Cooking Unit Study Guide Packet Name ______

Cooking Unit Study Guide Packet Name ______Applying Life Skills Book

Kitchen Equipment (Ch. 26; Pg. 419-433)

1. Measuring Utensils:  Dry Measuring Cups: Used to measure dry ingredients; scoop out and level with metal scraper What size cups come in a set? ____1 cup_____ 1/2 cup 1/3 cup ¼ cup

 Liquid Measuring Cups:

Measure liquid ingredients; fill liquid to line, kneel down to eye level to check line  Measuring Spoons: Used to measure dry OR liquid ingredients, just in smaller amounts What size spoons come in a set?__ 1 Tablespoon 1 Teaspoon ½ teaspoon ¼ teaspoon

2. Mixing Utensils:  Mixing Bowls: Hold ingredients that you mix; come in different sizes.

 Plastic/Rubber Scrapers:

Used to scrape bowls and mix ingredients together. They have a wide, flexible rubber blade.

 Sifter:

Sift and mix dry ingredients together as they pass through a mesh screen.

 Pastry blender:

Cut shortening into flour for pie crusts and biscuits.

 Wire whisk:

Used for beating and blending. Good for combining liquid ingredients and to beat eggs.

3. Other Kitchen Utensils:  Cutting Boards: Used for beating and blending. Good for combining liquid ingredients and to beat eggs.

 Grater:

To shred and grate vegetables and cheeses.

 Kitchen shears:

Used for cutting vegetables, pastry, poultry, and meat. Wash with hot soapy water.

 Vegetable peeler:

Pare vegetables and fruits.

 Colander:

Bowls with holes for draining large amounts of food (cooked pasta).

 Strainer:

Wire mesh baskets with handles used to strain liquids from solids (steamed vegetables  Slotted spoon:

Lift solid food from liquid, like vegetables from cooking juices, or to test pasta noodles.

 Metal spatula:

Level dry ingredients.

 Turner:

Used to lift and turn foods, such as pancakes or hamburgers.

 Tongs:

Grasp or hold foods, like chicken or corncobs.

 Cooling rack:

Allows air to circulate around hot baked products so that they cool evenly.

Safety & Sanitation (Ch. 27; Pg. 435-447)

4. Foodborne illness is an illness caused by eating harmful bacteria.

5. Bacteria are one-celled living organisms so small that they can be seen only with a microscope. 6. Cross-contamination occurs when harmful bacteria are transferred from one food or surface to another.

Example: Raw meat cut on a cutting board can cross-contaminate a salad if the cutting board is not washed thoroughly before it’s used as a cutting surface for salad vegetables

7. ___ Sanitize ___ - or clean to get rid of bacteria – it is the 1st step in preventing foodborne illness.

8. Sanitation in the Kitchen:

 Keep sponges clean. Put them in the dishwasher, washing machine or boil them in water.

 Use clean, ______covered containers ______to store food.

 Wash ______knives, utensils, and countertops ______with

______hot, soapy water ______after each use.

 Wash ______cutting boards ______in hot, soapy water after each use,

particularly after cutting raw ______meat or poultry ______.

 Use a clean ______spoon ______every time you taste food during cooking.

 Dishtowels and dishcloths ______provide a safe haven for unsafe

bacteria. Make sure you wash your ______dishtowels and dish cloths

often in the washing machine’s ______hot cycle ______.

9. Personal Cleanliness:  Wash hands in hot soapy water for at least __30___ seconds.

 Turn your face away from food to ______sneeze or cough ______.

 Tying back your _____ hair ______if it’s long, having clean ____ nails ______, and not touching

your hair while working in the kitchen are also important. 10.Safe Food Preparation:  Wash produce thoroughly (fruits and veggies) – they’re dirty from where they grow and many people touch them before they go into your mouth!

 Wait before tasting

 ______Thaw food safely ______. i. On plate in refrigerator ii. In microwave on defrost setting iii. In sink of cold water

 Cook food until done.

 ______Finish cooking once you start ______.

 Heat leftovers properly.

11.Cooking Safely with a Range:  Mind cooking food. Don’t leave food cooking in the kitchen without watching it. Leaving

food unattended is the main cause of kitchen fires.

 ______Keep appliances clean (grease and food left on surfaces can catch on fire)____.______.

 Keep pot hands ______inward ______. If sticking out they can cause injury.

 Use a ______potholder ______. Make sure it is dry. Dishtowels do not work.

 Wear proper clothing. Avoid wearing dangling jewelry or loose-fitting clothes that can become tangled on cookware handles or catch on fire.  Keep ______flammables away from the range ______. This includes

dishcloths, towels, paper, cookbooks, and curtains.

 Use utensils properly.

 Open covers carefully. Remove a pan cover by tilting the cover away from you so that the steam flows away from you.

 Fry foods with caution.

 Use cookware properly. Don’t put glass on hot burners or heating elements. 12. Cooking Safely with a Microwave:  Safe microwave cooking begins with the proper cookware.

 Choose ”microwave safe” plastic containers or cookware made of glass, microwave cookware, and microwaves dishware to heat food in the microwave._____.  When microwaving plastic containers and pouches, puncture or ____ vent ______

them to keep ______steam from building ______.

