<p>Cooking Unit Study Guide Packet Name ______Applying Life Skills Book </p><p>Kitchen Equipment (Ch. 26; Pg. 419-433)</p><p>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</p><p> Liquid Measuring Cups: </p><p>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</p><p>2. Mixing Utensils:  Mixing Bowls: Hold ingredients that you mix; come in different sizes.</p><p> Plastic/Rubber Scrapers:</p><p>Used to scrape bowls and mix ingredients together. They have a wide, flexible rubber blade.</p><p> Sifter: </p><p>Sift and mix dry ingredients together as they pass through a mesh screen.</p><p> Pastry blender: </p><p>Cut shortening into flour for pie crusts and biscuits. </p><p> Wire whisk: </p><p>Used for beating and blending. Good for combining liquid ingredients and to beat eggs.</p><p>3. Other Kitchen Utensils:  Cutting Boards: Used for beating and blending. Good for combining liquid ingredients and to beat eggs.</p><p> Grater: </p><p>To shred and grate vegetables and cheeses. </p><p> Kitchen shears: </p><p>Used for cutting vegetables, pastry, poultry, and meat. Wash with hot soapy water. </p><p> Vegetable peeler: </p><p>Pare vegetables and fruits. </p><p> Colander: </p><p>Bowls with holes for draining large amounts of food (cooked pasta).</p><p> Strainer: </p><p>Wire mesh baskets with handles used to strain liquids from solids (steamed vegetables  Slotted spoon:</p><p>Lift solid food from liquid, like vegetables from cooking juices, or to test pasta noodles.</p><p> Metal spatula: </p><p>Level dry ingredients. </p><p> Turner: </p><p>Used to lift and turn foods, such as pancakes or hamburgers.</p><p> Tongs: </p><p>Grasp or hold foods, like chicken or corncobs.</p><p> Cooling rack: </p><p>Allows air to circulate around hot baked products so that they cool evenly.</p><p>Safety & Sanitation (Ch. 27; Pg. 435-447)</p><p>4. Foodborne illness is an illness caused by eating harmful bacteria.</p><p>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.</p><p>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</p><p>7. ___ Sanitize ___ - or clean to get rid of bacteria – it is the 1st step in preventing foodborne illness.</p><p>8. Sanitation in the Kitchen:</p><p> Keep sponges clean. Put them in the dishwasher, washing machine or boil them in water. </p><p> Use clean, ______covered containers ______to store food.</p><p> Wash ______knives, utensils, and countertops ______with </p><p>______hot, soapy water ______after each use. </p><p> Wash ______cutting boards ______in hot, soapy water after each use, </p><p> particularly after cutting raw ______meat or poultry ______.</p><p> Use a clean ______spoon ______every time you taste food during cooking.</p><p> Dishtowels and dishcloths ______provide a safe haven for unsafe </p><p> bacteria. Make sure you wash your ______dishtowels and dish cloths</p><p> often in the washing machine’s ______hot cycle ______.</p><p>9. Personal Cleanliness:  Wash hands in hot soapy water for at least __30___ seconds. </p><p> Turn your face away from food to ______sneeze or cough ______.</p><p> Tying back your _____ hair ______if it’s long, having clean ____ nails ______, and not touching </p><p> 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! </p><p> Wait before tasting</p><p> ______Thaw food safely ______. i. On plate in refrigerator ii. In microwave on defrost setting iii. In sink of cold water</p><p> Cook food until done. </p><p> ______Finish cooking once you start ______.</p><p> Heat leftovers properly. </p><p>11.Cooking Safely with a Range:  Mind cooking food. Don’t leave food cooking in the kitchen without watching it. Leaving </p><p> food unattended is the main cause of kitchen fires.</p><p> ______Keep appliances clean (grease and food left on surfaces can catch on fire)____.______.</p><p> Keep pot hands ______inward ______. If sticking out they can cause injury.</p><p> Use a ______potholder ______. Make sure it is dry. Dishtowels do not work.</p><p> 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 </p><p> dishcloths, towels, paper, cookbooks, and curtains.</p><p> Use utensils properly.</p><p> Open covers carefully. Remove a pan cover by tilting the cover away from you so that the steam flows away from you.