Unit 1: Kitchen Essentials

Name______

Foods and Nutrition

Student Packet

Kitchen Essentials, Safety in the Kitchen,

and Food Safety and Sanitation

Unit 1: Kitchen Essentials

Write ALL appropriate abbreviations for the following terms:

Tablespoon______

Teaspoon______

Cup______

Quart______

Gallon______

Pound______

Hour______

Minute______

Ounce______

Fluid Ounce______

Equivalent Measurements:

1 cup = ____ Tbsp1 quart = ____ cups

1 Tbsp = ____ tsp1 pint = ____ cups

¼ cup = ____ Tbsp1 quart = ____ pints

1/3 cup = ____ Tbsp1 gallon = ____ cups

½ cup = ____ Tbsp1 gallon = ____ quarts

¾ cup = ____ Tbsp1 gallon = ____ pints

1/8 cup = ____ Tbsp1 cup = ____ fluid ounces

1 stick butter = ____ cup1 large egg ≈ ____ cup

1 hour = ____ minutes1 fluid ounce =____ Tbsp

Measuring Equipment:

Name:______

Use it to measure these ingredients:

______

______

Standard Set Includes:

___,___,____,______,____,_____,____

Measuring Techniques:

Ingredient:Tools you will need:Steps to follow while

measuring:

Recipe MathName______

Imagine you are making the following recipes, but you need to make a double recipe. How much of each ingredient would you use?

Re-write the recipes in the space provided.

*Remember, 1 large egg is approximately equal to ¼ cup.

Mini Cheesecakes

______

______

______

______

______

______

Now imagine that you need to make HALF of the recipe. How much of each ingredient would you need?

______

______

______

______

______

______

What is the double of 2/3 cup? ____ Half of it?____

Basic Cooking Terms Study Sheet

Boil:

Broil:

Where in the oven do you put food you are broiling?

What do you do with the oven door while broiling?

Chop:

Cream (the verb, not what rises to the top of fresh, unpasteurized milk):

Cut In:

Tool you would use to do this:

Dredge:

Dice:

Flour (the verb, not the ingredient):

Fold in:

Grate:

Julienne:

Knead:

Mince:

Peel:

Sauté:

Simmer:

Steam:

Whip:

Kitchen Equipment

NAME:______PD._____

Microwave Basics

1. Microwave ovens produce tiny waves that hit food and cause it to ______. This is called ______. Quickly rubbing your hands together for a few seconds demonstrates how this works. The waves are called ______.

2. Microwaves are attracted to three food components. They are:

1.

2.

3.

3. Name at least three containers that are safe to use in the microwave.

4. Why is it better to use round containers (instead of square) to use in the microwave?

5. What is standing time?

6. What happens to food during standing time?

7. Why should foods be stirred, rotated, turned over, or rearranged often when being cooked in the microwave?

8. Why should foods be covered in the microwave? (2 reasons)

1.

2.

9. What does it mean to “vent” the cover?

10. Why is it important to vent the cover?

11. Name at least four things that can be used to cover food in the microwave.

1.

2.

3.

4.

12. When removing the lid from a food that has been cooked in the microwave, which direction should you open it?

Why?

13. Why should you NEVER cook a whole egg, in the shell, in a microwave?

14. What should you do to foods such as whole potatoes or squash before microwaving them?

Why?

15. Never put ______in the microwave, even though some new microwaves may have a rack inside made from this material.

Why?

16. Microwaves heat food on the outside of a container quickest. If you wanted to cook three potatoes at the same time, how should you arrange them so they will cook the most evenly? (draw a picture)

17. If you are cooking twice as much food as you normally do, how will that affect cooking time in the microwave?

Kitchen Safety Guidelines and Safe Work Habits

1. Electricity:

a. Keep appliances and cords away from ______.

b. Make sure your hands are ______when using or plugging in/unplugging appliances.

1. Why should you NOT use extension cords in the kitchen?

2. Knives:

a. When using a knife, cut ______from yourself.

1. Use a ______to protect counter surfaces.

1. You should not put dirty knives in ______.

1. Why?

1. Use the ______knife for the job—you wouldn’t want to use a meat cleaver to peel a carrot.

1. ______knives are safer than ______knives.

