COURSE: 7045 Foods I
UNIT A
PREPARATION, PROCESSES AND
METHODS
ESSENTIAL
STANDARD:
2.00
39%
B2
Understand methods for food
preparation.
OBJECTIVE:
2.02
3%
A1
Remember equipment and
procedures for its use and care.
The Essential Questions:
 What are the four categories of kitchen equipment?
 What equipment is used for measuring by volume, weight, and temperature?
 What equipment is used for cutting/preparation?
 What equipment is used for mixing?
 What equipment is used for cooking/cleaning?
 How does one use and care for food preparation equipment?
UNPACKED CONTENT


“MCMC” is a mnemonic used to remember the classifications of Measuring,
Cutting/Preparing, Mixing, and Cooking/Cleaning.
To be a successful cook, one needs to know essential basic equipment, how it is
used, and how to care for it. All kitchen equipment is broken into four categories.
They are:
o Measuring
 Volume
 Weight
 Temperature
o Cutting/Preparation
 Cutting equipment
 Appliances
o Mixing
 Mixing equipment
 Appliances
o Cooking/leaning
 Bakeware
 Cookware
 Appliances
OBJECTIVE:
2.02
3%
A1
Remember equipment and procedures for its
use and care.
CATEGORY
M
MEASURING
EQUIPMENT
VOLUME:
USE
CARE
Measuring spoons – usually
made of metal or plastic;
basic set contains 1
tablespoon, 1 teaspoon, ½
teaspoon, and ¼ teaspoon
Dry measuring cups
(nested measuring cups) –
usually made of metal or
plastic; basic set contains 1
cup, ½ cup, 1/3 cup, and ¼
cup
Liquid measuring cups –
usually made of clear glass or
plastic; contain
measurements for portions of
a cup and fluid ounces
Sifter– metal or plastic
canister with a wirescreened bottom, available in
various sizes with a blade or
wheel inside
Measuring small
ingredients, usually
less than ¼ cup.
Hand or machine wash
Measuring dry and
solid ingredients
Hand or machine wash
Measuring liquid
ingredients
Hand or machine wash
Removing lumps
from and
incorporating air into
dry ingredients
before measuring
Rubber spatula
Removing solid
ingredients from
measuring cups
Leveling dry or solid
ingredients
Tap over garbage can to
remove dry ingredients;
if necessary, wipe with a
damp cloth, but dry
immediately to prevent
rusting.
Hand or machine wash
Straight-edge spatula
Hand or machine wash
WEIGHT:
Scale – may be spring or
balance scale
Weighing dry
ingredients, usually
in larger amounts
Wipe with a damp cloth
Taking internal
temperature of foods
to ensure safety and
sanitation
Be sure to calibrate daily
and after dropping; hand
wash
TEMPERATURE:
Thermometers (deep-fry,
instant-read, meat) – may
have a dial or digital display
OBJECTIVE:
2.02
3%
A1
Remember equipment and procedures for its use and care.
