Specialty Foods -- Asia Unit

Kitchen Equipment

Measuring

Abbreviation

Cooking Terms 101

Safety/Sanitation

100

This item is ALWAYS used in conjunction with knives in the kitchen.

What is a CUTTING BOARD?

100

There are three of these in every Tablespoon.

What is TEASPOONS?

100

What is CUP?

100

To cook food to 212^oF.

What is to BOIL?

100

How long you should wash your hands prior to

working in the kitchen.

What is 20 SECONDS?

200

This tool helps SpongeBob Squarepants flip his Krabby Patties down at the Krusty Krab.

What is a SPATULA?

200

Each cup contains 16 of these.

What are TABLESPOONS?

200

tsp.

What is TEASPOON?

200

To cut into small irregular pieces.

What is to CHOP?

200

To avoid accidental cuts, never place these in the dishwater.

What are KNIVES?

300

The material used to make this tool does not conduct heat which makes it the perfect choice for stirring sauces.

What is a WOODEN SPOON?

300

There are 8 of these in every cup of liquid.

What are OUNCES?

300

Tbsp.

What is TABLESPOON?

300

To cook in liquid just below the boiling point.

What is to SIMMER?

300

Transfer of germs from one surface to another,

example: cutting board to counter.

What is CROSS-CONTAMINATION?

400

If you are planning to make spaghetti you should probably boil your water in this cookware item.

What is a STOCK POT?

400

There are 16 of these in every pound.

What are ounces?

400

oz.

What is OUNCE?

400

To chop finely.

What is to MINCE?

400

Ingestion of uncooked eggs, raw flour or undercooked meats can result in this.

What is FOODBORNE ILLNESS, specifically salmonella or e. coli

500

Some people can flip flapjacks made in one of these cookware items.

What is a SKILLET or FRYING PAN?

500

This volume measure is equal to 5 Tablespoons PLUS 1 tsp.

What is 1/3 CUP?

500

What is POUND?

500

To cook food, such as onions and garlic, in a small amount of fat.

What is to SAUTE?

500

The best way to control the spread of bacteria.

What is WASH YOUR HANDS?