Kitchen Equipment
Name eight kitchen tools that you have in your own kitchen cabinets or drawers in your FCS kitchen.
rolling pin, dry/liquid measuring cups/spoons, pastry brush, rubber scraper, turner, slotted spoon, colander, tongs, peeler, wooden spoon, bench scraper, pasta server, ladle, scissors, cooking spoon, cutting board, saucepan, skillet, pot, icing spatula
Disease carried or transmitted to people by food is called...
a) cross contamination
b) food borne illness
c) trichomoniasis.
d)tropophobia
b) food borne illness
Cooking food in water that reaches 212° F.
What is BOILING?
Name an appropriate time to wash hands in the FCS Lab.
Before cooking
After cooking
After handling raw meat or eggs
After touching hair, face, clothing, self!
After touching your phone (Don't have phones!)
After touching your bag/computer/belongings
Name two moist heat cooking methods.
What is
boiling, simmering, stewing, braising, steaming
This tool is used to drain liquid from a solid food. Also known as a drainer or strainer.
What is a colander?
These are the 3 most common injuries in a kitchen.
What are FALLS, CUTS, and BURNS?
To cook a portion of meat or vegetables in the dry heat of the oven.
What is ROASTING?
Name two things that the head chef is responsible for taking care of.
reviewing the recipe with the group; mise en place; overseeing the group & the kitchen; turning off the oven & the range; cleaning the range & containers; ensuring the food lab checklist is complete & checking in w/ teacher.
What are the standard measurements in a set of measuring spoons?
1 Tablespoon
1 teaspoon
1/2 teaspoon
1/4 teaspoon
What are the measurements in a standard set of dry measuring cups?
1 cup
1/2 cup
1/3 cup
1/4 cup
Name an example of cross contamination.
*using the same cutting board to cut meat & ready to eat foods
*putting raw meat on top of ready to eat foods in the refrigerator, a shopping cart, or a grocery bag
*touching ready to eat food after touching raw egg
*using the same tools or utensils for contaminated food & uncontaminated food.
To cook food in a small amount of fat on the stovetop, using a skillet.
What is saute or pan fry?
This person dries dishes & puts them away AND cleans all appliances used.
Who is the SOUS CHEF?
What is the cooking method where you brush and pour liquids over food to add flavor or to keep it from drying out?
baste
Name five kitchen tools or utensils that you used to make chocolate chip cookies in FCS. A set of something only counts for one tool/utensil.
dry measuring cups, measuring spoons
mixing bowl, rubber scraper, hand mixer,
whisk, baking sheet, leveler, scooper,
What are the four core food safety practices?
COOK, CLEAN, CHILL, SEPARATE
To gently combine a delicate substance into another mixture (like beaten egg whites) into a batter.
What is TO FOLD?
This person sweeps the floor AND organizes tools & utensils after a lab.
Who is the KITCHEN PORTER?
How many teaspoons are in one Tablespoon?
a) 2
b) 3
c) 4
d) 5
b) 3
Name two semi-liquid ingredients that I would measure in a dry measuring cup.
What are pumpkin, peanut butter, nut butter, shortening (Crisco), applesauce, sour cream, yogurt, mashed fruit?
Name two safe methods of properly thawing meat from the freezer.
What is:
1. keeping it in the fridge overnight
2. defrosting in the microwave
3. submerging in cool water
This method of heat transfer uses movement of air, liquid, or steam to cook food. Example: an air fryer
What is CONVECTION?
This is the first step in cleaning/washing your dishes, after filling your black basin with hot, soapy water.
What is to scrape dishes in the trash to clear food?
This kitchen tool is used to cut in cold pieces of butter into flour to make pastries such as pie crust or biscuits.
What is a pastry blender?