| Knives | ||
| #1 | Most commonly used knife. | What is the Chef Knife? |
| #2 | Used for slicing but not chopping. | What is the Utility Knife |
| #3 | Used for Slicing Bread. | What is the serrated slicer |
| #4 | Used to cut meat and can cut through bone | What is a cleaver |
| #5 | Used to make foods into Football shapes. | What is a Tourne' knife |
| Hand Tools | ||
| #1 | Used to incorperate air into a mixture | What is a whisk or a whip |
| #2 | long handled tool used to strain food. | What is a spider. |
| #3 | Makes small balls out of foods | What is a Parisienne Scoop. |
| #4 | Flat Perforated long handled tool | What is a skimmer. |
| #5 | Besides scooping liquid, this tool also portions it as well. | What is a ladle |
| Sanitation | ||
| #1 | This is the byproduct of a bacteria | What is a toxin |
| #2 | This is so small it can not be seen by the naked eye. | What is a Microorganism. |
| #3 | This is what happens when bacteria or toxins from one food are introduced to another food. | What is cross contamination. |
| #4 | This is often caused by a fungus | What is direct contamination |
| #5 | This feeds off of a host | What is a Parasite. |
| Safety | ||
| #1 | Keeping the floor free of spills and food will prevent this | What is Falls. |
| #2 | Keeping Chemicals clearly labled and away from food will prevent this | What is chemical contamination |
| #3 | the danger zone | What is 41 to 135 degrees |
| #4 | Cleaning leafy items | What is submersing in cold water and lifting out |
| #5 | Heat and cool foods Quickly | What is time. |
| Miscellaneous | ||
| #1 | This spoon is used to remove foods from liquid | What is a slotted spoon |
| #2 | this is a disease transmitted by food | what is Food Borne Ilness |
| #3 | something that has gotten into food | What is a contaminant |
| #4 | Keep foods out of this | What is the Danger Zone |
| #5 | THis is sometimes called a butcher's knife and is used for cutting steaks off of larger pieces of meat | What is a scimitar |
| Final Question | |
| FAT TOM stands for this. | What is Food, Acidity, Time, Temperature, Oxygen and Moisture. |