 Never microwave metals, which includes aluminum foil.

13.Using Small Appliances Safely:  Use ______caution with blades ______.

 Keep cords under control.

 Make sure ______your hands are dry ______.  Unplug with care. Pull on the plug, not the cord when unplugging.

 Keep ______utensils out of toasters ______.

14.How to Store Food Safely:  Clean storage spaces ____ often ______.

 Store food in ___ cool _____, dry places.

 Follow storage directions on the ______food package ______.

 Keep track of foods in the freezer ______.

 Keep cold items _____ cold ______.

 Set the right temperature. Refrigerator is set to __40 degrees F ____ or cooler and the freezer is

_0 degrees F ___ or below.

Recipe Measuring & Cooking Terms (Ch. 28; Pg. 449-463)

15.Selecting a recipe:  A recipe is a set of directions used in preparing food.

 Most important questions to ask yourself when selecting a recipe: i. How long will it take to prepare the recipe? Do I have enough ___ time _____? ii. Do I have all the ___ equipment ____ and ___ ingredients ______to prepare the recipe? iii. Do I understand all of the _____ directions ______? Do I have the skills needed?

16.Measuring Ingredients: Label how you would measure the following ingredients (dry or liquid measuring cup):

 Salt __ Dry ______ Brown sugar ___ Dry – Must pack it down to get the air out ______ Oil ____ Liquid ______ Cut vegetables ___ Dry ______ Tomato sauce ____ Liquid ______ Baking powder ______Dry ______ Milk ____ Liquid ______ Nuts ______Dry _____  Vanilla ____ Liquid ______ Water __ Liquid ______

17.Write the abbreviations for the following:  Teaspoon ______tsp or t ______ Tablespoon_____TBSP or T______ Fluid ounce _____fl oz______ Cup ______c______ Pint _____pt______ Quart ____qt______ Gallon ______gal______ Ounce _____oz______ Pound _____lb______18.Equivalents:  1 Tbsp. = _____3 teaspoons______ 1 c. = ____16____ Tbsp.  ½ c. = ____8_____ Tbsp.  ¼ c. = ____4_____ Tbsp.  16 oz. = ______1 lb______ 1 c. (liquid) = ____8_____ fl. oz.

19.Mixing Terms: Write in the correct term for the following:

 __ Fold ______Use a rubber scraper to gently combine ingredients in a

delicate mixture, such as adding a lighter ingredient to a heavier one. This keeps air in the

mixture.

 ______Beat ______This technique adds air to foods. A wire whisk is often used.

 ______Whip ______This rapid movement adds air and makes foods fluffy.

 ______Cut in ______Use a pastry blender to mix solid fat with dry ingredients, like

fat and flour for piecrust or biscuits.

 ______Stir ______Use a spoon to make circular or figure eight motions.

 ______Blend ______To stir two or more ingredients together thoroughly

using a spoon.

 ______Cream ______Combining ingredients until soft and creaming using a spoon, beater or mixer.

23.Other Cooking Terms: Write in the correct term for the following:

 ______Drain ______Placing food in a colander or strainer to remove excess liquid.

 ______Grease ______Using fats, such as oil, butter margarine or shortening, by

lightly rubbing on cookware or bake ware.

 ______Baste ______This adds flavor, helps keep food moist, and prevents them

from drying out.  ______Brush ______Lightly covering the surface of one food with another using a

brush.  _____ Season ______Adding flavor to food such as salt, pepper, herbs, or spices.

24.Altering Recipes:

 Yield - ______is the amount of food or number or servings a recipe makes.

25.Practice the following recipe alterations:

DOUBLE the following Measurements Draw the “Land of G” below

___4 cups_____ 2 cups of flour

___1 TBSP_____ 1 ½ teaspoons sugar

____1 TBSP_____ ½ tablespoon salt

___1 ½ Cup______¾ cup sugar

_____1/2 Cup____ ¼ cup chocolate chips

Cut the following Measurements in HALF

_____1/2 Cup____ 1 cup water

_____1/4 tsp____ ½ teaspoon vanilla

_____2 TBSP_____ ¼ cup flour

____1 ½ teaspoon_____ 1 tablespoon cinnamon

____3/4 cup_____ 1 ½ cups sugar More Math Practice!! 

Conversions and Recipe Math

Halved Ingredient Doubled

½ c 1 C flour 2 c

1/8 t ¼ t. salt ½ t

1/3 c 2/3 C sugar 1 1/3 c

1 T 2 T. milk ¼ c

¾ t 1 ½ t. baking soda 1 TBSP

2 TBSP ¼ C chopped pecans ½ c

Equivalents Complete each statement.

1. 1 Gallon = __8___ Pints 6. 16 Tablespoons = ___1__ Cup(s)

2. 1 Gallon = ___4___ Quarts 7. 6 Cups = __1 1/2___ Quarts

3. ¼ C = ___4___ Tablespoons 8. 3 Teaspoons = ___1__ Tablespoons

4. ½ C = ___8___ Tablespoons 9. 1 Quart = ___2__ Pints

5. 1 C = __1/2____ Pints 10. ½ Gallon = __2__ Quarts