DOCSLIB.ORG

Kitchen Utensils & Equipment

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Kitchen Utensils & Equipment Kitchen Utensils & Equipment ! Miss Povse! Chef’s Knife ! " The most used knife ! " Multi-purpose knife! " Used for peeling, trimming, slicing, chopping and dicing. ! Whisk ! " Used to blend ingredients smooth! " Incorporates air into mixtures! " A narrowed whisk is often referred to as a whip. ! ! Serrated Knife ! " Blade has “teeth”! " Used to cut bread & crust without crushing it. ! " Can cut other hard foods or foods with a skin as well. ! Wooden Spoon ! " Used for mixing, stirring, scooping and serving. ! Perforated Spoon ! " Used for straining solids from liquids. ! " Lifts drained, braised, poached and seared foods. ! " Ex. Lifting vegetables from soup to check for doneness. ! Pastry Cutter/Blender ! " Used to mix fat (i.e. butter or shortening) into flour. ! Paring Knife ! " The 2nd most frequently used knife.! " Used to peeling & trimming the skin off fruits & vegetables. ! " Used for small or intricate work! " Similar to a chef’s knife but smaller. ! Basting/Pastry Brush ! " Used to spread an oil, glaze or egg wash on pastries and bread. ! " In roasting meats, the brush is used to sop up juice or drippings from under the pan and spread them on the surface of meats to crisp the skin. ! Mesh Strainer/Skimmer ! " Separates impurities from liquids. ! " Used to remove cooked food or pasta from a hot liquid. ! Vegetable Brush ! " Used to remove the dirt off fruits, vegetables and potatoes. ! Pancake Turner/Flipper ! " Used to flip or turn over hot foods during preparation. ! " Keeps user’s hands off hot surfaces. ! " May also be used to serve foods. ! Rubber Spatula/Scrapper ! " Used to remove material from mixing bowls and pans. ! " Can also be used to mix & blend. ! " Some have a tip that can withstand high temperatures. ! Egg Beater ! " Used to incorporate air into egg mixtures to make the eggs light & fluffy. ! Palette Knife/Straight Edge Spatula ! " Spreads a substance onto a flat surface (ex. Frosting a cake). ! " Ideal for applying spreads onto sandwiches. ! " Turns cooked or grilled foods.! Crucible Tongs ! " Used to pick up hot foods such as meats or large vegetables. ! Chef’s Fork/Kitchen Fork ! " Used to pick up hot foods (i.e. meats) from a grill or a broiler.! " Holds large pieces of meat when cutting them. ! ! Vegetable Peeler ! " Used to peel the skin off fruits, vegetables & potatoes. ! " More efficient than a paring knife. ! " Safer than a paring knife! " Can be used to make delicate garnishes such as carrot or chocolate curls. ! Steel (Knife Sharpener) ! " Used to sharpen knives by cutting away tiny amounts of the blade. ! " Leaves a nice, straight edge on the knife’s blade. ! Corer ! " Used to remove the cores from an apple or pear. ! " Can remove the eyes from potatoes or the stem and core from tomatoes. ! (Meat) Thermometer ! " Used to read the temperatures of foods (especially meats) in cooking. ! " Helps make sure foods are cooked to the minimum internal temperatures (No Foodborne Illnesses!) ! Measuring Spoons ! " Used to measure liquid or dry ingredients (smaller than 1/4 C.) ! " Comes in 1/8 tsp 1/4 tsp, 1/2 tsp, and 1 tsp and 1 Tablespoon. ! Cast Iron Skillet ! " Used for cookware for its excellent heat retention. ! " Has “seasoning” to create an extremely “non-stick” surface. ! Sheet Pans/Baking Pans ! " All-purpose baking pan. ! " May be full, half or quarter size. ! Saucepans (Pots)! " Used for simmering & boiling. ! Cutting Board ! " Durable board used to place material on to be cut ! " Protects the countertop.! " Usually made of wood or plastic ! Hotel Pan ! " Used to cook, store and serve food in large quantities. ! Pie Pan ! " Used to bake pies in.! " Slanted sides! ! Dry Measuring Cups ! " Used to measure dry & solid ingredients (Ex. Flour, granulated sugar, butter & shortening). ! " Comes in 1, 3/4, 1/3, 1/2 and 1/4C. ! Sifter ! " Using to incorporate air into dry ingredients & break up clumps. ! Box Grater ! " Used to grate foods into fine pieces. ! Colander/Sieve ! " Used for draining foods such as pasta and rice. ! " Holes let the liquid drain through but retains the solids inside. ! Liquid Measuring Cup ! " Used to measure liquids (i.e. milk, water, oil, juice, broth, etc.) ! " Measures 1/4C, 1/3C, 1/2C, 2/3C, 3/4C, 1C, 1 1/4C, 1 1/3C, 1 1/2C, 1 2/3C, 1 3/4C, and 2C. ! Loaf Pan ! " Used to bake bread. ! " It shapes bread while it is rising during baking. ! " Loaf shape is a convenient form to slice bread from. ! Mixing Bowls ! " Used to mix ingredients in. ! " May be used to serve food as well. ! Jelly Roll Pan ! " Similar to a baking (cookie sheet) but it has sides. ! " Used to roast vegetables, bake cookies, coffee cakes, and jelly rolls. ! " Sides prevent food from baking/falling off the sides. ! Cooling Rack ! " Used to place freshly baked items on so they will cool faster. ! Broiler Pan ! " Used in the oven for broiling. ! " Broiling allows food, such as meats, to be cooked at high temperatures with direct heat. ! " Bottom pan collects the juices. ! Bundt Pan ! " Cake pan used to bake ring-shaped cakes in. ! " Traditionally used to make German coffee cakes. ! Double Boiler ! " Two fitted saucepans. The larger saucepan is partially filled with water brought to a simmer or boil.! " The inner saucepan uses indirect heat to melt chocolate, wax, cheese custards & sauces. ! Muffin Tin (pan) ! " Used to bake muffins & cupcakes. ! " Also used to bake cinnamon rolls, egg dishes like mini quiche & individual servings of foods. ! Dutch Oven/Stock Pot ! " Large metal cooking pot used for long, slow cooking such as making roasts, stews and casseroles. ! Rolling Pin ! " Used to shape and flatten dough. ! Ladle ! " Type of spoon used to scoop up and serve soup or other liquids. ! Kitchen Shears ! " Extremely strong scissors which are designed specifically for use in the kitchen. ! Summary: ! " There are a variety of kitchen utensils & equipment used in food preparation. ! " Each utensil has its own usage and purpose. ! " Make sure to be able to identify each utensil & its use! !.
Load more

Recommended publications
  • The Impact of Pot Lids on Household Energy Use Olamide Elizabeth Opadokun Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2019 The impact of pot lids on household energy use Olamide Elizabeth Opadokun Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Oil, Gas, and Energy Commons Recommended Citation Opadokun, Olamide Elizabeth, "The impact of pot lids on household energy use" (2019). Graduate Theses and Dissertations. 17070. https://lib.dr.iastate.edu/etd/17070 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. The impact of pot lids on household energy use by Olamide Elizabeth Opadokun A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Mechanical Engineering Program of Study Committee: Kenneth Mark Bryden, Major Professor Mark Mba-Wright Richard LeSar The student author, whose presentation of the scholarship herein was approved by the program of study committee, is solely responsible for the content of this thesis. The Graduate College will ensure this thesis is globally accessible and will not permit alterations after a degree is conferred. Iowa State University Ames, Iowa 2019 Copyright © Olamide Elizabeth Opadokun, 2019.
