Cookery (2nd Quarter)

What are the three basic kinds of kitchen equipment?

Major appliances, Small appliances, Utensils

Give three examples of major appliances.

Refrigerator (for cold storage), Range (for cooking), Microwave

What is the function of a refrigerator?

Used for cold storage and preservation of food.

What is a small appliance? Give examples.

Small electrical household device for simple tasks. Examples: mixer, food processor, blender, toaster.

Define utensils and give examples.

Kitchen tools used for food preparation. Examples: cups, knives, peelers, pots, pans.

What is a wooden spoon used for?

Mixing and stirring hot foods.

What is the function of a wire whisk?

Used to whip eggs or cream or add air to a batter.

What is a rubber scraper spatula used for?

Mixing and folding soft ingredients, removing food from bowls or plates.

What is a rolling pin used for?

Flattening dough for rolls, pizza, cookies, or crusts.

What is the use of a strainer or sieve?

Strains liquids from solids, aerates dry ingredients like flour and sugar.

What is a colander used for?

Separating solids from liquids, washing vegetables and fruits.

What are measuring spoons used for?

Measuring small amounts of liquid or dry ingredients.

What are kitchen shears used for?

Cutting foods and kitchen materials.

What is a grater used for?

Shredding or grating foods like potatoes, cheese, or zesting lemon/ginger.

What is a mixing bowl?

Basic utensil for mixing ingredients, comes in metal, plastic, or glass/ceramic.

What is a kettle used for?

Boiling water for tea or other hot beverages.

Why must we maintain cleanliness and hygiene in the kitchen?

To ensure food safety, prevent contamination, and avoid foodborne illnesses.

What can happen if food handling safety is not followed?

Foodborne illnesses, contamination, and health hazards.

What is food safety?

All practices that prevent foodborne illnesses.

What is sanitation?

Cleanliness and maintenance of food preparation areas and equipment to prevent contamination.

Why do we need to be strict in food preparation?

To ensure safety, prevent contamination, and protect health.

How do we ensure that the food we eat is safe?

By following food safety and sanitation practices such as cleaning, cooking properly, separating, and storing correctly.

What is cleaning in food preparation?

Ensuring surfaces and utensils are free from contaminants to prevent foodborne illness.

What is cooking in food preparation?

Preparing food to the correct internal temperature to kill bacteria and pathogens.

What is separation in food preparation?

Keeping different food components apart (e.g., meat and vegetables) to prevent cross-contamination.

What is storage in food preparation?

Keeping food at the right temperature and in proper containers to maintain freshness and prevent spoilage.

Why do we need to be clean at all times in preparing food?

To prevent contamination, foodborne illnesses, and ensure safety.

What harm may occur if food handling safety is not followed?

Food poisoning, spread of bacteria, cross-contamination, and serious health risks.

What is the purpose of a food safety checklist?

To monitor proper food handling, sanitation, and safety practices in the kitchen.

What are cleaning tools and materials used for?

Maintaining cleanliness and hygiene in the kitchen to ensure food safety.

What is the purpose of Personal Protective Equipment (PPE) in the kitchen?

To protect food handlers from hazards and prevent contamination of food.

What temperature should cooked food be reheated to?

At least 165°F (in the microwave, on the stove, or in the oven).

Why should you avoid reheating food with a chafing dish, warming tray, or slow cooker?

It keeps food in the Danger Zone too long, allowing bacteria to grow.

At what temperature should hot food be held?

140°F or above.

What methods can be used to keep hot food hot?

Heated chafing dishes, warming trays, or slow cookers.

At what temperature should cold food be stored in the refrigerator?

40°F or below.

How can you keep cold food cold when serving?

Place food in containers on ice to maintain below 40°F.

What is the 'Danger Zone' in food safety?

The temperature range 40°F to 140°F, where bacteria multiply quickly.

What should be used when serving food?

Clean containers and utensils.

What is the Two-Hour Rule?

If perishable food is kept at room temperature, do not leave it out for more than 2 hours.

How should meat, fish, and poultry be prepared for freezing?

Wrap and label them before placing in the freezer.

At what temperature should the freezer be kept?

0°F or below.

Where should dairy and eggs be stored in the fridge?

In the coldest part, near the back and away from the door.

Where should meat be stored in the fridge?

In the meat drawer or on the lowest shelf.

What is the crisper drawer used for?

Storing vegetables and produce.

How long can canned goods last, and what damages them?

Up to 2 years, but they can be damaged by temperatures above 100°F.

Where should mayo and peanut butter be stored?

Pantry, but once mayo is opened it must be moved to the fridge.

How should fruits with pits (peaches, plums) be stored?

In a closed paper bag until ripe, then refrigerate.

Where should tomatoes be stored?

Pantry if eaten within 1–2 days, otherwise in the fridge.

How should potatoes and onions be stored?

In a cool, dark pantry, but separately (don’t store them together).