SPICES
Made from a small, spicy red pepper, this is the foundation of many bottled hot sauces. Used frequently in Cajun and Indian recipes.
CAYENNE PEPPER
To let food stand in liquid that will add flavor and tenderize.
MARINATE
Used to fill bottles and other small mouth containers with liquid
FUNNEL
These should be stored in a wooden block or drawer when not in use
KNIVES
Yogurt is a good source of protein and ?
PRIOBIOTICS (Live bacteria-improves digestive health)
This warm, aromatic spice has a reddish brown color and a bittersweet flavor. Great for baking as well as adding an earthiness to stews, chilies, and curries.
CINNAMON
To cook liquid below the boiling point.
SIMMER
Used to measure the internal temperature of meats
THERMOMETER
Never use this for kitchen or grease fires
WATER
The most used ingredient in all of the culinary arts
EGGS
A baking essential made by soaking beans in alcohol.
VANILLA
To cut food into very small, fine pieces.
MINCE
A large bowl with tiny holes used to drain liquids from foods, such as spaghetti
COLANDER
You should do this before and after handling food
WASH YOUR HANDS
This meal improves academic performance. Students perform better in school and perform better on standardized tests.
BREAKFAST
This comes from the word pippali, was once known as black gold. It has one of the longest histories as a sought-after spice, due to its ability to flavor foods, act as a preservative, and add heat to a dish.
PEPPER
To cook using dry heat, usually in an oven
BAKE
CUTTING BOARD
This should be done to prevent contamination of food
CLEAN COUNTER TOPS, CUTTING BOARDS, etc
This spice can cost up to $10,000 per pound
SAFFRON
A white crystalline substance that gives seawater its characteristic taste and is used for seasoning or preserving food.
SALT
To remove the outer covering or skin
PEEL
A knife with a serrated edge, used for cutting without crushing the food
BREAD KNIFE
Never mix cooked foods and ? together
RAW FOODS
How bees make honey
REGURGITATION