Kitchen Equipment Worksheets Bundle

Kitchen Equipment Worksheets Bundle
Kitchen Equipment Worksheets Bundle
Kitchen Equipment Worksheets Bundle
Kitchen Equipment Worksheets Bundle
Kitchen Equipment Worksheets Bundle
Kitchen Equipment Worksheets Bundle
Kitchen Equipment Worksheets Bundle
Kitchen Equipment Worksheets Bundle
Grade Levels
Common Core Standards
Product Rating
File Type

Compressed Zip File

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16 MB|15 pages
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Product Description

These drawings of kitchen equipment come in a variety of formats. There are labeled and unlabeled and unlined. This is to make it adaptable to your teaching environment. The unlabeled pages are great as a test. The labeled worksheets can be a reference in workbooks or as posters on the wall. If you are creating a word wall this is a great place to pull information from.

STAND MIXER

  • flat paddle
  • wire whisk
  • dough hook
  • stainless steel bowl
  • bowl clamping plate
  • motor head
  • speed control knob
  • locking lever
  • attachment hub

DEEP FAT FRYER

  • oil
  • fry basket
  • fry basket handle
  • drain hooks

FOOD PROCESSOR

  • shredding, slicing and grating discs
  • disc steam
  • bowl
  • motor base
  • flat bowl cover
  • control switch
  • small and large pusher
  • serrated blade

They are in png and pdf format

COMMERCIAL FLOOR MIXER

  • paddle
  • lever
  • wire whisk
  • dough hook
  • stainless steel bowl
  • bowl lock
  • apron
  • cage
  • motor head
  • on\off button
  • speed control switch
  • attachment hub

MEAT SLICER

  • thickness adjustment plate
  • meat grip
  • meat grip handle
  • blade
  • blade cover
  • blade plate tie rod
  • carriage tray
  • base
  • carriage knob
  • rubber feet
  • thickness adjustment knob
  • on/off switch
  • carriage tray handle

National Standards for Family and Consumer Sciences Education

Area of Study 8.0

Food Production and Services

Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.

  • 8.3.6 Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving.

8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.

  • 8.5.1 Demonstrate professional skills in safe handling of knives, tools, and equipment.
Total Pages
15 pages
Answer Key
N/A
Teaching Duration
N/A
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