Hand tools
Make a Cake
Breads
Kitchen jobs
Mix it up
100
A hand tool used to cut the zest from citrus fruits.
What is a zester
100
It helps the chef dispense fillings, frostings and batters into uniform and decorative patterns
What is a pastry bag.
100
A dense donut shaped yeast roll that is boiled then baked.
What is a bagel
100
A system of staffing a kitchen so that each worker is assigned a set of specific tasks.
What is a brigade.
100
A dry heat cooking method in which foods are surrounded by hot dry air in a closed environment
What is baking
200
Also called a bowl scraper it has a flat or slightly cupped blade that is straight across the bottom next to the handle and rounded at the top.
What is a rubber spatula.
200
Stainless steel, plastic or chrome-plated metal ones, slipped inside a pastry bag, they produce unique shapes with paste or icing.
What are dispensing tips.
200
A traditional woven basket, often lined with canvas, in which yeast bread is place to rise before baking.
What is a banneton
200
Participates in, supervises and coordinates the preparation of menu items.
What is the sous-chef.
200
To whip air into a mixture to lighten it or to incorporate air into a mixture through sifting and mixing.
What is aerate.
300
Also known as egg whisks they have a very round shape at the end, and the wires are light and flexible.
What is a balloon whisk.
300
A semiliquid mixture containing flour or other starch used to make cakes and breads.
What is batter.
300
A flat handled paddle used to slide food, particularly bread and pizza into a deck oven.
What is a baker's peel
300
Coordinates kitchen activities and directs the kitchen staff training and work efforts
What is the Executive Chef
300
A system for measuring ingredients in a formula by expressing them as a percentage of the total flour weight.
What is baker's percentage
400
A hand tool used to scoop fruit into uniform balls
What is a melon ball cutter
400
A coating for cakes made from meringue cooked with hot sugar syrup.
What is foam icing.
400
Allowing bread dough, usually covered, to ferment in bulk on a worktable.
What is bench rest.
400
The person responsible for a specific facility or function.
What is an area or station chef
400
A mixing method in which foods are vigorously agitated.
What is beating.
500
A hand held tool with small, extremely sharp perforations for grating hard cheeses or vegetables as well as citrus zest.
What is a rasp style grater.
500
A utensil made form hard plastic, metal or rubber with sharp teeth carved into one or more sides; used to create patterns in icing and chocolate.
What is a cake comb.
500
To fold dough after it has fermented and risen in order to relax the gluten, reactivate the yeast, allowing gases to escape.
What is punch.
500
French for pastry chef; the person responsible for all baked items including breads, pastries and desserts.
What is patissier
500
To pulverize or reduce food to small particles using a mechanical grinder or a food processor.
What is grind.
M
e
n
u