Preparation, Processes and Methods

PREPARATION, PROCESSES AND METHODS CATEGORY M MEASURING EQUIPMENT VOLUME: USE CARE Measuring spoons – usually made of metal or plastic; basic set contains 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon Dry measuring cups (nested measuring cups) – usually made of metal or plastic; basic set contains 1 cup, ½ cup, 1/3 cup, and ¼ cup Liquid measuring cups – usually made of clear glass or plastic; contain measurements for portions of a cup and fluid ounces Sifter– metal or plastic canister with a wirescreened bottom, available in various sizes with a blade or wheel inside Measuring small ingredients, usually less than ¼ cup. Hand or machine w Measuring dry and solid ingredients Hand or machine w Measuring liquid ingredients Hand or machine w Removing lumps from and incorporating air into dry ingredients before measuring Rubber spatula Removing solid ingredients from measuring cups Leveling dry or solid ingredients Tap over garbage c remove dry ingredi if necessary, wipe w damp cloth, but dry immediately to pre rusting. Hand or machine w Straight-edge spatula WEIGHT: Scale – may be spring or balance scale TEMPERATURE: Thermometers (deep-fry, instant-read, meat) – may have a dial or digital display Hand or machine w Weighing dry ingredients, usually in larger amounts Wipe with a damp Taking internal temperature of foods to ensure safety and sanitation Be sure to calibrate and after dropping; wash CATEGORY C CUTTING/ PREPARATION EQUIPMENT Bread knife - Serrated or saw-tooth blade Chef’s / French knife – Large, triangular blade Paring knife Smallest kitchen knife Slicing knife – Long, thin blade Straightening steel - Long steel rod Food chopper – small handheld to multi-bladed in size Grater/shredder – two - or four-sided metal cutting tool with openings of different sizes Kitchen shears - scissors Pastry blender – several pieces of curved metal attached to a handle Vegetable peeler/parer – a swivel blade Cutting board – made from a variety of materials (plastic resists bacteria better than soft woods) Can-opener – Hand and electric varieties Colander – perforated bowl made of metal or plastic available in a variety of sizes Strainer – bowl made of wire mesh available in a variety of sizes Rolling pin – heavy roller made of wood, marble, or metal USE CARE Slicing breads and other soft foods Slicing, chopping, and dicing fruits and vegetables Remove a thin peel from fruits and vegetables Cutting large cuts or slicing meats Straightening knife edges between sharpening Chopping foods, such as nuts, eggs, meats, and some fruits and vegetables Grating/shredding foods, such as cheese and cabbage Hand wash Sniping, trimming, or cutting fresh herbs, dried fruit, vegetables, meat and pastry Blending or “cut-in” flour and solid fat when making pastry; blending butter and cheese mixtures Paring/peeling fruits and vegetables; making decorative carrot, chocolate, or cheese curls for garnishing Protecting counter and table tops when cutting and chopping Hand or machine wash Cutting lids off metal cans Small hand opener: Hand or machine wash Electric: Wipe with damp cloth; remove blade and clean with soap and water Hand or machine wash Draining liquids from foods Hand wash Hand wash Hand wash Hand wash Hand or machine wash Hand or machine wash Hand or machine wash Hand or machine wash Wooden - Hand wash Plastic - Hand or machine wash Removes solid pieces from liquid foods Hand or machine wash Flattens dough; crushes bread, cookies, or crackers into crumbs Hand wash CATEGORY C EQUIPMENT Slotted spoon – usually made from metal, plastic, or wood in various sizes APPLIANCES: Blender – removable container with a wide CUTTING/ opening, handle, pouring PREPARATION spout, and measurement markings on side USE Hand or machine wash Chopping, blending, and liquefying Hand wash nonelectric parts; other parts may be hand or machine washed -See use and care booklet Hand wash nonelectric parts; other parts may be hand or machine washed -See use and care booklet • Keep at 41° F temperature in refrigerator for food service and 40° F for home consumer use • Clean interior of refrigerator with baking soda solution a minimum of once a month. • Wipe spills as they occur • Outside use appliance cleaner or damp cloth. • Freezer maintains 0° F. • Check gaskets around door monthly • Vacuum under and behind a minimum of twice a year • Change water filters as recommended Food processor – more Blending, chopping, grating, powerful and versatile than a