct heat well, easy to the Social Studies clean, do not subject hot pan to cold temperatures. In the other circle, students should Graphic Organizer Go to this book’s list qualities unique to enamel Online Learning Center at glencoe.com cookware: chips easily, dish- to print out this graphic organizer. washer safe. In the area where the circles overlap, students Chapter 21 Equipping the Kitchen 315 should list the similarities between glass and enamel cookware: attractive, can be used for cooking and serving, Reading Guide use nonabrasive cleaners and nylon scrubbers.) Before You Read N NCLB connects Point out to students that, in addition to D Develop Concepts C allowing you to store, prepare, and serve Main Idea Ask students: Do you think that L academic correlations foods with ease, a well-design kitchen can a well-designed kitchen can infl uence your B to book content. help keep you organized and make the best food choices? (Answers may include: A well- use out of the tools, equipment, and space designed kitchen functions well, and accom- you have. modates your needs. You will be less willing to use a part of your kitchen if it is poorly designed. This will affect choices you make about which foods to prepare.) 315 Kitchen Design The Work Triangle CHAPTER 21 The arrangement of the three main work Basics centers in a kitchen forms the work triangle . A well-designed kitchen is organized for effi- Each work center is one point in the trian- TEACH ciency so that you get the most from your time gle. For an efficient work flow, the distance and effort. An efficient kitchen starts with a floor U1 between any two centers should be between Discussion Starter plan that promotes the work flow. In a kitchen, 12 and 26 feet. The work triangle should be work flow is all the steps involved in removing away from through-traffic, the path of people Sizing Up Kitchens Ask stu- food from storage, preparing it, and serving it. dents: Do you think kitchen walking from one room to another. size can affect the quality and When one person works in the kitchen effi ciency of the foods you Work Centers alone, the work triangle can be compact. If people share kitchen tasks, additional work prepare? How might a larger Kitchens are organized around work cen- kitchen be more effi cient for space is useful. For example, a second sink ters. A work center is an area designed for lets one person scrub vegetables while another some people but not others? performing specific kitchen tasks, such as (Answers will vary but may washes dishes. This arrangement might create chopping vegetables or washing dishes. A adjacent or overlapping work triangles. include: Kitchen size can affect well-designed work center has the equipment the quality and effi ciency of you need to do a task, plus convenient and Kitchen Plans the foods you prepare. If, for adequate storage and work space. example, you have multiple A typical kitchen has three major work A kitchen’s floor plan determines its work cooks in the kitchen, and your centers: triangle. The four most common floor plans kitchen design is not capable are shown in Figure 21.1 and described here: of accommodating more than Cold-Storage Center The focus of the cold- One-Wall Small kitchens often have a one- one cook, you may have too storage center is the refrigerator-freezer. Plas- wall plan, with all three work centers on one little counter space to prepare tic storage bags, food wraps, and containers wall. Kitchens with a one-wall plan often have certain foods, or preparation for leftovers might also be stored here. limited storage and counter space. could take longer. If, on the Sink Center The sink center is the place to other hand, you live alone, a do tasks that require running water, includ- L-Shaped Kitchens with an L-shaped plan larger kitchen might be ineffi - ing cleaning fresh fruits and vegetables, drain- have work centers on two connecting walls. cient, causing you to run back ing foods, and washing dishes. Dishpans and This layout keeps through-traffic away from and forth to retrieve ingredi- other cleanup supplies should be stored in this the work flow. ents and kitchen tools from U2 area. The garbage disposal and dishwasher are Corridor Kitchens with a corridor plan have opposite ends of the room.) also part of the sink center. work centers on facing walls. This design is Cooking Center The cooking center includes convenient for a single cook. If doorways are U1 Universal Access the range, small cooking appliances, and located at opposite ends of the kitchen, how- Visual Learners related tools. Pots and pans, cooking tools, ever, through-traffic can be disruptive. Assess Workfl ow Ask stu- and possibly canned and packaged foods are U-Shaped Kitchens with a U-shaped plan dents to think about the design also stored in the cooking center. have work centers on three connecting walls, of their own kitchen at home. Larger kitchens may have additional work forming a U shape. Are utensils organized and centers. A mixing center, for example, is a place handy? Are appliances easy to to mix and prepare foods. Here you would find Peninsulas and Islands get to? Ask students to draw a measuring cups, mixing spoons, and appli- Many kitchen plans also include a penin- map of their own kitchen and ances such as a food processor, along with sula or an island. A peninsula is a countertop assess how the layout affects baking ingredients such as flour and spices. extension that is open on two sides and on one workfl ow. Is it accommodat- Even small kitchens often have a shelf for bak- end. An island is a freestanding counter that ing for performing tasks? Does ing tools and ingredients. is open on all sides and is often placed in the it promote good workfl ow? Large kitchens might have a laundry center center of the kitchen. Peninsulas and islands Explain. (Students’ diagrams with a washer and dryer. Some kitchens even often have storage space below the countertop. and answers will depend have a computer desk or a play or study area They sometimes have a sink, a cooktop, or a on the design of their own for children. countertop that doubles as an eating area. kitchen at home but should 316 Unit 5 answer the above questions Kitchen Basics and be well organized. Ask students to share their orga- nizers with the class.) to include photos, drawings, or images from U2 Universal Access catalogs and magazines to help illustrate their Kinesthetic Learners plan. Have groups present their models to the Design a Kitchen Have students work in class. (Students’ kitchen models will vary but groups of three or four to create and pres- should be based on one of the following kitchen ent a model for an effi cient kitchen fl oor plan plans: one-wall, L-shaped, corridor, U-shaped. that promotes good workfl ow. Plans should be For effi cient work fl ow, the distance between based on one of the common fl oor plans and any two work centers should be between 12 groups should illustrate how its design saves to 26 feet. Work centers should be away from time, effort, and energy. Encourage students through-traffi c.)

316 Figure 21.1 Kitchen Floor Plans CHAPTER 21 Four Plans Kitchens have different fl oor plans depending on their size, design, and position in the house or apartment. Most kitchens have one cont. of these four basic plans. How is the work triangle different in each of TEACH the plans shown below? R Reading Strategy Assess Priorities Ask students: Which univer- sal design element is most important to you? Which is least important? Ask students to list the bulleted universal U 2 design elements from page 317 in order of importance from most to least important and explain why. Why might your preferences be different from someone who is elderly or physically challenged? (Answers should list univer- sal design elements in order One-Wall L-Shaped Corridor U-Shaped of importance to them and All three work centers Work centers are on two Work centers are on facing Work centers are on three explain why.) are on one wall. connecting walls. (parallel) walls. connecting walls. W Writing Support Cause and Effect Universal Design • Kitchen sinks can be made 6½-inches Paragraph deep. Universal Design Ask stu- To make kitchens easier and more pleasant • Sinks can be fitted with handles rather dents: What makes a kitchen to use, designers and appliance makers use than knobs. universally designed? What universal design, also called lifespan design. • Push-button or touchpad controls make are some of the results of uni- Universal design is a way of making objects operating microwaves, stovetops, and versal design? Have students and spaces easy to use by everyone, regard- other appliances easier. write a cause-and-effect para- less of age or physical ability. Kitchens cre- • Adding Braille labels to appliance controls R graph in which they explore ated using universal design often have wider R can help people with limited vision. a single universal design ele- doorways and work areas to accommodate W • Carts with wheels can be used to move ment. Have students write wheelchairs and walkers. They have adjust- R food and equipment. what might happen if a uni- able countertops and work surfaces at various • Tongs or grippers can be used to grab items. versal design element were left heights so that tasks may be completed while • Stools or tall chairs can make working at out of a kitchen design. What sitting or standing. They may also have open counters more comfortable. would the consequences be? shelves and drawer spaces, which are more • Fire extinguishers can be located in an (Answers will vary depending accessible than closed cabinets. easy-to-reach place. on the design element cho- Small changes can make kitchens better sen, but paragraphs should suited to individual needs. For example: be written in cause-and-effect • Replacing cabinet knobs with large han- Contrast In a terms. For example, a student dles can help people who have trouble kitchen, what is the diff erence between a W may note that a kitchen had a peninsula and an island? grasping small objects. fi re extinguisher, but it wasn’t located in an easy-to-reach place and a small fi re got out Chapter 21 Equipping the Kitchen 317 of control before the fi re extin- guisher could be reached and used.) Figure 21.1 Kitchen Floor Plans Contrast A peninsula is a countertop extension that is opened on two sides and Caption Answer The work triangles diff er closed on one end. An island is a freestanding depending on which walls are used for the work counter often placed in the center of the centers. The L-shaped and U-shaped plans use kitchen. adjacent walls, the corridor plan uses facing walls, and the one-wall plan uses a single wall. Discussion Ask students: What kitchen fl oor plans work best for a single cook and why? (Answers will vary, but may include: corridor and one-wall.) 317 Kitchen Components Storage Strategies CHAPTER A well-organized kitchen has a logical 21 Consider these three factors when selecting place for everything. Store utensils where you kitchen components, including cabinets, coun- use them most often. For example, store spat- tertops, flooring, lighting, and appliances. cont. ulas near the range and mixing spoons near TEACH Washability Washable materials, such as the mixing bowls. When space is limited, store metal and plastic, help you keep surfaces items that you rarely use outside the kitchen. C Critical Thinking clean and free of harmful bacteria. Materials Large, heavy equipment belongs in low cabi- Analyze Counter Height Ask that hold dirt or require special care are hard nets, where bulky items are easy to reach and students: Why might counter to keep clean. lift. Try to avoid stacking glass items, because height, or base cabinet height, Moisture Resistance Moisture promotes the they break easily. Be careful of high shelves. be an important factor to con- growth of mold and bacteria, so kitchen com- Use a stepping stool rather than reaching for sider when selecting kitchen items stored over your head. Items stacked on components? (Answers will U ponents should be moisture resistant or treated with a moisture-proof finish. Good ventilation high shelves can fall on you. If you have lim- vary but may include: Counter ited space, stack lighter glass on top of heavier height can affect the tasks you from a window, exhaust fan, or exhaust hood over the range is important. An exhaust fan glass, and do not stack too many items together. perform in the kitchen. If the Keep tools with sharp parts in drawers where counters are too high, you may system can also limit the spread of mold spores and airborne particles of grease. you can see and access them easily. Use child- not be able to reach items, and restraint devices on drawers and cabinets that they may not be accessible to Heat Resistance Heatproof materials help contain sharp or breakable objects or hazard- everyone. If counters are too keep kitchens safe. Use only heatproof objects ous materials like toxic chemicals. low, they could cause you to near appliances that produce heat, such as a One way to avoid clutter is to hang pots hunch over, straining muscles range or toaster oven. Keep flammable materi- and pans from the ceiling. In some kitchens, in your back and neck, or als out of the kitchen. a metal rack with hooks for pots is suspended make tasks diffi cult. Cabinets from the ceiling. Kitchen cabinets that rest on the floor Countertops under a countertop are called base cabinets. Countertops come in many different materi- Standard cabinet size is 24 inches deep and 36 als, including wood, concrete, metal, tile, stone, inches high. Wall cabinets attach to the wall and laminates. Some kitchens have more than above the countertop. Tall, floor-to-ceiling cab- one kind of countertop. For example, counters inets are called pantries. Pantries may include near sinks might be made of moisture-resistant a shelf for a microwave oven. glazed tile, and counters near the range might Cabinets can be made of solid wood or stain- be made of heat-resistant granite. less steel, but laminates are the most popular Laminates are usually the most affordable option. A laminate is made of several layers of countertop material. Wood and stone are usu- paper that are compressed and bonded with ally the most costly. Some countertop mate- liquid plastic. Laminates resemble more costly rials need special care, which costs time and C materials but need less care. The sides of lami- money. For example, wood countertops need nate cabinets are often made from compressed to be oiled on a regular basis. wood that is chemically treated to resist water. Countertops are valuable work space, and Special features make cabinets handy for many cooks wish they had more counter space. storing various foods and tools. Some cabinets A cart, a table, or a portable base cabinet can have roll-out shelves, pop-up shelves, or verti- add more work space. Flip-down shelves, pull- cal dividers for organizing baking sheets and out breadboards, and adjustable cutting boards trays. Pull-out ventilated baskets provide cool, that fit over the sink also increase work space. dry storage for produce. Storage helpers such Keeping the work space you have clear of clut- as door racks and shelves, stackable bins, and ter is one of the best ways to increase work turntables make items easy to reach. Shelf lin- space. Store small appliances that you do not ing makes cabinet shelves easy to keep clean. use often in a pantry or in cabinets.

