DOCSLIB.ORG

Chapter 9 E-Flash Cards

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Chapter 9 E-Flash Cards Guide to Good Food © 2012 Chapter 9: Kitchen Utensils Tools: ● Printer ● 8.5” x 11” paper ● Scissors Directions: 1. Print 2. Fold paper in half vertically 3. Cut along dashed lines Copyright © Goodheart-Willcox Co., Inc. All rights reserved. Guide to Good Food © 2012 Chapter 9: Kitchen Utensils A baking dish with high sides. casserole 01 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils Also known as a French knife, it is a versatile kitchen knife that has a chef's knife long, smooth blade for chopping, dicing, and mincing fresh fruits, vegetables, and herbs. 02 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils A perforated bowl used to drain fruits, vegetables, and pasta. colander 03 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils Small pan that fits into a larger pan. Food is put in the smaller pan, and double boiler water is placed in the larger pan. The food cooks by steam heat. 04 of 15 E-Flash Cards - FOLD Guide to Good Food © 2012 Chapter 9: Kitchen Utensils Coating with nonstick properties used on some cookware and bakeware. nonstick finish 05 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils Tiny indentations that mark the surface of some aluminum cookware pitting due to a reaction with some foods and minerals. 06 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils Glasslike material fused at very high temperatures to a base metal, such porcelain enamel as the outer surfaces of cookware and bakeware. 07 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils A two-handled cooking utensil. pot 08 of 15 E-Flash Cards - FOLD Guide to Good Food © 2012 Chapter 9: Kitchen Utensils Saucepan that cooks foods more quickly than a conventional pan pressure saucepan because as pressure is increased, temperature also increases. 09 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils A one-handled cooking utensil. saucepan 10 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils A sawtooth edge on a knife. serrated blade 11 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils A round pan with a removable bottom that is held together by means of a springform pan spring or latch on the side of the pan. 12 of 15 E-Flash Cards - FOLD Guide to Good Food © 2012 Chapter 9: Kitchen Utensils A cloth cover for a rolling pin used to keep dough from sticking to the stockinette rolling pin. 13 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils Prong that attaches a knife blade to the handle. tang 14 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils A mixing tool made of loops of wire attached to a handle used to whisk incorporate air into foods and to keep sauces from lumping. 15 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils - FOLD.
Load more

Recommended publications
  • Chapter 9 Interactive Quiz
    Name Date Guide to Good Food © 2015 Chapter 9: Kitchen Utensils—Interactive Quiz Questions 1. Which measuring tools are used to measure small amounts of liquid and dry ingredients? A. Dry measures. B. Liquid measures. C. Measuring spoons. D. Mini measures. 2. Which tool would be used to blend shortening with flour when making pastry? A. Bent-edged spatula. B. Pastry blender. C. Sifter. D. Whisk. 3. The type of thermometer that is used to keep track of the temperature at which perishable foods are stored is a(n) thermometer. A. food-storage B. instant-read C. oven-safe D. refrigerator-freezer 4. Which tool is used to snip herbs, trim vegetables, and cut dough? A. All-purpose cutter. B. Kitchen shears. C. Paring knife. D. Peeler. 5. The kitchen knife that is considered the most versatile and is used for chopping, dicing, and mincing fruits and vegetables is a knife. A. carving B. chef’s C. slicing D. utility 6. Which tool has a round cup attached to a handle and is used to serve punch and soup? A. Baster. B. Colander. C. Ladle. D. Strainer. Copyright Goodheart-Willcox Co., Inc. page 1 Name Date 7. What is a disadvantage of stainless steel as a cookware and bakeware material? A. Can rust and retain food flavors. B. Does not distribute heat evenly. C. Is susceptible to scratches, dents, and detergent damage. D. Reacts with food and forms poisonous compounds. 8. Which of the following cookware would be the best choice for heating soup in a microwave oven? A. Ceramic casserole with a stainless steel band around the edge.
