Unit 2 Unit Major Concepts “I can…” Statements Instructional Resources Kitchen Equipment F.M.N.14. 3.3 Demonstra te ability to select, store, prepare, and serve nutritiou s and aesthetic ally pleasing food 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 Kitchen Ch. 8-4 Preparation Tasks Ch. 9-1 Equipment for Cooking Nutrition & Wellness Kitchen
Transcript
Unit 2
Unit Major Concepts
“I can…” Statements Instructional Resources
Kitchen Equipment
F.M.N.14.3.3Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing food
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 Tasks Ch. 9-1 Equipment for Cooking
Nutrition & Wellness
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—Kitchen Equipment 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 skills
1 2 3 4
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1 2 3 41 2 3 4
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Kitchen Equipment Pre-Quiz
Mrs. Lind 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”
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
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 242-249 (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
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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