    [Show full text]
  • HEALTHINFO ENVIRONMENTAL HEALTH TEAM Food Safety Tips for Eggs
    HALDIMAND-NORFOLK HEALTH UNIT HEALTHINFO ENVIRONMENTAL HEALTH TEAM Food Safety Tips for Eggs Eggs provide essential nutrients that are part of a healthy diet. However, the nutrients that make eggs a high-quality food for humans also make eggs a favour- able place for bacteria to grow. Like all foods, it is important to handle and prepare eggs with care. Eggs can occasionally be contaminated shell, store it in a covered container with Salmonella or other microorganisms in the fridge and use within four days. that can cause illness. It is also possible to Hard-boiled eggs can be stored in contaminate eggs with bacteria from other the fridge in a covered container for foods. To avoid getting food-borne illnesses up to one week. from eggs, follow these food safety tips. • Egg salad sandwiches are a popular lunch food, but if you are sending Shop Carefully a child to school with an egg salad sandwich in a lunch bag, be sure to • Choose only refrigerated Grade A include an icepack or frozen juice box or AA eggs. Ungraded eggs carry an to keep the sandwich cold. increased risk of being contaminated with Salmonella or other food-borne illnesses. Keep Clean • Serve egg dishes immediately after • Check that all of the shells are clean • Before and after you handle eggs, cooking and refrigerate leftovers in and uncracked. wash your hands with soap and containers within two hours. warm water for 20 seconds. Clean • Check the “best before date” on the • Eat leftover egg dishes within three to package. and sanitize all cutting boards, coun- ters, knives and other utensils with a four days for best quality, or freeze for • When shopping, pick up eggs last so mild bleach solution.
    [Show full text]
  • Oral and Maxillofacial Surgery
    ORAL AND MAXILLOFACIAL SURGERY 3rd EDITION 2/2012 US Chapter Pages 1 BASIC SETS OMFS-SET 1-36 TELESCOPES AND INSTRUMENTS FOR FRAKT 37-54 2 ENDOSCOPIC FRACTURE TREATMENT TELESCOPES AND INSTRUMENTS FOR TMJ 55-60 3 ARTHROSCOPY OF TEMPOROMANDIBULAR JOINT TELESCOPES AND INSTRUMENTS FOR DENT 61-80 4 MAXILLARY ENDOSCOPY TELESCOPES AND INSTRUMENTS DENT-K 81-120 5 FOR DENTAL SURGERY TELESCOPES AND INSTRUMENTS SIAL 121-134 6 FOR SIALENDOSCOPY 7 FLEXIBLE ENDOSCOPES FL-E 135-142 8 HOSPITAL SUPPLIES HS 143-240 9 INSTRUMENTS FOR RHINOLOGY AND RHINOPLASTY N 241-298 10 BIPOLAR AND UNIPOLAR COAGULATION COA 299-312 11 HEADMIRRORS – HEADLIGHTS OMFS-J 313-324 12 AUTOFLUORESCENCE AF-INTRO, AF 325-342 13 HOLDING SYSTEMS HT 343-356 VISUALIZATION SYSTEMS OMFS-MICRO, OMFS-VITOM 357-378 14 FOR MICROSURGERY OMFS-UNITS-INTRO, UNITS AND ACCESSORIES U 1-54 15 OMFS-UNITS COMPONENTS OMFS-SP SP 1-58 16 SPARE PARTS KARL STORZ OR1 NEO™, TELEPRESENCE 17 HYGIENE, ENDOPROTECT1 ORAL AND MAXILLOFACIAL SURGERY 3rd EDITION 2/2012 US Important information for U.S. customers Note: Certain devices and references made herein to specific indications of use may have not received clearance or ap- proval by the United States Food and Drug Administration. Practitioners in the United States should first consult with their local KARL STORZ representative in order to ascertain product availability and specific labeling claims. Federal (USA) law restricts certain devices referenced herein to sale, distribution, and use by, or on the order of a physician, dentist, veterinarian, or other practitioner licensed by the law of the State in which she/he practices to use or order the use of the device.
    [Show full text]
  • An Evaluation of Modern Day Kitchen Knives: an Ergonomic and Biomechanical Approach Olivia Morgan Janusz Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach Olivia Morgan Janusz Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Biomechanics Commons, and the Engineering Commons Recommended Citation Janusz, Olivia Morgan, "An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach" (2016). Graduate Theses and Dissertations. 14967. https://lib.dr.iastate.edu/etd/14967 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of modern day kitchen knives: An ergonomic and biomechanical approach to design by Olivia Janusz A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Industrial Engineering Program of Study Committee: Richard Stone, Major Professor Michael Dorneich Stephanie Clark Iowa State University Ames, Iowa 2016 Copyright © Olivia Janusz, 2016. All rights reserved ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ………………………………. ....................................... iii ABSTRACT………………………………. .............................................................