318 Unit 5 Kitchen Basics

(Answers will vary, but students may U Universal Access include the following: washability, helps Visual Learners keep surfaces clean and free of harmful bac- Selecting Kitchen Components With stu- teria; moisture resistance, to prevent growth dents, discuss the three factors that a con- of mold and bacteria; and heat resistance, sumer should consider when selecting helps keep kitchens safe from fl ammable kitchen components. List the three factors materials. Between cooking moisture, possi- on the board. As a class, discuss the value ble spills, and spray from cleaning, kitchen of each. Ask students: Why would laminated cabinets are likely to get wet.) fronts and moisture resistant sides be practi- cal in kitchen cabinets?

318 Floors and Walls Lighting Kitchen flooring should be durable and com- Good lighting is essential for comfort and CHAPTER 21 fortable. To be easy on the feet, floors should safety. Injuries can happen if you cannot see be resilient, which means that they spring what you are doing. A ceiling light or lighted back under pressure. Vinyl and linoleum are panels can provide good general lighting. Close TEACH cont. resilient and do not need waxing or polishing, work takes task lighting, bright, shadow-free but they can be nicked by sharp objects. Stone light over specific work areas. Light fixtures S Skill Practice floors are hard to damage but can be uncom- mounted beneath overhead cabinets provide fortable to stand on for long periods. Mats or good task lighting for countertops. Recessed Guided Practice throw rugs can make hard floors easier on the spotlights or track lights on the ceiling can be List Ask students to identify feet and joints. Mats and non-slip shoes also arranged to shine on specific spots in the kitchen. one method to ensure a kitchen prevent kitchen falls. Hardwood floors are A dimmer switch lets you make the lighting as has a safe electrical system. attractive in the kitchen, but are easily dam- bright or as dim as you need. Indirect lighting Students should identify the aged by water. from windows also brightens a kitchen. method. (Responses may Easy cleaning is the most important quality include: make sure you have in kitchen wall coverings, especially near the Explain Why should enough power coming into the sink and range. Wallpaper and paint are both kitchen components be moisture-proof? kitchen, as well as suffi cient outlets and a grounded electri- practical. Vinyl-coated wallpaper can be wiped L1 clean with a sponge. Paint with a semigloss cal system.) finish helps to repel dirt. Ceramic tile is also Create Ask students to create a good choice, but cleaning the grout can be a checklist that identifi es how time-consuming. Equipment Budget to ensure that a kitchen elec- trical system is safe and suffi - Mandy is moving into her first apartment. The The Electrical System apartment comes with all the kitchen appliances cient for the number of appli- ances you use. (Checklists A kitchen electrical system should be safe she will need (refrigerator, stove, oven, and micro- wave). Mandy does not own any other kitchen sup- may include: make sure you and sufficient for the number of appliances plies or tools, and she will need to purchase them. have enough power coming you use. Make sure you have enough power She cannot afford to buy everything, so you are into the kitchen; make sure coming into the kitchen, as well as sufficient going to help her to determine which equipment you have a suffi cient number outlets and a grounded electrical system. she will need the most, and develop a budget for of outlets in your kitchen; Grounding is the process of providing a path those supplies. make sure the kitchen has a for electrical current to travel back through Math Concept Working with Tables When grounded electrical system; the electrical system, rather than through your using tables to track information and calculations, keep electrical cords away body. Grounding helps to prevent shocks. label the columns and be sure that the type of information within each column is consistent. from heat sources; repair or The National Electric Code requires replace frayed cords.) L2 grounded wires in new homes. In some states, Starting Hint Decide on at least 10 items Mandy will need. Use the Internet or advertisements to homes without grounded wiring need to have Apply Have students imagine S find out the prices of the items you select. Create they are an electrician and S it installed before the home can be sold. Out- a table in a spreadsheet program or on a piece of lets with three holes usually have grounded paper with a proposed budget. One column should have been asked to assess the wiring. Check with an electrician to be cer- list each item needed. The next column should list grounded wiring and electri- tain, however. Grounded outlets accept three- the price of each item. The third column should cal system of a homeowner. In pronged plugs from grounded appliances. list the quantity of each item needed. The fourth one paragraph, ask students column should list the total cost (price multiplied Keep electrical cords away from heat sources to describe what they would by quantity) of the item. Add all of the total costs tell the homeowner about and blades. If a cord becomes frayed, have it together. repaired or replace it immediately. maintaining a safe and suffi - Math Appendix For math help, go to the cent kitchen electrical system. If appliances work slowly or poorly or lights Math Appendix at the back of the book. dim or go out when you use an appliance, N (Paragraphs may include any the wiring does not provide enough power to NCTM Number and Operations Compute fluently and C of the above precautions to L ensure that a kitchen electrical meet your needs. Have a qualified electrician make reasonable estimates.. B assess, or evaluate, the electrical system. system is safe and suffi cient for the number of appliances L3 Chapter 21 Equipping the Kitchen 319 you use.)

Explain Moisture promotes Answer Answers will the growth of mold and Mini Clip vary depending on which bacteria. Math: Multiple Representation items are selected by each in Mathematics student. Students should select a variety of N Activity correlated items described within the chapter, concen- C L to Mathematical Dr. Gilbert Cuevas trating on the more important ones (such as B standards. explains the three steps of introducing basic pots and pans, knives, and measuring mathematical concepts. tools). Each student should prepare a table as described in the starting hint, being sure to label each column. Each student’s table should include a total cost for all the items. 319 Buying for the • Do I have time and energy to use, clean, CHAPTER and maintain the new item? 21 Kitchen • How much can I afford to spend? There are tens of thousands of items avail- • How will I pay? TEACH cont. able for your kitchen. With some thoughtful 2. Prioritize features. Identify the most impor- planning, you can select the right tools and tant features of the item based on your needs Universal Access avoid wasting money on items that you do not and wants. Know the measurements of the U1 really need. space where an appliance must fit. Items in English Language your price range might not have all the fea- Learners Before You Buy tures you want, so rank your wants from most Summarize Steps Pair to least important. Be a smart shopper. First, consider whether English learners with students you really need the item. Second, prioritize fea- 3. Conduct research. The third step is to gather profi cient in the language. tures. Third, do research to make an informed information about products that fit your needs. U1 Instruct the profi cient students decision. Some consumer magazines such as Consumer to ask the English learners to Reports conduct unbiased tests to compare 1. Consider your needs. Before you decide to summarize the steps under brands of similar items. Most appliance man- buy, consider whether you really need the the heading “Before You Buy.” ufacturers have Web sites with up-to-date item. Ask yourself these questions: Have them review the sum- U1 information on products, including features, • Does the usefulness of this item justify the maries and give guidance dimensions, and warranty information. cost? for any needed corrections. When you make a large purchase, choose a • Can tools I already own perform the same (Summaries will vary but may reliable dealer or retailer. If you shop by catalog tasks? include: 1. Before you buy, or on the Internet, make sure the seller is reputa- • Do I have room to store the new item? consider whether you really ble. Check with the Better Business Bureau to see need the item and how much if customers have made complaints about a com- you can afford to spend; 2. pany and whether the complaints have been set- Identify the most important tled. Use only secure sites when ordering online. features of the item based on your needs, wants, and price range; and 3. Conduct research Consumer Safeguards to gather information about Government agencies, manufacturers, and the product and about reli- dealers help ensure that consumers are treated able dealers or retailers for the fairly. Look for these consumer safeguards as product. Ask students to share you shop. their answers.) EnergyGuide Label Critical Thinking The EnergyGuide label is a yellow label on C large appliances that shows the average cost Evaluate Information Ask per year of using the appliance. EnergyGuide students: What two important labels are required on refrigerators, freezers, pieces of information does the dishwashers, and other major appliances. Use EnergyGuide label give you C the EnergyGuide label to compare operating to compare different brands costs of different brands and models. You can and models when shopping also estimate energy expenses based on the for a new appliance? Why do cost of gas or electricity in your area. you think the label is required Energy Is Money EnergyGuide labels usually say whether on all refrigerators, freezers, The EnergyGuide label helps you compare an appliance has earned the Energy Star. The and dishwashers? (Answers energy efficiency of different appliance models. Energy Star symbol shows that an appliance will vary but may include: What does it cost to run this appliance for a year? meets strict energy efficiency guidelines set by The EnergyGuide label gives How does this appliance’s energy use compare to you the estimated energy con- that of other models? the Environmental Protection Agency and U.S. sumption on a scale showing Department of Energy. a range for similar brands and 320 Unit 5 Kitchen Basics models, and the estimated yearly operating cost based on the costs of gas or electricity in your area. The labels are Explore the Photo required because manufac- turers must prove the energy Caption Answer It costs $22 to run the Discussion Point out that the clothes washer use and effi ciency of their appliance for a year when used with an electric has earned the Energy Star symbol. What does products.) water heater and $17 when used with a natural the Energy Star symbol indicate about the appli- gas water heater. The clothes washer’s energy ance? (The Energy Star symbol shows that the use is less than most similar models. clothes washer meets strict energy effi ciency guidelines set by the Environmental Protection Agency and the U.S. Department of Energy.)

