Name: Unit 1 Introduction to Cooking Terms~Measuring~Equipment~Recipes~Equivalents
Kitchen Equivalents 1 gal. 1 qt. 1 qt. 1 qt. 1 qt. 1 pt. 1 pt. 1 pt. 1 pt. 1 pt. 1 pt. 1 pt. 1 pt. c. c. c. c. c. c. c. c. c. c. c. c. c. c. c. c. 1 c. 1/2 c. 1/2 c. 1/4 c. 1/4 c. 1/4 c. 1/4 c. 1/8 c. 1/8 c. 1/8 c. 1/8 c. 1/8 c. 1/8 c. 1/8 c. 1/8 c. T. T. T. T. T. T. T. T. T. T. T. T. T. T. T. T. 1 c. 1/3 c. 1/3 c. 1/3 c. T. T. T. T. T. 1/3 T. T. T. T. T. T. 1/3 T. T. T. T. T. T. 1/3 T. 1 c. T. T. T. T. T. T. T. T. T. T. T. T. T. T. T. T. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. Other Important Measurements 1 Stick Butter = 1/2 cup 2 pt. = 1 qt. Min. = Minute Tbsp. of T. = Tablespoon 1/3 c. = 5 1/3 Tbsp. 1 qt. = 4 c. Doz. = Dozen tsp. or. t. = Teaspoon 8 oz. = 1 c. 1 lb. = 16 oz. C. = Cup Pkg. = Package 2 c. = 1 pt. 1/8 c. = 2 Tbsp. Gal. = Gallon Hr. = Hour Pt. = Pint Oz. = Ounce Qt. = Quart lb. or # = Pound
Cooking Terms Directions: Write the cooking term next to the correct definition. Whip Grate Cream Knead *Flour* Mince Steam Dice Cut-In Simmer Fold-In Chop Peel/Pare Dredge Sauté 1. Term Definition Equipment To Use To beat rapidly to incorporate air and to increase volume. 2. To rub food on a surface with sharp projections. 3. To cook by the vapor produced when water is heated to the boiling point. 4. To cut into small pieces. 5. To brown or cook food in a small amount of fat over a low or medium heat. 6. To cut into very small cubes. 7. 8. 9. 10. 11. 12. 13. To sprinkle or lightly coat with a powdered substance, often with crumbs or seasoning. To remove or strip off the skin or rind of some fruits or vegetables. To cut fat into flour with two knives or a pastry blender. To combine two mixtures by gently cutting down through the mixture, across the bottom, and turning over near the surface. To coat a food HEAVILY with flour, breadcrumbs or cornmeal. To work sugar and fat together until the mixture is soft and fluffy. To work dough by pressing and folding until it becomes elastic and smooth. 14. To cook food just below the boiling point. 15. To cut food into the smallest possible pieces.
Kitchen Equipment Label each piece of kitchen equipment below. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21.
What Is It?!? Kitchen Lab Equipment Cupboard 1: 1 Cup Liquid Measuring Cup (Small) 2 Cup Liquid Measuring Cup (Medium) 4 Cup Liquid Measuring Cup (Large) Staple Ingredients: 1 Flour 1 Cooking Spray 1 Baking Soda 1 Sugar 1 Vanilla 1 Baking Powder 1 Salt Canister 1 Oil 1 Set Salt/Pepper Shakers Drawer 2: 4 Hot Pads (2 Squares & 2 Gloves) 2 Cooling Racks 1 Cutting Board Drawer 3: 1 Electric Mixer 2 Beaters Cupboard 4: 1 Large Pot with Lid 1 Large Skillet 1 Medium Saucepan with Lid 1 Small Skillet 1 Small Saucepan with Lid Cupboard 5: 1 Dish Soap 1 Sanitizer Spray Bottle 1 Dish Drainer with Mat 2 Drain Plugs 1 Supply Tray 1 Scrub Brush Cupboard 6: 5 Large Drinking Glasses 5 Large Plates 1 Pitcher 5 Cereal Bowls 5 Small Plates 5 Custard Cups 5 Medium Plates 1 Extra Blender Cup with Lid
Cupboard 7: 3 Metal Mixing Bowls 1 Colander 4 Plastic Mixing Bowls 1 Strainer 1 Glass Mixing Bowls 1 Sifter Drawer 8: 2 Sets of Dry Measuring Cups (1/4 c., 1/3 c., 1/2 c., 1 c.) 2 Sets of Measuring Spoons (1/4 tsp., 1/2 tsp., 1 tsp., 1 Tbsp.) 2 Turners 2 Mixing Spoons 2 Spatulas 1 Whisk 2 Rubber Spatulas Drawer 9: 1 Pair of Tongs 1 Vegetable Scrubber/Brush 1 Egg Separator 1 Slotted Spoon 1 Pastry Brush 1 Ladle 1 Rolling Pin 1 Pasta Scoop Cupboard 10: 1 Muffin Tin (6 Count) 1 Round Glass Dish 1 Muffin Tin (12 Count) 1 Square/Rectangle Metal Pan 1 Cookie Sheet 1 Pizza Pan 1 Square Glass Dish Drawer 11: 1 Can Opener 1Grater 3 Biscuit Cutters 1 Pizza Cutter 1 Pastry Blender 1 Pair of Kitchen Shears 1 Apple Corer 1 Vegetable Peeler 1 Thermometer with Cover Drawer 12: 5 Butter Knives 2 Large Serving Spoons 1 Small Paring Knife 5 Salad Forks 1 Large Chopping Knife 5 Spoons 1 Medium Serrated Knife
1. What are the two types of measurements? MEASUREMENTS 2. How do you measure the following: a. Flour: b. Sugar / Salt: c. Brown Sugar: d. Shortening / Peanut Butter: 1. 2. e. Oil / Milk / Water: f. Margarine / Butter: g. Eggs: 3. Standard measuring cups come in what 4 sizes? 4. Standard measuring spoons come in what 4 sizes? 5. What do the following abbreviations mean? tbsp. hr. min. doz. oz. T. qt. tsp. pt. c. gal. lb. t. pkg.
