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Work Kitchen Fundamentals

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24 views6 pages

Work Kitchen Fundamentals

Uploaded by

alexdavis070804
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Kitchen utensil name and uses list: 21 Points

Name:(s)

With a partner - find each utensil in your kitchen and take a picture of it or use Google images to find a
picture of the utensil. Upload or copy & paste it beside the name. Identify the use of each utensil.

Utensil name Used for image

Cooling racks Setting hot pans on or cooling


baked goods

Oven mitts Pulling hot stuff out the oven

Saute pan They are used for sauteing and


shallow frying

Saucepan Cooking anything that's mostly


liquid
Baking sheet Things to make cookies on

Liquid measuring cup For measuring liquids

Measuring spoons To measure a small amount of


ingredients

Dry measuring cup Measuring dry ingredients

Mixing spoons To mix ingredients


Rubber scraper/spatula scraping, mixing, folding, and spreading
ingredients

Turner To flip and turn food

Oven thermometer To be used in the oven to check


the internal temputer

peeler To peel your foods

grater To grate the ingredients


Electric mixer To mix your ingredients

whisk To whisk any liquids together

colander To remove the water from your


pasta

Meat thermometer To keep an eye on the internal


temperature of the meat

tongs To pick up food


Mixing bowl To mix all of your ingredients
together

Chef knife To cut your bigger foods

Paring knife Peeling small foods and mincing


garlic
Recipe Analyzer Name:
7 points
Use www.yummly.com to find a recipe of interest to you and complete the following:

Recipe Name (.5 pt)


(exactly as listed from resource)

Cookbook or Website (.5 pt)

Yield (servings) (.5 pt)

List the ingredients/amounts needed


for the recipe (.5 pt)
(may copy and paste directly from site)

What temperature is required? (.5 pt)

How much time is required to


complete this recipe? (.5 pt)

List all specialized equipment needed


to prepare this recipe (.5 pt)
(from start to finish)

Does it provide step-by-step


instructions that can be easily
understood? (.5 pt)

Does it provide nutritional


information? (.5 pt)

According to the presentation


slide, would this be considered a
complete recipe?
Explain why or why not. (1.5 pt)

How would you describe the difficulty


level of this recipe?
Do you believe it would be appropriate
to your skill level at this point?
Explain. (1 pt)

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