320 Seals of Approval Testing agencies give seals of approval to CHAPTER show that a product meets certain safety and 21 performance standards. One widely recognized Be Careful with Credit Cards group is Underwriters Laboratories (UL). On cont. electric appliances, the UL mark certifies that Credit cards can be helpful tools for making pur- TEACH chases. They can also create enormous debt. If the appliance design is reasonably free from you do not pay off your credit card each month, Skill Practice risk of fire, electric shock, and other hazards. interest can accumulate. High interest rates and S The American Gas Association (AGA) seal compounding interest can cause you to pay Guided Practice attests to the design, performance, and reli- much more for an item than it originally cost. Explain Ask students to ability of gas appliances. Compounding interest means that any unpaid explain what a warranty guar- If you see a seal of approval from an orga- interest becomes part of your principal debt, antees. (Answers will vary but which continues to have interest added to it each nization that you do not recognize, do some month. To avoid drowning in debt, pay off your may include: A warranty is research. A seal is only as reliable as the group monthly credit card balance. Choose a card with a manufacturer’s guarantee that issues it. a low- or no-interest plan. that a product will perform as Challenge Research the cost of an item you advertised. It also includes a Warranties want to purchase. If you buy it on credit with a promise to repair or replace a A warranty is a manufacturer’s guarantee 3% compounding monthly inter- product that does not perform that a product will perform as advertised. If you est rate, how much will you owe as advertised.) L1 after three months? have problems with the product, the manufac- Describe Ask students: What turer promises to replace or repair it. Warran- two downfalls should you ties have time limits, and coverage is usually watch out for when dealing conditional. For example, most warranties with manfacturer warranties? only cover damage that occurs when you are • Look at the owner’s manual. Will the item (Answers will vary but may following the rules in the owner’s manual. be easy to use and care for? What does the include: Warranties have time warranty cover? limits, and coverage is usually S Service Contracts • Compare prices. High-quality items with conditional. For example, some U2 A service contract is insurance that cov- lots of features usually cost more, but warranties may only cover ers repair and maintenance of a product for a may be worth the money. An item from a damage that occurs during a specific length of time. Service contracts are well-known brand may not be better than specifi c time period or when usually offered by dealers who sell appliances. an item from an unfamiliar brand—do you are following the rules in Service contracts are often expensive, and they research to find out. the owner’s manual.) L2 often do not cover the total cost of repairs • Ask the dealer about additional costs, such as delivery and installation charges. Apply Have students write and parts. Before signing up for a service con- a paragraph in which they tract, check the free warranty to see if you are compare and contrast war- already well covered. Paying for Your Purchase ranties and service contracts. Most major purchases are bought with Ask students: How are they Be a Critical Shopper credit. Credit is a financial arrangement that similar? How are they differ- Comparison shopping helps you get the delays payment for an item. Using credit is ent? (Paragraphs will vary but best value for your money. These strategies can more expensive than paying with cash, but may include: Both warranties help you make a smart buying decision, espe- you can use the product while you pay for it. and service contracts attempt cially when shopping for an expensive item: When you buy on credit, there may be to ensure proper performace • Keep written notes as you shop. List your a down payment, a portion of the purchase of equipment or a product. likes and dislikes for each product. price that you must pay before you take the Warranties are offered by manufacturers at no addi- U • Check items carefully for potential hazards item home. The purchase price minus the 2 and for features that guard against inju- down payment is the principal, the amount to tional charge, with time limits ries, such as heatproof handles. be financed. You borrow the principal from a and conditions. Service con- • Pick up tools, cookware, and appliances. lender, such as a credit card company, a bank, or tracts, on the other hand, are Do they seem well made and a good fit? a finance company. The lender charges interest. expensive, usually offered by dealers who sell appliances, Chapter 21 Equipping the Kitchen 321 and cover repair and main- tenance cost for a piece of equipment over a period of time but not the total cost of repairs or parts. Have students U2 Universal Access Visual Learners share their paragraphs with the class.) L3 Critical Shoppers Ask students to create a pre- Answer Answers will vary depending on sentation with presentation software titled “Be the cost of the item chosen, but should show a Critical Shopper.” Encourage students to use 3% monthly interest compounded over three both words and art in their presentations. Have months (X)(1.03)(1.03)(1.03). students share their presentations with the class. (Presentations may include: take notes as you shop; check items carefully for potential haz- ards; pick up or hold products to see if they are well made.) 321 Shop for credit carefully. Compare APRs CHAPTER Safety and other fees to find the lowest cost of bor- 21 ! rowing. Do not use credit to spend more than Matters you can afford. If you do not make payments cont. on time, you may lose the item and have trou- TEACH Prevent Carbon Monoxide ble getting credit in the future. Poisoning S1 Skill Practice The natural gas that fuels gas ranges requires Protecting Your Purchase Guided Practice oxygen to burn completely. Incomplete burning creates carbon monoxide, a colorless, odorless Keep the warranty, owner’s manual, and List Have students list three gas that is a common cause of fatal poisoning. sales receipt for every appliance and kitchen ways to protect an appliance Signs of incomplete burning include a pilot light tool you buy. File these documents together in that burns yellow instead of blue, and a buildup purchase. (Answers will vary a safe place where you can easily find them. If of soot near the range. To ensure a good air sup- but may include: keep the war- you have to use the warranty, you will need the ranty, owner’s manual, and ply to a gas range, keep air vents open. Do not line the burner bowls with foil. If a burner lights receipt to show the date of purchase. Fill out sales receipt; fi le these docu- only partially, try clearing the holes with a metal and send in the warranty registration card, if ments together in a safe place; wire or paper clip. Do not use toothpicks, which there is one. This validates the warranty if you S1 fi ll out and send in the war- can break and plug the holes. L1 lose the receipt. Sending the card also enables ranty registration card.) ! What Would You Do? For the summer, the manufacturer to notify you if the product Describe Ask students to your family has rented a cabin with an old gas has a danger or defect. describe why it is important range. What steps would you take to make sure your family will be safe from carbon monoxide Read the owner’s manual before using the to read the owner’s manual poisoning? item. Then test it to make sure it works. If it before using a new appli- does not work, return the item to the store or ance. What should you do if call the dealer. the appliance does not work correctly after testing it? Describe What Interest is a fee for the loan expressed as a (Answers will vary but may resources can you use to conduct research percentage of the amount borrowed. include: Read the owner’s about products for the kitchen? When you buy something on credit, you manual before using the new also agree to pay the fee that a creditor adds to appliance so you know how the purchase price. For example, if you do not to use it properly. Then test Kitchen Appliances pay your credit card bill in full every month, the appliance to make sure Appliances are devices powered by gas or you will be charged interest on the amount it works. If it does not work electricity that help you prepare food and clean you have not paid. properly, return it to the store up afterwards. A kitchen typically has three Interest rates can vary greatly. By law, lend- or call the dealer.) L2 major, or large, appliances: a range, a refriger- ers must state the annual percentage rate ator-freezer, and a dishwasher. Most kitchens Write Have students write (APR), or the yearly rate of interest that you also have several small appliances including a a detailed step-by-step pro- must pay on the principal. Annual percentage blender, food processor, electric mixer, toaster, cedure for protecting the rates can be very high, up to 30 percent a year. toaster oven, electric skillet, slow cooker, purchase of a new blender. Interest can add up quickly, making the total broiler/grill, and rice cooker. (Answers will vary but may price of an item much higher than you origi- include: 1. Keep the warranty, nally planned. owner’s manual, and sales Lenders may also charge fees, such as a Ranges receipt; 2. File warranty, own- service charge or insurance premiums. Fees The conventional range is a single, free- er’s manual, and sales receipt plus interest make up the finance charge, standing unit consisting of a cooktop, an oven, together in a safe place; 3. Fill the total amount you pay for borrowing. The and a broiler. Cooking heat is generated by out and send in the warranty finance charge is written as a dollar figure, not heating units. A heating unit is an energy registration card to validate a percentage. Monthly payments usually equal source in the range. Most ranges have either the warranty; 4. Read the the total cost (principal plus finance charges) gas or electric heating units. Dual-fuel ranges owner’s manual; 5. Test the divided by the number of months that you use electricity for the oven and gas for the blender to make sure it works. have to pay off the account. cooktop. 6. If the blender does not work, return it to the store or 322 Unit 5 Kitchen Basics call the manufacturer. Have students share their steps with the class.) L3

Describe Conduct research using Answer Student answers should advertisements, magazine articles, and include opening windows to make sure Web sites. there is adequate oxygen, remove any buildup of soot from the range, remove any foil lining the burner, and clear holes in the burner with a metal wire.

322 You control the heat on a cooktop with Electric Ranges dials, buttons, or touchpads marked with set- The heating units in an electric range are CHAPTER tings from low to high. You control the heat called elements. Elements stay hot longer than 21 in an oven with a dial, button, or touchpad gas burners, so many electric ranges have a marked with temperatures. Settings range from warning light that stays on until the cooktop cont. warm, which is below 200°, to broil, which has cooled. TEACH is about 500°. The broiler cooks and browns Electric ranges come in two basic styles. foods using direct heat. One style has exposed metal coils that turn red S2 Skill Practice Ovens are available with many different when the heating unit is on. The other style Guided Practice features. Some ovens have a self-cleaning cycle has a glass-ceramic smoothtop covering rib- Identify Have students iden- that uses intense heat to burn off spatters and bon heating elements. Some smoothtops have S2 tify the heating units in an spills. Some ovens have digital displays instead a bridge that connects several heating ele- electric range and explain why of dials, and some are built with racks to hold ments, which works well for oblong pots and many electric ranges have oversize pans. Some have pull-out warming pans. Some smoothtops also have a low-heat, warning lights. (Answers will drawers that create a slightly humid environ- warming zone to keep food hot without burn- vary but may include: The ment that helps to raise yeast breads or to hold ing. All smoothtops are easy to clean. Unlike heating units in an electric cooked foods safely without drying them out. gas ranges, electric ranges do not have separate range are called elements. broiler compartments. A heating element at the Elements in an electric range Gas Ranges bottom of the oven bakes food. An element on tend to stay hot longer than The heating units in a gas range are called the ceiling of the oven comes on for broiling. gas burners, so many electric burners. Burners heat with a visible flame that ranges have warning lights is easy to turn up or down. Newer ranges use Convection Ovens that stay on until the range an electronic spark that ignites the gas when Ovens use convection currents, which are has cooled.) L1 you turn the burner on. Older ranges use pilot created by the natural tendency of hot air to Explain Have students list lights, small flames that burn continuously. rise. A convection oven also has a fan that the two basic styles for electric When you turn the burner on, the pilot light circulates heated air to equalize temperatures ranges and explain why one ignites the gas. throughout the oven. The result is faster and might be preferred over the Some gas ranges have sealed burners that more even cooking and browning. other. (Answers will vary but are easy to clean. Others have one continu- Some ranges combine convection and may include: Electric ranges ous grate so that cookware can slide from one microwave cooking. These powerful models are come in two basic styles: burner to another. The oven and broiler in a similar to those used in professional kitchens. exposed metal coils and glass- Food cooks twice as fast, which helps it retain gas range are in separate compartments. The ceramic smoothtop. A smooth- moisture and flavor. broiler is usually below the oven. top electric range might be preferred because some have a bridge that connects several heating elements, which works well for oblong pots and pans, some have a low-heat, warm- ing zone to keep food hot without burning, and they are easy to clean.) L2 Describe Have students imag- ine that they have purchased Electric Ranges and plan to prepare broiled Some electric ranges have heating salmon. In one paragraph, ask units made of exposed metal coils. students to describe how they How are the heating units on would prepare the salmon electric ranges different from those before broiling it in an elec- on gas ranges? tric range. (Paragraphs will vary, but students may say that Chapter 21 Equipping the Kitchen 323 they would fi nd and follow a recipe, preheat the broiler while preparing the fi sh, and then ensure that the oven rack Explore the Photo was not too close to the broil- ing element on the ceiling of Caption Answer The heating units on elec- Discussion Ask students: How is the broiler the oven. Have students share tric ranges use either heated metal coils or feature on an electric range diff erent from a their paragraphs with the ribbon-shaped heating elements under a glass- broiler on a gas range? (Answers will vary but class.) L3 ceramic layer, while the heating units on gas may include: Unlike gas ranges, electric ranges ranges use open fl ame. do not have separate broiler compartments. An element on the ceiling of the oven comes on for broiling.)