6. Measuring Match-Up A. Determine the best way to measure each of the following ingredients B. Identify the correct measuring equipment to use in the left column. C. Identify the correct measuring method in the right column. Measuring Equipment Ingredients Measuring Method 3/4 cup milk 1 cup brown sugar 1/2 cup flour 1 teaspoon vanilla 1/4 cup oil 1 cup sugar 2/3 cup oatmeal 1/4 cup peanut butter 1 tablespoon baking soda 1/3 cup shortening pinch of salt 1/4 teaspoon cinnamon
7. Give the equivalents for the following: 1 tablespoon = tsp. 1/4 cup = tbsp. 1 cup = tablespoons 1 cup = fluid oz. 1 pt. = cups 1 quart = pints 1 gallon = quarts 12 tbsp. = cup 1 stick butter = cup 1 qt. = cups 1/8 cup = tbsp. 1 gallon = cups 1/2 tbsp. = tsp. 1 cup = 1/4 cups 8 tbsp. = cup 5 tbsp. + 1 tsp. = cup 8. Using the recipe below, change the measurements to double the recipe and then half it. Us the most correct measurement. (Ex: Instead of 8 Tbsp., but 1/2 c.) Doubled Halved 1 ½ cup sugar 1/4 cup brown sugar 2/3 cup peanut butter 2 ¼ cup oats 3/4 cup milk 1 tsp. salt 2 tbsp. cocoa 1 tsp. vanilla 2 eggs 3 cups flour 12 oz. walnuts 9. If you are cutting a recipe in half, which of the following parts of a recipe to you NEVER cut in half? Circle one. Ingredients Pan Size Cooking Time Oven Temperature
Abbreviations & Equivalents Review Pound = Gallon = Pint = Cup = Quart = Hour = Tablespoon = Minute = Package = Teaspoon = Fluid Ounce = Dozen = 3 tsp. = Tbsp. 4 Tbsp. = c. 60 min. = h r. 2 c. = pt. 1/3 c. = Tbsp. 8 oz. = c. 1 c. = Tbsp. 8 Tbsp. = c. 1 lb. = oz. 1/2 Tbsp. = tsp. 3/4 c. = Tbsp. 1 cube of butter = c. 9 tsp. = Tbsp. 5 1/3 Tbsp. = c. 2 Tbsp. = c. 16 fl. oz. = c. 3 pt. = c. 1 qt. = c. Min. = C. = Tbsp. = Pt. = Hr. = Oz. = Doz. = Gal = Pkg. = Lb. or # = Tsp. = Qt. = 6 c. = pt. 4 c. = qt. 5 1/3 Tbsp. = c. 1/2 hr. = min. 12 Tbsp. = c. 1/2 c. = stick of butter 2 c. = fl. oz. 1 ½ tsp. = Tbsp. 16 Tbsp. = c. 1 c. = oz. 16 oz. = lb. 1/2 c. = Tbsp. 1 Tbsp. = tsp. 3 Tbsp. = tsp. 1 pt. = c. 1/4 c. = Tbsp. 1/8 c. = Tbsp. 1/3 c. = Tbsp.
Reading a Recipe and Measuring 1. List the FOUR parts of a recipe: 1. 2. 3. 4. 2. What are the EIGHT steps to following a recipe correctly? 1. Read the recipe carefully before beginning 2. Check to see if you have all the ingredients 3. Pre-heat oven if needed 4. 5. Complete preparation of specific ingredients (Ex: chopped nuts, melted chocolate) 6. Measure exactly 7. Mix carefully, following each direction 8. Bake or cook at temperature and time directed 3. What is the most important step and why? 4. Before cooking, you should always wash your hands for at least how long? 5. What should you NEVER do when measuring flour? How should you measure flour instead? 6. What is the most efficient way to measure the following measurements of dry ingredients? 4 Tbsp. = 3 tsp. = 3/4 c. = 1/8 c. = 7. When cutting a recipe in half, or when doubling a recipe: The cooking remains the same, but the of the cooking pan and the length of will be affected. 8. When baking with a glass dish, you need to reduce (lower) the oven temperature by degrees.