***when you have completed this worksheet, go to the n&w...
TRANSCRIPT
Unit 2
Unit Major Concepts
“I can…” Statements Instructional Resources
Kitchen Equipment
Recognize kitchen equipment and utensils
I can... Identify major appliances, small
appliances and utensils Describe what equipment is used for
particular tasks Become familiar with the layout of the
kitchen lab Define Mise en Place and plan ahead Identify the basic knife types and their
uses Label the parts of a knife Describe proper knife techniques Demonstrate beginning knife skills
Ch. 7-1 Introduction to the KitchenCh. 8-4 Preparation TasksCh. 9-1 Equipment for Cooking
Nutrition
& Welln
ess
Kitchen Equipment
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Color me for fun!
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NUTRITION & WELLNESS ASSIGNMENT CHECKLIST—KITCHEN EQUIPMENT Due Date(s) Assignment Complete
Kitchen Equipment Pre-Quiz(Page 6)Kitchen Equipment Packet(Page 7-11)Ch. 7-1 Introduction to the Kitchen(Page 12-15)Equipment Scramble and Scavenger Hunt (Page 16)Ch. 8-4 Preparation Tasks(Page 17-18)Kitchen Equipment I.D.(Page 19)Ch. 9-1 Equipment for Cooking(Page 20-21)Cooks Choice(Page 22)Mise en Place(Page 23-25)American Slicer(Page 26-28)Two Basic Knife Types(Page 29)How Should I Use a Knife?(Page 30)Tools of Cookery(Page 31)Extra Credit Puzzle Kitchen Search(Page 32)Daily Journals(Page 33-34)Kitchen Equipment Learning Check(Page 35-37)Quiz
As you complete items on this checklist put a in the Complete column, if we skip an assignment put NA (Not Applicable) in the Complete column
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Nutrition—Introduction I Can StatementsLearning Target Scoring System:1 2 3 4Need Help
On My Way
Got It Ready to Teach
If you need help or are on your way, what strategies are you going to use to get to “got it”? Check off the strategy columns below indicating what you will do differently to improve your understanding
Use 3 different highlighter colors to track your understanding and growth of the Learning Targets
o Before the unito After a Learning Checko Before the test
Utilize class time wisely, be present & on time. Be focused & attentive. Avoid distractions: phone, friends & other work.
Ask for help during class. Seek support from classmates and teacher.
Work efficiently to complete all work. Finish work outside of school as needed.
Develop personal study strategies. Review material throughout the week
LT1 I can identify major appliances, small appliances and utensils by their proper name.
1 2 3 41 2 3 41 2 3 4
LT2 I can describe what equipment should be used for particular tasks.
1 2 3 41 2 3 41 2 3 4
LT3 I am familiar with the kitchen layout and with what is in the cupboards
1 2 3 41 2 3 41 2 3 4
LT4 I can define Mise en Place and plan ahead
1 2 3 41 2 3 41 2 3 4
LT5 I can identify the basic knife types and their uses
1 2 3 41 2 3 41 2 3 4
LT6 I can label the parts of a knife1 2 3 41 2 3 41 2 3 4
LT7 I can describe proper knife techniques1 2 3 41 2 3 41 2 3 4
LT8 I can demonstrate beginning knife skills1 2 3 41 2 3 41 2 3 4
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Kitchen Equipment Pre-Quiz
Ms. Pilant will hold up 10 pieces of equipment. Write down what it is and what it is used for. When we are done we will “grade” it.
What is it called? What is it used for1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
***When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column and include your “score”
Kitchen Equipment Packet6 | P a g e
1. 2. 3.
4.
5.
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7. 8. 9.
10.
11. 12.
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13.
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15. 16. 17.
18. 19.
20.
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21. 22. 23.
24. 25.
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27. 28. 29.
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30. 31. 32.
33.
34. 35.
36. 37. 38.
39. 40. 41.
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42. 43. 44.
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46. 47.
48. 49. 50.
51. 52. 53.
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54.
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56.
***When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column
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Section 7-1 Introduction to the Kitchen
Read the pages 187 – 189 (Green Book)
Define:
Major appliance
Small appliance
Utensils
Work Center
1. What 2 major appliances do most kitchens have?
2. List the major appliances you see in our kitchen lab:
3. What are 4 examples of small appliances:
4. Circle the small appliances you listed in question 3 that you see in our kitchen lab.
5. Give 3 examples of kitchen tools:
6.
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Section 7-1 Introduction to the Kitchen
6. What does a well-designed work center have?
7. What are the 3 basic kitchen centers?
8. How is our kitchen lab different than a home kitchen?
9. What are 2 additional work centers?
10. A well-organized and well-equipped kitchen is a place where good food can be prepared:
11. Which of the 3 kinds of kitchen equipment do you think you could most easily get along without—major appliances, small appliances, or utensils? Explain your answer.