323 CHAPTER Fast and Even 21 A convection oven has a fan that forces air to circulate around food. What are the benefits of a convection oven? TEACH cont. R Reading Strategy Microwave Effi ciency Point out to students that micro- a range. Most newer microwaves have turn- waves have many advan- tables that rotate food for more even cooking. tages. Divide students into Some have racks that increase oven capac- U small groups. Ask them to ity. Many microwave ovens have presets that brainstorm three ways that can cook food automatically by weight or R microwave features can help type. Some have sensors that adjust cooking to increase effi ciency in the conditions based on the amount of moisture left in a food. kitchen. Have group mem- Built-In Range and Oven Units bers work together to create a Some kitchens have separate cooktop and graphic organizer to illustrate oven units. Ovens are built into walls, with Refrigerator-Freezers their answers. Ask students: added insulation to protect adjacent areas. Refrigerator-freezers create cold storage What is one downfall of micro- Cooktops are set in cabinets. Some built-in using a chemical blend called refrigerant. The wave cooking? (Answers will units also have modules for grills and griddles. refrigerant expands into a gas as it circulates vary but students may say A downdraft exhaust system draws heated air in the refrigerator walls. The gas absorbs heat, that microwaves can cook into a duct below the cooktop. which escapes through coils on the outside of food faster, heat foods quickly, the refrigerator. defrost foods quickly, or cook Full-size refrigerator-freezers range in size foods automatically by weight Microwave Ovens from 10 to 30 cubic feet. Most have two doors, or type. A microwave cannot A microwave oven has a magnetron one for the refrigerator and one for the freezer. brown or bake food like a con- (=mag-n`-+tr&n) tube that converts electricity The freezer may be on the top, the bottom, or ventional range, which makes into microwaves, a form of energy that trav- the side. The freezer maintains a temperature it unsuitable for cooking cer- els through space like radio waves. A fanlike of 0°. It can freeze fresh foods and store foods tain foods, or achieving certain device called a stirrer blade distributes the that are already frozen. effects. If a microwave does not microwaves through the oven, where they have a turntable to rotate food, bounce off the walls and floor. Microwaves it may result in uneven cook- pass through paper, glass, and plastic. The Dishwashers ing. Have groups share their molecules in food, however, absorb the micro- Dishwashers save time and tend to use less organizers with the class.) U waves and vibrate against each other, which water than hand-washing. Built-in dishwashers produces friction. This friction produces heat fit under a countertop and attach to a hot water U Universal Access R that cooks the food up to four times faster than line, drain, and standard outlet. Dishwashers Students with in a conventional oven. on wheels connect to the sink faucet and drain Learning Disabilities Microwave ovens vary in size from about into the sink. You can also buy small, in-sink ½ cubic foot to 2 cubic feet. Large models pro- dishwashers that fit in a double sink. How Microwaves Work duce more microwaves and cook food faster. Most dishwashers have several wash cycles, Students with learning dis- Microwave ovens have power ratings measured from a basic rinse to a sanitizing cycle that abilities may require addi- in units called watts, which show how much heats the water to above 140°. Popular dish- tional study aids, charts, or electricity they use. A compact microwave washer features include adjustable racks, a diagrams to get the most out oven might generate 600 watts of electricity. food disposer to keep food from resettling on of the material. Use a diagram Large versions produce up to 1,100 watts. clean dishes, and insulation for quiet operation. to illustrate how a microwave Most microwave ovens sit on a countertop. Dishwashers with a delayed-start feature let you produces heat that cooks food. Some are built into a wall or mounted over Explain that a microwave program the washer to start at a later time. converts electricity into micro- 324 Unit 5 Kitchen Basics waves that produce heat to cook food. Have students copy the diagram and ask: What happens if the food is sitting Explore the Photo in a glass or plastic container? (The microwaves will pass Caption Answer Convection ovens cook Mini Clip unaffected through the glass faster than conventional ovens and achieve Reading: Extending the or plastic container and get more even cooking and browning of food. Big Idea absorbed by the molecules in Discussion Ask students: How does a con- food.) A teacher assigns group vection oven produce faster and more even collaborations and cooking and browning? (Answers will vary but consensus building to promote student may include: A convection oven has a fan that discussions about a reading selection. circulates heated air to equalize temperatures throughout the oven, which results in faster and more even cooking and browning.) 324 Figure 21.2 Small Appliances CHAPTER 21 Little Luxuries Small appliances can cook, chop, mix, and more. If you were equipping your first kitchen, which small appliances cont. would you buy first? TEACH Skill Practice Toaster Toaster Oven Broiler Grill S Browns bread on both sides. Heats, browns, and bakes. Grills food indoors. Guided Practice List Ask students to list three small appliances that might be found in a typical kitchen. (Answers will vary but may include: blender, food proces- sor, electric mixer, toaster/ toaster oven, electric skillet, slow cooker, broiler/grill, rice Rice Cooker/ Slow Cooker cooker.) L1 Steamer Cooks food slowly Describe Ask students to use for hours. Cooks rice and an outline to describe three steams vegetables kitchen jobs or tasks that are easier and more effi cient with the right small appli- ance. Ask students: If you could only have two small appliances,which would you choose and why? (Outlines will vary but may be similar Small Appliances Toaster A toaster browns slices of bread and small flat pastries on both sides at the same to: I. Toaster, A. Can brown Small appliances are electrical devices that per- time. bread and pastries on both form a simple task, such as toasting or blending. sides at the same time (up Small appliances can save time and are cheaper Toaster Oven A toaster oven heats, browns, to four slices), B. Far more and use less energy than major appliances. or bakes small amounts of food. Some toaster energy effi cient than attempt- Figure 21.2 shows some small appliances. ovens can broil. ing to toast in a conventional Small appliances exist for almost every Electric Skillet An electric skillet fries, roasts, range; II. Hand mixer, A. Can kitchen task, from dicing onions to blending steams, and bakes. Electric skillets have ther- blend, whip, and beat ingre- ice cream. Accumulating appliances can create mostatic temperature control. dients faster than working S clutter, however. Before buying an appliance, Slow Cooker A slow cooker is a deep pot with by hand, B. More time and think about how often you will really use it. a heating element in the base that cooks food energy effi cient.) L2 S Useful small appliances include: slowly for hours. Slow cookers are convenient Prevent Have students write Blender A blender chops, blends, and lique- for one-dish meals. a paragraph in which they fies foods. Blenders have several speeds for Broiler/Grill A broiler/grill is used to grill food identify and propose ways to different food preparation tasks. indoors. prevent clutter by accummu- Food Processor A food processor is more Rice Cooker/Steamer A rice cooker cooks lating too many small appli- versatile, or capable of many uses, than a rice perfectly and can also be used to steam ances in the kitchen. What blender. Food processors have blades and discs vegetables. small appliances are the most for specialized jobs, such as juicing fruit. useful to justify the cost and Electric Mixer An electric mixer blends, beats, List What are the space required for them? and whips ingredients. three major appliances in a typical kitchen? Explain. (Paragraphs will vary, but students may include: Chapter 21 Equipping the Kitchen 325 Accumulating appliances can create clutter, which can lead to ineffi ciency in the kitchen. Before buying an appliance, Figure 21.2 Small Appliances think about whether you need the appliance and how often List A typical kitchen features you will really use it. Ask your- a range, refrigerator/freezer, and self if you already own equip- dishwasher. Caption Answer Answers will vary but may ment that can perform the include a toaster or toaster oven and a mixing same task. If you are updat- device such as a food processor. ing a model, ask yourself if Discussion Ask students: What advantages the improvement justifi es the do small appliances have when they are sub- cost. Have students share their stituted for major appliances? (Answers will paragraphs with the class.) L3 vary, but may include: Smaller appliances are cheaper and use less energy.) 325 Food Preparation Cookware and Bakeware CHAPTER 21 Cookware is equipment for cooking food Tools and Equipment on top of the range. Bakeware is equipment In addition to appliances, a well-equipped for cooking food in an oven. Both are avail- TEACH kitchen has a variety of tools and cooking and able in a variety of materials. Each material serving equipment such as cookware, bake- has advantages, disadvantages, and rules for ware, and handheld tools. Cookware and bake- use and care as you can see in Figure 21.3. S1 Skill Practice ware can be made from many different types Cookware and bakeware are major invest- Guided Practice of materials, including aluminum, copper, cast ments that should last for years. High-quality Identify Ask students to sug- iron, and stainless steel. While most cookware products have durable materials and finishes, gest guidelines for use and and bakeware is cylindrical, the size and shape heat-resistant handles, heavy and seamless care of cookware and bake- of a cooking vessel is determined by how it construction, smooth edges, flat bottoms, and ware materials that might will be used. secure lids. react with certain foods. (Guidelines for care may include: Aluminum: wash by hand, cool before washing, Figure 21.3 Cookware and Bakeware Materials avoid salty or acid foods, avoid sharp tools; stainless steel: use Kitchen Basics Different materials have different pros and cons. Some nonabrasive cleaners and nylon pots and pans combine materials, for example with a stainless steel scrubbers, do not overheat, layer over an aluminum base. What materials work well for both avoid starchy foods, use stain- cooking and serving? less steel cleaner to remove Material Advantages Disadvantages Use and Care stains; copper: dry after wash- Aluminum • Conducts heat quickly and evenly if • Warps, dents, and • Wash by hand, not in ing, do not scour inside, polish heavy. scratches easily. dishwasher. with copper cleaner or fl our • Lightweight and durable. • Darkens and • Cool before washing to and vinegar.) L1 • Comes in a variety of fi nishes. stains, especially in prevent warping. Describe Have students use • Comparatively inexpensive. dishwasher. • Avoid sharp tools like • May be clad (covered) with stainless • Pits if used with salty knives and beaters. a cause-and-effect graphic steel for benefi ts of both materials. or acidic foods. • Do not use to store salty organizer to identify each or acidic foods. cookware and bakeware mate- Anodized • Maintains even, consistent cooking • Heavy. • Wash by hand, not in rial that might react with S1 Aluminum temperature. • Can be expensive. dishwasher. certain foods and to describe (coated with a • Durable. • Use nonabrasive cleaners the reactions. What types of hard protective • Will never peel, chip, or crack. and nylon scrubbers. foods are acidic? (Organizers fi n i s h ) • Less reactive to salty or acid foods may include: when using alu- than non-anodized aluminum. • Anodizing makes aluminum easier to minum pots or pans, avoid clean. salty or acidic foods because • Resists sticking and scratching. they will pit the surface; avoid Stainless • Durable, tough, hard. • Conducts heat • Use nonabrasive cleaners salty or acidic foods when Steel • Lightweight. unevenly; thick and nylon scrubbers. using stainless steel cookware • Will not dent easily. aluminum or copper • Use stainless steel because they will pit the cook- • Can withstand use of metal utensils. core bottom helps. cleaner to remove stains. ware and avoid overheating • Attractive; keeps bright shine. • Stains when over- • Do not use to store salty starchy foods because they can • Moderately priced. heated or from use or acidic foods. stain the cookware; copper with starchy foods. • Can develop hot cookware can discolor food spots. and create toxic compounds • Pits if salty or acidic so it should be lined with tin, foods used. silver, or stainles steel. Acidic foods include: tomatoes, sau- erkraut, fruits, tea.) L2 326 Unit 5 Kitchen Basics Apply Ask students to write a paragraph in which they describe the best cookware and bakeware materials that Figure 21.3 Cookware and work for both cooking and Bakeware Materials serving and explain why these materials would be a good investment for their Caption Answer Glass, stoneware, and fi rst home. (Paragraphs may enamel. include the following cook- Discussion Ask students: which kinds of cook- ware and bakeware: glass, ware and bakeware materials are dishwasher stoneware, and enamel.) L3 safe? (Answers will vary but may include: glass- ceramic, enamel, microwave safe plastic, some non-stick cookware.)

