Cooking Equipment
Processing Equipment
Pots, Pans, and Containers
Measuring Devices
Hand Tools/Small Equipment
100
Flat, smooth, heated surface on which food is cooked directly.
What is a griddle?
100
Used to mix, puree, and emulsify liquids.
What is a blender?
100
Used for preparing stocks and simmering large quantities of liquids.
What is a stock pot?
100
Come in standard sizes and have a lever for a mechanical release.
What is a scoop?
100
Used for cutting rolled out dough.
What is a pastry wheel?
200
Heat is controlled by regulating steam flow or an adjustable thermostat.
What is a Tilt/Trunnion Kettle?
200
Used to chop or puree foods.
What is a Food Processor?
200
Used for browning, braising and stewing; round and shallow.
What is a rondeau?
200
Used for measuring small volumes.
What are measuring spoons?
200
Used to cut pieces of dough and scrape workbenches.
What is a bench knife?
300
Cooks food in hot fat.
What is a Deep Fryer?
300
Meat is forced through a feed tube and through a plate for a ground product.
What is a meat grinder?
300
Used for foods that need to be cooked at a low temperature; indirect heat.
What is a double-boiler?
300
Inserted before cooking and left in the product while cooking.
What is a meat thermometer?
300
Small hand tool used for removing the colored peel of citrus fruits.
What is a zester?
400
Food is placed on a grate below the heat source.
What is a broiler/salamander?
400
Creates uniform, even cuts with the blade at an angle.
What is a slicer?
400
Design to hold foods in service counters.
What is a hotel pan?
400
Sizes are pints, quarts, half-gallons, gallons.
What is a Liquid Volume Measure?
400
Four-sided metal box with grids of varying sizes.
What is a grater?
500
Foods cook more quickly at lower temperature due to the forced air.
What is a Convection Oven?
500
Attachment used for mixing and kneading dough.
What is a dough arm?
500
Used for browning, sauteing, and for cooking sauces/liquids that need to be reduced quickly
What is a sautoir?
500
Give readings within a few seconds of being inserted into a food product.
What is an Instant-Read Thermometer?
500
Manual slicing equipment for uniform cuts; julienne, battonet, gaufrette, waffle slices.
What is a mandoline?
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