Essential Question:
What makes a "well-equipped kitchen"?
Standards: c. Define and demonstrate
mixing equipment and cooking and baking tools.
d. Define and demonstrate
cookware for the range, oven, and microwave oven.
Work Session: 1. Whole group
will check and discuss ALL Chapter19 kitchen equipment assignments.
2. Teacher will Kitchen Equipment PowerPoint. Have students take the Kitchen Tools PowerPoint Quiz. [10 questions]
3. Students will watch DVD: How to measure and complete handout
with the video.
Daily Homework: NONE
Tuesday, November 12, 2013
Standards: Define and demonstrate mixing
equipment and cooking and baking tools.
d. Define and demonstrate
cookware for the range, oven, and microwave oven.
Work Session: 1. Separate utensils into 6 categories
according to purpose:
A.
Measuring-demo
dry, wet and solid measuring utensil and correct way to measure
-Dry- spoon into cup, level off with a
straight edge
-Liquid- Pour liquid in cup, set on a level
surface, bend down and read it at eye level
-Solid-
spoon into cup, level off with a straight edge
B.
Baking-bent
edge spatulas, straight edge spatulas, rubber spatulas, pastry blenders, pastry
brushes, rolling pin
C.
Mixing-whisk,
wooden and slotted spoons, rotary beater
D.
Cutting-
includes knifes, graters, cutting boards, etc
E.
Thermometers-candy,
deep fat, refrigerator, freezer and oven
F.
Other
preparation tools
2. Table competition-Place utensils from all
6 groups on a counter in the room. Label with sticky notes a-z. Instruct students that as a table, they will
need one sheet of paper with letters a-z listed. They will go to the table,
identify utensils by name and by category and return to their seats when
finished.
3. Go over
each piece of equipment, the correct name and category in which it fits and
demonstrate correct operation of tools as needed. Ask which table named the
most tools correctly and award a prize.
Daily Homework: NONE