326 Figure 21.3 Cookware and Bakeware Materials (continued) CHAPTER 21 Material Advantages Disadvantages Use and Care Copper • Excellent heat conductor. • Discolors easily. • Dry after washing. cont. • Heats quickly and evenly and cools • Discolors food and • Do not scour inside—the TEACH quickly. may create toxic thin lining can be worn • Attractive. compounds, so must away. S2 Skill Practice be lined with tin, • Expensive. silver, or stainless • Polish with copper Guided Practice steel. cleaner or mixture of List Ask students to list the fl our and vinegar. advantages that enamel cook- Cast Iron • Distributes heat evenly. • Heavy. • Store in dry place. ware has over aluminum cook- • Retains heat well. • Heats and cools • Store lid separately— ware. (Answers will vary but • Good for browning, frying, and slow slowly. pan may rust if stored may include: Enamel cook- cooking. • Rusts if not wiped covered. dry after washing. ware is attractive, dishwasher safe, and can be used to cook L1 Glass • Attractive. • Breaks easily, espe- • Some can be used only and serve.) • Can be used for cooking and serving. cially if exposed to on the cooktop, others Create Have students create • Easy to clean. extreme tempera- only in the oven. a chart to identify the types ture changes. • Use nonabrasive cleaners • May need a wire grid and nylon scrubbers. of cookware and bakeware if used on an electric • Do not plunge hot pan materials that are attractive cooktop. into cold water or put but damage easily and explain • Holds heat, but does into the refrigerator. how to protect each mate- not conduct heat well. rial from damage. (Copper, U S Glass- • Goes from freezer to oven or cooktop. • May break if • Used for roasting, 2 glass, stoneware, and enamel. Ceramic • Durable, attractive, heat-resistant. dropped. broiling, and baking in Instructions for care will • Dishwasher-safe. • May heat unevenly. conventional or micro- • Holds heat well—reduce oven tem- • May develop hot wave ovens. vary but may include: cop- peratures by 25° for baked goods. spots. • Use nonabrasive cleaners per: dry after washing, do not and nylon scrubbers. scour inside, polish with cop- • Use manufacturer’s care per cleaner or fl our and vin- instructions. egar; glass: avoid exposure to Stoneware • Attractive. • Breaks easily. • Use nonabrasive cleaners extreme temperature changes, • Dishwasher-safe. and nylon scrubbers. ensure whether it is safe for • Can be used for cooking and serving. • Retains heat. the cooktop and the oven, Enamel • Attractive. • Chips easily. • Use nonabrasive cleaners use nonabrasive cleaners and (glass fused • Dishwasher-safe. and nylon scrubbers. nylon scrubbers; stoneware: to a base • Can be used to cook and serve. use nonabrasive cleaners and metal) nylon scrubbers; enamel: use Microwave- • Durable. • Can be scratched by • Use nonabrasive cleaners nonabrasive cleaners and Safe Plastic • Dishwasher-safe. sharp kitchen tools. and nylon scrubbers. nylon scrubbers.) L2 • Stain-resistant. • Some cannot be • Easy to clean. used in conventional Analyze Have students write a ovens. paragraph in which they com- Nonstick • Keeps food from sticking—fat may • Easily scratched by • Follow manufacturer’s pare and contrast the char- Finishes not be necessary for browning, metal kitchen tools directions. Some cannot acteristics of stainless steel sautéing, or frying. or abrasive cleaners. be washed in dishwasher. cookware and glass cookware. • Easy to clean. • High heat may stain • Use nonmetal tools to Which is more useful and easy fi nish or warp pan. prevent scratching. to care for? Why? (Paragraphs will vary, but students should compare and contrast the advantages and disadvantages Chapter 21 Equipping the Kitchen 327 of stainless steel cookware and glass cookware. Have students share their paragraphs with the class.) L3 U Universal Access English Language Learners Construct Sentences Ask English language learners to write fi ve sentences that describe or compare some of the cookware and bakeware in Figure 21.3. An example might be: Although stoneware cookware is attractive, it can break easily. Individually evaluate students’ sentences.

327 Types of Cookware are usually made of metal or heatproof glass, CHAPTER Cookware comes in two basic types: pots and they come in sizes ranging from ½ quart 21 and pans. Pots are deep containers that usually to 4 quarts. Many saucepans come with a lid. come with a lid. Pans are broad, shallow They are used for simmering or boiling. cont. containers that often come without a lid. Pots Pot A pot is larger and heavier than a sauce- TEACH and pans come in different shapes and sizes pan. Pots range in size from 3 to 20 quarts. for different uses, as shown in Figure 21.4. Reading Strategy They have two small handles, one on each R Skillet A skillet, also called a frying pan, is side, for lifting. Most pots come with lids. Compare Common R R a shallow pan for browning and frying foods. Double Boiler A double boiler is a small sauce- Cookware Ask students to Skillets come in many sizes and often have pan with a lid that fits into a larger saucepan. brainstorm the types of cook- matching lids. A griddle is a skillet without You simmer water in the lower pan to gently ware used in their homes. sides. heat food in the upper pan. Double boilers are Have students list each item useful for heating foods that scorch easily, such and at least one example of Saucepan A saucepans is a deep pan with one as chocolate, sauces, and cereals, and for keep- how each is used. Have stu- long handle. Large saucepans may have a small ing food warm over a long period of time. dents compare their lists to handle on the opposite side as well. Saucepans determine which pieces are standard and which are more unusual? Ask students: Is Figure 21.4 Types of Cookware there any cookware that is not discussed in the text? (Lists Kitchen Basics You can buy cookware in matching sets or as individ- will vary depending on the ual pieces. A set of quality cookware is a good investment for a begin- types of cookware students ning cook. Which cookware would you use for making soup? Which have at home, but should would you use for scrambling eggs? include at least one example for how each item of cookware Stock Pot Saucepan Metal Steamer Dutch Oven is used. Have students share A large, deep pot for making A pan with a handle A two-piece pot for steam- A heavy-duty pot for the any unusual cookware with stock, soups, and pasta. for sauces and liquids. ing vegetables. range or oven. the class.) U Universal Access Logical/Math Learners Selecting Skillets Have stu- dents research the cost of four 10-inch skillets made of different materials. Based on their research and what they have learned about cookware Skillet Pressure Cooker Double Boiler and bakeware materials in A pan for browning and frying. A pot with an airtight seal for A small saucepan used to simmer this chapter, ask students to cooking with pressure. foods that scorch easily. determine which of the four skillets they think is a better buy and explain why. (Answers U will vary. Ask students to share their answers and reasoning with the class.)

328 Unit 5 Kitchen Basics

Figure 21.4 Cookware Mini Clip Caption Answer A stockpot would work well Reading: Another Point for soup and a skillet would work well for scram- of View bling eggs. Emily M. Schell, Ed.D., Discussion Ask students: Which cookware educator and author, would you use to keep a cheese sauce warm for discusses standards-based instruction. the duration of a dinner party? (double-boiler)

328 Figure 21.5 Bakeware CHAPTER 21 Kitchen Basics A wide variety of baking pans can help roast and bake main dishes, side dishes, and desserts. Which of these pans would you cont. use to cook a meat dish in an oven? TEACH

Cookie Sheet Cake Pan S Skill Practice A fl at pan for cookies A pan for plain and Guided Practice and biscuits. layer cakes. Identify Have students iden- tify two types of cookware that use steam to cook foods. (steamer, pressure cooker) L1 Connect Have students iden- tify two types of cookware that use steam to cook foods Pie Pan Muffi n Pan and connect each type of A pan with sloping sides for sweet and savory pies. A sectioned pan for rolls, muffi ns, or cookware to a specifi c dish or cupcakes. meal in which its use would be apropriate. (steamer, pres- sure cooker. Dishes or meals will vary but may be simi- lar to: steamer: Cantonese steamed chicken, steamed vegetables, dumplings, Roasting Pan steamed fi sh, or lotus leaf A heavy pan for meat and poultry. wraps; pressure cooker: beef short ribs, beef stroganoff, chicken à la king.) L2 Apply Have students write a paragraph in which they describe a dish that is pre- pared with a type of cookware that uses steam to cook foods. What other foods will accom- Dutch Oven A Dutch oven is a heavy pot with Types of Bakeware pany it? How does steaming a close-fitting lid that can be used on the range Baking pans come in a wide variety of foods affect their nutrients? or in the oven. Some Dutch ovens have a rack shapes, sizes, and materials, as shown in (Paragraphs and dishes will to keep meat and poultry from sticking to the Figure 21.5. The type and quality of the bake- vary, but students may say that bottom. ware you choose affects the texture and appear- steamed foods often retain R Steamer A steamer is a covered saucepan with ance of the finished product. You may need to more nutrients, tend to retain an insert that holds food over a small amount adjust baking times and temperatures to fit to their bright colors, and are S of boiling water. Holes in the insert allow steam the pan you use. Basic bakeware includes: lower in fat and calories than to pass through and cook the food. Steamer Loaf Pan A loaf pan is a deep, narrow, rect- food cooked by other meth- inserts are made of metal or bamboo. angular pan that is used for baking loaves of ods. Have students share their L3 Pressure Cooker A pressure cooker is a heavy bread or meat. paragraphs with the class.) pot with a locked-on lid and a steam gauge. Cookie Sheet A cookie sheet is a flat, rectan- Steam builds inside the pot, creating very high gular pan with two or three open sides that is temperatures that cook food quickly. used to bake cookies and biscuits.

Chapter 21 Equipping the Kitchen 329

Figure 21.5 Bakeware

Caption Answer You would use the roasting pan to cook meat in an oven. Discussion Ask students: Which of these items would be used to prepare meat dishes? (Answers will vary but may include: roasting pan, pie pan.)

329 CHAPTER 21 Figure 21.6 Measuring Tools Kitchen Basics Every kitchen needs the basic measuring tools shown What is the difference between dry measuring cups and liquid cont. here. TEACH measuring cups?

