Kitchen Cleanliness
Cooking Terms
Safety
Misc.
Measuring
100
They should be washed.
What should be done to all surfaces before you begin cooking?
100
Dice
What is to cut into very small cubes?
100
Jackets and other bulky items.
What are types of clothing that should be avoided in the kitchen?
100
Smoke Detectors
What is something that should be in EVERY kitchen?
100
Spoon the ingredient into the correct measuring cup.
What is the proper way to measure dry ingredients?
200
They should be wiped up right away.
What should be done about spills?
200
To cook by dry heat, usually in an oven.
What is to bake.
200
Salt and/or Baking Soda
What are substances that can help extinguish a fire?
200
To flatten to a desired thibkness by using a rolling pin.
What is roll?
200
The handle and spout.
What are the defining characteristics of liquid measuring cups?
300
In the trash.
What is the proper disposal of grease?
300
Brush
What is to coat food with butter, margarine, or egg - using a small brush.
300
Scalding
What can occur from hot steam if lids are not lifted properly?
300
It should be in a pony-tail at all times.
What should be done with hair when cooking?
300
Use dry measuring cups and a rubber spatula to get the product out of the cup.
What is the proper way to measure fats?
400
CELL PHONES!
What is one of the most unsanitary items to be in the kitchen?
400
Steam
What is to cook in the steam generated by boiling water.
400
Leaving the food unattended.
What is something that should never be done when cooking?
400
Season
What is to add salt, pepper, or other substances to food to enhance the flavor?
400
use the back of a butter knife and smooth it accross the top.
What is the proper way to level dry ingredients?
500
Clean up well.
What should be done after food preparation?
500
To cook in a small amount of fat.
What is Saute?
500
Dish towels, pot holders, and oven mitts.
What should always be kept away from the stove?
500
In a cup on the counter.
Where should knives be placed when washing dishes?
500
Do not pack them down.
What should be avoided when leveling ingredients?
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