CATEGORY
C
CUTTING/
PREPARATION
EQUIPMENT
USE
Bread knife - Serrated or
saw-tooth blade
Chef’s / French knife –
Large, triangular blade
Paring knife Smallest kitchen knife
Slicing knife –
Long, thin blade
Straightening steel - Long
steel rod
Food chopper – small handheld to multi-bladed in size
Slicing breads and other
soft foods
Slicing, chopping, and
dicing fruits and vegetables
Remove a thin peel from
fruits and vegetables
Cutting large cuts or slicing
meats
Straightening knife edges
between sharpening
Chopping foods, such as
nuts, eggs, meats, and some
fruits and vegetables
Grating/shredding foods,
such as cheese and cabbage
Hand wash
Sniping, trimming, or
cutting fresh herbs, dried
fruit, vegetables, meat and
pastry
Blending or “cut-in” flour
and solid fat when making
pastry; blending butter and
cheese mixtures
Paring/peeling fruits and
vegetables; making
decorative carrot,
chocolate, or cheese curls
for garnishing
Protecting counter and
table tops when cutting and
chopping
Hand or machine wash
Cutting lids off metal cans
Small hand opener: Hand or
machine wash
Electric: Wipe with damp
cloth; remove blade and
clean with soap and water
Hand or machine wash
Grater/shredder – two - or
four-sided metal cutting tool
with openings of different
sizes
Kitchen shears - scissors
Pastry blender – several
pieces of curved metal
attached to a handle
Vegetable peeler/parer – a
swivel blade
Cutting board – made from
a variety of materials (plastic
resists bacteria better than
soft woods)
Can-opener – Hand and
electric varieties
Colander – perforated bowl
made of metal or plastic
available in a variety of sizes
Strainer – bowl made of
wire mesh available in a
variety of sizes
Rolling pin – heavy roller
made of wood, marble, or
metal
Draining liquids from
foods
CARE
Hand wash
Hand wash
Hand wash
Hand wash
Hand or machine wash
Hand or machine wash
Hand or machine wash
Hand or machine wash
Wooden - Hand wash
Plastic - Hand or machine
wash
Removes solid pieces from
liquid foods
Hand or machine wash
Flattens dough; crushes
bread, cookies, or crackers
into crumbs
Hand wash
OBJECTIVE:
CATEGORY
2.02
3%
EQUIPMENT
Slotted spoon – usually made
from metal, plastic, or wood
in various sizes
APPLIANCES:
Blender – removable
container with a wide
CUTTING/
opening, handle, pouring
PREPARATION spout, and measurement
markings on side
C
A1
Remember equipment and procedures for
its use and care.
USE
Removing solid food from
and draining away liquids.
Hand or machine
wash
Chopping, blending, and
liquefying
Hand wash nonelectric parts; other
parts may be hand or
machine washed -See use and care
booklet
Hand wash nonelectric parts; other
parts may be hand or
machine washed -See use and care
booklet
 Keep at 41° F
temperature in
refrigerator for
food service and
40° F for home
consumer use
 Clean interior of
refrigerator with
baking soda
solution a
minimum of once
a month.
 Wipe spills as they
occur
 Outside use
appliance cleaner
or damp cloth.
 Freezer maintains
0° F.
 Check gaskets
around door
monthly
 Vacuum under and
behind a minimum
of twice a year
 Change water
Food processor – more
Blending, chopping, grating,
powerful and versatile than a shredding, grinding,
blender; assorted disks/blades kneading, and slicing
for special jobs
Refrigerator / Freezer –
major kitchen appliance;
comes in variety of sizes and
colors with a wide range of
options, such as ice maker,
in-door dispensers, etc.
CARE
Refrigerating/freezing
perishable foods
filters as
recommended
OBJECTIVE:
CATEGORY
M
MIXING
2.02
3%
A1
Remember equipment procedures for its use and care.
EQUIPMENT
Fork – A two or three tined
utensil made of metal with a
handle.
Mixing bowls
(nested mixing bowls) usually made from plastic,
glass, or metal in a variety of
sizes; some have lids for
storage purposes
Pastry blender – several
pieces of curved metal
attached to a handle
Rubber spatula—made of
plastic and rubber with a
scraper at one end and handle
at the other end
Sifter – metal or plastic
canister with a wire-screened
bottom, available in various
sizes with a blade or wheel
inside
USE
CARE
Beating eggs and other
ingredients; mixing together
ingredients, used for lifting
Preparing and combining
ingredients for recipes
Hand or machine
wash
Blending flour and solid fat
when making pastry;
blending butter and cheese
mixtures
Folding or lightly mixing one
ingredient into another;
scraping bowls, pans and
other containers
Forces dry ingredients
through the wire-screened
bottom, removing lumps,
incorporating air, and
blending dry ingredients
Hand or machine
wash
Wire whisk – usually made
of balloon-shaped wire loops
that are held together by a
handle
Wooden spoon available in many sizes and
may be slotted or solid; will
not scratch pan surfaces
APPLIANCES:
Hand mixer – a hand-held
electric appliance; lighter and
less expensive as a stand
mixer, but less versatile
Stirring, beating, and
whipping foods; incorporates
air; helps to prevent/remove
lumps
Mixing and stirring
ingredient
Stand mixer – electric mixer
that leaves hands free; suited
Blending, beating, whipping,
and kneading dough
Blending, beating, and
whipping ingredients
Hand or machine
wash
Hand or machine
wash
Tap over garbage can
to remove dry
ingredients; if
necessary, wipe with
a damp cloth, but dry
immediately to
prevent rusting.