shredding, grinding, blender; assorted disks/blades kneading, and slicing for special jobs Refrigerator / Freezer – major kitchen appliance; comes in variety of sizes and colors with a wide range of options, such as ice maker, in-door dispensers, etc. CARE Removing solid food from and draining away liquids. Refrigerating/freezing perishable foods CATEGORY M MIXING EQUIPMENT Fork – A two or three tined utensil made of metal with a handle. Mixing bowls (nested mixing bowls) usually made from plastic, glass, or metal in a variety of sizes; some have lids for storage purposes Pastry blender – several pieces of curved metal attached to a handle Rubber spatula—made of plastic and rubber with a scraper at one end and handle at the other end Sifter – metal or plastic canister with a wire-screened bottom, available in various sizes with a blade or wheel inside USE CARE Beating eggs and other ingredients; mixing together ingredients, used for lifting Preparing and combining ingredients for recipes Hand or machine wash Blending flour and solid fat when making pastry; blending butter and cheese mixtures Folding or lightly mixing one ingredient into another; scraping bowls, pans and other containers Forces dry ingredients through the wire-screened bottom, removing lumps, incorporating air, and blending dry ingredients Hand or machine wash Wire whisk – usually made of balloon-shaped wire loops that are held together by a handle Wooden spoon available in many sizes and may be slotted or solid; will not scratch pan surfaces APPLIANCES: Hand mixer – a hand-held electric appliance; lighter and less expensive as a stand mixer, but less versatile Stirring, beating, and whipping foods; incorporates air; helps to prevent/remove lumps Mixing and stirring ingredient Stand mixer – electric mixer that leaves hands free; suited for heavy-duty work; often has attachments Blending, beating, whipping, and kneading dough Blending, beating, and whipping ingredients Hand or machine wash Hand or machine wash Tap over garbage can to remove dry ingredients; if necessary, wipe with a damp cloth, but dry immediately to prevent rusting. Hand or machine wash Hand wash Hand or machine wash removable beaters; wipe mixer body with damp cloth Hand or machine wash removable attachments; wipe mixer body with damp cloth CATEGORY C COOKING / CLEANING EQUIPMENT BAKEWARE: Baking sheet – metal rectangular pan, similar to cookie sheet, but with four sides about 1 inch deep Cookie sheet – flat, metal rectangular pan with two or three open sides Cake pan – usually made of aluminum in a range of sizes Loaf pan – a deep, narrow, oblong pan that may be made of glass, glass-ceramic, or aluminum Muffin pan – rectangular baking pan that comes in a variety of sizes, such as with six to twelve round depressions; usually made of metal Pie pan – shallow, round baking dish with sloping sides; usually made of glass or metal in a variety of sizes Pizza pan – Large, round baking pan with a narrow rim around the edge; may be perforated for crispier crust Roasting pan – Heavy oval or rectangular pan; usually made of metal with a lid Square / rectangular pan – Usually made of aluminum; variety of sizes Casserole – Dishes with high sides that may be made of glass, glass-ceramic, or USE CARE Baking sheet cakes, pizza, chicken pieces, and fish Hand or machine wash Baking cookies, biscuits, and pizza; toasting bread Hand or machine wash Baking layer cakes and other baked goods Baking loaves of bread, pound cake, and meat loaf Hand or machine wash Hand or machine wash Baking muffins, cupcakes, and rolls Hand or machine wash Baking dessert and main-dish Hand or machine pies and quiches wash Baking pizza Hand or machine wash Roasting meats and poultry Hand or machine wash Baking a variety of cakes, cookies, and other baked goods Baking and serving main dishes and desserts Hand or machine wash Hand or machine wash earthenware; available in a variety of sizes, with or without lids; may go from freezer-to-oven COOKWARE: Double boiler – A small pan that fits into a larger pan with a lid; usually made of glass or metal CATEGORY C COOKING / CLEANING Cooking and melting food that scorch easily, such as sauces, chocolate, custard, butter, etc. EQUIPMENT USE Hand or machine wash CARE Dutch oven – A heavy pot with close-fitting lid; may have rack to keep foods from sticking to bottom Cooking large amounts or sizes of foods on the range or in the oven Hand or machine wash Pot – Usually made from metal; larger and heavier than saucepans; small handles