MCMC Part 1
MCMC Part 2
Kitchen Math
Kitchen Equipment
Part 1
Kitchen Equipment
Part 2
100
Cooking method where food is roasted slowly on a rack or spit over hot coals and basted with a spicy sauce.
What is Barbeque
100
To cut food into small, equal size squares about 1/2 inch in size.
What is Cube
100
Fluid Ounces equivalent of One Gallon.
What is 128 Fluid Ounces.
100
Cooking equipment made of glass, metal or ceramic and is used to make poundcake, bread or meatloaf.
What is Loaf Pan
100
Mixing equipment made of metal used to mix solid fats into dry ingredients.
What is a Pastry Blender
200
To cook food in a pan using vapor produced by boiling liquid.
What is Steam
200
To cook food uncovered under a direct heat source.
What is Broil
200
Teaspoons equivalent to One Tablespoon.
What is Three Teaspoons
200
Kitchen equipment that is multibladed used to prepare/cut fruits, vegetables and nuts.
What is Food Chopper
200
Cooking equipment made of metal with 4 raised sides approximately 1 inch deep.
What is a Baking Sheet
300
Cooking method where large pieces of meat cook slowly over low heat in a small amount of hot liquid in a tightly covered pan.
What is Braise
300
To cut food into large, thick or thin, flat pieces using a sawing motion while gently pressing down.
What is Slice
300
Tablespoons equivalent to one half cup.
What is Eight Tablespoons
300
Metal mixing equipment used to mix and aerate dry ingredients.
What is Sifter
300
Round cooking equipment made of glass or metal with slanted sides used to bake desserts.
What is a Pie Pan
400
To beat solid fat and sugar with a wooden spoon or electric mixer until smooth and light.
What is Cream
400
Food preparation technique that makes something easy to chew by applying a process or a substance that breaksdown connective tissue or fiber.
What is Tenderize
400
An amount that is less than 1/8 teaspoon.
What is a Pinch
400
Large metal cooking equipment with a tight, close fitting lid used to cook large amounts of food inside the oven or on the stovetop.
What is Dutch Oven
400
Small appliance with no sides, no lid and a thermostat used to control the temperature used to fry/brown food.
What is an Electric Griddle
500
To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer or food processor.
What is Beat
500
To remove the stem and the very thin layer of peeling from a fruit or vegetable using a knife or peeler.
What is Pare
500
Measure that equals one pint.
What is Sixteen Fluid Ounces
500
Micromesh equipment used to remove solid pieces from liquids.
What is a Strainer
500
Cooking equipment with wide bottom, low sides and no lid used to brown/fry food in a small amount of liquid.
What is a Skillet
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