Getting to know your kitchen.
Hello everyone! There's just some basic knowledge you all should know before we start cooking up all sorts of tasty things.
First, everyone should know about knife safety. If you are a young wizard make sure a parent is watching you just to make sure you have an extra pair of eyes. Now, for the older witches and wizards make sure your fingers are slightly curled and tucked back when cutting any fruit or vegetable. This will guarantee we don't lose any parts of our fingers. Secondly, every make sure you have a strong grip on those handles! We don't want any flying knives or side slicing. Now that you know how to grip and use those knives put them away for a second. We will pull them back out later on. |
Let's get to know the rest of our tools. Make sure you have mixing bowls of different sizes ranging from small to large. The size of the bowl depend on either the size of the meal you're cooking or the ingredient being put into the bowl. (eggs or fruit going in smaller bowls, flour, and sugars going into the larger ones.)
Make sure you have some measuring cups around. They are highly important. Only skilled chefs or cooks use their eyes. The beginners start out with measuring cups. Things usually measured with measuring cups include but not limited to; flour, sugar, rice, pasta, milk, creams, and diced fruit. They come in handy when of course measuring out your ingredients. Creating a dish is like making a potion. The ingredient and how much of that ingredient is important so that you have successful potion. The same goes for cooking because adding too much or too little can be the difference in making a great dish and a dish that belongs int he trash. The measuring cups that will work for now are 1/4 cup, 1/3 cup, 1/2 cup and 1 cup.
Measuring spoons, just like their friends the measuring cups, are important as well. Things that are measured with measuring spoons are but not limited to; salt, vanilla, baking soda, baking powder, cinnamon, nutmeg, and honey. When using measuring spoons make sure you have the correct amount inside the spoon. Make sure there's not an extra mountain when scooping an ingredient, because just like the measuring cup adding too much of something or too little will make or break your dish.
Kitchen Counter/Surfaces, Cutting Boards. Make sure that before you start pulling ingredients out that your surfaces are thoroughly wiped down and cleans. Also make sure floors are swept. A clean kitchen is SUPER important. Don't want germs or anything to harm you and your food. Make sure all meats (except ground of course) are rinsed off with cold water and patted dry. NEVER put raw meat on a counter, either use a cutting board or a plate. Cutting boards are lovely to have because they not only protect your counters but they protect your knives from dulling on certain counter tops. Well there you go :) Knowledge on how to get to know and use your basic kitchen tools :) Below is your first assignment.
Please send ALL assignments to. Include your Name, HOL-id, and House for example(Katsuro Otoribashi-ka1515-Ravenclaw). This months assignment and lesson are due September 30th midnight. All Assignments and Extra credit should be sent to [email protected]
True or False. 1 pt Each
1. Measuring cups are not important.
2. Measuring spoons are important.
3. You never rinse raw meat.
4. You rinse ground meats in cold water.
5. You never put raw meat on a cutting board.
6. Cutting boards don't aid in protecting your knife from dulling.
7. You should always make sure your counters and surfaces are clean before cooking.
8. Your dish can fail if you add too much of an ingredient.
9. Your dish can fail if you add too little of an ingredient.
10. Young witches and wizards should cut things without a parent.
11. You should have a strong grip on your knife handle.
12. Measuring cups are limited to measuring flour, sugar, rice, pasta, milk, creams, and diced fruit.
13. You need a 1 1/2 cup measuring cup for this class.
14. Measuring spoons and measuring cups are enemies.
15. Flying knives are a good thing.
Fill In The Blank
1. Things that are measured with measuring spoons are but not _______ to;____ , vanilla, baking ____, baking _______, cinnamon, nutmeg, and ____. 4 pts
2.Creating a dish is like making a ______. The ingredient and how much of that ingredient is ________ so that you have ________ potion. The same goes for cooking because adding too ____ or too ______ can be the difference in making a great dish and a dish that belongs in the _____. 5 pts.
3.Make sure all ____ (except ground of course) are rinsed off with cold water and patted dry. NEVER put raw meat on a counter, either use a cutting _____ or a _____. 3 pts.
