Kitchen Tools
Kitchen Safety
Kitchen Terms
Knife Skills
Misc.
100
This tool is used to scrap, fold, mix, and spread ingredients (particularly used in baking)
Rubber Scraper
100
A sharp knife is a __________ knife
SAFE
100
__________: to cut into or smoosh into smallest size possible
MINCE
100
This is the most universal knife
Chefs Knife
100
What are the 2 categories of carbohydrates?
Simple and complex
200
What is the REAL name of this tool?
Colander
200
What are 2 ways you can prevent slips, trips, and falls?
Clean up spills right away, keep walkways clear, keep cords from being on the ground or dangling off the counter, use proper step-stools and ladders to reach something high off the shelf
200
__________: Browning the surface of food in a hot pan to lock in flavor and create a crust.
Searing
200
What should you do with your fingers when using a knife?
Curl them
200
How many amino acids are there?
9
300
Slide Measuring Cup
Wonder Cup
300
A fire needs what 3 things?
Oxygen, fuel, heat
300
________:Cook in pan with little oil and high heat
Saute
300
This knife is used for trimming small fruits and vegetables, and garnishes
Paring Knife
300
What are the three macronutrients?
Protein
Carbs
Fats
400
Pastry Brush
Basting Brush
400
What are 2 ways to prevent a burn?
Use oven mitts, pour hot water away from you, open lids away from you, use dry oven mitts, keep handles turned in on stovetop, assume its hot rather than not
400
___________: Long, thin, matchstick-like strips (1/16 to 1/8 inch thick and 2-3 inches long)
Julienne
400
What is the purpose of the bolster on a knife?
Binds the blade of the knife to the handle
400
What are nutrients?
Substances in food that your body needs to grow, have energy, and stay healthy
500
DAILY DOUBLE
What is this tool? (400 pts)
What is this tool used for? (Daily Double)
Pastry Cutter/ Pastry Blender
Used to cut cold fats into flour
Used to create a flaky pastry dough (ex. pies0
500
Between what two temperatures (F) is the danger zone?
40 degrees F - 140 degrees F
500
__________: Mix delicate mixture into thicker/heavier one using drop over motion
Fold In
500
What were the three ways we learned to safely hold our food when cutting something (found in the video)
Top Chop
Hey Hey Out of the Way
Up and Over Soldier
500
What are the two types of fats we talked about?
Saturated and Unsaturated