EXPLORATORY FAMILY AND CONSUMER SCIENCE€¦ · Web view07/09/2009 · Activity Four Information Sheet. Know Your Knives! Knives come in many sizes and shapes. However, most cooking

FAMILY AND CONSUMER SCIENCES

Small Kitchen Utensils

Gwinnett County Public Schools

Middle SchoolFamily and Consumer Sciences

2007

Modules/Small Kitchen Utensils Revised 2007 1

FAMILY AND CONSUMER SCIENCES


Student Manual

Gwinnett County Public Schools

Middle SchoolFamily and Consumer Sciences

2007

Be sure to check each module for additional handouts that are not on CD.


Answer Key

SMALL KITCHEN UTENSILS


MODULE This module teaches students about the use and care of small kitchen utensils. It covers identification of basic kitchen tools, their function,utensil maintenance, storage and purchasing information.

AKS 5,6,10,14,31,40,41

OBJECTIVES In this module the student will cover the following objectives:

1. identify various kitchen utensils and the function of each2. demonstrate safety practices when using utensils3. describe proper procedures for maintaining and storing equipment4. calculate cost of kitchen items

ESSENTIALQUESTION How do small kitchen utensils make your life easier?

MATERIALS The following materials will be needed for the students to perform the activities in the module.

Kitchen Tools and Gadgets game

1 apple 1 snack size can pineapple1 carrot 1/4 yogurt (plain)lemon juice sugar1/4 c. marshmallows (miniature) catalog with kitchen utensils and prices

EQUIPMENT The following items will be needed for students to perform the activities in the module.

Book: Applying Life Skills pgs.419-426



TV/VCR ½ cup dry measuring spoon set 1 small mixing bowl 1 paring/utility knife

1 medium mixing bowl 1 strainer1 cutting board 1 scrub brushdishcloth/ towel/ detergent 1 whisk1 grater 1 wooden spoon1 measuring spoon set plate/ fork/ napkin1 rubber scraper

Activity One

1. Complete the Pretest for this module. This test does NOT count as a part of your grade. The Pretest is only to help you measure how much you know about small kitchen utensils before you begin.

2. Using the classroom resources, define the terms on your own sheet of paper. You will find these words in various reading materials and videos during the next 4 days.

l. Colander 7. Spatula(narrow)2. Cooling racks 8. Strainers3. Kitchen shears/scissors 9. Tongs4. Pastry blender 10. Turner5. Rotary beater 11. Utensils6. Sifter 12. Wire whisk

3. Read the Information Sheet “Small Kitchen Utensils.”

4. Find the textbook, Discovering Food and Nutrition. Read pages 108-115. On your own paper, answer the four (4) Understanding Key Ideas. Place your answer sheet in your folder.

5. Go to the video center and locate the video, “Small Utensils for the Kitchen.” While watching the video, write 10 facts about the video. After the video has ended, remember to rewind the tape and return it to the proper place.



PRETEST (PAGE 1 OF 2)

Directions: The Pretest does NOT count as a grade, but will help you realize how much you’ve learned at the end of the module. Write your answers on your own paper.

1. Kitchen utensils______________________________________.

A. save timeB. save energyC. help prepare products you otherwise would not be able to makeD. all of the above

2. When choosing utensils be sure they are ___________________________.

A. woodenB. dishwasher SAFEC. cheapD. fire-proof

3.The cups and spoons you use daily for eating and should not be used for measuring ingredients.

A. vary in sizeB. are dishwasher safeC. are the same sizeD. vary in price

4.When cooking in pans that have a nonstick finish use tools made of to avoid scratches on the pan.

A. wood or plasticB. glass or metalC. glass or steelD. all of the above

5. Use liquid measuring cups to measure .

A. shorteningB. flourc. milkd. peanut butter



PRETEST (PAGE 2 OF 2)

6. Use dry measuring cups to measure__________________________.

A. syrup B. brown sugarC. water D. juice

7. Cutting boards _______________________________.

A. provide a base for your cutting workB. help keep the knife blades sharpC. help keep counters in good shapeD. all of the above

8. When knives are kept properly sharpened, they ___________________than dull knives.

A. cut more easily and cause fewer accidentsB. are more likely to slip and cut youC. don’t last longerD. rust easier and are more dangerous

9. To prevent food poisoning when cooking meat you should use a _______________to know when meat is done.

A. timerB. meat thermometerC. beeperD. candy thermometer

10.A_________________ adds air to and removes lumps from flour and other dry ingredients.

