HL1: Weighing and Measuring Ingredients

Learning intensions: To recognise and be able to use a range of weighing equipment and abbreviations
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Task: 1) Name each of these pieces of equipment and then state how or why we use each of them. 6 marks

_________________________ _________________________ _________________________

_________________________ _________________________ _________________________
_________________________ _________________________ _________________________

2) Here are some abbreviations that you will encounter when reading recipes. What do they mean and which piece of
equipment will you use to weigh or measure the ingredient? For example: 100g sugar = 100 grams of sugar, use scales.

Abbreviation
What does the
Piece of equipment used
3) How much does a litre of water weigh (go on, fill a jug
abbreviation mean? with 1 litre and weigh it!) ____________________________
g
4) Before metric measuring was introduced, people used
tsp ‘imperial’ measurements for weighing; the unit was pounds
and ounces. However, in different countries an ounce
tbsp weighs a different amount. How much does a British ounce
ml (oz) weigh in metric units (g)? ________________________
_________________________________________________
l _________________________________________________
Name: Project: FOOD AND COOKING – CONTROLLING HEAT!
HL1: Washing Up Date due: ____________________________
Learning intensions: To learn about ‘washing up’ expectations in Food and Cooking
.
To wash up your equipment properly you will need…
1. A plastic __________________ ____ _____________ .
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2. ______ _____________ and _________________ to remove bacteria and grease.
3. A _____________ or ________________ ____ _____________ to scrub stubborn foods.
4. A ____________________ to wipe the equipment in the soapy water. Total:
5. Wash _____________________ and cutlery first so they do not smear. Your sink should be left clean and
dry. No food scraps in the bottom
6. A ________ _________________ to dry the dishes. of the sink. The washing up bowl

7. Stack up all the dirty equipment at the side of the _______________ .

36 upside down and washing up bottle
neatly placed between the taps.
8. Fill the saucepans and cooking dishes with water and leave to ______________ .
9. Do not put ____________________ into the washing up bowl as you cannot see them when you put your hand into the bowl.
10. Drain the dishes __________________ ____________ on the draining board, then dry using a _________ ______________ .
11. Wash all work surfaces with a ___________________ , wrung out after being in hot soapy water; then put all the dirty cloths and
tea towels in the __________________ basket for washing.

In your kitchen at home:

12. What sort of oven and hob do you have and what fuel does it use? _________________________________________________ .

13. What preparation knives do you have and which ones are you allowed to use? __________________________________________
.

14. What material is your chopping board made from?

_____________________________________________________________ .

15. Who washes up at home? ________________________________________________________________________________

Word. bank: dishcloth glassware scourer tea towel hot water washing up bowl
soak sink knives laundry upside down detergent washing up brush
Words can be used more than once:
0-9 Foundation 10-19 Developing 20-29 Secure 30-36 Excellence

Name: Project: YEAR 7 FOOD AND COOKING