Safety
Name 3 of the 5 kitchen hazards
Falls, Burns, Electrical Shock, Cuts,
You cook soup in this
pot or saucepan
to cook in hot, bubbling water
to boil
To cut into small pieces
To dice or chop
Where raw meat should be stored
Bottom of the refrigerator
What tool would you measure 250 mL flour with?
Dry measuring cup
to cook food in a hot pot of oil.
to fry
to cook on a grill over a charcoal or seasoned wood fire
to barbecue
How to clean up shards of broken glass
Wet paper towel
Put dry ingredients through this strainer-like tool to get rid of lumps
sifter
to cook by heating in water vapour
to steam
to cut into very tiny pieces
to mince
Two ways to put out a grease fire
Lid over pan, baking soda, fire extinguisher
For draining water off pasta
colander or strainer
to cook liquid on a low temperature
to simmer
to work dough with the hands, constantly folding
knead
The reason a sharp knife is safer than a dull one.
Sharp knives don't slip off food
Use this type of pan for cheesecake
Spring form pan
To crush into a soft pulp
To mash
To mix butter and sugar together
Name three different food-borne illnesses
Salmonella poisoning, campylobacter, norovirus, staph
To remove part of the outer skin of a citrus fruit
a zester
to beat rapidly to force air into a mixture
to whip
To add small pieces of fat (butter, lard) to dry ingredients
Cut-in