# Handout 1.5: Tool ID and Where It Lives

Name: ______________________ Date: __________ Period: ______ Station: ______

Three tool families (copy from the slide): 1. ______________ 2. ______________ 3. ______________

## Part 1: Name it, say the job (Day 1, stations)

Visit all six trays. Each tool has a number. Write the name and the job. Use the word bank at the bottom if you get stuck. Sentence starter: "You use this to ___."

| Number | Tool name | What job does it do? | Family (1, 2, or 3) |
|---|---|---|---|
| 1 | | | |
| 2 | | | |
| 3 | | | |
| 4 | | | |
| 5 | | | |
| 6 | | | |
| 7 | | | |
| 8 | | | |
| 9 | | | |
| 10 | | | |
| 11 | | | |
| 12 | | | |
| 13 | | | |
| 14 | | | |
| 15 | | | |
| 16 | | | |
| 17 | | | |
| 18 | | | |

Word bank: dry measuring cups, liquid measuring cup, measuring spoons, mixing bowls, whisk, wooden spoon, rubber spatula, tongs, colander, cutting board, kitchen shears, can opener, peeler, grater, sheet pan, saucepan, skillet, oven mitt, food thermometer

[Sal: word bank in Turkish, Portuguese, and Spanish from `Vocabulary 01.md` goes here for the ELL copy.]

## Part 2: Where it lives (Day 1, scavenger hunt)

Draw your kitchen station in the box: the counter, the sink, the stove, and every drawer and cabinet. Number the drawers. Then write each tool's number (from Part 1) inside the drawer or cabinet where it lives. Rule: open, look, close. Nothing comes out of a drawer.

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Which tool was the hardest to find? ____________________ Where does it live? ____________________

## Part 3: Which tool would you use? (Day 1, one card per tray)

Read the card at each tray. Write the tool and one reason.

| Tray | The job on the card | Tool I would use | Why not the other tool? |
|---|---|---|---|
| A | Measure 1 cup of milk | | Why not the dry cup? |
| B | Beat two eggs until the yolks and whites are mixed | | Why not the wooden spoon? |
| C | Lift hot chicken strips off a sheet pan | | Why not your fingers or a spoon? |
| D | Open a bag of frozen vegetables | | Why not a sharp knife? |
| E | Turn a block of cheese into shreds | | Why not the peeler? |
| F | Check whether the chicken is cooked inside | | Why not just look at it? |

## Part 4: The machines (Day 2)

Label the parts as your teacher shows them. Then write the three safe-use steps for each.

| Machine | Parts (label the drawing on the slide, list them here) | Three safe-use steps | The one thing that goes wrong most |
|---|---|---|---|
| Stove | | 1. 2. 3. | |
| Oven | | 1. 2. 3. | |
| Microwave | | 1. 2. 3. | |
| Mixer | | 1. 2. 3. | |
| Blender | | 1. 2. 3. | |

Blender call and response (write the answers): What goes in first? __________ Where is your hand? __________ When can a spoon go in? __________

## Part 5: What went wrong? (Day 2, scene cards)

| Scene card | Machine | What went wrong | The safe procedure that would have stopped it |
|---|---|---|---|
| Card ___ | | | |
| Card ___ | | | |

## Tools Check (Day 2, ten items, alone)

Name: ______________________

Name the tool in each photo on the slide (items 1 to 6). Then answer items 7 to 10.

1. ____________________ 2. ____________________ 3. ____________________
4. ____________________ 5. ____________________ 6. ____________________

7. You need 1/2 cup of oil. Which measuring cup, and why? ______________________________________
8. The mug is hot. What do you use to hold it? ______________________________________
9. Frozen berries and milk go in the blender. Which goes in first? ______________________________________
10. Which two tools on our trays are the only cutting tools you will use in this room? ______________________________________

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## Teacher key

**Part 1.** Tray order as staged: 1 dry measuring cups (measure flour, sugar, dry ingredients; family 1), 2 liquid measuring cup (measure water, milk, oil; 1), 3 measuring spoons (small amounts; 1), 4 mixing bowls (hold and mix; 2), 5 whisk (beat, whip, mix air in; 2), 6 wooden spoon (stir, especially on the stove; 2), 7 rubber spatula (scrape, fold, push; 2), 8 tongs (grip and turn hot food; 2), 9 colander (drain and rinse; 2), 10 cutting board (a surface to cut on; 3), 11 kitchen shears (cut food and open bags; 3), 12 can opener (open cans; 3), 13 peeler (remove skin from carrots and potatoes; 3), 14 grater (shred cheese, carrots; 3), 15 sheet pan (bake flat foods, nachos, cookies; 3), 16 saucepan (boil, simmer, sauces; 3), 17 skillet (fry, scramble, saute; 3), 18 oven mitt (protect hands from heat; 3), and food thermometer (check inside temperature; 3) shares Tray F as the eighteenth if you drop one. [Sal: match the numbers to your trays.] Families: 1 measure, 2 mix and move, 3 cut and cook.

**Part 2.** Whatever your room says. Post the answer map on the cabinet door.

**Part 3.** A liquid measuring cup (the dry cup cannot be filled to the top with liquid without spilling and has no line to read). B whisk (the wooden spoon does not mix air in or break the yolks fast). C tongs (fingers burn; a spoon drops the strips). D kitchen shears (no sharp knives in this room; shears cut a bag cleanly). E grater (the peeler makes thin slices, not shreds). F food thermometer (chicken can look done and still be raw inside).

**Part 4.** Stove: burners, knobs, on and off markings, which knob runs which burner. Steps: handle in, knob off when done, nothing on the burner but a pan. Goes wrong: burner left on, towel on the burner. Oven: racks, door, temperature dial, light. Steps: preheat, mitt on before the rack, teacher opens the door. Goes wrong: bare hand or a towel on a rack. Microwave: door, turntable, time buttons, stop. Steps: ceramic or glass only, cover splatter, paper towel to remove. Goes wrong: metal or foil inside. Mixer: beaters, lock, speed switch, bowl. Steps: beaters locked, start low, hands and spoons out. Goes wrong: spoon in the bowl while it runs. Blender: base, jar (glass or plastic), blade, lid, switch. Steps: liquid first then soft then frozen on top, lid on with a hand on it, unplug before the blade comes out. Goes wrong: lid off, or a spoon in while it runs. Call and response: liquid; on the lid; never while it runs (only when it is off and unplugged).

**Part 5.** Smoking pan on a burner left on: stove; burner not turned off when the pan was empty; turn the knob off the moment the food comes out and check every knob at the station check. Foil tray in the microwave: microwave; metal sparks; ceramic, glass, or paper only. Blender on with the lid off: blender; contents fly out and the blade is exposed; lid on, hand on the lid, then the switch. Mixer with a spoon in the bowl: mixer; the spoon catches in the beaters; hands and tools out while it runs, stop and unplug to scrape. Oven rack grabbed with a dish towel: oven; a thin towel burns through and a wet towel steams; use the oven mitt, and the teacher opens the door.

**Tools Check (10 points, 1 each).** Items 1 to 6: the six photos on the slide [Sal: pick six from the tray photos; suggested: liquid measuring cup, whisk, tongs, colander, kitchen shears, oven mitt]. 7: liquid measuring cup, because oil is a liquid and you read it at eye level. 8: an oven mitt or a folded paper towel. 9: milk (liquid first). 10: kitchen shears and a butter knife.