Not My Job!
I can't find it!
Proper Planning
Ouch! I need a bandaid!!
Heat Inducing Methodology
100

This person gathers the cooking equipment, is responsible for the team, completes the major kitchen tasks and checks in with the instructor before the end of class.

Who is the Head Cook

100

List 5 kitchen Measuring Tools

What is 

Dry nested measuring cups

Measuring spoons

Liquid measuring cup

Scale

Portion Scoops

Thermometer

100

The french term for "everything in it's place"

What is Mise En Place

100

This is the all purpose knife for chopping, slicing, and mincing all types of foods.  It's blade is normally 8-14 inches long and tapers to a point at the tip.

What is a chef knife.

100

The types of 3 cooking methods

What are...

Moist

Dry

Combination

200

This person measures and gathers the ingredients, and assists with preperation and cooking.

Who is the Assistant Cook

200

A hand tool to cut a thick layer from a vegetable and fruit more efficiently than a knife.

What is a Vegetable Peeler

200

What is the difference between the first step of Mise En Place and the fourth step?

What is Nothing; Step 1 you read the recipe and Step 4 you re-read the recipe.

200

The type of knife is used to slice bread?

What is Serrated
200

A dry heat cooking method that cooks food items on a hot flat surface in a relatively dry, heavy bottom skillet with minimal oil.

What is pan-frying

300

This person is responsible for cleaning out the sinks at the end of the period after the dishes have been completed?

Who is the Dish Washer

300

A type of oven that has a fan circulating hot air around the food as it cooks 

what is a Convection Oven

300

To be able to finish one task start to finish before starting another

Mise en Place

300

Never _____ someone a knife, place it on the table or counter and allow them to pick it up themself.

Hand

300

The cooking method which involves partially boiling food then quickly chilling it in an ice bath.

What is blanching.

400

This person is responsible for immediately returning the dishes to the dish drying rack in their kitchen.

Who is the Dish Dryer

400

This pan has medium height, straight sides, and a single long handle.  It is used for general cooking. 

What is a saucepan

400

Peeling, Chopping, and Blanching would be which step of Mise en Place

Prep and Measure

400

The _____ is the top of a knife blade, which is the non-cutting edge of the blade.

What is the Spine
400

First sear whole cuts of meat and them cover with liquid halfway then cook in a covered pot or pan in the oven or on the stovetop. 

What is Braising
500

This person gathers the dining dishes and washes the dining table after all have sampled the product. 

Who is the hostess?

500

A type of pot that includes a lower pot that holds boiling or simmering water to gently cook the food in the upper pot.

what is a double boiler

500

Name the steps of Mise En Place

1. Read the recipe

2. Gather equipment
3. Prepare the ingredients
4. Re-Read the recipe
5. Cook & Complete the tasks of the recipe.
6. Clean!

500

The metal that continues through the handle, giving more leverage and strength to the knife.

What is the TANG

500

Rapidly cooking that uses high heat from a source located above the food. 

What is Broil

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