Culinary at LZHS

5. You should always ? the water & soup out of your sponge BEFORE bringing it over to the washing machine
7. The apron color that the manager wears
8. When lab planning, you should ? ingredients that can be measured together
10. The lab role that wears a blue apron
11. NEVER ? your towels into the washing machine
13. The item you bring all of your equipment on when you come up to measure non-staple ingredients
15. This lab role wears a green apron on lab days
17. The lab role that goes up front to measure ingredients
18. You should always ? the KitchenAid once you’re done using it
19. When lab planning, what do you do to show staple ingredients?

1. What do you never use in a nonstick pot/pan?
2. The item you use to label your lids before placing food in the fridge
3. You need three cups of milk for a recipe. How many ounces is that? (write the number out as a word)
4. The amount of dish soap you need to squeeze into your sink of water
6. This type of flour is found in your kitchen
9. A recipe calls for 2 cups of sugar, but you misplaced your dry measuring cups. You manage to find a 1 tablespoon. How many tablespoons do you need to measure your 2 cups? (write the number out as a word)
12. ? ingredients are those found in your kitchen
14. If you have long hair, you need to ? it back for labs
16. The action you take when you notice that you’re running low on hand or dish soap
18. This is what you should do with your apron strings before hanging your apron back up