Appliances Large and Small

Appliances Large and Small Activity A Name _________________________________________________________________________________ Chapter 17 Date _____________________________________ Period ___________________________________ Match the following appliances with the appropriate use or feature. Some appliances are used more than once. Uses and Features C _______ 1. Has spray arms that distribute detergent and rinse water D _______ 2. The stand type keeps your hands free F _______ 3. Comes with a variety of blades I _______ 4. Contains two compartments for cold storage J _______ 5. Cooks food in a stoneware bowl K _______ 6. Browned bread pops up when ready C _______ 7. Uses 6–10 gallons of water per load H _______ 8. Powered by gas or electricity F _______ 9. Shreds cabbage to make coleslaw B _______ 10. Some models have a bean grinder and a programmable timer H _______ 11. Used to bake, roast, and broil I _______ 12. Full-size models range in size from 10 to 35 cubic feet A _______ 13. Great for making smoothies D _______ 14. Has removable beaters G _______ 15. Often used to defrost foods and reheats leftovers E _______ 16. Sits on the countertop and can be used to fry foods J _______ 17. Used to cook less tender cuts of meats, and soups and stews J _______ 18. Purees soups Appliances A. blender B. coffeemaker C. dishwasher D. electric mixer E. electric skillet F. food processor G. microwave oven H. range I. refrigerator-freezer J. slow cooker K. toaster At Home on the Range Activity B Name _________________________________________________________________________________ Chapter 17 Date _____________________________________ Period ___________________________________ Use the terms listed below to complete the description of how to cook with a range. Some terms may be used more than once. TTerms erms appliance cookie jelly roll purpose stockpot bakeware cooling juices rack ten biscuits dark loaf saucepan themes broil Dutch oven muffin sauté tube broiler elements pie shiny two burners four pots skillet wok convection gas appliance A range is a free-standing major (1)______________________________ that usually contains four burners surface units or (2)______________________________ and an oven with a built-in broiler (3)______________________________. The range may be powered by electricity or by gas (4)______________________________. The range’s cooktop has either gas burners or electric heating elements gas (5)______________________________. Many chefs prefer cooking with (6)______________________________ because temperatures can be raised or lowered more quickly. Activity B (Continued) Name _____________________________________________________________________ Every good kitchen contains two basic forms of cookware. Pans are wider in size while pots sauce pan (7)______________________________ are taller. Use a (8)______________________________ to heat a can of four ready-to-eat soup or other foods with liquid in quantities of up to (9)______________________________ stock pot quarts. Use a (10) ______________________________ to make a big pot of homemade soup. Use a frypan, skillet also known as a (11)______________________________, to fry bacon, eggs, potatoes, or other foods. Use a saute (12)______________________________ pan to brown onions or other vegetables and meats in a small wok amount of oil. Use a (13)______________________________ to stir-fry meats or veggies for Asian dishes. If the range has only a conventional oven, it may be used to bake cookies or casseroles, broil roast large cuts of meat, or (14)______________________________ smaller cuts. If the oven also has convection (15)______________________________ properties, it contains a fan to circulate heated air for more even 10-15 cooking and browning. Most ovens require (16)______________________________ minutes for preheating, and recipe baking times are more dependable when the oven has been preheated. bakeware Use the correct (17)______________________________ for best results when cooking foods shiny in the oven. (18)______________________________ metal pans tend to reflect the heat and therefore help prevent over-browning of cookies and small pastries when golden brown dark product is desired. (19)______________________________ metal pans absorb the heat’s rays and biscuts are best used for baking (20)______________________________ and other items where deep baking browning is preferred. (21)______________________________ sheets are flat and shiny and have jelly roll just one raised side, while (22)______________________________ pans are raised on all four purpose sides. Use special-(23)______________________________ pans for baking cakes, muffins, loaves, themes pizzas, and pies. Cake pans come in a variety of (24)______________________________, shapes, tube and sizes. For angel food and pound cakes, use a (25)______________________________ pan. muffin To bake cupcakes, use a (26)______________________________ pan. To bake a loaf of bread, use a loaf pie (27)______________________________ pan. To bake a piecrust, use a (28)______________________________ cooling pan. Use a (29) ______________________________ rack to let heat escape from baked goods. rack To roast a ham or turkey, place meat on a (30)______________________________ in a shallow, two flat-bottomed pan with (31)______________________________ handles. The rack suspends the meat above juices the (32)______________________________ that form as the meat cooks. To cook meats in the oven with dutch oven moisture, place meat and liquid inside a thick pot called a (33)______________________________ and put the tight-fitting lid in place. Kitchen Tool Time Activity C Name _________________________________________________________________________________ Chapter 17 Date _____________________________________ Period ___________________________________ Match the kitchen tool(s) with the cooking tasks. One or more of the cooking tasks may require more than one tool. Additionally, some tools may be used for more than one task. Be prepared to defend your selections. Tasks D _______ 1. Measure ¾ cup of flour P _______ 2. Remove outer covering from fresh apples B _______ 3. Drain cooked spaghetti noodles Q _______ 4. Fold sugar into beaten egg whites K _______ 5. Measure ¼ teaspoon salt E _______ 6. Prepare fresh clove of garlic for sautéing R _______ 7. Slice a loaf of freshly baked bread U _______ 8. Quickly combine flour, salt and baking powder J _______ 9. Press soft cooked potatoes S _______ 10. Transfer broiled chops from a broiler pan to a platter H _______ 11. Serve vegetable soup into bowls A/ C 12. Chop a stalk of celery _______ N _______ 13. Take baked macaroni casserole out of the oven Q _______ 14. Scrape sides of bowl to transfer batter to cake pans O _______ 15. Remove core of an apple T/A 16. Quarter raw potatoes for boiling _______ F _______ 17. Shred carrots for a salad I _______ 18. Measure ¾ cup of milk L/ G 19. Mix muffin batter only until all ingredients are moistened _______ M _______ 20. Turn over pancakes as they cook on a griddle Kitchen Tools A. chef’s knife B. colander C. cutting board D. dry measuring cups E. garlic press F. grater G. kitchen spoon H. ladle I. liquid measuring cups J. masher K. measuring spoons L. mixing bowl M. offset spatula/turner N. oven mitt/potholder O. paring knife P. peeler Q. rubber spatula R. serrated knife S. tongs T. utility knife U. whisk