Hand or machine
wash
Hand wash
Hand or machine
wash removable
beaters; wipe mixer
body with damp
cloth
Hand or machine
wash removable
for heavy-duty work; often
has attachments
OBJECTIVE:
CATEGORY
C
COOKING /
CLEANING
2.02
3%
EQUIPMENT
BAKEWARE:
Baking sheet – metal
rectangular pan, similar to
cookie sheet, but with four
sides about 1 inch deep
Cookie sheet – flat, metal
rectangular pan with two or
three open sides
Cake pan – usually made of
aluminum in a range of sizes
Loaf pan – a deep, narrow,
oblong pan that may be made
of glass, glass-ceramic, or
aluminum
Muffin pan – rectangular
baking pan that comes in a
variety of sizes, such as with
six to twelve round
depressions; usually made of
metal
Pie pan – shallow, round
baking dish with sloping
sides; usually made of glass
or metal in a variety of sizes
Pizza pan – Large, round
baking pan with a narrow rim
around the edge; may be
perforated for crispier crust
Roasting pan – Heavy oval
or rectangular pan; usually
made of metal with a lid
Square / rectangular pan –
Usually made of aluminum;
variety of sizes
Casserole – Dishes with high
attachments; wipe
mixer body with
damp cloth
A1
Remember equipment and procedures for
its use and care.
USE
CARE
Baking sheet cakes, pizza,
chicken pieces, and fish
Hand or machine
wash
Baking cookies, biscuits, and
pizza; toasting bread
Hand or machine
wash
Baking layer cakes and other
baked goods
Baking loaves of bread,
pound cake, and meat loaf
Hand or machine
wash
Hand or machine
wash
Baking muffins, cupcakes,
and rolls
Hand or machine
wash
Baking dessert and main-dish Hand or machine
pies and quiches
wash
Baking pizza
Hand or machine
wash
Roasting meats and poultry
Hand or machine
wash
Baking a variety of cakes,
cookies, and other baked
goods
Baking and serving main
Hand or machine
wash
Hand or machine
sides that may be made of
glass, glass-ceramic, or
earthenware; available in a
variety of sizes, with or
without lids; may go from
freezer-to-oven
COOKWARE:
Double boiler – A small pan
that fits into a larger pan with
a lid; usually made of glass or
metal
OBJECTIVE:
CATEGORY
C
COOKING /
CLEANING
2.02
3%
A1
dishes and desserts
wash
Cooking and melting food
that scorch easily, such as
sauces, chocolate, custard,
butter, etc.
Hand or machine
wash
Remember equipment and procedures for its use and
care.