A. blenderB. whiskC. sifterD. spatula


Activity One Information Sheet Small Kitchen Utensils

Utensils are small kitchen tools. Measuring utensils help you to make sure you get the exact amount of ingredient that the recipe calls for. Dry measuring cups come in ¼ cup, a cup, ½ cup and 1 cup sizes. Liquid measuring cups have a spout for pouring and usually are come in sizes of 4 cups, 2 cups, and one cup. Measuring spoons are used mainly for dry or wet ingredients that only require small amounts such as ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 tablespoon.

Mixing utensils include mixing spoons, rubber scrapers, wire whisks, rotary beaters, pastry blenders, mixing bowls, and sifters. Other utensils used in the kitchen include cutting utensils. The more common ones are paring knives, utility knives, chef’s knives, bread knives, peeler, kitchen shears, and graters. A cutting board should always be used when cutting food. Using a cutting board will protect your counter top.

There are other various types of kitchen utensils that are used for various jobs. Having a well equipped kitchen assures you that you will be ready to prepare anything.



Activity Two

1. Copy the questions and write your answers to the following questions on your own paper.

a. Susan is making a loaf of banana bread. The recipe uses sifted flour, milk, baking soda, mashed banana, a beaten egg, and spices. What equipment does Susan need to make this recipe?

b. Carlos is making a tossed salad for supper. He’s using lettuce, grated carrots, sliced celery and cucumbers, green olives, and kidney beans. What equipment does he need to make this salad?

c. Sydney is preparing spaghetti sauce. This recipe uses ground beef, chopped onions and green peppers, sliced celery, tomato sauce, and spices. What equipment will she need to make the spaghetti and sauce?

2. Locate the game Kitchen Tools and Gadgets. Follow the instructions in the game and play two rounds with your partner.

3. When you have finished the game, return it to the proper location.

4. Locate the Activity Sheet Utensils - What Do They Really Cost? Follow the directions provided.

5. Watch the video “Ecology in the Kitchen”. Write down 10 facts from the video and label it, Ecology in the Kitchen Facts.


Activity Two Activity Sheet Utensils - What Do They Really Cost?

Susan and Billy have a new home. They want to purchase a set of kitchen knives priced at $30.00. Where they live the sales tax is 6%. What will be the total cost of the knives?

$30.00 $30.00Sales tax x .06 Sales tax + 1.80

$1.80 Total Price $31.80

Use the price list below, calculate the sales tax and the total cost for each item, using the method illustrated above. Write your answers on your own paper. Label this sheet – Activity 2- Utensils/What Do They Really Cost ?

Item Cost Sales Tax %

Sales Tax Amount

Total Cost

1. Measuring Cup Set $ 6 % $ $2. Cookware Set $ 8 % $ $3. Chef’s Utensils $ 9 % $ $4. Spatula Set $ 7 % $ $5. Bakeware Set $ 5 % $ $

CATALOG PRICES

MEASURING CUP SET $4.68COOKWARE SET $27.95CHEF’S UTENSILS $9.97

SPATULA SET $3.73BAKEWARE SET $12.73



Activity Three

1. Take the recipe for apple salad to the kitchen and locate the supplies for the apple salad lab.

2. Wash your hands and be sure the work area is clean.

3. Follow the instructions to make apple salad. Remember to clean your area as your work!

4. Locate plates and forks.

5. Eat and enjoy!

6. Clean kitchen area and be sure all supplies are returned to the proper place.

7. Write the following questions and the answers to them in your notebook. Title this sheet- Activity #3.

a. What utensil did you use to peel the apple?b. What utensil did you use to peel the carrot?c. For what did you use the grater?d. What utensils did you need to mix the dressing?e. Why did you use a strainer?f. Explain how you think utensils helped you in today’s lab.g. Clean up your module area. Make sure you return everything to the proper place.



Activity Three Apple Salad Recipe

1.Pull back long hair, put on an apron, and wash your hands.2.Locate the apple-salad lab supplies.Ingredients: Equipment1 apple vegetable brush rubber scraper1 carrot vegetable peeler strainer1 tsp. Lemon juice grater measuring cups and spoons1 small can pineapple medium size bowl mixing spoon¼ c. yogurt, plain small size bowl paring knife1 T. sugar cutting board¼. C. miniature marshmallows

3.Using the vegetable brush, wash the apple and carrot under running water.4.Peel the carrot using the vegetable peeler. If you need help, signal your teacher.5.Using the large-holed side of the grater, grate half of the carrot into the medium-size bowl.6.Place the apple on the cutting board using the paring or utility knife, slice the apple in half. Slice

each half of the apple in half. Remember to slice downward onto the cutting board and not toward yourself. Remove the core and seeds with the knife.

