Kitchen Tools
This tool is used to accurately measure liquids.
What is a liquid measuring cup?
Chicken must be cooked to this internal temperature.
What is 165°F?
This cuisine is known for using fish sauce extensively.
What is Vietnamese cuisine?
"Mise en place" means this.
What is "everything in its place"?
On MyPlate, vegetables are represented by this color.
What is green?
This tool measures the internal temperature of food.
What is a digital thermometer?
This food safety practice helps prevent cross-contamination.
What is washing your hands?
This traditional Korean side dish is often used as a garnish.
What is kimchi?
This cooking method uses the least amount of added fat.
Sauteing
This sauce is made from butter, flour, and milk.
What is Béchamel?
This tool is considered the most accurate way to measure dry ingredients.
(think back to when we made Irish Soda Bread)
What is a digital scale?
Food should not remain in the danger zone for more than this amount of time.
What is 2 hours?
Traditional tortillas are made from this type of flour.
What is corn flour (masa harina)?
How many teaspoons are in one tablespoon?
What is 3?
White plates tend to enhance these flavors.
What are sweet flavors?
This tool is commonly used to strain cooked pasta.
(it has feet)
What is a colander?
This temperature range is known as the food safety danger zone.
What is 40°F–140°F?
Traditional handmade pasta is primarily made from this ingredient.
What is all-purpose flour?
This technique involves coating food in breadcrumbs before cooking.
What is dredging?
Black plates tend to enhance these flavors.
What are savory flavors?
This kitchen tool is used to mix ingredients and incorporate air.
What is a whisk?
Name one of the top food allergens.
What are peanuts, milk, eggs, fish, shellfish, soy, wheat, tree nuts, or sesame?
Name one AAPI cuisine discussed in class.
What is Korean, Vietnamese, Chinese, Japanese, etc.?
When kneading dough, you should primarily use this part of your hand.
What is the palm/heel of your hand?
Name four things chefs should consider when plating food.
What are taste, texture, color, and cooking method?