Culinary Arts I
Day #7
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How do we measure?
• With your table, discuss how you would accurately
measure the following items:
• 1. Flour
• 2. White Sugar
• 3. Brown Sugar
• 4. Water/Oil
• 5. Flavorings/Vanilla
• 6. Eggs
• 7. Shortening
Teacher demo

• 1. Flour – dry measuring cup, dip into container and level
off with a metal spatula
• 2. White Sugar -- dry measuring cup, dip into container and
level off with a metal spatula
• 3. Brown Sugar - dry measuring cup, pack the sugar firmly
into cup and level off with metal spatula
• 4. Water/Oil – liquid measuring cup, fill to correct amount,
get at eye level, and measure
• 5. Flavorings/Vanilla – teaspoon/tablespoon – fill cup over
a bowl so access is collected
Teacher demo

• 6. Eggs – Using an egg separator if necessary to crack
over a bowl, or do just over a bowl to crack and then
add into mixture incase of shells, blood vessels in yolk,
etc.
• 7. Shortening – Take a dry measuring cup and spoon
the shortening into the cup with a rubber scrapper.
Then scrape all excess into mixture.
Cooking terms
• With your table group and the help of Chapter 25 on
page 355, define the following:
• 1. Cube
7. Beat
13. Marinate
• 2. Pare
8. Cream
14. Simmer
• 3. Score
9. Dredge
15. Boil
• 4. Grate
10. Baste
16. Mince
• 5. Puree
11. Whip
17. Chop
• 6. Fold
12. Stir
18. Saute
Reading Recipes
• With a “food partner”, you will read through the two
recipes.
1st – look for the cooking terms, either just defined in
class or other terms you have heard of before.
2nd – look at the overall layout of the recipe – which do
you like better? Which is easier to understand?
• Discuss as a class
Why is it important to use recipes?
Why is it important to evaluate before using?
Kitchen Utensils
• Identify the following kitchen utensils and their
functions with your kitchen group. The textbook will
be helpful in doing this activity.
• You may also want to go to your kitchens to find these
items. Please remember to WASH YOUR HANDS
before handling any of the items.