7.Cut the apple into small cubes using the knife and cutting board. Put the apple into the medium- size bowl.

8.Sprinkle 1 teaspoon of lemon juice on the apples and carrots and stir the mixture. 9.Open the can of pineapple (if not using a pull tab can you will need a can opener) and pour into the

strainer. Drain the juice into the sink. Pour pineapple into the medium bowl.10.In the small bowl measure ¼ c. yogurt using the ¼ c. dry measuring cup.11.Measure 1 tablespoon of sugar using the measuring spoons. Pour sugar into yogurt.12.Stir yogurt and sugar mixture until it is well blended.13.Using the rubber scraper, put the yogurt mixture in with the apples/carrots.14.Stir until well mixed.15.Measure ¼ c. marshmallows using the ¼ c. dry measuring cup.16.Stir marshmallows into the apple salad.17.Eat and enjoy!18.Clean up all utensils using cleaning supplies provided.



Activity Four

1. Locate the Information Sheet “Know Your Knives” and read the information.

2. Answer the following questions on your own paper. Title this page “Activity 4- Know your Knives”

Know Your Knives!

a. From what material is a knife blade most often made?b. What is the tang?c. How should knives be stored?d. Why should you not wash knives in the dishwasher?e. List two things to look for when choosing a knife.

3.Find and complete the Activity Sheet: “Scavenger Hunt - Kitchen Equipment.”

4. Create a graphic organizer of your own design using the small kitchen utensils found in textbook- Applying Life Skills, pages 419-426 or in the game Kitchen Tools and Gadgets. Create the graphic organizer on your own paper.

5. Take the Post Test. Follow the directions on the Post Test.

6.Make your cover sheet. Put your name, class and number in the upper right corner of your paper. Write the name of this module on the top blue line. Staple all your pages together. Paperclip your test sheet on top. Place your work in the following order:

Vocabulary Understanding Key Ideas Activity One – Video Facts Activity Two: Questions on cooking Activity Two: Utensils - What Do They Really Cost? “Ecology in the Kitchen” facts Activity Three Questions on Apple Salad Activity Four – Know your Knives Activity Four: Scavenger Hunt - Kitchen Equipment Graphic Organizer on small kitchen utensils

7. Clean up your module area.



Activity Four Information Sheet Know Your Knives!

Knives come in many sizes and shapes. However, most cooking jobs can be done with a chef’s knife, a utility or paring knife, a slicing knife, and serrated knife.

Knife Blades and Handles

Most knife blades are made from high carbon stainless steel, which sharpens well and easily. It also stains easily and darkens with use. Stainless steel always looks shiny and new, but it does not sharpen as well. The combination of the two metals makes a knife that looks good and sharpens well. The handles on most knives are made from plastic or plastic and wood. Plastic handles last a long time, but they can be slippery when wet. Wooden handles look nice and are easier to use with greasy hands. They are damaged by water and wear out with use and age. They also can collect bacteria if not cleaned properly.

The handle of a knife is attached to the tang, which is an extension of the knife blade. In a high-quality knife the tang runs the full width and length of the handle. Rivets are used to attach the tang and handle.

Knife Safety

To be most effective in food preparation, knife blades need to be kept sharp. Knives should be kept in a holder to keep them from becoming dull and chipped. Knives that are kept in a drawer can become damaged by being knocked against other knives or utensils in the drawer. Reaching into a drawer for a knife can also result in accidents.

Knives should be carefully washed and dried. Never put a knife into a dishpan of soapy water. Knives should not be washed in the dishwasher because the detergent can dull the blade. The dishwasher spray can bounce knives around and damage the blades and the handles.

When you are cutting and preparing food, always push the knife away from your body. To avoid damage to the knife and to the kitchen counters, always use a cutting board.

Choosing Knives

Knives should feel comfortable to use. They should feel the right size in the hand, not too large or too small. Choose a knife with a handle shaped to keep the hand from sliding on to the blade. A chef’s knife needs enough space under the handle so the fingers don’t get pinched while using it.



Activity Four Activity Sheet Scavenger Hunt - Kitchen Equipment

Directions: With your partner, find a piece of equipment in a kitchen unit which performs each of the jobs listed below. Write the name of the equipment in the blank. Under each job, write where you found the tool.

.____________________ 1. Utensil used to sift dry ingredients.

