Transcript Kitchen Layout and Cooking, Cutting, and Mixing Terms

Kitchen Layout and Cooking,
Cutting, and Mixing Terms
On Your Own
General areas
Baking Area- rolling pins, cookie trays
 Cooktop Area- pots and pans
 Basic Foods Area- flour, sugar, salt, oil
 Mixing and Measuring Area- mixing bowls,
measuring cups, wooden spoons
 Cutting Area- knives, cutting boards, sharp
items
 Eating Area- silverware, plates, glasses

General areas- Color-Coded
Baking Area- rolling pins, cookie trays
 Cooktop Area- pots and pans
 Basic Foods Area- flour, sugar, salt, oil
 Mixing and Measuring Area- mixing bowls,
measuring cups, wooden spoons
 Cutting Area- knives, cutting boards, sharp
items
 Eating Area- silverware, plates, glasses

Each color area has a drawer and a
cabinet.
Baking area
Lower cabinet
Cookie sheets, cupcake pans, pie pans,
bread/loaf pans, jelly roll pans, large
collanders
Drawer
Rolling pins, apple cutter, pie server,
pastry blender, ice cream scoops
Cooktop area

Lower cabinet
◦ Pots and pans, “Dutch oven,” skillets, and lids
 1 quart pan with lid
 2 quart pan with lid
 3 quart pan (no lid!)

Drawer
◦ Items used in pans and in serving, such as
pancake turners, large serving spoons (but not
wooden ones!), ladles, etc.
Oven terms
To preheat these ovens, first push bake. Next, set the
temperature by pushing on the arrows up or down.
Last, push the start button.
.To turn on a surface unit burner:
Push first,THEN turn.
Which knob to which burner? Look at
the picture!
Why preheat?
---Quickly cooked foods (under 1 hour) will
not bake properly unless the oven is
preheated.
---This takes 10 to 15 minutes to preheat
properly.
Which way to place the baking
sheet?
Microwave oven: “Jet Start” adds
another 30 seconds to the time you’ve
set. So push “START” not “Jet Start.”
Basic foods area

Upper cabinet only
◦ Flour, sugar, salt, baking powder, baking soda, cinnamon,
oil, cooking spray, shortening, salt and pepper shakers,
garlic powder
◦ Other places to look:
 On the counter under your orange cabinet
 Up front by the teacher desk/demo area.
Measure these foods up front. Do not take back
to your kitchen!
Mixing and
Measuring Area

Upper cabinet
◦ Mixing bowls (glass and metal), liquid
measuring cups, mixer, blender, sieve

Drawer
◦ Measuring spoons, wooden spoons, rubber
scrapers, metal spatulas, dry measuring cups
How to use the electric mixer:
To get the beaters out after you
are done with the mixer:
Cutting Area & Other
Sharp Things

Lower cabinet◦ Cutting boards (both wooden and plastic),
cleaning supplies, dish drainer, dish pan

Drawer
◦ Knives, can opener, pizza cutter,
“church key” (bottle opener), graters
◦ Which cutting boards are
used for cutting meat?
Eating Area

Upper Cabinet
◦ Plates, glasses, napkins, glasses, pitchers for
beverages, serving bowls and platters

