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    Grade 7 8 Cookery Mod 5 Mini Lesson

    Uploaded by

    Galvez ChaCha
    This document provides guidance on proper measurement techniques for ingredients in cooking. It emphasizes the importance of accurate measurement and using standardized tools. It lists specific procedures for measuring dry and liquid ingredients to ensure consistent results. The document also provides an overview of various kitchen appliances and how to operate them safely and properly, such as ranges, microwaves, refrigerators, and dishwashers. Proper use and calibration of measuring tools, appliances, and following manufacturers' instructions are stressed throughout.

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    © All Rights Reserved

    Grade 7 8 Cookery Mod 5 Mini Lesson

    Uploaded by

    Galvez ChaCha
    60 views1 page
    This document provides guidance on proper measurement techniques for ingredients in cooking. It emphasizes the importance of accurate measurement and using standardized tools. It lists specific procedures for measuring dry and liquid ingredients to ensure consistent results. The document also provides an overview of various kitchen appliances and how to operate them safely and properly, such as ranges, microwaves, refrigerators, and dishwashers. Proper use and calibration of measuring tools, appliances, and following manufacturers' instructions are stressed throughout.

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    This document provides guidance on proper measurement techniques for ingredients in cooking. It emphasizes the importance of accurate measurement and using standardized tools. It lists specific procedures for measuring dry and liquid ingredients to ensure consistent results. The document also provides an overview of various kitchen appliances and how to operate them safely and properly, such as ranges, microwaves, refrigerators, and dishwashers. Proper use and calibration of measuring tools, appliances, and following manufacturers' instructions are stressed throughout.

    Copyright:

    © All Rights Reserved
    60 views1 page

    Grade 7 8 Cookery Mod 5 Mini Lesson

    Uploaded by

    Galvez ChaCha
    This document provides guidance on proper measurement techniques for ingredients in cooking. It emphasizes the importance of accurate measurement and using standardized tools. It lists specific procedures for measuring dry and liquid ingredients to ensure consistent results. The document also provides an overview of various kitchen appliances and how to operate them safely and properly, such as ranges, microwaves, refrigerators, and dishwashers. Proper use and calibration of measuring tools, appliances, and following manufacturers' instructions are stressed throughout.

    Copyright:

    © All Rights Reserved
    of 1

    Grade 7/8 EXPLORATORY

    COOKERY

    CARRY OUT MEASUREMENTS AND CALCULATIONS


    Accurate techniques in measuring are as important as the tools for measuring. Therefore, always
    observe the following procedures:

    • Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a straight- edged knife

    • Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3 times. Spoon into the cup
    overflowing, level off with a spatula.
    • Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and level off with a spatula. Do not pack or
    tap the sugar down.

    • Brown sugar. Pack into cup just enough to hold its shape when turned out off cup. Level off with a spatula before
    emptying.

    • Level a measuring spoon with straight edge of a knife to measure small amounts of salt, pepper, leavening agents
    or solid fats.
    • Liquid ingredients. liquid measuring cup -- a glass or plastic cup with graduated markings on the side. Place the
    cup on a flat, level surface. Hold the cup firmly and pour the desired amount or liquid into the cup.Lean
    over and view the liquid at eye level to make sure it is the proper amount.
    • Check and calibrate timers/thermometers, scales and other measuring devices according to manufacturer’s
    manual before using.
    • Ingredients which measure by volume and by weight demand standardized measuring tools and equipment.
    • Do not shake the dry measuring cup to level off dry ingredients.
    • It is easier to weigh fat, butter, margarine if bought in pre-measured sticks. If fat does not come in pre-measured
    sticks, use a scale to weigh the needed amount.
    • Liquids should be poured into cup in desired level. Cup should stand on a flat surface.
    • Spring scales should be adjusted so that pointer is at zero (0). Place pan, bowl, or piece of waxed paper on scale to
    hold ingredient to be measured.
    • When using balance scales, place the pan on the left-hand side of the balance and the pan weight on the right-
    hand side. Add the required weights to the right-hand side and adjust the beam on the bar so that the total is the
    weight needed.
    • Ranges, sometimes called stoves, provide heat for cooking on top and in the oven. The controls for range heat
    must be accurate and easy to operate. Tools and utensils needed for cooking on the range and work space should
    be within easy reach.
    • Learn to match the size of pan to the size of the unit and to select the right amount of heat for the cooking job to
    be done.
    • In microwave cooking, time schedules must be followed exactly because every second is important. The
    microwaves shut off automatically when the door is opened.
    • Refrigerators are operated by electricity. The unit that does the cooling is underneath the box behind the grill.
    • Dishwashers are a great help if food is rinsed from dishes before stacking them. Follow the plan for stacking as
    suggested in the direction by manufacturer’s manual.
    • Mixers are the most useful machines in commercial kitchens and even at home. It is good for making salad
    dressings, sandwich fillings, for sauces, mashing potatoes, beat batter and eggs. Attachments are also
    available to chop, whip, squeeze out juice, and make purees.
    • Coffee makers mostly are automatic, requiring only the measurement of coffee and water.
    • In preparing foods on the range or in the fryer, heat is transferred by conduction.

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