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1. Measurements |
2. Natural
packaging __peel carrots or potatoes, __skin an onion __peel tomatoes using boiling water __pare and core an apple __skin a garlic clove __crack and separate an egg __zest a citrus fruit |
| 3. Cutting
techniques __grate __chop coarse and fine __slice __cube __chop an onion __use a garlic press __cut in thin slices with a slicing board device |
4. Mixing
techniques __use an electric mixer and show how to add ingredients and stir down from the sides __use a blender and a food processor __beat by hand with a whisk __whip cream or egg whites to soft and then firm peaks __cream butter and sugar __cut together shortening and flour for pie crust __knead dough by hand __tell why melting and softening butter give different results |
| 5. Using
heat __preheat oven and tell how you know it is ready __preheat griddle until water drop "dances" __bake a cake and test for doneness with a toothpick or similar method __tell why you cannot tapdance in the kitchen while a cake is baking __show how to read an oven, meat and candy thermometer __tell the temperatures to which meat must be heated to be safe to eat __grease a pan __grease and flour a pan __show how to use wax paper in pan make a cake easier to remove |
6. Flavorings |
| 7. Food Safety
Identify
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