Kitchen/Classroom Procedures
The place where dishes with no colored tape go.
What is the front demo counter/kitchen?
What we use to fill hot soapy water for cleaning counters, stoves, and other surfaces.
What is the red sanitation bucket?
"Everything in it's place"
What is mise en place?
Doing this to a recipe when it yields 8 servings, but there are 4 people to serve.
What is cutting the recipe in half?
The tool that is placed in the sink to drain cooked pasta.
What is a colander?
The place where dirty aprons go (NOT hung back up!)
What is the mesh laundry bag (and the dirty hamper)?
The liquid used to sanitize all surfaces after they have been cleaned.
What is blue sanitation spray?
To beat room temperate fat (such as butter) and sugar until pale and fluffy.
What is the creaming method?
The number of ounces in a pound.
What is 16 ounces?
The place where the rubber spatulas, whisks, and wooden spoons go.
What is the drawer labeled "Baking Tools?"
The word we use that describes going above and beyond to take on responsibilities not only in their own kitchen space, but in the classroom space as well.
What is initiative?
The first thing you do before you pull your hair back, if needed, and wash your hands.
What is putting on an apron?
The four ways of cooking eggs (not including omelette).
What is poaching, scrambled, boiled, and fried over-easy?
The number of tablespoons in 6 tablespoons of butter.
What is 3 oz?
The button you press on the scale to eliminate the weight of the vessel used to weigh a food.
What is to tare/zero?
The expectation when you aren't sure what the next step is in the cooking process is.
What is reading the recipe?
The item used for drying hands ONLY.
What are paper towels?
Temperature or stage of butter used in "blending method."
What is "melted?"
The amount of ounces in ONE tablespoon of butter.
What is 1/2 an ounce?
The attachment used on a KitchenAid mixer that is used for creaming method.
What is the paddle attachment?
A helpful suggestion to better understand the recipe. (Hint: you need something to write with for this!)
What is taking notes/annotating the recipe?
The liquid solution best used to clean out butter that exploded in the microwave or oil splatter on the stove.
What is hot soapy water?
The three step process of making a French Omelette.
What is scramble, spread, and fold?
The equivalent of 1/2 Tablespoon in teaspoons.
What is 1 1/2 teaspoons?
Type of pan used to make over easy eggs or omelettes.
What is a non-stick pan?