    [Show full text]
  • Tableware, Kitchenware and Household Articles of Wood, Metals, Glass and Plastics
    Tableware, kitchenware and household articles of wood, metals, glass and plastics A SURVEY OF THE NETHERLANDS AND OTHER SELECTED MARKETS IN THE EUROPEAN UNION Mailing address: P.O. Box 30009 3001 DA Rotterdam The Netherlands Phone: +31 10 201 34 34 Fax: +31 10 411 40 81 E-mail: [email protected] Internet: http://www.cbi.nl Office and showroom: WTC-Beursbuilding, 5th floor Centre for the Promotion of Imports from developing countries 37 Beursplein Rotterdam The Netherlands TABLEWARE, KITCHENWARE AND HOUSEHOLD ARTICLES OF WOOD, METALS, GLASS AND PLASTIC A SURVEY OF THE NETHERLANDS AND OTHER SELECTED MARKETS IN THE EUROPEAN UNION Compiled for CBI by: ProFound Advisers in Development in collaboration with Mr. R.W. van den Bosch September 1999 DISCLAIMER The information provided in this market survey is believed to be accurate at the time of writing. It is, however, passed on to the reader without any responsibility on the part of CBI or the authors and it does not release the reader from the obligation to comply with all applicable legislation. Neither CBI nor the authors of this publication make any warranty, expressed or implied, concerning the accuracy of the information presented, and will not be liable for injury or claims pertaining to the use of this publication or the information contained therein. No obligation is assumed for updating or amending this publication for any reason, be it new or contrary information or changes in legislation, regulations or jurisdiction. Update of CBI market survey ‘Tableware, kitchenware, and household articles
    [Show full text]
  • King County Ecoconsumer: "Ways to Make Pots, Pans Last Longer," March
    Winner of Nine Pulitzer Prizes Homes & Real estate Originally published Friday, March 22, 2013 at 8:01 PM Ways to make pots, pans last longer Follow these guidelines for choosing and maintaining sustainable cookware and bakeware. By Tom Watson Special to The Seattle Times Ecoconsumer With all the reality-cooking shows on TV, maybe the next one should be a competition to choose safe, durable cookware. To make sure it has the required drama and suffering for a reality show, the producers could arrange for an eco-friendly, cast-iron skillet to fall on a contestant’s head. Ouch! But going “green” with your pots and pans doesn’t need to be painful. Just follow these guidelines for choosing and maintaining sustainable cookware and bakeware that can last a lifetime. Don’t get burned The most common cookware-related worry among consumers is that nonstick cookware emits toxic fumes. Just last month, a California-based environmental blogger recommended that readers immediately toss out all their nonstick cookware. That’s not necessary. Nonstick cookware should be safe in normal use, according to Consumer Reports magazine and various regulatory agencies. Cooks still need to be careful, however. The chemical PTFE (polytetrafluoroethylene) in Teflon and many other nonstick cookware coatings may create hazardous fumes if a pan gets extremely overheated, say to 500 degrees or more. Never leave a pan unattended or empty on a hot burner. Go for a guarantee Although nonstick cookware that does not contain PTFE may sound tempting, consumers usually have no assurance that alternative nonstick coatings are any safer.
