Play the Scrambled Words game to learn the vocabulary words from our Professional Kitchens list.
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Definition:
To mix up or jumble something in a confused way.
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Instructions
- Click on two letters to swap them.
- Use the definitions to help you learn the words.
- You have a limited number of swaps, so use them wisely.
- Change the background picture by clicking on button at the bottom of the game.
vocabulary list
| Word | Definition |
|---|---|
| chef | A chef is a highly skilled professional responsible for overseeing the preparation of food in a professional kitchen setting. |
| cook | A cook in a professional kitchen is responsible for preparing, cooking, and presenting food items on the menu. |
| sous chef | A sous chef is the second-in-command in a professional kitchen, responsible for overseeing food preparation and kitchen staff. |
| line cook | A line cook is a chef responsible for preparing and cooking specific dishes on the menu in a professional kitchen. |
| prep cook | A prep cook is responsible for preparing ingredients, such as chopping vegetables or marinating meats, before they are cooked. |
| dishwasher | A dishwasher is a vital role in a professional kitchen responsible for cleaning and sanitizing dishes, utensils, and kitchen equipment. |
| kitchen manager | A kitchen manager is responsible for overseeing the operations of a professional kitchen, including staff management, food preparation, and inventory control. |
| Grill | A grill in a professional kitchen is a cooking station equipped with a grilling surface for cooking meats and vegetables. |
| Sauté station | Sauté station: A cooking station in a professional kitchen dedicated to sautéing food quickly in a skillet or pan. |
| Pasta station | A pasta station is a designated area in a professional kitchen where chefs prepare and cook various types of pasta dishes. |
| Carving station | A carving station is a designated area in a professional kitchen where large cuts of meat are carved to order. |
| Fryer | A fryer is a cooking station in professional kitchens used for deep-frying foods such as French fries, chicken, and donuts. |
| Salad station | A designated area in a professional kitchen where salads are prepared, composed, and plated for service to customers. |
| Omelette station | An omelette station is a designated area in a professional kitchen where omelettes are custom-made to order for customers. |
| mise en place | Mise en place refers to the practice of organizing and preparing ingredients and tools before cooking in a professional kitchen. |
| knife station | A designated area in a professional kitchen where knives are stored, organized, and easily accessible for food preparation tasks. |
| portioning tools | Portioning tools in professional kitchens are utensils or equipment used to accurately measure and divide ingredients for recipes. |
| Prep table | A prep table is a surface in a professional kitchen used for preparing and assembling ingredients for cooking dishes. |
| Service | In professional kitchens, service refers to the process of preparing and serving food to customers at a restaurant or catering event. |
| Plating | Plating refers to the arrangement and presentation of food on a plate, typically done at a designated station in professional kitchens. |
| Presentation | Presentation refers to the visual arrangement of food on a plate or serving station in a professional kitchen setting. |
| Garnish | Garnish refers to the decorative elements added to a dish before serving, enhancing its appearance, flavor, and overall presentation. |
| Expedite | Expedite in professional kitchens means to prioritize and speed up the preparation and delivery of dishes to customers efficiently. |
| Cleaning Station | A designated area in a professional kitchen where dishes, utensils, and kitchen equipment are cleaned and sanitized. |
| Kitchen hygiene | Kitchen hygiene in professional kitchens refers to maintaining cleanliness and sanitation standards to prevent food contamination and ensure food safety. |
| Food safety | Food safety in cleaning stations refers to maintaining proper sanitation and hygiene practices to prevent contamination and ensure safe food preparation. |
| Degreasing | Degreasing in professional kitchens refers to the process of removing grease and oil from surfaces, equipment, or utensils. |
| Sterilizing | Sterilizing in professional kitchens refers to the process of killing bacteria and other pathogens on surfaces and equipment. |