Kitchen Equipment
Terms
Culinary
Baking
Measurements and Abbreviations
100
used for deep-frying
What is fryolator
100
healthy and sanitary conditions and effective sanitary practices
What is Sanitation
100
what are the two cuts (pieces) that are used from a filet of haddock
What is the loin and tail
100
Written Instructions that have been tested to give the same quality and quantity each time the food is prepared
What is a standardized recipe
100
C
What is cup
200
another name for broiler
What is salamander
200
A deep cut or tear in the skin, such as a knife wound
What is a laceration
200
knife cut measuring 1/8 inch x 1/8 inch x 1/8 inch
What is brunoise
200
Flaky or mealy
What is pie dough types
200
dz
What is dozen
300
Used to measure ingredients by weight
What is a bakers scale
300
Emergency care that is preformed on people who are unresponsive
What is CPR or Cardiopulmonary resusitation
300
The part of the knife between the heel and the handle
What is the bolster
300
Pie baked without filling
What is blind baking
300
1 cup =
What is 8 ounces
400
mixer attachment used in the creaming method
What is a paddle
400
A wound in which a portion of the skin is partially or completely torn off
What is an Avulsion
400
whats in a standard mirpoux
What is carrots, onions, celery
400
a stiff dough that is shaped into a log, then refrigerated until firm. Dough is sliced and baked when needed
What is the icebox cookie
400
2 tablespoons =
What is 1/8 cup
500
150゜and 180゜
What is the wash temp and rinse temp of the dish machine
500
Microorganisms, such as protozoa, round worms and flatworms, that live in or on a host to survive
What is a parasite
500
Describe the plating presentation for fish and chips
fish, chips, accompaniments and condiments
500
Describe the 3 steps to the creaming method
creaming method steps (3)
500
1 quart - 1 pint + 8 ounces
What is 3 cups
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