    [Show full text]
  • The Guide Cookware Bakeware
    THE GUIDE TO COOKWARE AND BAKEWARE HOW TO USE THIS GUIDE This guide is organized primarily for retail buyers and knowledgeable consumers as an easy- reference handbook and includes as much information as possible. The information carries readers from primitive cooking through to today’s use of the most progressive technology in manufacturing. Year after year, buyers and knowledgeable consumers find this guide to be an invaluable tool in selection useful desirable productions for those who ultimately will use it in their own kitchens. Consumers will find this guide helpful in learning about materials and methods used in the making of cookware. Such knowledge leads to the selection of quality equipment that can last a lifetime with sound care and maintenance, information that is also found within this guide. Any reader even glancing through the text and illustrations will gain a better appreciation of one of the oldest and most durable products mankind has every devised. SECTIONS • Cooking Past and Present ........................................ 3 • Cooking Methods ................................................ 5 • Materials and Construction ....................................... 8 • Finishes, Coatings & Decorations ................................. 15 • Handles, Covers & Lids ........................................... 22 • Care & Maintenance ............................................. 26 • Selection Products ............................................... 30 • CMA Standards .................................................. 31 •
    [Show full text]
  • Electric Range
    ELECTRIC RANGE ARCHITECT® SERIES II Use & Care Guide For questions about features, operation/performance, parts, accessories or service, call: 1-800-422-1230 or visit our website at www.kitchenaid.com In Canada, call for assistance, installation and service, call: 1-800-807-6777 or visit our website at www.KitchenAid.ca Table of Contents............................................................................................................2 Models KERS807 KESK901 KESS907 KESS908 YKERS807 YKESS907 YKESS908 W10246111B TABLE OF CONTENTS RANGE SAFETY ......................................................................... 3 OVEN USE ................................................................................. 20 The Anti-Tip Bracket ....................................................................3 Aluminum Foil.............................................................................20 PARTS AND FEATURES ............................................................ 5 Bakeware....................................................................................20 Meat Thermometer.....................................................................20 COOKTOP USE........................................................................... 9 Temperature Probe ....................................................................20 Ceramic Glass..............................................................................9 Oven Vent...................................................................................21 Cookware .....................................................................................9
    [Show full text]
  • Cookware-Class 2 Option #1
    Cookware-Class 2 Option #1 Rachael Ray 16-Piece Hard Porcelain Enamel Nonstick Cookware Set $128.99 Meal times are fun times and done times, with the Rachael Ray Hard Enamel Collection Nonstick 16- Piece Cookware Set that includes a full range of cookware, bakeware and kitchen tools and gadgets. Combining superior performance, fun contemporary colors and durable materials, this Rachael Ray cookware set includes all the pieces needed to make everyone's favorite dishes. From Rach's Carbonara Milanese-Style with Spring Onions made in one of the two skillets to her Apple Bacon Cheddar Crostini prepared using the baking pans, cooking at home is a cinch! Sturdy cookware and bakeware construction promotes even heating, helping to reduce hot spots that can burn foods, and the bold hue of the cookware's enamel exteriors shows off kitchen personality. Durable nonstick interiors on both the cookware and bakeware provide superior food release and make cleanup a breeze. Specifications Count 16 Material Aluminum Manufacturer Part 17680 Number Model 17680 1 x Suction Lid, 1 x Tongs, 1 x Veg-a-Peel, 1 x Covered Saute Pan, 1 x Accessories Included Spoonula, 2 x Fry Pan, 2 x Cookie Pans, 1 x Covered Stock Pot, 1 x Spatula, 2 x Covered Sauce Pan Brand Rachael Ray Assembled Product 23.75 x 13.75 x 13.38 Inches Dimensions (L x W x H) Cookware-Class 2 Option #2 Member's Mark Tri-Ply Clad Stainless-Steel 12-Piece Cookware Set $199.99 Why we love this Time for new cookware? This tri-ply set gives you superior heat distribution, works on induction and conventional cooktops, and is oven safe.