12. A family is designing a kitchen. They do a lot of baking. Identify which work centers they should plan their kitchen around. Explain your answer.
13. Draw a floor plan of the entire foods lab kitchen on the next page. Show the location of the sinks, major appliances, cabinets and counters. Circle and label each work center in one individual kitchen identify the location of at least 2 small appliances and 3 kinds of utensils.
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Chapter 7-1 Introduction to the Kitchen
What Equipment is Needed?
14. Francesca is making a loaf of applesauce bread. The recipe includes sifted flour, milk, baking soda, applesauce, a beaten egg, and spices. What equipment does she need to make and bake this recipe?
15. David is making a tossed salad for supper. He’s using lettuce, grated carrots, sliced celery and cucumbers, and shredded cheddar cheese. What equipment does he need to make this salad from scratch (no items pre-prepared)
16. Kaitlyn is making sauce to serve over spaghetti. The sauce recipe calls for ground beef, chopped onions and green peppers, sliced celery, canned tomato sauce, and several spices. What equipment will she need to make the spaghetti and sauce?
***When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column
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EQUIPMENT SCRAMBLE / SCAVENGER HUNT
Kitchen # Assigned ________________________________
Names of partners ____________________________
____________________________
____________________________
INSTRUCTIONS: Work with your partners to unscramble the following equipment words and then find them in your assigned kitchen cupboards or community areas.
Scrambled word Unscrambled word Location in kitchenEx. zzpia npa Pizza pan Lower left cupboard next to
stove1. seamingru
noosps2. tnitcgu adrbo
3. ptasalu
4. qidilu aesrngimu cpu
5. xingmi pnoso
6. yfrgni nap
7. ydr seamingru puc
8. xingmi wolb
9. shaw thocl
10. clneroad
Bonus—last nad pppree\
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***When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column
Ch. 8-4 Preparation TasksRead the pages 242-245 (Green Book)
Define:
Sharpening steel
Pare
Serrated
Score
Whisk
Folding
Purée
1. Give 2 reasons for cutting foods
2. Why is it important to practice knife skills?
3. Why do we use a cutting board?
4. Summarize the techniques for using a sharpening steel.
5. Describe the knives in the chapter:Chef’s knife
Slicing knife
Utility knife
Ch. 8-4 Preparation Tasks18 | P a g e
Paring knife
Boning knife
Bread knife
6. Describe the alternative cutting tools in the chapter:
Vegetable peeler
Poultry sheers
Food chopper
Food grinder
7. Why is a sharp knife safer than a dull knife?
8. On page 245 list what type of knife is used in each technique?Slicing an eggplant
Paring a potato
Cubing or dicing a piece of bread
Grating cheese
Scoring a piece of meat
Chopping or mincing green onions
1.
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***When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column
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***When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column
Ch. 9-1 Equipment for CookingRead the pages 261-270 (Green Book)
Define:
Heating units
Cookware
bakeware
1. Identify the three major parts of a range.
2. What are the two major fuel sources for most ranges?
3. What may happen if the air flow in a gas range is blocked?
4. Name the two main types of electric range heating units.
5. How is energy produced in a microwave oven?
6. Name five types of cookware.
7. What is the best way to remove baked-on food from bakeware?
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8. What type of ranges do we have in the Kitchen Lab?
9. Look in one of the kitchen cupboards and list the bakeware you find:
10.Look in one of the kitchen cupboards and list the type cookware you find:
For the following questions, assume you just graduated and are moving out on your own with a limited budget. What items would you select to purchase?
11.Range (will probably be included but if you had a choice…)
12.Small cooking appliances
13.Cookware
14.Bakeware
15.Cooking tools
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***When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column
Cook’s ChoiceChuck Wiley and his family are buying new appliances and cookware for their newly remodeled kitchen. However, the family members cannot agree on what to buy. Their arguments for and against each item are shown below. Evaluate their arguments and make your own recommendation for what they should buy in each case. Point out any false reasoning that you find. You may recommend one of the items they mention, or you may suggest something entirely different that might better suit their needs.
1. Mrs. Wiley wants a gas range because she wants immediate control over the heat levels on the burners. Mr. Wiley wants an electric range because he doesn’t want to have to keep lighting the pilot light on a gas range.
2. Chuck thinks they ought to buy both a toaster and a toaster oven. He often fixes his own breakfast early in the morning, and he thinks toast from the toaster tastes better. He wants a toaster oven to warm up small amounts of other foods. Mr. Wiley says they can’t have both because they would take up too much counter space.
3. Jessie and Julie often make baked goods to sell at various club events. The family has agreed to let them choose the bakeware. Julie wants to buy metal bakeware with a nonstick finish to make cleanup easier. Jessie wants to buy glass bakeware because it is easier to use than metal.
