The first 3 things you should do on lab days are:

1) Tie back hair

2) Put on apron

3) Wash Hands

You may sit on the kitchen counters when it's a cooking lab day.

Wash all dishes in hot soapy water; including electric appliances.

Turn pan handles toward the middle or back of the stovetop.

Goofing around in the kitchen will result in the kitchen lab privileges being taken away.

When cleaning up, you should wash and dry out the sink completely.

You should NEVER put water on a grease fire.

You should stand to the side of the oven when opening the oven door.

Paper towels are for drying hands, cloth towels are for drying dishes.

To cook by dry heat, usually in an oven.

To make a mixture smooth by lifting it over and over quickly with a big beating stroke to incorporate air through the mixture. (Usually with an electric mixer or a wire whisk.)

To mix two or more ingredients together until well combined.

To cook in water or other liquid in which bubbles rise continually and break on the surface.

To work sugar and fat together until the mixture is soft and fluffy.

To cut fat into flour with two knives or a pastry blender.

To rub food on a surface with sharp projections.

To work dough by pressing and folding until it becomes smooth and elastic.

To combine ingredients together, usually by stirring.

To heat an oven prior to using in order to obtain the correct cooking temperature.

To brown or cook food in a small amount of fat.

To cook food just below the boiling point.

To mix using a circular motion, going around and around, until the food is blended together.

To beat rapidly to incorporate air and to increase volume.

Double this ingredient: 2/3 c. margarine

Double this ingredient: 1 1/2 cup flour

Double this ingredient: 1/2 cup sugar

Double this ingredient: 2 eggs

Divide this ingredient in half: 2/3 c. margarine

Divide this ingredient in half: 1 1/2 c. flour

Divide this ingredient in half: 1/2 c. sugar

Divide this ingredient in half: 2 eggs

Match the word to the correct abbreviation.

Tablespoon

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Teaspoon

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Pound

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Ounce

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3 t.

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8 fl. oz.

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4 T.

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1 stick/cube butter

Pack firmly and then level off. It should hold its shape when released.

Spoon in the ingredient and then level off.

Scoop the ingredient and then level off.

Pour and then view at eye level on a flat surface.

Scoop the ingredient with a dry measuring spoon and then level off.

Measure one at a time into a separate container, then add the rest of the ingredients.

Pack firmly into a dry measuring cup, eliminating air pockets, and then level off. Or, use the water displacement method.

Match the nutrient to its main function:

Carbohydrates

Match the nutrient to its main function:

Protein

Match the nutrient to its main function:

Fat

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Vitamins

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Minerals

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Water

Make half of your plate:

According to MyPlate, what portion of your daily grains should be whole grains?

The Dietary Guidelines suggest that you should reduce:

According to the Dietary Guidelines, the average American needs to increase their intake of:

In MyPlate, which food group goes in the circle at the top right of the plate?

According to MyPlate, half of your plate should be:

In order to vary your vegetables, you should choose vegetables that are:

MyPlate recommends that you keep your meat and poultry portions:

Using good manners and etiquette shows respect for the people and places around you.

You should tuck your napkin into your shirt at the beginning of a meal.

If your dinner party is small, wait until everyone has been served before beginning to eat.

There are two basic dining styles: American and European/Continental.

Utensils are places in the order of use.

Use utensils from the outside in toward the plate.

You should place the blade of the knife away from the plate.

The American style of dining involves transferring the fork between hands after cutting.

It's okay to use your phone while dining.