Kiddie Drums
On the Recipe
Not quite like home
...ion & ...ing ends
Don't sweat the small stuff
100
18x26 inch pan for baking many kinds of items
What is a sheet pan?
100
Larger equivalent for 64 ounces (weight)
What is 4 pounds (lbs. or #)
100
A type of oven that cooks faster due to circulating air
What is a convection oven?
100
The browning of sugars - in bread, vegetables and meat
What is caramelization?
100
A tool for scraping that is sometimes called the million dollar tool.
What is a rubber spatula?
200
12x20 inch pan designed to fit in serving lines
What is a hotel (or steamtable) pan?
200
Preferred unit for 128 fluid ounces
What is one gallon?
200
Equipment commonly (every day in the Cafe Laura kitchen) used to cook meats. It gives great flavor to steaks and chicken.
What is a char-grill (or gas grill)
200
heat transfer that occurs when heat is spread by the movement of air, steam or liquid
What is convection?
200
A portion control tool whose number tells how many are in a qt.
What is a scoop (or disher)?
300
A large slope sided seasoned pan ideal for stir frying
What is a wok?
300
Better unit on the recipe for 14 cups
What is a 3 1/2 quarts? (or 3 qts + 1 pt)
300
Equipment used to cook vegetables that retains nutrients
What is a steamer?
300
Cooking an item partially and briefly in water - sets color in vegetables or loosens skins
What is blanching?
300
Used for serving foods when some liquid needs to be drained off
What is slotted (or perforated) spoon?
400
A round deep container used holding hot soup on the serving line
What is a bain marie?
400
Recipe adjustment for 24 T.
What is 1 1/2 cups? (or 1.5 cups)
400
A portable tool used for blending and pureeing right in the pot
What is an immersion blender (or burr mixer)?
400
Causes browning and rich flavors to develop when meat is cooked at high temperature (not a cooking method)
What is the Maillard reaction?
400
A tool for flipping hot foods on a griddle or serving solid hot foods
What is an offset (metal) spatula?
500
A large round straight low-sided pot good for making risotto
What is a rondeau (or brazier)?
500
Better unit on the recipe for 42 pints
What is 5.25 gallons? (or 5 gallons + 1 qt.)
500
Pot that heats on bottom AND sides - fast and perfect for cooking pasta and soups
What is a steam-jacketed kettle?
500
To cook slowly in a small amount of fat without browning, eg. onions and peppers for cheesesteaks
What is sweating?
500
A portion control tool that's a combination of a spoon and ladle
What is a spoodle?
Continue
ESC
Reveal Correct Response
Spacebar
M
e
n
u
Team 1
0
+
-
Equipment and Cooking Basics
No teams
1 team
2 teams
3 teams
4 teams
5 teams
6 teams
7 teams
8 teams
9 teams
10 teams
Custom
Press
F11
Select menu option
View > Enter Fullscreen
for full-screen mode
Edit
•
Print
•
Download
•
Embed
•
Share
JeopardyLabs