Picazo, Drol Susej Z.

BSN 2-C-5
NUTRITION AND DIET THERAPY

A. Convert the following items; state your unit of conversion and your
solution to the problem.
1. 2½ grains to gram
2. 15 teaspoon to tablespoon
3. 1 cup to ml
4. 30 ounces to ml
5. half gallon to ml
6. 300 grams to grain
7. 20 tablespoon to teaspoon
8. 2 pints to ml
9. 480 ml to cup
10. 750 ml to liter
B. Cut and paste different kitchen utensils and explain the functions. (10
items). Include the references used.

1. Metal Spatula
For flipping, tossing, and serving various
types of food, a strong metal (or premium
plastic) spatula is essential. Consider baked
salmon, puffy pancakes, roasted
vegetables, cooked meats, and eggs over
easy.

2. Whisk
Strong metal whisks available in a variety of sizes
and styles. Pick a medium-sized whisk that fits your
hand comfortably and has a long handle. Use it to
emulsify a vinaigrette, whisk eggs for a frittata, and
combine dry ingredients before baking. Also required
is a flat whisk.

3. Tongs
A cheap set of metal tongs that can last you a lifetime
can be purchased for a few dollars. I'm constantly
coming up with new ways to use mine, like as adjusting
the cooking temperature of a roast or rotating chicken
breasts in the pan. They're excellent for serving family
style during dinner (basically, think of them as
extensions of your fingers).

4. Colander
Fruits should be washed, while pasta, vegetables, and other boiling items should
be drained. While a traditional footed colander works just fine, I like one that can
balance on the rims of my sink. Consider ceramic or metal, which are more
durable than plastic.

5. Cutting Board
When preparing your food, a strong, stable surface is
crucial. A wooden cutting board will facilitate cleanup
and prevent your knife from becoming quickly dull.
How to remove your cutting board is shown here.

6. Silicone Spatula
To swirl frosting onto a cake, fold egg whites into
cake batter, or scrape down the sides of the food
processor or mixing bowl, you'll need a silicone
spatula. To avoid the spatula melting when exposed
to high heat, make sure it is silicone and not rubber.
If you frequently prepare garlicky dishes, you might
wish to have a separate spatula for baking only
sweets.

7. Kitchen Shears
Super simple, but very helpful. You use shears every day
to open packages, remove herb stems, or trim the fat off
meats. You could occasionally use them to slice up a
whole chicken or remove the crust of a pie. To prevent
muck from accumulating in the hinge, look for a pair that
can be disassembled for cleaning.
 8. Nonstick Skillet
Lightweight nonstick pans that are simple to clean are perfect
for scrambling eggs or wilting vegetables. In order to avoid
using nonstick cookware that may be hazardous to your
health and the environment, go for ceramic coating. Here is
our complete shopping guide for nonstick skillets.

9. Saucepans
Making pasta, boiling potatoes or maize, and simmering large
quantities of soups and broths all require a large saucepan. A 5-
or 6-quart capacity is ideal. For smaller foods like boiled eggs,
rice, and oats, a smaller saucepan (1.5 to 2.5 quarts) is useful.

10. Prep Bowls

It may seem obvious, but it's crucial to have a range of
mixing bowls. Choose ones made of glass or metal rather
than plastic because they are less permeable. They won't
absorb scents or stains. I just have one huge metal mixing
bowl that I use for making cake batter, chopping salads, and dipping vegetables in oil.
My smaller bowls, which have a capacity of 1 to 2 cups, are the ideal way for me to
practice mise en place in the kitchen and maintain extreme organization while I prepare
food.