S Skill Practice Dry Measuring Cups Liquid Measuring Cup Measuring Spoons Guided Practice Cups for dry ingredients such as fl our. A cup for measuring liquids such as Spoons for measuring ingredients Identify Ask students to iden- milk and water. needed in small amounts, such as tify the types of cakes you salt and baking powder. would bake in a tube pan. (Answers will vary but may include: angel food cakes and sponge cakes.) L1 Describe Asks students to describe the difference between a tube pan and a springform pan. Ask students: Why do you think a spring- form pan has a removable bottom? (Answers will vary, but may include: a tube pan is a deep, one-or two-piece cake pan with a center tube. A springform pan is a round Baking Sheet A baking sheet is similar to a Casserole A casserole is used for baking and pan with a removable bottom. cookie sheet, but is about 1 inch deep. Baking serving main dishes and desserts. Casseroles Students may say that the sheets are used for sheet cakes, pizza, chicken come in many different sizes, with or without removable bottom allows you pieces, and fish. lids. S to open it gently to remove a Cake Pan A cake pan is a round or square pan Aluminum Foil Pan Aluminum foil pans are delicate dessert.) L2 that is a few inches deep and about 8 to 10 lightweight recyclable pans. Write Have students write inches across. Cake pans also come in novelty a paragraph in which they shapes. Handheld Tools answer the following ques- Tube Pan A tube pan is a deep, one- or two- Handheld implements help you measure, tions. What kinds of cakes S piece cake pan with a center tube. Tube pans are cut, mix, and cook food. (See Figure 21.6.) would a tube pan be used for? used for angel food cakes and sponge cakes. Handheld tools are made from a variety of What kinds of cakes would Springform Pan A springform pan is a round materials including wood, plastic, glass, metal, a springform pan be used and heat-resistant silicone. for? How does the difference pan with a removable bottom. The side is between the two types of bake- latched, which allows you to open it gently to Measuring Tools ware factor into the variety remove cheesecake or another delicate dessert. Measuring tools help you follow recipes of cakes that each could be Pie Pan A pie pan is a round pan with slanted exactly. The basic measuring tools include: used for? (Paragraphs and sides. Tart pans are similar in shape, but are Dry Measuring Cups Dry measuring cups cakes will vary, but students smaller. come in a set of several sizes, usually ¼ cup, may say that a tube pan is Muffin Pan A muffin pan, also called a muffin ¹∕³ cup, ½ cup, and 1 cup. A metric set includes W used for making angel food tin, holds 6 to 12 muffins, rolls, or cupcakes. 50 mL, 125 mL, and 250 mL measures. cakes and sponge cakes, and Roasting Pan A roasting pan is a large, heavy Liquid Measuring Cups Liquid measuring a springform pan is used for oval or rectangular pan. Roasting pans are used cups are transparent glass or plastic cups with cheesecakes and other deli- for roasting meats and whole poultry. measurements marked on the side. They are cate desserts.) L3 330 Unit 5 Kitchen Basics

Mini Clip Figure 21.6 Measuring Tools ELL: Words and Pictures Caption Answer Dry measuring cups mea- Discuss Point out to students that dry mea- sure in fractions of a cup, while liquid measur- suring cups come in standard and metric sizes. A teacher uses words and ing cups measure in ounces. Liquid measuring Ask students: When would you use measuring media examples to help cups also have headspace, are usually clear, and spoons to measure liquids instead of measuring her students learn new have a pour spout. cups? (for smaller amounts) vocabulary.

330 typically marked in fluid ounces, in fractions of a cup, and in milliliters. Liquid measuring TECHNOLOGY CHAPTER 21 cups have a headspace of about ¼ inch, which FOR TOMORROW helps prevent spills when you move a filled cup. A spout helps with pouring. Common Nonstick Technology cont. sizes are 1 and 2 cups. TEACH The nonstick finish that coats some bakeware Measuring Spoons Measuring spoons usu- and cookware is the most slippery substance Writing Support W ally come in sets of four or five. Standard sets known. If it is so slippery, how do manufactur- W include four sizes: ¼ teaspoon, ½ teaspoon, ers make it stick to the pan? The process involves Cause and Effect 1 teaspoon, and 1 tablespoon. Metric sets both mechanics and chemistry. Cookware is Paragraph include five measures: 1 mL, 2 mL, 5 mL, 15 coated with a film of microscopic grains of ceramic, and sometimes titanium. This mix is Standard vs. Metric mL, and 25 mL. liquified and sprayed on with force, creating a Measurements Point out to Kitchen Scales Kitchen scales measure food by textured surface. An adhesive layer is applied students that measuring tools weight rather than volume. Both spring scales next, which also helps hold the top, nonstick come in standard sets and and digital, plug-in scales are available. surface coat. The cookware is baked at 800° for metric sets and that conver- about five minutes, melding the layers. sions between the two are Cutting Tools Investigate Nonstick technology makes not always exact, especially Knives are the basic cutting tools in the cooking easier. Conduct research to learn how when larger amounts of an cooks prevented food from sticking before non- kitchen. A quality knife has a sturdy handle stick technology was invented. ingredient are needed. What firmly attached to the blade by at least two riv- are some of the consequences ets, or bolts with heads. Peelers, shears, and NCSS VIII A Science, Technology, and Society Iden- when ingredients are not N choppers also help with cutting tasks in the tify and describe both current and historical examples of C exact? Write a cause-and- kitchen. It is important to choose the right cut- the interaction and interdependence of science, technol- L effect paragraph in which ting tool for the job. ogy, and society in a variety of cultural settings. B you explore one conversion between the two sets of mea- suring tools and its conse- quences. The inexact conver- sion will be the cause, and the consequences will be the effect. (For tips on writing cause-and-effect paragraphs see page 314. Paragraphs will vary but should show how one thing leads to another. Students must explain why an effect is the result of a cause. Paragraphs should be focused on only one cause and one effect, free from grammatical and spelling errors, and use specifi c language.)

TECHNOLOGY Knives FOR TOMORROW Kitchen Basics Kitchen knives include a paring knife, utility knife, chef’s knife, bread knife, and cleaver. How does the bread knife differ from the Answer Answers will vary other knives shown here? but may include sprinkling non-stick pans with salt before cooking and using a Chapter 21 Equipping the Kitchen 331 hot pan and cool oil.

Explore the Photo N Activity correlated C L to Social Studies Caption Answer The bread knife is the only B standards. knife shown here with a serrated blade. The serrations make it easier to cut through bread. Discuss Ask students: How is a utility knife dif- ferent from a slicing knife? (Answers will vary but may include: A utility knife is smaller and used to cut small foods. A slicing knife is a large knife that is used to cut meat and poultry.)

331 Here are some common cutting tools: Food Grinder A food grinder grinds meat, CHAPTER Bread Knife A bread knife has a serrated or poultry, nuts, and other foods. Grinders can 21 saw-tooth blade for slicing bread. also be used for grating and shredding. Slicing Knife A slicing knife is a large knife Pizza Wheel A pizza wheel is a round revolv- TEACH cont. used for meat and poultry. ing blade on a handle for slicing pizza and cut- S ting rolled-out dough. Chef’s Knife Also called a French knife, a S Skill Practice chef’s knife has a large, triangular blade for Cutting Board A cutting board protects the slicing, chopping, and dicing. countertop and the knife. Plastic cutting boards Guided Practice resist bacteria better than wood boards. List Ask students to list fi ve Utility Knife A utility knife is a small slicing common cutting tools that are knife that is good for cutting small foods such Keeping Knives Sharp used in the kitchen. (Answers as tomatoes and apples. S Knives need regular sharpening on a sharp- will vary but may include: Boning Knife A boning knife has a thin, angled ening stone. You can also keep most conven- bread knife, slicing knife, blade suited for removing bones. tional knives sharp longer with a sharpening chef’s knife, boning knife, par- Paring Knife A paring knife is a small knife for steel, a long, steel rod with a handle. Use the ing knife, vegetable peeler, removing the peel from fruits and vegetables. steel regularly, following these directions: kitchen shears, food chopper, Vegetable Peeler A peeler has a swivel blade 1. Hold the handle of the steel in your left food grinder, pizza wheel, and for quickly paring fruits and vegetables. hand (or in your right hand if you are left- cutting board.) L1 Kitchen Shears Shears are powerful scissors handed). Place the point straight down, Describe Asks students to used for snipping, trimming, and cutting. very firmly, on a secure cutting board. Hold describe how a chef’s knife the knife by the handle, blade down, with Food Chopper A food chopper is a small food is different from a paring your right hand (or your left hand, if you processor. Choppers come in various sizes, knife. Ask students: What are left-handed). from small handheld nut choppers to large is another name for a chef’s 2. Hold the knife blade at a 20-degree angle electric models with several blades. knife? (Answers will vary but against the side of the steel. The knife blade may include: A paring knife and steel should touch near the handles. is a small kitchen knife that 3. Draw the blade down the steel and toward is ideal for removing the peel 20° you, keeping a 20-degree angle to the steel. from fruits and vegetables. Use gentle pressure. Also called a French knife, a 4. When the tip of the knife reaches the tip chef’s knife has a large, trian- of the steel, repeat the process, holding the gular blade for slicing, chop- knife against the steel. Draw the blade down ping, and dicing foods.) L2 along the steel four or five times, alternat- Apply Ask students to use ing right and left sides. a chart to illustrate a situa- tion in which they would use Mixing Tools each of the common cutting Spoons, bowls, whisks, and other small tools listed on page page 332. tools like the ones shown in Figure 21.7, make (Charts will vary but should quick work of mixing ingredients. include the eleven types of Wire Whisk A whisk is an instrument made cutting tools on page 332 and of wire loops that are held together by a han- describe a situation in which dle. Whisks are used for stirring, beating, and students would use each tool. whipping. Have students share their Rotary Beater A rotary beater mixes and charts with the class.) L3 Knife Sharpening whips food more quickly and easily than a spoon or whisk. Beaters are great for whipping Use gentle pressure when sharpening a knife. egg whites and cream. FollowC22-19C-861644 the technique shown here, which is described in the text on this page. Sifter A sifter is a canister with a blade or ring inside that forces dry ingredients like flour

332 Unit 5 Kitchen Basics

Explore the Photo Caption Answer Remind students to follow the knife safety rules described in this chapter.

332 Figure 21.7 Mixing Tools CHAPTER 21 Stirring the Pot These tools help you blend, beat, and whip a vari- ety of ingredients, from flour to cream. What small electric appliance cont. might you use instead of a rotary beater? TEACH W Writing Support Whisk Rotary Beater Sifter Scraper For stirring, beating, and For quick whipping, For removing lumps For cutting and removing Gadgets and Effi cient whipping. especially of egg from dry ingredients. food from pans. Work Flow whites and cream. Create a Presentation Point out to students that using the right tool for the job can R increase effi ciency and pro- mote good work fl ow in the kitchen. Ask students to imag- ine that they work for a dis- tributor of kitchen supplies and have been asked to write a one-page essay about the latest styles of mixing tools, cooking and baking tools, cutting tools, and food ther- mometers offered by their competitors. Ask students to conduct research to fi nd the latest styles of job-specifi c kitchen tools and gadgets to be included in their essay. (Essays will vary, but should be cre- through a wire screen at the bottom to make Ladle A ladle is a large, angled spoon with a ative, address the above ques- finer particles. long handle. It is used for dipping hot liquids tions and be well organized.) Scraper A scraper quickly scrapes food from from a pan. bowls, pans, and other containers. Scrapers Pastry Brush A pastry brush lets you brush a can also be used for light mixing. sauce foods or glazes on pastry. ASSESS Rolling Pin A rolling pin helps you roll out Cooking and Baking Tools dough for biscuits, cookies, and pies. Quiz A variety of hand tools, as shown in Figure Ask students to answer the fol- Wire Cooling Rack A wire cooling rack holds 21.8, help with a variety of cooking and baking lowing questions: baked goods safely until they cool. tasks. 1. Defi ne both peninsula and Potholder/Oven Mitt Potholders and mitts are Turner A turner, or spatula, lets you lift and island. (A peninsula is a thick cloth pads that protect your hands while turn flat foods, such as pancakes on a griddle countertop extension that you handle hot containers. or cookies on a cookie sheet. is open on two sides and Tongs Tongs are like giant tweezers for grip- Food Thermometers on one end. An island is a ping and lifting foods. Food thermometers measure a food’s exact freestanding counter that Baster A baster is a long tube with a bulb on temperature, which helps with safe and suc- is open on all sides and is the end that is used to suction up meat juices or cessful cooking. Some thermometers measure often placed in the center of other sauces for basting food that is cooking. internal temperature, which reveals whether the kitchen.) 2. What is grounding, and why is it important? (Grounding is the process Chapter 21 Equipping the Kitchen 333 of providing a path for electrical current to travel back through the electrical Figure 21.7 Mixing Tools system, rather than through your body. Grounding helps to prevent shocks.) 3. With which tool are loaves Caption Answer You might use an of bread and meat usually electric beater. cooked? (loaf pan) Discussion With which tools would you beat eggs for a cake mix? (Answers will vary but may include: Whisk, rotary beater.)

