Tools and Equipments

Equipment

100

This range is smooth and flat, used for cooking breakfast, searing meats, toasting bread, making pancakes and more!

what is a griddle or flat top

200

I am operated simply by heating air in an enclosed space.

What is conventional oven

300

I contain fans that circulate the air and distribute the heat rapidly through-out the interior.

What is a convection oven

400

I am ideal for cooking vegetables and many other foods rapidly, I am mostly used in Asian cooking.

What is a wok

500

I am a small broiler used primarily for browning or glazing the tops of some items. 

What is a salamander

kitchen equipment

100

                     "DOUBLE JEOPARDY"

I am an important and versatile tool for preparing cake batter, doughs, frosting and processing jobs.

What is a mixer

200

This type of oven is a quick way to heat foods

What is a Microwave oven

300

I am the three attachments that fit to a mixer.

What is paddle, whip, dough arm

400

I am used to chop or puree foods including raw or cooked meats and I mix or emulsify items as sauces and flavored butter.

What is food processor

500

I cook food by turning them slowly in front of electric or gas-powered heating elements.

What is a Rotisserie

pans

100

I am heavy, thick-bottomed fry pan,. used for pan-frying when steady heat is desired. The "mother" of all pans.

What is cast-iron skillet

200

This is a deep pan with a handle used for stewing or boiling

What is Stewpot

300

                       "DOUBLE JEOPARDY"

I am best heat conductor of all and was once widely used for cooking utensils.

What is copper

400

What are the two factors that effect a pans ability to cook.

What is thickness of the metal and kind of metal

500

I am used to strain foods such as pasta as well as to rinse vegetables

What is a colander

Knives

100

I am the most frequently used knife in the kitchen.

What is a Chef or French Knife

200

I am a long, slender, flexible blade up to 14 inches long. used for thanksgiving meats.

What is carving knife

300

I am used for truing and maintaining knifes edges.

What is steel

400

I am a thin pointed blade about 6 inches long. Used for removing raw meats and poultry.

What is a Boning Knife

500

I am the metal blade inside the handle of a knife, I am called the

What is Tang

tools

100

I am a broad blade, bent to keep hands off hot surfaces. I am also used to flip pancakes.

What is an offset spatula

200

Loops of stainless-steel wire fastened to a handle. Used for mixing

What is a whisk

300

A small hand tool used for removing the colored part of a lemon.

What is a Zester

400

I am used for stirring, mixing, and serving when liquid must be drained from solids.

What is a slotted or perforated spoon

500

I am used when great clarity or smoothness is required in a liquid.

What is a chinois