on each side with a lid; vary in size from 3 – 20 quarts Saucepan – Usually made of metal or heatproof glass; one long handle and a lid; range in size from ½ - 4 quarts Sauté pan/skillet – Skillets (fry pans) have wide bottoms and low sides; vary in size and often have lids. Sauté pans are uncovered skillets with narrow bottoms and sloping sides Cooking large amounts or sizes of foods in liquid on a range Hand or machine wash Cooking foods in liquid on a range Hand or machine wash Browning and frying foods Steamer – Perforated metal or bamboo insert that fits into a saucepan or pot that holds food above boiling water Wok – Bowl-shaped pan often used in Chinese cooking; may be used on range or electric Steaming vegetables to retain nutrients Cooling rack – Wire rack with legs; usually square or rectangular in a variety of sizes Holding baked goods and hot pans off of counter/table tops, preventing scorching; allows air to circulate around foods so it cools quickly Hand or machine wash ** Cast iron must be hand washed and dried completely to prevent rusting; may need to rub with vegetable oil to preserve “seasoning” Hand or machine wash, depending on material from which it is made Hand or machine wash – if electric, follow operating manual’s instructions for care Hand or machine wash Quickly frying foods in a very small amount of fat Ladle – Round cup attached to a long handle; usually in a variety of sizes and made from glass, metal, or plastic Pastry brush – Usually in a variety of sizes and materials Oven mitt/potholder – Thick cloth pads in various sizes and shapes Lifting and serving sauces, Hand or machine soups, stews, gravies, salad wash dressings, and punches Brushing pastry and other foods with butter or sauces; removing crumbs from cakes before frosting Protecting hands while handling hot bakeware and cookware Hand or machine wash Depends on material CATEGORY C EQUIPMENT Tongs – Usually made of metal or plastic; variety of sizes Turner – Made of metal or plastic; may be slotted or solid APPLIANCES: USE Turning meats and fried foods; gripping and lifting bulky foods Lifting and turning foods, such as cookies, meat, fish, pancakes, and eggs Frying, baking roasting, panbroiling, stewing, or simmering foods. Frying foods, such as eggs, pancakes CARE Hand or machine wash Hand or machine wash Immersible: Hand or machine wash, as instructed by operating manual. Thermostat to thermostat; high dome cover with be wiped clean. vent; clearly visible heat indicator light. Griddles are similar to skillets, Non immersible: Wash but have no sides or lids. by hand, following operating manual’s instructions. Slow cooker – (Crock pot) A heating Cooking slowly for several Exterior: Wipe with base, cooking vessel that may be hours; convenient for onedamp cloth. removable, and a lid; usually have at dish meals Interior: If removable, least two settings cooking vessel may be hand or machine washed. Toaster – Comes in two- and fourBrowning/toasting breads and Wipe exterior with slice models; may have extra wide pastries on both sides at one damp cloth; clean openings for bagels and thick-sliced time crumbs from bottom bread regularly Toaster oven – Available in variety of Baking and broiling small Wipe exterior with sizes; uses less energy and creates less amounts of foods in addition damp cloth; clean heat than full-size oven to toasting crumbs from bottom regularly Microwave oven – Available in a Cooking foods quickly; Exterior: Wipe with variety of sizes; may be built into a defrosting foods; reheating damp cloth range hood or may be a counter topfoods Interior: Wipe with model mild detergent or baking soda solution Range/oven – A major kitchen Frying in fat or cooking in Wipe with damp cloth appliance available in free-standing, liquid, on top of the range; any spills as they occur drop-in, or built-in models; number baking, broiling, or roasting when appliance cools; and types of cooking surfaces vary; in the oven follow operating oven types vary; may be electric or gas manual’s instructions for specific use and care COOKING / Electric skillet/griddle – Fry pan CLEANING whose temperature is controlled by a Dishwasher – A major kitchen appliance available in portable or built-in models; various options available. Cleaning/sanitizing kitchen equipment and tableware. Follow operating manual’s instructions for loading details and recommended detergent and drying agents; use ONLY dishwasher detergent; scrape before loading; and ensure that all items are dishwasher safe.