    [Show full text]
  • Kitchen? the Heart and Soul of Every Restaurant Resides in the Kitchen
    What's Cookin' in the Kitchen? The heart and soul of every restaurant resides in the kitchen. From prep to storage and all points in-between, the kitchen is the life force of every dining establishment. Creative culinary gadgets and modern innovations have made kitchen work easier and given way to new methods of cooking and serving. A well-stocked kitchen isn't just about the food, the manner in which the meal is prepared and served is as important as the ingredients used in every recipe. RITZ® 685° Silicone Heat Protection • Flame and heat resistant up to 685°F • Unique tread design for better grip • Oven mitts feature 100% cotton interior • Dishwasher safe and bleach resistant RZS685BK10 Oven Mitt, 10" RZS685BK13 Oven Mitt, 13" RZS685BK15 Oven Mitt, 15" RZS685BK17 Oven Mitt, 17" RZS685PMBK17 Puppet-Style Oven Mitt, 17" RZS685PHBK8 Pot Holder/Trivet, 8" x 9" 1 RZS685HHBK6 Handle Holder, 6 ⁄4" Hold everything with the ultimate Oven Mitt in heat protection! Puppet Mitt Pot Holder/Trivet Handle Holder 72 KITCHEN Features breast and thermometer pockets, reversible closures and fold-back cuffs. Long Sleeve Chef Coats • 8 matching pearl buttons • 65% polyester, 35% cotton twill • Features breast and thermometer pockets, reversible closures and fold-back cuffs • White RZEC8SM Small RZEC8M Medium RZEC8LG Large RZEC81X X-Large RZEC82X XX-Large Long Sleeve Chef Coats • 10 matching pearl buttons • 65% polyester, 35% cotton twill Beanies • Black • Unisex, one size fits all RZCOATBKSM Small • 65% polyester, 35% cotton twill RZCOATBKM Medium • Elastic
    [Show full text]
  • Korean Food and American Food by Yangsook
    Ahn 1 Yangsook Ahn Instructor’s Name ENGL 1013 Date Korean Food and American Food Food is a part of every country’s culture. For example, people in both Korea and America cook and serve traditional foods on their national holidays. Koreans eat ddukguk, rice cake soup, on New Year’s Day to celebrate the beginning of a new year. Americans eat turkey on Thanksgiving Day. Although observing national holidays is a similarity between their food cultures, Korean food culture differs from American food culture in terms of utensils and appliances, ingredients and cooking methods, and serving and dining manners. The first difference is in utensils and appliances. Koreans’ eating utensils are a spoon and chopsticks. Koreans mainly use chopsticks and ladles to cook side dishes and soups; also, scissors are used to cut meats and other vegetables, like kimchi. Korean food is based on rice; therefore, a rice cooker is an important appliance. Another important appliance in Korean food culture is a kimchi refrigerator. Koreans eat many fermented foods, like kimchi, soybean paste, and red chili paste. For this reason, almost every Korean household has a kimchi refrigerator, which is designed specifically to meet the storage requirements of kimchi and facilitate different fermentation processes. While Koreans use a spoon and chopsticks, Americans use a fork and a knife as main eating utensils. Americans use various cooking utensils like a spatula, tongs, spoon, whisk, peeler, and measuring cups. In addition, the main appliance for American food is an oven since American food is based on bread. A fryer, toaster, and blender are also important equipment to Ahn 2 prepare American foods.
