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Kitchen Safety Kitchen Equipment Measurements and Equivalents Cutting, Cooking, and Preparation Terms Essential Parts and Recipes
100
Stop, Drop, and Roll.
If your clothing catches on fire, you should...
100
Dry Measuring Cups
This common kitchen tool is use to measure dry and solid ingredients.
100
Pounds
This common unit of measurement is represented by the abbreviation lbs. or #.
100
Dice
Cutting food into small, equal-size squares about ¼ to 1/8” in size is to _________.
100
Yield
The number and size of servings a recipe will make.
200
Cuts.
You should exercise caution when using knives to prevent this safety hazard.
200
Pie Pan
This shallow, round baking dish with sloping sides; usually made of glass or metal is commonly used to make quiches.
200
One
Three teaspoons is equivalent to ___ tablespoons.
200
Fry
This in fat cooking method uses a small amount of hot fat to cook food.
200
Non-Essential Ingredients
Ingredients that an be substituted without changing the recipe’s appearance, taste, or texture.
300
Chemical Poisoning
You should keep all chemicals in their original container Cleary labeled and away from food to prevent this kitchen safety hazard.
300
Steamer
This perforated metal insert fits into a saucepan or pot that holds food above boiling water cooking it a way that retains the nutrients.
300
Pinch
A measurement that is less than 1/8 tsp. or the amount of an ingredient that can be held between the thumb and forefinger.
300
Bake
The process of cooking something with dry hot air.
300
Nutritional Analysis
This information is not necessary for preparing a recipe, but is very useful information when planning foods to fit into a particular eating plan
400
Pot Holders/Oven Mitts
You should use these hand protecting mitts to reduce the risk of burns while removing pans from the oven.
400
Pastry Blender
This kitchen tool is made of several pieces of curved metal attached to a handle and used to blend flour and solid fat when making pastry.
400
Quart.
The common unit of measurement is represented by the abbreviation qt.
400
Knead
Working a ball of dough with the fingertips or heels of the hands by repeating press, fold, and turn motions is to ________.
400
Equipment Shape
This should be considered if the yield of a recipe is decreased.
500
Step Stool
To prevent falls from in the kitchen you should always use a _____________ to reach high places.
500
Chef Knife
A Large, triangular blade knife used to slice, chop, and dice fruits and vegetables.
500
128.
One gallon is equivalent to ___ ounces.
500
Grease
To rub fat on the surface of a food or a cooking utensil.
500
Ingredients
The food products you need to make the recipe.




Fundamentals Of Food Preparation

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