3. Poisonings and Contamination:

a. Store cleaners out of reach of ______.

b. Store cleaners in a separate area from ______.

1. Why should all cleaners be properly labeled?

4. Falls:

a. Clean up spills ______.

b. Where should heavy items be stored? Why?

1. Why should you keep the floor clear of small items, like toys?

5. Grease Fires

a. NEVER put ______on a grease fire.

1. What are four ways to put out a grease fire safely?

First Aid Procedures

What should you do for each of the following injuries that may happen in the kitchen?

1. Cuts
2. Small cuts

1. Severely bleeding cuts

1. Burns:
2. 1stdegree: What does it look like?

What should you do?

1. 2nd degree: What does it look like?

What should you do?

1. 3rd degree: What does it look like?

What should you do?

*What are some ways to prevent burns?

*Which way should pot handles face when cooking on the range?

1. Electric Shock:

1. Do not ______the person.

2. Disconnect the ______.

3. Check for ______or ______.

4. Call for ______.

5. ______feet and ______the person with a

______to keep them warm.

Name ______Date ______

Signs of Safety

Directions: Identify the practices described below as safe or dangerous. If the practice is safe, write “Safe” in the space provided. If the practice is dangerous, explain why the practice is dangerous.

1. Fran stored the cast iron fry pan on the top shelf to get it out of the way.

2. Jody put her long hair into a ponytail before she went into the kitchen to cook supper.

3. Doris stapled the microwave cord in place to keep people from falling over it.

4. Debra chose to use knives that were not very sharp so that she would not cut herself.

5. When the butcher knife slipped out of Brenda’s fingers, she tried her best to catch it.

6. Josh could not find the can opener, so he used a sharp knife to open the can of milk.

7. Kate used a damp paper towel to pick up tiny bits of broken glass that were too small to sweep with a broom.

8. Pedro put the dirty steak knives into the dishwater to soak.

9. The oven was so dirty that Elise decided to mix two strong cleansers in order to clean it.

10. Donald lifted the lid of the pan on the close side to see if the mixture had thickened.

11. Bruce always turns pot handles toward the back or middle of the range.

12. Beth mounted the paper towel rack right over the range so that is would be convenient to wipe up spills.

13. Clare had the fire extinguisher removed because she did not like the way it

looked in the kitchen.

14. When Robert couldn’t find a potholder, he grabbed a dishcloth to take the casserole out of the oven.

15. Beverly stood to the side when she opened the oven door.

Activity taken from FOOD FOR TODAY STUDENT WORKBOOK

Food Safety and Sanitation

1. Guidelines for Hand Washing:

Wash hands before______or ______.

Wash hands after using the ______.

Wash hands after touching your ______, ______, raw ______or ______, or the ______. (or any other contaminated surface)

1. How long?______
2. Use ______and ______.

*make sure to get under your nails and between your fingers!

1. Work Surfaces:

1. Clothing:
2. Wear an ______when cooking.

Why? 1.

2.

1. What is the proper way to taste food to prevent contamination?

1. Re-write the groups of dishes in the order they should be washed.

a. pots and pansb. silverware c. glasses d. plates

Why does it matter?

1. What are two ways to keep pests and insects out of the kitchen?

1. Fire Prevention:
2. Avoid ______clothing with long ______when cooking.
3. ______should be tied back.
4. Never use a ______to get hot food out of the oven.

Food-borne Illness

What is food-borne illness?

What causes food-borne illness?

Preventing Food-borne Illness

1. When preparing food, what is the best way to prevent food-borne illness?
2. Cook food ______
3. Avoid ______-______
4. Definition:
5. Examples:

1. Preventing food-borne illness when storing food:

1. What is the “Danger Zone?”

1. What happens to germs below ___° F?
2. What happens to germs above ____° F?
3. What happens to germs at room temperature?
4. How long can food safely stay at room temperature?
5. What foods should be kept out of the Danger Zone?
6. What are some examples of foods that are okay to be in the Danger Zone because germs don’t grow easily on them?

1. Guidelines for preventing food-borne illness when reheating food:

1. Guidelines for preventing food-borne illness when cooling food, such as leftovers:

1. List three SAFE ways to thaw frozen foods to prevent them from being in the Danger Zone for too long:

1