Culinary

Kitchen Tool

100

This tool with a long handle and a curved, sharp blade, is specifically designed for peeling fruits and vegetables.

Peeler.

200

Small, sharp tool with a rotating wheel used for cutting dough and pastries?

Pizza Cutter.

300

Often made stainless steel or silicone, this tool has a spring loaded handle and is used for serving pasta or tossing salad.

Tongs

400

A circular, often mesh-covered tool is used to sift powdered sugar and aerate flour.

Sifter.

500

This modern day kitchen appliance uses rapid air circulation to cook food with little to no oil.

Air-fryer

Cooking methods

100

Cooks food in a hot liquid at boiling point.

Boiling.

200

Indirect heat cooks food from all sides.

Baking.

300

Searing food at a high temperature and then cooking it slowly in a covered pot.

Braising

400

Cooking food in a liquid that is just below the boiling point.

Simmering 

500

Cooking food in a small amount of oil.

Sauteing.

Knife Cuts

100

Also called the "Matchstick" cut

Allumette.

200

Creates thin strips for garnishes, salads and stir-fries.

Julienne.

300

Extremely small, irregular pieces used for aromatics like garlic and shallots to distribute flavor evenly.

Mince.

400

Achieved by cutting allumette into cubes.

Small diced.

500

Created by cutting Batonnet into cubes.

medium dice.

Food & Safety

100

This type of microorganism often visible to the naked eye, can cause food spoilage and foodborne illnesses.

Bacteria.

200

This vibrant red fruit, botanically a berry, is a key ingredient in many sauces, pizzas and salads.

Tomato.

300

Ground meat must reach what internal temperature to be safe to eat?

160 degrees Fahrenheit.

400

The common foodborne illness is often associated with undercooked eggs and poutry, causing symptoms like diarrhea and fever.

Salmonella.

500

A Mandoline is a kitchen tool used for thinly slicing vegetables. What is the primary safety concern when using one?

Finger injury, getting cut.

Food knowledge

100

A type of cheese originating from Italy and often grated over pasta dishes.

Parmesan cheese.

200

This staple grain, is often cooked by boiling or steaming.

Rice

300

A sweet, sticky substance is produced by bees from the nectar of flowers.

Honey.

400

This fermented dairy product popular in many cultures, is made by coagulating milk protein and is often flavored with fruits or sweeteners.

Yogurt.

500

This leafy green vegetable is a popular base for salad and is known for its slightly bitter taste.

Arugula.