COOKING 101
Skills + Equipment + Recipe = Good Food & Fun!
Skills
Safety
Basic Kitchen Safety Video Sanitation
Basic Food Safety Video Washing Dishes:
1. Fill tub 1/3 full with HOT soapy water in right side of sink 2. Place drain in left side of sink
3. Stack dirty dishes to the right of right side of sink
4. Wash in this order: glasses, plates, flatware, serving dishes, cooking utensils, pots & pans 5. Rinse with HOT water in right side of sink
6. Stack dishes in drain Cooking Skills
Mince: Cut with knife into 1/8” or tiny pieces Dice: Cut with knife into 1/4” or small pieces Chop: Cut with knife into 1/2” pieces
Cubed: Cut with knife into 3/4” pieces Peel: Remove skin with knife or peeler Stir: Combine ingredients using a spoon
Mix: Combine ingredients most often using electric mixer Sauté: Cook in fry pan over med-high heat in a little oil or fat Boil: Heated liquid with large, rapidly breaking bubbles Simmer: Heated liquid with small, gently breaking bubbles Bake: To heat foods using oven
Baste: Moisten foods with liquid during cooking
Brown: To cook foods at a high temperature so surface becomes brown Dredge: To dip a food into dry ingredients such as flour
Knead: To use a fold-push-turn motion with dough Mash: To crush food into a smooth consistency
Fold: To gently combine ingredients using a rubber scrapper Measuring:
Flour, white sugar:
1. Spoon ingredient into cup. (Don’t scoop)
2. Using flat edge (metal scrapper or table knife), level cup Shortening, Peanut butter, Brown sugar:
1. Pack firmly into dry measuring cup. 2. Using flat edge, level cup.
Liquids:
1. Place liquid measure on a flat surface.
Equipment
Measuring
Dry: flour, sugar, baking powder, shortening, peanut butter Standard cups: 1/4, 1/3, 1/2, 1
Standard spoons: 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1 Tablespoon Liquid: water, milk, syrup, oil. Have spout and handle.
1 cup, 2 cup Cutting
Paring: small blade, used when holding item in hand or removing peels, trimming fat Chef’s: large blade, used with a cutting board while mincing, dicing, chopping Serrated: toothed blade used on soft items such as bread or tomatoes
Board: Used between knife and counter to protect surface Pastry Blender: combining fat into flour or dry ingredients Grater: shreds food
Peeler: Removes peel or cuts thin slices Mixing
Wooden spoon: Stirring, mixing, combining ingredients Rubber scrapper: Folding and cleaning sides of bowls Rotary beaters: Beaters turned by hand crank to mix Wisk: Beater with long handle, nonelectric
Hand electric mixer: Used to combine ingredients quickly, vigorously Sifter: Aerates & mixes dry ingredients
Rolling pin: Flattens dough or makes solids into crumbs Cooking
Turner/Metal spatula: Moves and flips food
Tongs: Lifts, turns food in liquid or on grill or fry pan Slotted spoon: Removes solids from liquids
Ladle: Moves or serves liquids Colander: Drains liquid from solids Thermometer: Measures temperature Cookware: Used on stove
Bake ware: Used in oven Loaf: bread
Muffin: cupcakes, muffins
Tube: Angel food cake, bundt cake Pie: round bottom with slanted sides
Spring form: removable side for cheesecakes Jellyroll: large, rectangular shape with 1-inch sides Cookie sheet: large, rectangular shape without sides Round: circular shape, 8x8 or 9x9 inch
Square: 8x8, 9x9, or 9x13 inches
Casseroles: Various shapes with HIGH sides
Recipe
How to cook:
1. Read entire recipe before starting to cook. Do you have all the ingredients? Do you have all the utensils on hand? Do you know how to perform all tasks?
Do you have enough time to prepare the recipe? 2. Gather all ingredients
3. Gather all equipment and utensils. 4. Prep all ingredients.
5. Proceed with recipe 6. Clean as you go
Converting a recipe: To make larger or smaller the recipe yield. Common Equivalents
1 Tablespoon = 3 teaspoons 1/8 cup = 2 Tablespoons 1/4 cup = 4 Tablespoons 1/3 cup = 5 1/3 Tablespoons 1/2cup = 8 Tablespoons 3/4 cup = 12 Tablespoons
1 cup, 1/2 pint = 16 Tablespoons, 8 fluid ounces 1 pint = 2 cups
1 quart = 2 pints, 4 cups
1 gallon = 4 quarts, 8 pints, 16 cups Common Abbreviations
Tablespoon = T or Tbsp. Teaspoon = t or tsp.
Cup = c
Pound = # or lb.
Ounce = oz.
Pint = pt.
Quart = qt.
Name: __________________________________ Hour: __________
EQUIPMENT IDENTIFICATION
Using your Cooking 101 handout, answer the following questions regarding cooking equipment. 1. List the 6 different types of equipment
1. ___________________________ 2. ___________________________ 3. ___________________________ 4. ___________________________ 5. ___________________________ 6. ___________________________
2. List from first to last the correct order of dishes when washing them 1. ___________________________
2. ___________________________ 3. ___________________________ 4. ___________________________ 5. ___________________________ 6. ___________________________
3. Why is it important to wash the dishes in that order?
______________________________________________________________________________________ ______________________________________________________________________________________ 4. What is the main difference in measuring flour and brown sugar?
______________________________________________________________________________________ ______________________________________________________________________________________ 5. Besides the size difference, what other difference is there between saucepans and a Dutch oven?
______________________________________________________________________________________ ______________________________________________________________________________________ 6. Cube, chop, dice, and mince are all terms for doing what to an ingredient? _______________________ 7. What is the difference between a cookie sheet and a jellyroll pan? _______________________________ 8. A pie pan has the same basic shape as a round bake ware pan; however, the pie pan is different in what way?
______________________________________________________________________________________ ______________________________________________________________________________________ 9. Is there a 1/
3 standard teaspoon? _________
10. What piece of equipment would be used for removing muffin batter from the sides of a mixing bowl? What special characteristic does this item possess to make it the correct choice?