_____________________2. Utensil used to pare the skin from fruits and vegetables.

_____________________3. Utensil used to drain foods such as cooked pasta.

____________________ 4. Utensil used to cool cookies.

___________________ 5. Utensil used to measure large amounts of liquids.

_____________________6. Utensil used to spread frostings.

_____________________7. Utensil used to stir or cream mixtures.

____________________-8. Utensil used to cut shortening into flour mixture.

___________________ 9. Utensil used to brush sauce on foods.

____________________10. Utensil used to cut small pieces of fruits and vegetables.

____________________11. Utensil used to roll out pie crust and cookies.

___________________ 12. Utensil used to cut and chop food.

____________________13. Utensil used to measure more than 1 teaspoon of dry ingredients.

____________________14. Utensil used to scrape contents from bowl.

____________________15. Utensil used to measure small amounts of dry or liquid ingredients.



POSTTEST (PAGE 1 OF 2)

Directions: Follow the instructions of your teacher.

1. Sam is ready to drain some spaghetti. He should use a _______________________.

A. whiskB. colanderC. sifterD. spatula

2. After taking chocolate chip cookies from the oven, you should put them on a .

A. colanderB. whiskC. cooling rackD. tongs

3.A is used to cut shortening into flour.

A. pastry blenderB. forkC. rotary beaterD. spatula

4.Ricardo is frying chicken. He should use ____________________to turn the pieces.

A. shearsB. spatulaC. strainerD. tongs

5. Pam should use a ______________ to prepare her egg mixture for the omelet she is making.

A. pastry blenderB. sifterC. wire whiskD. turner



POSTTEST (PAGE 2 OF 2)

6.A is a tool used for leveling dry ingredients in a measuring cup.

A. turnerB. spoonC. beater D. spatula

7.Susie wants to drain a small can of pineapple. She should use a____________________.

A. strainerB. sifterC. colanderD. steamer

8.To measure peanut butter you would use a____________________.

A. dry measuring cupB. liquid measuring cupC. measuring stickD. tea cup

9.When knives are kept properly sharpened, they________________than dull knives.

A. cut more easily and cause fewer accidentsB. rust easier and are more dangerousC. are more likely to slip and cut youD. are harder to control

10.A tool to remove food from the sides of bowls is a .

A. ladleB. rubber scraperC. slotted spoonD. strainer


PRETEST KEY

1. d2. b3. a4. a5. c6. b7. d8. a9. b10. c


Vocabulary Terms Answer Key

Student Name Date

Directions: On your own paper define the following vocabulary terms.

Vocabulary Term Definition

1.Colander - bowl with large holes that stands on a base or little legs; use for draining foods.

2.Cooling racks - wire racks that allow air to circulate around hot baked goods.3.Kitchen shears/scissors - sturdy scissors used to cut vegetables, pastry, poultry, and meat.4.Pastry blender - tool used to cut shortening into flour for pastries and biscuits.5.Rotary beater - a hand beater used to beat eggs and mix thin batters.6.Sifter - tool used to add air to flour and to remove lumps while mixing dry

ingredients.7.Spatula (narrow) - metal or plastic tool with a flat, dull blade used for leveling dry

ingredients in measuring cups and removing cookies from pans.8.Strainers - wire-meshed baskets with handles; used to strain liquids from smaller

amounts of food.9.Tongs - grasping instrument; used for lifting large pieces of food.10.Turner - metal or plastic tool used to lift and turn foods such as pancakes and

hamburgers (wide spatula).11.Utensils - small kitchen tools.12.Wire whisk - metal or plastic tool used for beating egg mixture and stirring sauces.


Activity Two Answer Key

1. Copy and answer the following questions in your notebook.

a. Susan is making a loaf of banana bread. The recipe uses sifted flour, milk, baking soda, mashed banana, a beaten egg, and spices. What equipment does Susan need to make this recipe?

Mixing bowls, wooden spoon, dry measuring cups, liquid measuring cups, measuring spoons, sifter, wire whisk or rotary beater, vegetable masher, rubber scraper, spatula, loaf pan

b. Carlos is making a tossed salad for supper. He’s using lettuce, grated carrots, sliced celery, cucumbers, green olives, and kidney beans. What equipment does he need to make this salad?

Cutting board, grater, peeler, chef’s knife, slotted spoon, and colander (for draining beans)

c. Sydney is preparing spaghetti sauce. This recipe uses ground beef, chopped onions and green peppers, sliced celery, tomato sauce, and spices. What equipment will she need to make the spaghetti and sauce?