4. Cutting boards are ______ to have because they not only protect your counters but they _______ your knives from _______ on certain counter tops. 3pts
EXTRA CREDIT-30 PTS
This months extra credit is I want to know your opinion. Thoughts on your first lesson? What are you excited to learn about? Some recipes and favorite foods you hope to see in the upcoming term? Would you change anything about your first lesson? Did you learn anything new? In no less then 250 words let me know!
Make sure you have some measuring cups around. They are highly important. Only skilled chefs or cooks use their eyes. The beginners start out with measuring cups. Things usually measured with measuring cups include but not limited to; flour, sugar, rice, pasta, milk, creams, and diced fruit. They come in handy when of course measuring out your ingredients. Creating a dish is like making a potion. The ingredient and how much of that ingredient is important so that you have successful potion. The same goes for cooking because adding too much or too little can be the difference in making a great dish and a dish that belongs int he trash. The measuring cups that will work for now are 1/4 cup, 1/3 cup, 1/2 cup and 1 cup.
Measuring spoons, just like their friends the measuring cups, are important as well. Things that are measured with measuring spoons are but not limited to; salt, vanilla, baking soda, baking powder, cinnamon, nutmeg, and honey. When using measuring spoons make sure you have the correct amount inside the spoon. Make sure there's not an extra mountain when scooping an ingredient, because just like the measuring cup adding too much of something or too little will make or break your dish.
Kitchen Counter/Surfaces, Cutting Boards. Make sure that before you start pulling ingredients out that your surfaces are thoroughly wiped down and cleans. Also make sure floors are swept. A clean kitchen is SUPER important. Don't want germs or anything to harm you and your food. Make sure all meats (except ground of course) are rinsed off with cold water and patted dry. NEVER put raw meat on a counter, either use a cutting board or a plate. Cutting boards are lovely to have because they not only protect your counters but they protect your knives from dulling on certain counter tops. Well there you go :) Knowledge on how to get to know and use your basic kitchen tools :) Below is your first assignment.
Please send ALL assignments to. Include your Name, HOL-id, and House for example(Katsuro Otoribashi-ka1515-Ravenclaw). This months assignment and lesson are due September 30th midnight. All Assignments and Extra credit should be sent to [email protected]
True or False. 1 pt Each
1. Measuring cups are not important.
2. Measuring spoons are important.
3. You never rinse raw meat.
4. You rinse ground meats in cold water.
5. You never put raw meat on a cutting board.
6. Cutting boards don't aid in protecting your knife from dulling.
7. You should always make sure your counters and surfaces are clean before cooking.
8. Your dish can fail if you add too much of an ingredient.
9. Your dish can fail if you add too little of an ingredient.
10. Young witches and wizards should cut things without a parent.
11. You should have a strong grip on your knife handle.
12. Measuring cups are limited to measuring flour, sugar, rice, pasta, milk, creams, and diced fruit.
13. You need a 1 1/2 cup measuring cup for this class.
14. Measuring spoons and measuring cups are enemies.
15. Flying knives are a good thing.
Fill In The Blank
1. Things that are measured with measuring spoons are but not _______ to;____ , vanilla, baking ____, baking _______, cinnamon, nutmeg, and ____. 4 pts
2.Creating a dish is like making a ______. The ingredient and how much of that ingredient is ________ so that you have ________ potion. The same goes for cooking because adding too ____ or too ______ can be the difference in making a great dish and a dish that belongs in the _____. 5 pts.
3.Make sure all ____ (except ground of course) are rinsed off with cold water and patted dry. NEVER put raw meat on a counter, either use a cutting _____ or a _____. 3 pts.
4. Cutting boards are ______ to have because they not only protect your counters but they _______ your knives from _______ on certain counter tops. 3pts
EXTRA CREDIT-30 PTS
This months extra credit is I want to know your opinion. Thoughts on your first lesson? What are you excited to learn about? Some recipes and favorite foods you hope to see in the upcoming term? Would you change anything about your first lesson? Did you learn anything new? In no less then 250 words let me know!