    [Show full text]
  • Hammer Stahl Hammerstahl.Com
    Hammer Stahl hammerstahl.com 1 COOKWARE | CUTLERY | BAKEWARE TABLE OF CONTENTS 5–6 CUTLERY SETS 11–14 COOKWARE Saucepans & Sauce Pots 7–9 INDIVIDUAL KNIVES Stock Pots & Rondeaus Paring & Utility Knives Sautés & Sauteuses Chef & Santoku Knives Fry Pans & Skillets Cleavers Bread Knives 15–16 COOKWARE SETS Slicers 17–18 STAINLESS STEEL BAKEWARE & BOWLS Fillet Knives Bakeware Sets Cheese Knife Bakeware Open Stock Bar Knife Stainless Steel Bowls & Accessories 10 CUTLERY ACCESSORIES 19–20 DISPLAYS Sharpeners Shears 21 ELECTRICS & MISCELLANEOUS Knife Storage Blocks 22 HAMMER STAHL CUSTOMER WARRANTY 2 THE HAMMER STAHL STORY Hammer Stahl is a premier brand of New Era, Inc., one of the oldest cookware manufacturers in North America. New Era’s legacy began as the direct-to-consumer division of the Vollrath Company in 1874. In 1982, Donald Henn purchased the consumer division of Vollrath and established the New Era Cookware Company, which has a long history of innovation in the kitchenware industry. New Era introduced the first 7-ply, multi-clad, surgical stainless-steel cookware to the marketplace as well as one of the first induction ready products. The company’s primary focus over the last 35 years has been on manufacturing private label and OEM lines for companies throughout the United States and abroad. Today, New Era is proud to bring a line of top quality kitchen products that will showcase exceptional performance, value, and quality to the retail marketplace. The Hammer Stahl Kitchen series includes American-crafted, 7-ply, surgical stainless-steel cookware, German steel cutlery, and a full assortment of stainless-steel bakeware and accessories.
    [Show full text]
  • Cookware and Bakeware
    Cookware and Bakeware Covered Products This specification covers cookware (including saucepans, pots, frying pans, Dutch ovens, skillets, griddles, etc.) and bakeware (including cookie sheets, muffin pans, roasting pans, etc.) purchased for use at NYS facilities. Goals To provide a framework for environmentally preferable purchasing of cookware and bakeware, and to encourage sustainable materials management principles throughout the product lifecycle. Background As part of their operations, New York State agencies may need to purchase cookware and bakeware to prepare meals at their facilities. While these items are necessary for daily operations, it should be noted that some substances used as base materials or coatings may be released into the environment during production and may be ingested through food contact during use. Due to the environmental and health impacts associated with these items, this specification has been developed to help agencies find more environmentally preferable alternatives. Definitions Base material – Materials which are typically metallic or ceramic that form the structure of a cookware or bakeware item. Coatings and other functional components such as handles are typically added to the base material to create a finished product. In many cases, the base material may be composed of several layers of different materials to provide better thermal conductivity or durability. California Proposition 65 (CA Prop 65) - Known as the Safe Drinking Water and Toxic Enforcement Act of 1986, requires the State of California to publish a list of chemicals known to cause cancer, birth defects or other reproductive harm. The California Office of Environmental Health Hazard Assessment follows a rigorous scientific and open, public process to evaluate available scientific information and lists chemicals based on recommendations from State committees of scientists and health professionals, presence on an authoritative list of chemicals of concern (e.g.
    [Show full text]
  • Homo De Cocci6n Veloz
    ULTRA HEATVVAVETM TECHNOLOGY ® Speedcook Oven Homo de cocci6n veloz Models/Modelos 665.63792 665.63793 665.63794 665.63799 8183959/4619-652-60651 Sears Roebuck and Co., Hoffman Estates, IL 60179 U.S.A. www.sears.com TABLE OF CONTENTS WARRANTY ..................................................................................... 3 PROTECTION AGREEMENTS ....................................................... 3 MICROWAVE OVEN SAFETY ........................................................ 4 Electrical Requirements ................................................................ 6 PARTS AND FEATURES ................................................................ 6 Exhaust Ventilation ....................................................................... 6 Oven Cavity Coating .................................................................... 7 Ultra Heatwave Technology ......................................................... 7 Turntable ....................................................................................... 7 Cooking Rack ............................................................................... 7 Skillette and Handle ..................................................................... 8 Grill Rack ...................................................................................... 8 OVEN CONTROL ............................................................................ 8 Dial Control ................................................................................... 8 Display/Touch Screen .................................................................
