Kitchen Tools & Equipment
This tool is used to peel vegetables and fruits
What is a peeler?
This method involves cooking food in water above 212°F
What is boiling?
You should wash your hands for this many seconds to ensure proper sanitation
What is 20 seconds?
There are this many teaspoons in one tablespoon.
What is 3?
The process of heating sugar until it turns brown is called this
What is caramelization?
This large knife is commonly used for chopping and slicing.
What is a chef’s knife?
This dry-heat cooking method uses an oven to cook food
What is baking?
This bacteria is commonly associated with raw poultry and eggs.
What is Salmonella?
There are this many cups in a gallon.
What is 16?
The process of gently folding ingredients together to avoid deflating a mixture.
What is folding?
This appliance is used to blend, mix, and purée ingredients.
What is a blender?
This technique involves cooking food quickly in a small amount of oil over high heat
What is sautéing?
The danger zone for food temperatures, where bacteria grow rapidly, is between these two temperatures (in Fahrenheit)
What is 40°F and 140°F?
One stick of butter equals this many tablespoons.
What is 8 tablespoons?
The French term for preparing all ingredients before cooking.
What is mise en place?
This tool is used to measure dry ingredients accurately.
What are measuring cups?
This slow-cooking method involves submerging food in water typically below boiling temperature.
What is simmering?
This kitchen tool should be used to check if meat is cooked to a safe temperature
What is a food thermometer?
One pound is equal to this many ounces.
What is 16 ounces?
This term describes cooking food partially and then quickly cooling it down for later use.
What is blanching?
This piece of equipment circulates hot air around food to cook it faster and more evenly.
What is a convection oven?
This method involves cooking food in a vacuum-sealed bag at a precise low temperature in water.
What is sous vide?
Cross-contamination occurs when this happens in the kitchen.
What is when harmful bacteria transfer from one food or surface to another?
The freezing point of water is
32°F
A mixture of equal parts flour and fat, used to thicken soups and sauces
What is a roux?