Kitchen Tools & Equipment
This tool is used to measure the internal temperature of meat?
What is a “food thermometer?"
This personal protective item should be worn when handling ready-to-eat foods.
What are gloves?
This culinary term means to "cook in boiling water."
What is "blanch"?
This inventory method ensures the oldest products are used before newer ones.
What is "FIFO"?
Our culture at WSLM?
What is "Personal Touch"?
A tool used to julienne vegetables.
What is a "knife or mandoline"?
This method is used to keep hot foods at a safe temperature during service
What is hot holding at 135°F or higher?
What is "roux"?
The process of ensuring all ingredients, supplies, and staff are ready before service.
What is "mis en place"?"
The mission statement of WSLM.
What is "serving you like family"?
This piece of equipment maintains consistent low heat for slow cooking soups, stews, or sauces.
What is a “simmering pot” or “stock pot”?
This is the danger zone temperature range where bacteria grow most rapidly.
What is 41°F to 135°F?
This cooking method uses low heat over a long period, often in liquid.
What is “braising”?
This information must be written on every leftover food label to ensure food safety.
What are the "date and contents"?
Name the six core values of WSLM.
What is "Be Loving, Choose Wisely, Perform Together, Act Boldly, Express Gratitude, and Mind the Store"?
This appliance is used to quickly chill hot liquids or desserts to safe temperatures.
What is a "blast chiller or ice bath"?
This type of contamination occurs when allergens are transferred from one food to another.
What is cross-contact?
This culinary term means to decorate or finish a dish to enhance its appearance or flavor
What is "garnish"?
This service level doesn’t earn a standing ovation, but without it, everything else turns into a mess.
What is Functional Service?
At WSLM, our leaders embrace these four dynamic roles.
What is "Ambassador, Consultant, Coach, and Collaborator"?
This piece of kitchen equipment combines ingredients quickly with blades spinning at high speed.
What is a “blender” or “food processor”?
Failure in this area is the leading cause of foodborne illness outbreaks in kitchens.
What is poor hand hygiene?
This savory taste, often described as rich or meaty, is considered the fifth basic flavor.
What is "umami"?
To prevent cross-contamination, team members must practice these three key actions in the kitchen.
What are separating raw and cooked foods, proper handwashing, and sanitizing equipment?
The legs of the stool represent our focus on these three following groups.
What is "Associates, Customers, and Business Partners"?