Measuring
TBSP. is an abbreviation for
What is tablespoon
The way a food looks
What is Appearance/presentation
The length of time you should wash your hands for
What is 20 seconds
This type of knife is used for small items like fruits and veggies
What is a paring knife
The first thing you do when you come in to the culinary room
What is set your back pack down and wash your hands
tsp. is an abbreviation for
What is Teaspoon
The way a food feels
What is Texture
A rag on the floor is a
What is slipping/falling hazard
This type of cut looks like cubes
What is dicing
When cooking you should stay here
What is your assigned station
The thing you use to measure liquids
What is liquid measuring cup
A word to describe the way a food tastes
What is sweet, salty, bitter, savory or sour.
Use this when grabbing something hot
What is an oven mitt
A very fine cut commonly used for garlic
What is mincing
The things you use to clean your station
What is spray bottle and rag
The thing you use to measure dry ingredients
What is a dry measuring cup
The 5 senses we have
What is Sight, Touch, Taste, Sound and Smell
Check this to know if your meat is cooked all the way
What is the internal temperature
This versatile knife is used for chopping and dicing
What is a chef's knife
When food falls on the floor we do this
What is pick/sweep it up!
What is 16 ounces
This is another word for savory
What is Umami
The 4 steps to food safety
What is Clean, Separate, Cook and Chill
This type of cut looks like match sticks
What is Julienne
To take a break outside you must do this
What is ask permission