333 meats, poultry, egg dishes, and leftovers are ens sold by food processors. It pops up when CHAPTER safely cooked. Choose a thermometer that is food reaches the proper internal temperature. 21 easy to read and that has a mechanism to cali- Specialty Thermometers Specialty thermom- brate, or adjust, the gauge for accuracy. Types of eters are helpful for certain cooking methods. RETEACH thermometers are described on the next page. A candy thermometer, for example, clips to the C Oven-Safe Thermometer An oven-safe ther- side of a pan to measure the temperature of mometer has a large dial or indicator on a candy syrup as it cooks. A frying thermometer C Critical Thinking probe, which you stick into roasts or whole is used to record the temperature of oil in a Is it Done? After students fi n- poultry and leave in during cooking. Oven-safe deep-fat fryer. ish reading about the different thermometers do not work with small pieces types of food thermometers of food. Some oven-safe thermometers are Cleanup Supplies and the foods each is typically designed for microwave ovens. used for, point out that a ther- Keep food safe by cleaning tools and equip- Instant-Read Thermometer An instant-read mometer can help to ensure ment after every use. Disease-causing bacte- thermometer has a probe with a dial or digi- the quality of the foods you C ria can grow even in tiny bits of food. Most tal display. You stick the thermometer into the prepare. Ask students: Why tools can be washed in hot, soapy water. Use food and get an instant temperature reading. is using food thermometers a towel to thoroughly wipe off tools and appli- W important when cooking, par- Disposable Indicator A disposable indicator ances that cannot be immersed in water. Check ticularly when cooking meats, is a heat sensor that changes color when food the owner’s manual for cleaning instructions. poultry and egg dishes? Why reaches the proper internal temperature. You You will need these cleanup supplies in the is color not a reliable indicator use it once, then throw it away. kitchen: for doneness? Have students Pop-Up Thermometer A pop-up thermometer Dishcloths Use dishcloths for washing dishes write a paragraph in response is sometimes used in turkeys or roasting chick- and cleaning work surfaces. Have at least a to these questions. (Responses will vary but should focus on the importance of cooking meats and poultry to the cor- rect temperature to kill bacte- ria in food and prevent food- borne illness. Color is not reli- able because some foods may change color before they reach the correct temperature. A food thermometer is the only reliable way to ensure the cor- rect temperature of foods.) W Writing Support Cause and Effect Paragraph Eliminate Bacteria Point out to students that maintaining and cleaning a kitchen prop- erly plays an important role in food safety. What are some Instant-Read Thermometer of the consequences of failing This instant-read thermometer has a case and a to ensure that the tools and round dial for reading the temperature. What is the equipment used in the kitchen difference between an oven-safe thermometer and an are cleaned after every use? instant-read thermometer? Write a cause-and-effect para- graph in which you explore 334 Unit 5 Kitchen Basics one piece of equipment that is not cleaned after every use and the consequences. Failure to clean the tool or equipment Explore the Photo will be the cause, and the con- sequences will be the effect. Caption Answer An oven-safe thermometer Discussion Point out to students that some (For tips on writing cause- can be left in food as it bakes in a hot oven. An thermometers are meant to stay in foods while and-effect paragraphs see page instant-read thermometer is inserted into hot cooking, and others are not. Ask students: 314. Paragraphs will vary but food and then immediately removed. How is a pop-up thermometer diff erent from should show how one thing an instant read thermometer? (A pop-up ther- leads to another. Students mometer pops up when food reaches the must explain why an effect is proper internal temperature. An instant-read the result of a cause.) thermometer has a probe with a dial or digital display and you stick the thermometer into the food and get an instant temperature reading.) 334 Figure 21.8 Baking and Cooking Tools CHAPTER 21 Kitchen Basics These tools can cook food, serve food, or remove it from the range or oven. How would you use each one? RETEACH cont.

Basting spoon Turner R Reading Strategy A large spoon for A lifter for turning Baking and Cooking Tools basting and stirring. food such as pancakes. Ask students to identify as many cooking tools as they can. Have students create a list of cooking tools that should be found in a well-equipped kitchen. Ask students: Why would you include these tools? How can these tools make cooking safer and easier? Baster Tongs (Lists will vary but should A tube to suck up A tool for gripping R illustrate the tools necessary and release liquids. and lifting. for a well-equipped kitchen. Ask students to share their lists with the class.)

Ladle A large, angled spoon for removing liquids from a pan.

dozen dishcloths so that you can use a fresh Bottle Brush Use a bottle brush to clean the one every day. inside of jars, bottles, and similar containers. Dishtowels Use dishtowels, which are larger Dish Drainer Use a dish drainer to let dishes than dishcloths, to dry dishes and equipment. air-dry. Have plenty on hand and keep them clean. Scouring Pads Use scouring pads to scrub Grills and Grilling Tools hard-to-clean spots on pots and pans. Steel Most outdoor grills have a fire bowl, which wool pads work for cooked-on food, but will is a box- or bowl-shaped metal container that scratch some surfaces. Nylon pads are needed holds the burning charcoal. A metal grate fits for some metals and finishes. over the fire bowl to hold food over hot coals.

Chapter 21 Equipping the Kitchen 335

Figure 21.8 Baking and Cooking Tools

Caption Answer A basting spoon is used to A ladle is used to scoop soup or other liquids scoop pan drippings from a pan so that they from a pot and pour the liquid into a bowl. can be poured back over a roasting food, like a Discussion Ask students: What dishes could turkey. A turner is used to fl ip fl at objects, like you not prepare or not prepare well if the only hamburgers. A baster is used to suck up pan kitchen utensils available to you were a baster drippings and then release them back over the and tongs? (Answers will vary but may include: top of a roasted food, like a turkey or chicken. It would be diffi cult to lift foods that you would Tongs are used to grab food from the grill and want to fl ip, such as pancakes, or ladle stews or move it or remove it when it is fi nished cooking. hearty soups into bowls.) 335 Grills with a fire bowl and grate come in many Handy items for grilling include: CHAPTER variations, from a portable hibachi to a 6-foot • A basket for grilling vegetables. 21 stretch grill. Kettle grills stand on long metal • Long metal skewers, thin rods with one legs. Other models are set into a cart-like base pointed end, to make meat, fruit, or veg- cont. with a work table attached. Some have domed etable kebabs. RETEACH lids to help maintain even temperatures. • A work table near the grill to hold tools, Gas grills use propane gas, which comes in food, and other supplies. R Reading Strategy a heavy tank that attaches to the base of the • Long tongs for gripping, placing and turn- Gas vs. Charcoal Point out grill. Gas grills are more expensive than char- ing food on the grill. to students that some people coal grills. Some cooks prefer the taste imparted • A long metal spatula for flipping food such prefer charcoal grilling over R by grilling with charcol. The advantage of a as hamburgers. gas grilling and some pre- gas grill is that you do not have to wait for • A baster or spray bottle to put out flare-ups. fer gas over charcoal. Ask coals to warm before cooking. A smoker is a • Fireproof mitts. students: What is the differ- covered grill that burns aromatic wood chips, • A wire grill brush with a slot in the end for ence between the two? How flavoring food as it cooks. scraping the grate. are they similar? Is one safer A good grill is stable and durable. A grill’s • Heavy-duty aluminum foil to line the grill, than the other? Which one is legs should be level, and the fire bowl should catch grease, and hold small foods on the a better buy if you are on a be evenly balanced on the legs. All parts of the grate. strict budget? Which is more grill should be securely attached. Heavy, stain- As with all kitchen tools and equipment, convenient? Have students less steel grills withstand rust, wear, and tear. the best grills and grilling tools are high in compare and contrast the dif- Quality grilling tools make outdoor cooking quality and built to last. ferences between the types safer and easier. Like other kitchen tools, clean of grills. Have students use them after each use. a Venn diagram to organize their fi ndings. After they have fi nished, ask students: Which do you prefer, and why? (Venn diagrams will vary but should Slow-Cooked Lasagna compare and contrast the dif- ferences between gas grilling and charcoal grilling. Have Ingredients This recipe allows students share their diagrams 1 pound Italian sausage 3 cloves Minced garlic you to make a with the class.) 1 cup Diced onion 1 tsp. Chopped oregano 2 cups Water ½ cup Grated mozzarella healthy meal 1 jar (15 oz.) Prepared spaghetti cheese ahead of time. sauce ½ cup Grated parmesan ASSESS ½ cup Fat-free ricotta cheese cheese 8 oz. Lasagna noodles Yield 10 servings Study Tools Directions Have students go to the 1. Chop and cook the sausage and onions in a pan. Nutrition Analysis per Online Learning Center at Serving 2. In a large bowl, combine the sausage and onions with the sauce, water, glencoe.com: ■ Calories 236 garlic, ricotta cheese, and oregano. Combine and mix the mozzarella and • Take the Practice Test. ■ Total fat 6 g parmesan cheeses. Saturated fat 3 g • Download 3. Spread ¹⁄ of the sauce across the bottom of the slow cooker crock. Cholesterol 19 mg Study-to-Go 4. Top the mixture with ¹⁄ of the cheese. Lay lasagna noodles over the sauce ■ Sodium 391 mg content. and cheese, breaking the noodles as needed. ■ Carbohydrate 28 g Dietary fiber 2 g • Use the Student Activity 5. Repeat steps 3 and 4 twice. Workbook for additional Sugars 7 g 6. Turn the slow cooker on low for five to six hours. Serve hot. ■ Protein 15 g practice. W Today_ d_F_For_ 84/4/Foo GC000 es/114/ /Volumes/m

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p • y to ves o abilit mpro C in its and i ower asure es. l of p es ple operti at dea provid d’s pr your own pasta, roll it out with a rolling pin gre lso f foo 1 olds a on. It a d all o book od h nutriti erstan Work to brainstorm the tools, appliances, and o d ty F s and us un ctivi pertie elping dent A pro le in h Stu tant ro er 1 impor Chapt equipment that should be included in a well- and shape it to fi t the pressure cooker. This equipped and universally designed kitchen. recipe works if cooked from fi ve to eight Divide the class into fi ve or six groups and hours. If it cooks longer, it may burn. have groups create a fl oor plan, and obtain pictures of all the necessary items for their kitchen design.