    [Show full text]
  • Steel Pickling: a Profile
    December 1993 Steel Pickling: A Profile Draft Report Prepared for John Robson U.S. Environmental Protection Agency Office of Air Quality Planning and Standards Cost and Economic Impact Section Research Triangle Park, NC 27711 EPA Contract Number 68-D1-0143 RTI Project Number 35U-5681-58 DR EPA Contract Number RTI Project Number 68-D1-0143 35U-5681-58 DR Steel Pickling: A Profile Draft Report December 1993 Prepared for John Robson U.S. Environmental Protection Agency Office of Air Quality Planning and Standards Cost and Economic Impact Section Research Triangle Park, NC 27711 Prepared by Tyler J. Fox Craig D. Randall David H. Gross Center for Economics Research Research Triangle Institute Research Triangle Park, NC 27709 TABLE OF CONTENTS Section Page 1 Introduction .................. 1-1 2 The Supply Side of the Industry ......... 2-1 2.1 Steel Production .............. 2-1 2.2 Steel Pickling .............. 2-3 2.2.1 Hydrochloric Acid Pickling ..... 2-5 2.2.1.1 Continuous Pickling .... 2-8 2.2.1.1.1 Coils ...... 2-8 2.2.1.1.2 Tube, Rod, and Wire ...... 2-9 2.2.1.2 Push-Pull Pickling ..... 2-10 2.2.1.3 Batch Pickling ....... 2-11 2.2.1.4 Emissions from Steel Pickling 2-11 2.2.2 Acid Regeneration of Waste Pickle Liquor .............. 2-12 2.2.2.1 Spray Roaster Regeneration Process .......... 2-13 2.3 Types of Steel .............. 2-14 2.3.1 Carbon Steels ............ 2-15 2.3.2 Alloy Steels ............ 2-15 2.3.3 Stainless Steels .......... 2-15 2.4 Costs of Production ...........
    [Show full text]
  • Ancient Recipes
    Ancient Recipes “Sad creatures are we! In sum, poor man is naught. We’ll all end up like this, in Orcus’ hands, So let’s enjoy life while we can. {…} Trimalchio said: ‘Come on, let’s tuck in; this is the dinner menu.’” Petronius, The Saryricon , trans. P.G. Walsh (New York: Oxford University Press, 1997) 35. _____________________________ Conditum Paradoxum (Spiced Wine) Reference: Apicius I,I The Romans traditionally served a honeyed wine as an aperitif with the first course at dinner. This was known as mulsum . It was a simple mixture of honey and wine in a ratio dependant on personal taste. This recipe is something finer: a special spiced wine or conditum , a distant ancestor of modern aperi - tifs such as the Martini. 1 BOTTLE (70 CL) MEDIUM-DRY WHITE WINE 6 OZ (3/4 CUP/ 170 G) CLEAR HONEY 1/2 TEASPOON GROUND BLACK PEPPER 1 BAY LEAF PINCH SAFFRON POWDER OR STRANDS OF SAFFRON PINCH MASTIC (OPTIONAL) 1 FRESH DATE, THE STONE ROASTED FOR 10 MINUTES AND THE FLESH SOAKED IN A LITTLE WINE Put 5 fl oz (2/3 cup/ 150 ml) of the wine in a saucepan with honey and bring it to a boil. Skim if Hirundo: The McGill Journal of Classical Studies, Volume I: 97-100 © 2002 98 HIRUNDO 2002 necessary. Repeat and remove from the heat. Add the seasonings to the wine while it is hot: this speeds up the flavoring process. When it is cold, add the rest of the wine and allow to stand overnight. To serve, strain through a fine sieve or muslin.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Silicone Spatulas - Cooks Illustrated 03/02/11 1:47 PM
    Silicone Spatulas - Cooks Illustrated 03/02/11 1:47 PM Online Gift Membership Search All Magazine Subscription Magazine Gift Subscription OVERVIEW METHODOLOGY RESULTS CHART BROWSE EQUIPMENT REVIEWS SILICONE SPATULAS Published July 1, 2008. From Cook's Illustrated. Add to My Favorites Read Current Issue Browse Previous IssuesNewfangled silicone spatulas are rife with issues—either too Print Welcome flimsy or too rigid, weirdly shaped, or uncomfortable to Logout Email hold. Do any deliver a better tool? MY FAVORITES View My Recipes View My Menus View My Videos MyManage Account My PRODUCT TESTED HEAD HANDLE OVERALL PRICE* Favorites Bulletin Board PERFORMANCE FreeMy Newsletter Favorites Info Connect HIGHLY RECOMMENDED with us Rubbermaid Professional 13- ★ ★ ★ ★ ★ ★ ★ ★ ★ $18.99 1/2-Inch High-Heat Scraper A practical, no-nonsense spatula that aced every cooking test, with a great balance of flexibility and firmness for both the head and the handle; however, the head did become slightly discolored by the turmeric in the curry test, and if we were going to quibble, the handle, while providing a great grip, could be a bit more cushy. But all around, http://www.cooksillustrated.com/equipment/results.asp?docid=10272 Page 1 of 6 Silicone Spatulas - Cooks Illustrated 03/02/11 1:47 PM a bit more cushy. But all around, a terrific choice for nearly any job in the kitchen. (We also went beyond its top recommended temperature with no sign of damage.) HIGHLY RECOMMENDED Tovolo Silicone Spatula ★ ★ ★ ★ ★ ★ ★ ★ ★ $8.99 This sleek spatula has curves in all the right places. It may look like it’s just going to be decorative—until you use it.