</p><p> Fry foods with caution. </p><p> 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.</p><p> 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 ______</p><p> them to keep ______steam from building ______. </p><p> Never microwave metals, which includes aluminum foil. </p><p>13.Using Small Appliances Safely:  Use ______caution with blades ______. </p><p> Keep cords under control. </p><p> Make sure ______your hands are dry ______.  Unplug with care. Pull on the plug, not the cord when unplugging.</p><p> Keep ______utensils out of toasters ______. </p><p>14.How to Store Food Safely:  Clean storage spaces ____ often ______.</p><p> Store food in ___ cool _____, dry places.</p><p> Follow storage directions on the ______food package ______.</p><p> Keep track of foods in the freezer ______.</p><p> Keep cold items _____ cold ______. </p><p> Set the right temperature. Refrigerator is set to __40 degrees F ____ or cooler and the freezer is </p><p>_0 degrees F ___ or below. </p><p>Recipe Measuring & Cooking Terms (Ch. 28; Pg. 449-463)</p><p>15.Selecting a recipe:  A recipe is a set of directions used in preparing food.</p><p> 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?</p><p>16.Measuring Ingredients: Label how you would measure the following ingredients (dry or liquid measuring cup):</p><p> 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 ______</p><p>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. </p><p>19.Mixing Terms: Write in the correct term for the following:</p><p> __ Fold ______Use a rubber scraper to gently combine ingredients in a </p><p> delicate mixture, such as adding a lighter ingredient to a heavier one. This keeps air in the </p><p> mixture.</p><p> ______Beat ______This technique adds air to foods. A wire whisk is often used.</p><p> ______Whip ______This rapid movement adds air and makes foods fluffy.</p><p> ______Cut in ______Use a pastry blender to mix solid fat with dry ingredients, like </p><p> fat and flour for piecrust or biscuits. </p><p> ______Stir ______Use a spoon to make circular or figure eight motions. </p><p> ______Blend ______To stir two or more ingredients together thoroughly </p><p> using a spoon. </p><p> ______Cream ______Combining ingredients until soft and creaming using a spoon, beater or mixer. </p><p>23.Other Cooking Terms: Write in the correct term for the following:</p><p> ______Drain ______Placing food in a colander or strainer to remove excess liquid.</p><p> ______Grease ______Using fats, such as oil, butter margarine or shortening, by </p><p> lightly rubbing on cookware or bake ware. </p><p> ______Baste ______This adds flavor, helps keep food moist, and prevents them </p><p> from drying out.  ______Brush ______Lightly covering the surface of one food with another using a </p><p> brush.  _____ Season ______Adding flavor to food such as salt, pepper, herbs, or spices. </p><p>24.Altering Recipes:</p><p> Yield - ______is the amount of food or number or servings a recipe makes.</p><p>25.Practice the following recipe alterations:</p><p>DOUBLE the following Measurements Draw the “Land of G” below</p><p>___4 cups_____ 2 cups of flour</p><p>___1 TBSP_____ 1 ½ teaspoons sugar</p><p>____1 TBSP_____ ½ tablespoon salt</p><p>___1 ½ Cup______¾ cup sugar</p><p>_____1/2 Cup____ ¼ cup chocolate chips</p><p>Cut the following Measurements in HALF</p><p>_____1/2 Cup____ 1 cup water</p><p>_____1/4 tsp____ ½ teaspoon vanilla</p><p>_____2 TBSP_____ ¼ cup flour </p><p>____1 ½ teaspoon_____ 1 tablespoon cinnamon</p><p>____3/4 cup_____ 1 ½ cups sugar More Math Practice!!  </p><p>Conversions and Recipe Math</p><p>Halved Ingredient Doubled</p><p>½ c 1 C flour 2 c</p><p>1/8 t ¼ t. salt ½ t</p><p>1/3 c 2/3 C sugar 1 1/3 c</p><p>1 T 2 T. milk ¼ c</p><p>¾ t 1 ½ t. baking soda 1 TBSP</p><p>2 TBSP ¼ C chopped pecans ½ c</p><p>Equivalents Complete each statement. </p><p>1. 1 Gallon = __8___ Pints 6. 16 Tablespoons = ___1__ Cup(s)</p><p>2. 1 Gallon = ___4___ Quarts 7. 6 Cups = __1 1/2___ Quarts</p><p>3. ¼ C = ___4___ Tablespoons 8. 3 Teaspoons = ___1__ Tablespoons</p><p>4. ½ C = ___8___ Tablespoons 9. 1 Quart = ___2__ Pints</p><p>5. 1 C = __1/2____ Pints 10. ½ Gallon = __2__ Quarts</p>