Culinary #2

Kitchen Equipment

100

This tool is used to flip foods like pancakes or burgers. (The correct term. Not a Spatula)

Turner

200

This tool is used to strain pasta or rinse vegetables.

Colander

300

This pan has high sides and is used for soups or boiling.

Stockpot

400

This piece of equipment is used to cook food evenly in an oven by circulating hot air with a fan.

Convection

500

This piece of free-standing tilting equipment is a wide, shallow pan with a lid used for searing and then slow cooking in liquid.

Swiss Braiser

Cooking Methods

100

Cooking food in hot oil.

Frying

200

Cooking food using dry heat in an oven.

Baking

300

Cooking food over direct heat.

Grilling

400

Cooking food slowly in liquid at a low temperature.

Simmering

500

Cooking food partially in boiling water, then shocking in ice water.

Blanching

Seasoning

100

This seasoning is the most commonly used in cooking and enhances flavor.

Salt

200

This herb is often confused with parsley but has a stronger, citrus-like flavor.

Cilantro

300

This blend includes cumin, paprika, garlic powder, and oregano and is used to create a bold, savory flavor profile in meats.

Taco Seasoning

400

This seasoning blend typically includes salt, paprika, garlic powder, and onion powder and is used to enhance the flavor of meats and fries.

Seasoning Salt

500

This spice is bright yellow, often used in curry, and is known for staining everything it touches.

Turmeric

Name that Dish

100

This dish is made by layering noodles, sauce, and cheese, then baking until bubbly.

Lasagna

200

This dish is made with cooked potatoes mixed with mayonnaise and other ingredients, often served cold.

Potato Salad

300

This dish is made by emulsifying oil and egg yolks and is commonly used as a sauce or spread.

Mayonnaise.

400

This dish is made by cooking sugar until it breaks down and turns brown, creating a rich flavor used in desserts.

Caramel

500

This dish is made by combining pasta with a sauce made from eggs, cheese, and fat from meat like bacon or pancetta.

Carbonara

Random

100

This type of salad includes ingredients bound together with dressing like mayo.

Bounder Salads.

200

These 2 senses of taste are used to balance bitter food. 

Fat and Salt

300

This handheld kitchen tool is used to blend soups or sauces directly in the pot without transferring them to another appliance.

Immersion Blender

400

This cut of vegetables is long, thin, and matchstick-like.

Julienne

500

This is the liquid released from meat during cooking.

Drippings