    [Show full text]
  • EPISODE 1 Recipes
    EPISODE 1 Recipes ANCIENT GRAIN BOWLS 3 WAYS The key to the grain bowls is meal prep! Try roasting some veggies on the weekend and preparing a couple cups of a grain, that way you can have options for quick and delicious meals throughout the week. Prepped items: Grains Options Farro Quinoa Brown Rice Wheat Berries Roasted Veggies Options – Parchment lined cookie sheet, drizzle EVOO, Avocado or coconut oil over veggies, season with S&P. Bake at 400 to your desired doneness, check often and turn. For best results roast separately – for example sweet potatoes take much longer than asparagus. Bell Peppers Broccoli Cauliflower Asparagus Broccoli Asparagus Sweet Potatoes Raw veggie, greens & herb options Spinach Kale Arugula Avocado Carrots – grated Radishes – thinly sliced Zucchini – spiralized Red onions – chopped Scallions Cilantro Protein Black beans Egg Cooked Chicken or whatever meat you like Others Prepared salsas of your liking Seeds or nuts like pumpkin, peanuts, pinenuts, walnuts, almonds, etc Ancient Grain Breakfast Bowl Idea Grain of choice Greens of choice Black beans Sweet potatoes Roasted peppers (or any roasted veggies you like) Avocado Red onion Cilantro Salsa or Pico of choice Top with Egg (poached or fried) and maybe a little hot sauce Avocado Grain Bowl Idea Grain of choice Greens of choice Avocado Any roasted veggies at all Roasted sweet potatoes Zucchini noodles (aka zoodles) Radishes Scallions Protein of choice – chicken, salmon, shrimp, tofu, white beans, steak, etc Cilantro Pumpkin seeds Avocado Citrus Dressing ½ ripe
    [Show full text]
  • TIMETABLE for TURKEY ROASTING (325 °F Oven Temperature) These Times Are Approximate and Should Always Be Used in Conjunction with a Properly Placed Food Thermometer
    TIMETABLE FOR TURKEY ROASTING (325 °F oven temperature) These times are approximate and should always be used in conjunction with a properly placed food thermometer. A whole turkey is safe cooked to a minimum internal temperature of 165 °F throughout the bird. Always use a food thermometer to check the internal temperature of your turkey and stuffing. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures. For optimum safety, do not stuff whole poultry. It is recommended to cook stuffing outside the bird. If stuffing whole poultry, the center of the stuffing must reach a minimum internal temperature of 165 °F. Let the bird stand 20 minutes before removing stuffing and carving. Approximate Turkey Cooking Times Unstuffed Stuffed Product Weight Timing Timing 2 to 3 50 to 60 Not Breast, Half pounds minutes applicable 4 to 6 1½ to 2¼ Not Breast, Whole pounds hours applicable 6 to 8 2¼ to 3¼ 3 to 3½ Breast, Whole pounds hours hours 8 to 12 2¾ to 3 3 to 3½ pounds hours hours 12 to 14 3 to 3¾ 3½ to 4 pounds hours hours 14 to 18 3¾ to 4¼ 4 to 4¼ Whole turkey pounds hours hours 18 to 20 4¼ to 4½ 4¼ to 4¾ pounds hours hours 20 to 24 4½ to 5 4¾ to 5¼ pounds hours hours 3/4 to 1 2 to 2¼ Not Drumsticks pound each hours applicable 3/4 to 1 1¾ to 2 Not Thighs pound each hours applicable 6 to 8 Wings, wing 1¾ to 2¼ Not ounces drumettes hours applicable each Roasting Instructions 1.
    [Show full text]