    [Show full text]
  • Intertek Testing Services Ltd., Shanghai
    Test Report Number： SHAH00698712 Applicant： TAIXING YOUNGSUN FL-PLASTICS.CO.,LTD Date： 14 Jul, 2016 WESTERN END OF SOUTH THIRD RING ROAD,TAIXING,JIANGSU,CHINA Attn： STEVEN Sample Description： Three (3) sets of submitted sample said to be ： (A)Brown silicone baking mat (B)Red silicone baking mat (C)Green silicone baking mat Item Name ： SILICONE BAKING MAT Item No. ： K44690013000 K44690172000 K44690061000 P.O No. ： 867768 Manufacturer ： TAIXING YOUNGSUN FL-PLASTICS.CO.,LTD Buyer ： QVC Country Of Origin ： China ******************************************************************************************************************************************************* Tests Conducted： As requested by the applicant, for details refer to attached page(s). ******************************************************************************************************************************************************* Conclusion: Tested samples Standard Result Submitted sample QVC Protocol For Cookware and Bakeware (Food-Contact Use) Pass (QVC-02005-US, Version: 3.0) QVC Protocol For Supplemental Requirements on Food-Contact Pass Materials (QVC-00002-US, Version: 3.0) ******************************************************************************************************************************************************* To be continued Authorized By： For Intertek Testing Services Ltd., Shanghai Leo Shi General Manager Page 1 of 14 Intertek Testing Services Ltd., Shanghai Block B, Jinling Business Square, No.801 YiShan Road, Shanghai, China. 200233 上海天祥質量技術服務有限公司 上海市宜山路
    [Show full text]
  • Freestanding Gas Range Owner's Manual Cuisinière À Gaz Autoportante Manuel Du Propriétaire
    FREESTANDING GAS RANGE OWNER'S MANUAL CUISINIÈRE À GAZ AUTOPORTANTE MANUEL DU PROPRIÉTAIRE Table of Contents/Table des matières RANGE SAFETY..............................................................2 SÉCURITÉ DE LA CUISINIÈRE ........................................ 27 Range Safety ................................................................2 Sécurité de la cuisinière ................................................ 27 RANGE MAINTENANCE AND CARE...................................6 ENTRETIEN ET RÉPARATION DE LA CUISINIÈRE.............. 31 General Cleaning...........................................................6 Nettoyage général........................................................ 31 Self-Cleaning Cycle........................................................7 Programme de nettoyage .............................................. 32 INSTALLATION INSTRUCTIONS ........................................7 INSTRUCTIONS D’INSTALLATION ................................... 33 REQUIREMENTS.............................................................7 EXIGENCE ................................................................... 33 Tools and Parts .............................................................7 Outils et pièces............................................................ 33 Location Requirements ...................................................8 Exigences d’emplacement ............................................. 33 Electrical Requirements ..................................................9 Spécifications électriques .............................................
    [Show full text]
  • Chapter 10,11, 12 X-WORD
    Name: _____________________________________ Date: _______ Period: _______ Chapter 10,11, 12 X-WORD 1 2 3 4 P R E C Y C L I N G F S I I T 5 6 N A T I O N A L B R A N D N M O T I E C 7 8 I M D S A K 9 C O N S E R V A T I O N H L I 10 W G N U E M N 11 12 O P U B R A N D N A M E 13 14 15 16 F R R N B P L F N T 17 L K E O U I N C O M E O A T 18 19 20 F E S S N D C T B S O G E 21 R X I S S G O C I A D E E I M U T E M O O U R 22 23 N B P R I T P L L C T S 24 C L L E C A A E E A P E 25 H E I S K S P R I N G F O R M P A N O M 26 K E F A F I D A G R I S 27 N X I U I C A S S E R O L E N C P E 28 I P C C N O R F E R R F E A E I N I L E R 29 E N T P S T A S T E B U D S X A P A S I A H H E I A T 30 31 32 E O N G O P C D N R E 33 N P R E P E R A T I O N E E E D A P O U X N D B 34 35 S T O R E B R A N D I D R W P A F L E N U S H E M O A 36 G C O N V E N I E N C E F O O D E S S L D E 37 I M P U L S E B U Y I N G K E Across Down 16.
    [Show full text]