Small Utensils Goal To learn the name care

Small Utensils Goal: To learn the name, care, and use of every small utensil. “Where does it live at Stelly’s? ” There are many types of Small utensils in this kitchen. They help you; measure, prepare, cook, and serve food. It is very important to know what they are called, where they live in our kitchen, and how to use and clean them. 1

Measuring Devices Scales Portioning Scale Used for measuring ingredients as well as for portioning products for service. Spring-operated and usually have a dial to indicate weight. Digital Scale More accurate. Electrically operated. Provides a digital readout. 2

Measuring Devices Volume Measures Liquid Volume Measure Have lips for easy pouring. Sizes are pints, quarts, half-gallons, and gallons. Measuring Cups Available in 1 -, 1⁄2 -, 1⁄3 - and 1⁄4 -cup sizes. Can be used for both liquid and dry measures. 3

Measuring Devices Volume Measures Measuring Spoons Used for measuring very small volumes. • 1 tablespoon, 1 teaspoon, 1⁄2 teaspoon, and 1⁄4 teaspoon Ladles Used for measuring and portioning liquids. 4

Measuring Devices Volume Measures Scoops Come in standard sizes and have a lever for mechanical release. Used for portioning soft solid foods. Scoop sizes are listed in Table 3. 1. Stelly’s- used for portioning many food items for preparation and service on the line 5

Measuring Devices Thermometers Meat Thermometer Inserted before cooking and left in the product during cooking. Stelly’s- Digital Instant Read Thermometers Gives readings within a few seconds of being inserted in a food product. Reads from 0°F to 220°F. 6

Measuring Devices Thermometers Stelly’s Procedures Inserted in the product during cooking to tell if it is cooked completely. Never Assume the food is cooked fully! We always check; Chicken, casseroles, pork, any hazardous food. 7