Utensils
Cooking techniques
Manual cooking techniques
Meats and Cuts
Chemical cooking techniques
100
Used to slice, mince, chop, cube and dice.
What is a chef's knife
100
Prolonged cooking of food with dry heat acting by convection.
What is Baking
100
Separation of a phisical object, into two or more portions.
What is Cutting
100
Punta de anca, bota, muchacho y centro de pierna, bola de pierna.
What is round (pierna)
100
To have a chemical breakdown of substance using bacteria, yeast or enzymes.
What is fermenting
200
Used to measure various or large amounts of dry, liquid or sticky ingredients accurately.
What are measuring spoons.
200
Continuously boiling water so it vaporizes into steam, thus cooking the food.
What is Steaming
200
To pull of tear away something that is attached to something else.
What is to peel
200
Bife ancho, asado de tira, costilla.
What is rib (costilla)
200
To add herbs and spices to make food more tasty.
What is seasoning
300
Used to lift and hold foods while they are being cooked or served.
What are tongs.
300
Dry heat cooking, applied to the surface of the food, commonly from above or below.
What is Broiling or Grilling
300
To work or massage something with your hands, like dough.
What is to knead
300
Ham, belly and bacon.
What are pork cuts
300
To grow.
What is sprouting.
400
Hammer like device, used to pound thick portions of meat.
What is a meat tenderizer.
400
Cooking food in another oil or fat.
What is Frying
400
To crush, reduce to powder using friction.
What is to grind
400
Leg, chop, chest, shoulder and loin.
What are lamb cuts
400
To immerse, preserve, or pickle in salt water.
What is brine
500
A flat-bottomed pan used to frying, searing and browning foods.
What is a skillet
500
Cooking food in hot liquid kept just below the boiling point of water.
What is Simmering.
500
To shred, scrape, grind or irritate.
What is to grate
500
Breast, wing, leg and neck.
What are poultry cuts.
500
To preserve in a salty or vinegar-based liquid.
What is to pickle.
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