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***When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column
Mise en Place (meeze-on-plahs)
Mise en place–a French terms for “everything in its place”–is one of the most important steps. Mise en place “is about having everything you need before you start cooking; picturing every task involved in creating a dish–all the ingredients and all the tools–and having them organized in advance.” Some chefs say that there’s even a “mental mise en place“–a clearing of the mind–that needs to happen before cooking begins.
“Whether it’s mise en place for service or for life, it’s all the same thing,” Keller says, “Prepare yourself today for tomorrow.”
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Mise en Place (meeze-on-plahs)
Cutting board Non-skid mat/damp washcloth Recipe
Knives Mixing bowls Prep bowls/ingredient bowls
Pots and pans Utensils Measuring tools
Ingredients Equipment Lab Plan/notes
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Mise en Place (meeze-on-plahs) Sample Plan
Recipe Name: Grilled Cheese Sandwich
What ingredients do I need? What equipment do I need? What is my timeline?
What will my counter look like? (draw the set up)
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***When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column
Alton Brown – American SlicerKnife anatomy
1. Label the knife with the following terms:
C=SpineB=PointA=TipD=Belly aka cutting edgeE=HeelH=HandleK=ReturnF=BolsterI=ButtG=TangJ=rivet
2. Why are cheap knives like the “Kutzu” eventually useless?
3. What features does a real knife look like according to Alton?
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K
4. What metals are basic in a knife?
5. What do the following metals add to a knife?
Chromium
Molybdenum
Nickle
Tungsten
Vanadium
Silicon
6. Cross out cutting boards that are “evil”?
Bamboo
Composite counter tops
Glass
Granite
Marble
Metal
Polyethylene
Rock Maple
Wood composite
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7. How big should your cutting board be?
8. What is the place where cook and knife become one?
9. Describe Alton’s grip of choice – the pinch:
10. Describe the choke grip used for paring knives:
11. What are the 3 primary cuts?
12. Define the following terms:
Slice
Chop
13. How is the drive arm on a train like a knife cut?
14. What 3 home cutting jobs are used the most?
15. Why shouldn’t a knife ever go in the dishwasher?
How should a knife be cleaned?
Why shouldn’t the knife ever go in the bottom of the sink?
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Two Basic Knives and what we will use them for
Knife Name What it is used forA
B
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A
B
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How should I use a knife?
No—Samurai No—Accuser Yes—The PinchUnstable Unstable Stable
No—Hitchhiker
No—Stop Sign
Sometimes--Bridge
Yes—The Claw
Cut your thumb! Cut your finger tips! For tall items to cut in half. Then place flat side down and use the claw
For most items all fingers safe!
Work slowly and carefully and get a lot of practice!
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***When you have highlighted the correct techniques, go to the N&W Assignment Checklist and put a in the “Complete” column
Tools of Cookery
With a partner decide what tools you would use in each of the following circumstances.
Partner: _____________________________________________________
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***When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column
Extra Credit
Daily Journals Week of:
Date Journal Question Journal Answer
Fill out every day! No question = NQ Absent = A No School = NS
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Daily Journals Week of: Date Journal Topic My Journal
Fill out every day! No question = NQ Absent = A No School = NS
***When you successfully complete all your journals for the unit go to the N&W Assignment Checklist page and put a in the “Complete” column.
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Kitchen Equipment Learning Check
LT1 I can identify major appliances, small appliances and utensils by their proper name.
For the following questions, look at the equipment Ms. Pilant shows you and identify it by name and give 1 proper use of the item
Name Use
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
LT2 I can describe what equipment should be used for particular tasks.
For the following questions, read the scenario and list the equipment you should use.
11.Measuring ¼ cup flour
12.Measuring ½ teaspoon salt
13.Measuring 1 cup milk
14.Stirring ingredients in a mixing bowl
15.Flipping pancakes in a non-stick pan
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LT3 I am familiar with the kitchen layout and with what is in the cupboards
16.Where would you find a fork?
17.Where would you find a skillet?
18.Where would you find a muffin pan?
19.Where would you find a blender?
20.Where would you find ice?
LT4 I can define Mise en Place and plan ahead
21.Define Mise en Place
22.What are the 6 steps for Mise en Place?
23.Why is it important to plan ahead?
24.Describe your Mise en Place for making a peanut butter and jelly sandwich:
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LT5 I can identify the basic knife types and their uses
For the following questions name the knife you would use:
25.Slicing bread
26.Removing a peel from an apple
27.Chopping an onion
28.Cutting grapes in half
29.Mincing garlic
LT6 I can label the parts of a knife
30. 31. 32.
LT7 I can describe proper knife techniques
33.How should you hold the knife?
34.How should you hold your guiding hand?
LT8 I can demonstrate beginning knife skills
35.Have you completed your knife skills with Ms. Pilant?
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