EQUIPMENT
USE
CARE
Dutch oven – A heavy pot with
close-fitting lid; may have rack to
keep foods from sticking to bottom
Cooking large amounts or
sizes of foods on the range
or in the oven
Hand or machine
wash
Pot – Usually made from metal;
larger and heavier than saucepans;
small handles on each side with a lid;
vary in size from 3 – 20 quarts
Saucepan – Usually made of metal
or heatproof glass; one long handle
and a lid; range in size from ½ - 4
quarts
Sauté pan/skillet – Skillets (fry
pans) have wide bottoms and low
sides; vary in size and often have
lids. Sauté pans are uncovered
skillets with narrow bottoms and
sloping sides
Cooking large amounts or
sizes of foods in liquid on
a range
Hand or machine
wash
Cooking foods in liquid on
a range
Hand or machine
wash
Browning and frying foods
Steamer – Perforated metal or
bamboo insert that fits into a
saucepan or pot that holds food
above boiling water
Wok – Bowl-shaped pan often used
in Chinese cooking; may be used on
range or electric
Steaming vegetables to
retain nutrients
Cooling rack – Wire rack with legs;
usually square or rectangular in a
variety of sizes
Holding baked goods and
hot pans off of
counter/table tops,
Hand or machine
wash
** Cast iron must be
hand washed and
dried completely to
prevent rusting; may
need to rub with
vegetable oil to
preserve “seasoning”
Hand or machine
wash, depending on
material from which
it is made
Hand or machine
wash – if electric,
follow operating
manual’s instructions
for care
Hand or machine
wash
Quickly frying foods in a
very small amount of fat
Ladle – Round cup attached to a
long handle; usually in a variety of
sizes and made from glass, metal, or
plastic
Pastry brush – Usually in a variety
of sizes and materials
Oven mitt/potholder – Thick cloth
pads in various sizes and shapes
preventing scorching;
allows air to circulate
around foods so it cools
quickly
Lifting and serving sauces, Hand or machine
soups, stews, gravies, salad wash
dressings, and punches
Brushing pastry and other
foods with butter or
sauces; removing crumbs
from cakes before frosting
Protecting hands while
handling hot bakeware and
cookware
Hand or machine
wash
Depends on material
OBJECTIVE:
CATEGORY
C
2.02
3%
A1
EQUIPMENT
Tongs – Usually made of metal or
plastic; variety of sizes
Turner – Made of metal or plastic;
may be slotted or solid
Remember equipment and procedures for its use and
care.
USE
Turning meats and fried
foods; gripping and lifting
bulky foods
Lifting and turning foods,
such as cookies, meat, fish,
pancakes, and eggs
Frying, baking roasting,
panbroiling, stewing, or
simmering foods. Frying
foods, such as eggs, pancakes
CARE
Hand or machine wash
Hand or machine wash
Immersible: Hand or
machine wash, as
instructed by operating
thermostat; high dome cover with
manual. Thermostat to
vent; clearly visible heat indicator
be wiped clean.
light. Griddles are similar to skillets,
Non immersible: Wash
but have no sides or lids.
by hand, following
operating manual’s
instructions.
Slow cooker – (Crock pot) A heating
Cooking slowly for several
Exterior: Wipe with
base, cooking vessel that may be
hours; convenient for onedamp cloth.
removable, and a lid; usually have at
dish meals
Interior: If removable,
least two settings
cooking vessel may be
hand or machine washed.
Toaster – Comes in two- and fourBrowning/toasting breads and Wipe exterior with
slice models; may have extra wide
pastries on both sides at one
damp cloth; clean
openings for bagels and thick-sliced
time
crumbs from bottom
bread
regularly
Toaster oven – Available in variety of Baking and broiling small
Wipe exterior with
sizes; uses less energy and creates less amounts of foods in addition damp cloth; clean
heat than full-size oven
to toasting
crumbs from bottom
regularly
Microwave oven – Available in a
Cooking foods quickly;
Exterior: Wipe with
variety of sizes; may be built into a
defrosting foods; reheating
damp cloth
range hood or may be a counter topfoods
Interior: Wipe with
model
mild detergent or baking
soda solution
Range/oven – A major kitchen
Frying in fat or cooking in
Wipe with damp cloth
appliance available in free-standing,
liquid, on top of the range;
any spills as they occur
drop-in, or built-in models; number
baking, broiling, or roasting
when appliance cools;
and types of cooking surfaces vary;
in the oven
follow operating
oven types vary; may be electric or gas
manual’s instructions for
specific use and care
APPLIANCES:
COOKING / Electric skillet/griddle – Fry pan
CLEANING whose temperature is controlled by a
Dishwasher – A major kitchen
appliance available in portable or
built-in models; various options
available.
Cleaning/sanitizing kitchen
equipment and tableware.
Follow operating
manual’s instructions
for loading details and
recommended detergent
and drying agents; use
ONLY dishwasher
detergent; scrape before
loading; and ensure that
all items are dishwasher
safe.