Name The Kitchen Tool
Measurement
Food & Kitchen Safety
Cooking Terms
Cooking General
100
Whisk
100
1 cup = ____ ounces
8 ounces
100
How many hours are considered safe for food to sit out at room temperature?
2 hours
100
To cook food using dry heat usually in the oven.
Bake
100
What part of a recipe tells the number of servings?
Yield
200
A good choice for getting cake batter out of a bowl
Rubber Spatula
200
1 pint = ______ cups
2 cups
200
Never put a sharp knife in _________
a bowl of soapy water
200
To cook quickly in a small amount of fat.
Saute
200
How many Mother Sauces are there?
5
300
Used to measure very small amounts of ingredients
Measuring Spoon
300
Name two ways to abbreviate teaspoon.
t and tsp
300
What temperature range is considered "The Danger Zone?"
40 F - 140 F
300
A French term that means "everything is its place."
mise en place
300
What type of ingredient adds flavor and interest to foods and is used in small amounts?
Spices
400
Can be used to blend batter, whisk eggs and even knead dough
Stand Mixer
400
A recipe calls for 3/4 c. of oil. How will you measure this?
liquid measuring cup
400
When bacteria is transferred from one food to another it is called ______.
Cross-Contamination
400
To cook in liquid hot enough for bubbles to break on the surface.
Boil
400
When you put food on a plate to make it look interesting and delicious it is called ______.
Plating
500
Type of knife with saw-like teeth. Good for cutting bread and tomatoes.
Serrated Knife
500
1 Tablespoon = ____ teaspoons
3
500
What happens to foods that are in The Danger Zone for too long?
bacteria can grow
500
To combine a delicate ingredient (ex. whipped cream) with a solid mixture using a slow rolling motion.
Fold
500
To make a roux, use equal parts of ____ and ____.
Flour and Butter (Fat)