336 CHAPTER Review & Applications 21 CHAPTER 21

Content and Academic Vocabulary Review After You Read 1. Students should write a para- graph describing their dream Chapter Summary kitchen using at least eight A well-designed kitchen is organized for efficiency and promotes good work of the content and academic flow. Work centers and universal design make kitchens easy to use. Kitchen com- vocabulary words. ponents must withstand heat, moisture, and food. Ample cabinets and coun- tertops, durable floors and walls, safe electrical systems, and good lighting are Review Key Concepts important. Before buying items for the kitchen, consider needs, prioritize fea- 2. A work triangle is comprised tures, and conduct research. Shop critically, pay carefully, and protect your pur- of a cold-storage center, a sink chase. Appliances, including ranges, refrigerators, and dishwashers, help you center, and a cooking center. prepare food and clean up. Preparation tools and equipment, including cook- A cold-storage center con- ware, bakeware, and utensils, help with cooking and serving. sists of a refrigerator/freezer, and may include plastic stor- age bags, food wraps, and Content and Academic Vocabulary Review containers for leftovers. The 1. Use at least eight of these key terms and academic vocabulary words in a descriptive sink center is the place to do paragraph about your dream kitchen. tasks that require running Content Vocabulary water, and is where dishpans, cleanup supplies, the garbage ■ ■ ■ work flow (p. 316) EnergyGuide label (p. 320) finance charge (p. 322) disposal, and the dishwasher ■ ■ ■ work center (p. 316) warranty (p. 321) heating unit (p. 322) are located. The cooking cen- ■ ■ ■ work triangle (p. 316) service contract (p. 321) convection oven (p. 323) ter includes the range, small ■ ■ ■ peninsula (p. 316) credit (p. 321) cookware (p. 326) cooking appliances, and ■ ■ ■ island (p. 316) down payment (p. 321) bakeware (p. 326) related tools, including pots ■ ■ universal design (p. 317) principal (p. 321) and pans as well as canned ■ ■ Academic Vocabulary grounding (p. 319) interest (p. 322) and packaged foods. ■ task lighting (p. 319) ■ annual percentage rate ● assess (p. 319) (APR) (p. 322) ● versatile (p. 325) 3. Three factors to consider when selecting kitchen com- ponents are whether they Review Key Concepts are easily washable, mois- 2. Explain the items that make up a work triangle. ture-proof, and heatproof. 3. Describe three factors to consider when selecting kitchen components. Washable materials are easy 4. Explain the difference between a warranty and a service contract. to keep clean and free of bac- 5. List three large kitchen appliances and nine small kitchen appliances. teria. Moisture-proof materi- 6. Describe seven common types of cookware. als resist mold and bacteria. Heatproof materials keep Critical Thinking kitchens safe. 7. Explain how Henry can have more counter space to his kitchen without 4. A warranty is a manufacturer’s doing any construction. guarantee that a product will 8. Describe a good approach to buying a new dishwasher. perform as advertised. A ser- 9. Decide the best course of action for washing dishes during a drought vice contract is insurance that period. Explain your answer. covers the repair and mainte- 10. Explain why using dry measuring cups to measure both liquid and dry nance of a product for a speci- ingredients might cause a cake to fall. fi ed length of time. Chapter 21 Review & Applications 337

5. Three large kitchen appliances are: a range, must be lined with tin, silver, or stainless Critical Thinking a refrigerator/freezer, and a dishwasher. steel; cast iron, which is heavy and good 7. Henry can add an island to his kitchen. Nine small kitchen appliances are: blender, for frying or browning; glass, which is An island is a freestanding counter that is food processor, electric mixer, toaster, attractive but breaks easily; glass-ceramic, open on all sides. toaster oven, electric skillet, slow cooker, which goes from freezer to oven to cook- 8. Prioritize the features you are looking for, broiler/grill, and rice cooker/steamer. top; and stoneware, which is dishwasher- do research about the diff erent models safe but breaks easily. Some answers may 6. Seven common types of cookware are: available, and comparison shop. This will also mention enamel, which is glass fused aluminum, which conducts heat well but help you make a smart decision. warps, dents, and scratches easily; anod- to a base metal, and microwave-safe plas- ized aluminum, which is coated with a tic, which is durable and easy to clean, and hard, protective fi nish; stainless steel, cookware with nonstick surfaces, which which is durable and tough; copper, which keep food from sticking. 337 CHAPTER Review & Applications CHAPTER 21 21

9. Dishwashers tend to use less water than hand washing, so you would conserve more 12. Low-Fat Cookware Harold is on a low- water during the drought if 11. Work Centers in fat diet recommended by his doctor. He is you used the dishwasher. the Foods Lab shopping for a frying pan that will allow 10. Using dry measuring cups for Having a well- him to sauté vegetables without adding too both liquid and dry ingredi- designed foods lab much fat. Should he choose stainless steel ents may lead to inaccuracy can help you more or nonstick? Why? when measuring, causing the easily learn and practice food prepara- cake to turn out diff erently tion and cleanup skills. When all three than expected. Dry measur- work centers are functional and effi- ing cups measure only cups cient, you can develop better skills to 13. Appliance Comparison Under your teach- or milliliters, not fl uid ounces. apply in your home kitchen. er’s supervision, use the Internet to com- They are not usually transpar- parison shop for one of these appliances: Procedure Prepare a simple recipe that ent, so it is hard to see exactly refrigerator-freezer, gas or electric range, requires the use of all three basic work how much liquid is inside. convection or microwave oven, or dish- centers in the foods lab. Pay attention Also, they lack spouts, so washer. Examine several models of the appli- to how well the lab layout and design some liquid might spill down ance you choose. Learn what features are of each station accommodates more the side during pouring. available and decide on the make and model than one person at a time. you want. Set a dollar amount you are will- Analysis In a class discussion, provide ing to spend before you begin shopping. feedback to these questions: Is the lab What features does each model have? What 11. Students’ feedback during convenient for more than one person to is covered by the warranty? Which product the class discussion will vary use? Are items arranged conveniently would you recommend buying and why? depending on the features in each work center? Are the lab, cook- Prepare a summary of the product you chose of their foods lab. Students ware, and supplies accessible to people to present to your class. Include an explana- should give specifi c reasons of varying abilities? Why or why not? tion of the product, your reasons for choos- for all of the feedback they How might any problems be corrected? ing that particular model, and the best price off er. For example, if a student you could find. says that items are inconve- niently arranged, it may be because the pots and pans are Real-World Skills stored away from the cooking Problem- 14. Tight Spaces Gwen noticed a milk residue inside a narrow drink- center and near the cold-stor- Solving ing glass that had already been through the dishwasher. What type age center. Skills of cleanup supply can she use to get the glass clean where her hand cannot reach? Interpersonal 15. Kitchen Floor Plans Follow your teacher’s instructions to form pairs. 12. Harold should choose a non- and Using images from magazines, work together to create a photo display stick frying pan. He will not Collaborative of a kitchen floor plan. Label work centers, peninsulas and islands, have to add butter or oils to Skills indicate work triangles, and evaluate your plan for efficency. prevent his food from stick- Financial 16. Cash or Credit? ing, thereby decreasing the You can buy a new $1,500 dollar range on credit, and Literacy amount of fat in his food. spend three years paying it off at a 12% APR. How much would you Skills save if you paid for it entirely in cash?

338 Unit 5 Kitchen Basics 13. Answers will vary depend- ing on the appliance chosen. Presentations should include Real-World Skills Financial Literacy Skills a summary of the features Problem-Solving Skills 16. Amy would save $540 dollars if she paid for the common to the appliance 14. Gwen can use a bottle brush to clean inside range with cash. chosen and unique to the the glass. particular model chosen. Students should list a com- Interpersonal and Collaborative Skills petitive price they found. 15. Students’ fl oor plans will vary. For effi cient work fl ow, the distance between any two work centers should be 12–26 feet. Work centers should be away from through-traffi c. Encourage students to consider whether their plans refl ect universal design.

338 CHAPTER Review & Applications 21 CHAPTER 21

Academic Skills Academic Skills Food Science Food Science Starting Hint Multiply the length and 17. Discuss “caramelization” and 17. The Right Cookware Non-stick pans have width of each of the counters to fi nd each “Maillard reaction” before advantages and disadvantages. Sometimes counter’s surface area in square feet. Then, beginning the experiment. we do not want food to stick, but other add the areas together. Advantages to non-stick times we like caramelization, browning of include easy clean up, less NCTM Measurement Apply appropriate techniques, tools, surface sugars, to occur. Determine how and formulas to determine measurements. need to use oil, and obvi- this is affected by nonstick surfaces. ous ease of sliding out food. N Disadvantages include cost, Procedure Get a non-stick skillet and a reg- English Language Arts C special care (no metal uten- ular skillet, filming the bottoms with a small 19. Equipping a Kitchen L You write an advice B sils), and lack of oven safety. amount of cooking oil. Dip two thin pork column. A reader, Mary, has sent you a let- N chops in flour seasoned with salt and pep- ter asking what appliances and supplies she Mathematics C per. Heat the skillets first, carefully adding L will need to equip the kitchen in her new 18. Sam will have 58 square feet B the chops. Cook on the first side until nicely home. Write her a response explaining what of counter space. The 2’ × 4’ browned, then repeat on the opposite side. she will need immediately and what she counter has 8 sq. ft. of area. Remove. Create a table to contrast both can buy in the future. The 2’ × 5’ counter has 10 sq. effects, including color, appearance, taste. ft. Each 2’ × 3’ counter has 6 NCTE 4 Use written language to communicate effectively. Analysis Is caramelization affected by the sq. ft. The 7’ × 4’ island has 28 non-stick surface? Which skillet would work square feet. The total surface best for pancakes or fried eggs? Make a list STANDARDIZED area of all counters is thus 8 + of advantages and disadvantages for non- TEST PRACTICE 10 + 6 + 6 + 28 = 58 sq. ft. stick equipment for various cooking tasks. English Language Arts NSES B Develop an understanding of interactions of energy ANALOGY 19. Students’ letters will vary and matter. Read the pairs of terms. Then choose the best slightly. Most should note that word to match. the following appliances and supplies are needed to equip 20. dishwasher : large appliance Mathematics a kitchen immediately: range; measuring cup: handheld tool 18. Calculate Counter Space Sam has decided refrigerator/freezer; basic blender: small appliance to remodel his kitchen. According to the cookware, bakeware, uten- ______: cookware plans, the counter to the left of the sink sils, and measuring tools; and measures 2 feet by 4 feet, while another a. knife clean up supplies. Items to to the right of the sink measures 2 feet by b. saucepan be bought in the future may 5 feet. On the other wall, counters on both c. food processor include a dishwasher, various N C sides of the stovetop will each measure d. range small appliances, and more L 2 feet by 3 feet. The kitchen will also have specifi c cook- and bakeware. B a 7 feet by 4 feet island. How much total Test-Taking Tip When you look at the three Letters should be addressed counter space will Sam’s new kitchen have? pairs of terms listed here, identify the relation- to Mary, be well organized, ship that is common to all of them. The answer specifi c, divided into para- Math Concept Area of a Rectangle The area that establishes the same type of relationship as graphs, and free from spelling of a rectangle is equal to its length times the other terms is correct. and grammatical errors. its width: A = lw. If necessary, convert the length and the width to the same units before multiplying. N NCLB connects C L academic correlations Chapter 21 Review & Applications 339 B to book content.

STANDARDIZED TECHNOLOGY Solutions TEST PRACTICE Answer Use these technology solutions to streamline chapter assessment! 20. b. saucepan ExamView Assessment Suite TeacherWorks Plus is an CD allows you to create and electronic lesson planner print out customized tests or ready-made unit that provides instant access to complete teacher and chapter tests, complete with answer keys. resources in one convenient package. Online Learning Center includes resources and activities for students and teachers. 339