Kitchen Tools
Cooking Techniques
Kitchen Safety
100
This kitchen tool is used to grab, flip, turn, and transfer hot items.
What are Tongs
100
Used with meat, this cooking technique uses high heat to form a crust on the outside of the meat, before lowering the temperature to fully cook it.
What is Searing
100
Like throwing a ball to someone, this acronym is the steps in how to use a fire extinguisher.
What is P.A.S.S
200
This kitchen tool is used to scoop liquids (mainly soups) from a large pot into a serving bowl.
What is a Ladle
200
Most commonly used for cheese, this involves cutting ingredients into squares.
What is Cubing
200
In a triple sink setup, this is what the second sink is used for.
What is Rinse
300
This type of knife is thin and bendable, most commonly used on fish.
What is a Fillet Knife
300
By mixing fat and sugar together, you get this cooking technique. Also a heavy dairy liquid.
What is Creaming
300
The acronym F.I.F.O stands for a food storage method that puts newer ingredients and stock in the back so older ones get used first.
What is First In, First Out
400
A flat-topped, hot surface, most commonly used for breakfast foods.
What is a Griddle
400
Named after a famous French Religious Figure, this cutting technique involves cutting fruits and vegetables into thin, long strips.
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What is Julienne
400
The danger zone is this range of temperatures where bacteria grows the fastest.
What is 4-60C / 40-140F
500
This kitchen tool is used to strain out liquids and keep the solids collected.
What is a Colander
500
A cutting technique used on with herbs or leafy greens, where they are rolled together and cut into long strips.
What is Chiffonade
500
Bleach and water can be used as a sanitizer. This is the minimum ppm (parts-per-million) of bleach that should be in the water.
What is 100ppm