Drawer
◦ Forks (dinner and salad sizes), spoons (soup
and teaspoon sizes), table knives, some
smaller serving utensils
Cooking, Cutting, and Mixing Terms
Oven terms
A. To preheat these ovens, first push bake. Next, set
the temperature by pushing on the arrows up or
down. Last, push the start button.
Broiling
D. What kinds of foods are used for broiling?
Only thin, tender foods that are quickly cooked,
such as steaks, hamburgers, and hot dogs.
To broil, you need a broiling pan, which is made out
of steel with a porcelain coating. Glass will shatter
under the broiler, and other metal pans will warp
with the heat.
Baking
E. While broiling is cooking by direct
heat, baking is when the
burner/element makes the air hot,
and then that makes the food hot.
It is cooking by indirect heat. The
most common temperature used in
baking is 350 degrees.
F. Before baking, most pans must be
greased to keep the food from
sticking.
Cooktop- Water Terms
Which cooking term speaks of
letting something sit in hot water?
That is steep. What is one
example of this? Hot and iced teas
are made by steeping tea bags in
hot water.
How much water is used in
boiling? Enough to cover the food
and let the food move freely. You
bring water to a boil before adding
the food to be cooked. What is
one example of this? Boiling
spaghetti noodles or potatoes.
Cooktop Water Terms
C. How much water is used in steaming? The water is
about ½” deep in the pan. What is one example of this?
Any kind of tender, non-starchy vegetable. Always use a
lid on the pan.
D. What is the difference between
boiling and simmering? Both use a
lot of water, but boiling has a lot of
bubbles, whereas simmering has
very few bubbles. What is one
example of this? You simmer
soups and stews.
Cooktop- fat terms
A. A general term for cooking in some sort of grease instead of water
is frying. If it is not specified, only use a small amount of oil or fat for
frying.
B. Before frying, make sure that all the food to be fried is dry, not
damp or it will splatter when the oil and water come in contact with
each other.
C. What is the difference between frying
and browning? Browning is cooked only
until the outside is brown. Frying you
cook until the food is completely done.
What is one example of browning?
Brown chicken in the skillet and
finish cooking in the oven.
Cooktop- fat terms
D. What makes deep fat frying different from regular
frying? The food is completely immersed in a lot of
hot fat. What is one example of this? French fries!
Before deep fat frying, the food must be dry and the
oil must be hot and at correct temperature.
(If the food is not dry, the oil will splatter. If the oil
is not hot enough, the food will
absorb too much fat and taste
greasy. If it’s too hot, it will burn
and be raw in the center.
Mixing terms
A. There are two general terms used to combine
food. What are they? Mix and stir
B. The most delicate mixing term is folding, done
with a rubber scraper. What is one example of
this term? Folding whipped topping into pudding.
C. If mixing or stirring a food is to be done
vigorously with a spoon or with a mixer? To beat.
D. What term always requires an electric mixer?
To whip.
Mixing terms, cont.
E. What term is done with an up-and-down
motion, not circular? Cut-in. What do you use
to do this? A pastry cutter or pastry blender.
(same utensil with two different names!)
F. Which mixing term is done with clean hands?
To knead. Describe it: Push on center of dough
with hands, then fold it in half, then turn it 90
degrees. Repeat until done.
G. Which term describes how
a salad is mixed? To toss.
Combining terms
A. When you stir a solid into a liquid until you cannot see it,
that is to dissolve. What is one example of this? Adding sugar
into iced tea. You stir it until you cannot see any sugar.
B. When you heat a solid until it is liquid, that is to melt. What
is one example of this? Melt butter for popcorn. Care must be
taken not to burn it. (So, melt it in the microwave oven, but
don’t overcook!)
C. Flour and confectioner’s sugar are
sometimes sifted to get out lumps and
to add air.
D. When adding a lot of liquid into dry ingredients during
baking, one usually makes a well in the center, to make sure the
liquid ingredients all combine quickly.
Combining terms, cont.
E. Sometimes ingredients are placed on the top of another
food, either before or after cooking. When you place it
on evenly with your hands, this is called to sprinkle An
example of this is when you make pizza, and sprinkle
cheese on the top.
F. When the ingredient is placed intermittently over the
top, it is called to dot. An example of this is to dot small
chunks of butter on top of a coffeecake before baking it.
G. When the ingredient is a liquid and
placed intermittently over the top
in lines, it is called drizzle An
example of this is drizzling icing
lines across a baked coffeecake.
Cutting terms
A common term for cutting up food into smaller
pieces is to chop.
What shape of the food is one that is cubed or
diced? square
What is it called when you remove the outer skin
of a food to peel or to pare What utensil is used?
Sharp knife or a vegetable peeler
Why do you need to wash the food
before you do this?
To remove dirt, pesticides, and germs.
Cutting terms, cont.
D. When slicing, what utensil do you use? A sharp knife
and a cutting board. It is very important to make the
slices uniform. Why? So it looks better and also cooks
evenly.
E. What is shredding? Cutting food into tiny, thin strips
with a shredder. Which holes are used? Usually the largest
ones on the shredder.
What is one example of this? Shredded cheese for pizza.
F. What is the difference between grating and mincing?
Grating is smaller pieces than shredding. Mincing is the
smallest pieces. What is one example of each?
Grating: Grate carrots and lemon peel
(the yellow zest only) for carrot cake.
Mincing: Mince garlic for spaghetti sauce.
Misc. terms
A. To
remove excess water or oil is to drain. When you
are removing water from pasta or vegetables, you
pour the food and cooking liquid into a colander or
sieve that is set into a sink. To remove excess oil, one
usually drains it on paper towels.
B. To remove the bones, pieces of bones, gristle, and
tendons from meat is to de-bone. One example of this
is making soup and removing the meat from the bones.
Misc. terms, cont.
C. These are terms used for very
small amounts of an ingredient,
usually less than ¼ tsp: pinch, dash,
smidgen, or a bit.
D. To turn an item upside down as it
cools is to invert. One example of
this is cooling an angel food cake
upside down so it doesn’t collapse.
Learn this information!
You
have to pass the
quiz with at least an
80% to be able to
cook!