KITCHEN E

QUIPMENT

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MA

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MAJOR COOKING APPLIANCES

Stove – Consists of a cooktop, and oven and a broiler

Electric or Gas

Cooktop – Coil and Glass Ceramic and Induction (Magnetic attraction with the metal pan and magnet in the top create heat)

Oven – Bake/Broil/Convection

MICROWAVE OVEN

Microwaves are a form of energy that travel like radio waves. In a microwave oven, a magnetron tube turns electricity into microwaves. The microwaves are distributed with a fan, these waves bounce off the walls and are absorbed by the food. The food molecules vibrate to produce friction that in turn heat the food. ¼ of baking time

COOKWARE

Saucepan

MATERIALS USED FOR COOKWARE

AluminumCool before washing to prevent warping

Avoid sharp tools

Do not use to store salty foods

STAINLESS STEEL

Use non abrasive cleaners

Distributes heat poorly – requires aluminum to distribute heat evening

Expensive

Life time warranty

COPPER

Dry after washing

No scouring

Polish to keep clean

Lined with aluminum

CAST IRON

Store in a dry place will rust if wet

Heavy

Holds heat

GLASS

Use a non-abrasive cleaner

Need stainless steel or aluminum to cook on a induction stove

Do not plunge into cold water

GLASS CERAMIC

Dishwasher safe

Oven to table

May be difficult to care for

MICROWAVE PLASTIC

Stains

Dishwasher safe

NON STICK

Cannot be washed in dishwasher

Once scratched should be discarded

Can be difficult to clean

Should not heat above 500 F- do not cook on high heat

SILICON

Flexible

Dishwasher safe, microwave safe

Resists stains

expensive

FOR YOUR HEALTH

Read the article and state the main health concerns for each type of material on a piece of looseleaf. Hand in at the end of class

SKILLETS

DOUBLE BOILER

DUTCH OVEN

STEAMER

PRESSURE COOKER