Skillet (for sauce), cutting board, chef’s knife, liquid measuring cup, measuring spoons, wooden spoon, pot (to cook spaghetti), colander, potholders.


Activity Two Activity Sheet Utensils - What Do They Really Cost? Key

Susan and Billy have a new home. They want to purchase a set of kitchen knives priced at $30.00. Where they live the sales tax is 6%. What will be the total cost of the knives?

$30.00 $30.00Sales tax x .06 Sales tax + 1.80

$1.80 Total Price $31.80

Locate a catalog and find the price of the items listed below. Calculate the sales tax and the total cost for each item, using the method illustrated above.

Item Cost Sales Tax %

Sales Tax Amount

Total Cost

1. Measuring Cup Set $ 6 % $ $2. Cookware Set $ 8 % $ $3. Chef’s Utensils $ 9 % $ $4. Spatula Set $ 7% $ $5. Bakeware Set $ 5% $ $


Activity Three Key

Directions: Write the following questions and the answers to them in your notebook.

1.What utensil did you use to peel the apple? Paring knife/utility knife

2.What utensil did you use to peel the carrot? Vegetable peeler

3.For what did you use the grater? Grate the carrot

4.What utensils did you need to make the dressing? Measuring spoon, dry measuring cup, whisk

5.Why did you use a strainer? To drain the pineapple

6.Explain how you think utensils helped you in today’s lab. Answers vary

7.Clean up your module area. Make sure you return everything to the proper place.


Activity Four Know Your Knives! Key

1.From what material is a knife blade most often made? High carbon stainless steel

2.What is the tang? An extension of the knife blade in the handle

3.How should knives be stored? In a holder

4.Why should you not wash knives in the dishwasher? Detergent dulls the blade, spray can bounce knives and damage the bade and handle

5.List two things to look for when choosing a knife. Comfort, correct size, shaped handle to prevent slips and enough space to prevent pinching


Activity Four Activity Sheet Scavenger Hunt - Kitchen Equipment Key

Directions: With your partner, find a piece of equipment in a kitchen unit which performs each of the jobs listed below. Write the name of the equipment in the blank. Under each job, write where you found the tool.

____________________1. Utensil used to sift dry ingredients.

___________ 2 . Utensil used to pare the skin from fruits and vegetables.

___________________ 3. Utensil used to drain foods such as cooked pasta.

___________________ _4. Utensil used to cool cookies.

___________________ 5. Utensil used to measure large amounts of liquids.

_____________________6. Utensil used to spread frostings.

_____________________ 7. Utensil used to stir or cream mixtures.

____________________ _8. Utensil used to cut shortening into flour mixture.

___________________ 9. Utensil used to brush sauce on foods.

____________________ 10. Utensil used to cut small pieces of fruits and vegetables.

____________________ 11. Utensil used to roll pie crust and cookies.

____________________ 12. Utensil used to cut and shop food.

____________________ 13. Utensil used to measure more than 1 teaspoon of dry ingredients.

___________________ _14. Utensil used to scrape contents from bowl.

____________________ 15. Utensil used to measure small amounts of dry or liquid ingredients.

***Answers Will Vary According to Your Kitchen***


POSTTEST KEY

1. b2. c3. a4. d5. c6. d7. a8. a9. a10. b


Small Kitchen Utensils, Module #3.04AMiddle Grades, Instructor’s Manual

Page 26

26Middle Grades, Instructor’s Manual

Module #3.04 Checklist

Small Kitchen Equipment

Name Period

Activity Date Completed Teacher’s Initials ScorePretestVocabularyActivity One - Video WorksheetActivity Two: QuestionsActivity Two: Utensils - What Do They Really Cost?Activity Three QuestionsActivity Four QuestionsActivity Four: Scavenger Hunt - Kitchen EquipmentPosttestTotal Score

Small Kitchen Utensils, Module #3.04AMiddle Grades, Instructor’s Manual

Page 27

27Middle Grades, Instructor’s Manual

Module #3.04 Checklist

Small Kitchen Equipment

Name Period

Activity Date Completed Teacher’s Initials ScorePretestVocabularyActivity One - Video WorksheetActivity Two: QuestionsActivity Two: Utensils - What Do They Really Cost?Activity Three QuestionsActivity Four QuestionsActivity Four: Scavenger Hunt - Kitchen EquipmentPosttestTotal Score

Documents

EXPLORATORY FAMILY AND CONSUMER SCIENCE€¦ · Web view07/09/2009 · Activity Four Information Sheet. Know Your Knives! Knives come in many sizes and shapes. However, most cooking