This board helps players review Cooking & Kitchen Trivia through a Jeopardy-style game format on Kleveroo. It includes categories such as 👨🍳 Techniques, 🍳 Tools, 🔥 Heat & Timing, 🥣 Sauces & Stocks, 🔪 Knife Prep. It is useful for classroom review, team trivia, family game night, test prep, and group play.
- Classroom review
- Test prep
- Team trivia
- Group play
- Family game night
A peek at what's on the board — 5 categories and one sample clue from each. Answers stay hidden until you open them, so the game still works.
This dry-heat method cooks food quickly in a pan with a small amount of fat.
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Sautéing
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This handheld tool has small holes and is used to shave citrus peel or hard cheese.
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Microplane
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This cooking level keeps liquid moving with small gentle bubbles rather than a rolling boil.
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Simmer
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This simple sauce combines butter, flour, and milk as a white sauce base.
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Béchamel
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This cut turns food into small cubes.
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Dice
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Board content
👨🍳 Techniques
- $100 — This dry-heat method cooks food quickly in a pan with a small amount of fat.
- Sautéing
- $200 — This moist-heat method cooks food gently in liquid below a boil.
- Poaching
- $300 — This method browns food first, then cooks it slowly in covered liquid.
- Braising
- $400 — This technique seals food in a bag and cooks it in a precise water bath.
- Sous vide
- $500 — This French technique cuts vegetables into very thin matchstick strips.
- Julienne
🍳 Tools
- $100 — This handheld tool has small holes and is used to shave citrus peel or hard cheese.
- Microplane
- $200 — This pan has sloped sides and is commonly used for flipping food while cooking over high heat.
- Wok
- $300 — This kitchen tool removes solids from stock or sauce while letting liquid pass through.
- Strainer
- $400 — This heavy pot is valued for even heat and is often used for stews and braises.
- Dutch oven
- $500 — This shallow perforated spoon is used to lift food from hot liquid or oil.
- Spider skimmer
🔥 Heat & Timing
- $100 — This cooking level keeps liquid moving with small gentle bubbles rather than a rolling boil.
- Simmer
- $200 — This high-heat step creates a browned crust on meat before slower cooking.
- Searing
- $300 — This carryover effect means food continues cooking after it is removed from heat.
- Residual heat
- $400 — This method rapidly cools cooked vegetables in ice water to stop cooking and preserve color.
- Shocking
- $500 — This sugar stage around 300°F creates brittle candy texture.
- Hard crack
🥣 Sauces & Stocks
- $100 — This simple sauce combines butter, flour, and milk as a white sauce base.
- Béchamel
- $200 — This mixture of cooked fat and flour thickens gumbo, gravy, and sauces.
- Roux
- $300 — This sauce is made from egg yolks, butter, and lemon juice and is common on eggs Benedict.
- Hollandaise
- $400 — This mother sauce is a brown sauce traditionally made with stock and espagnole.
- Demi-glace
- $500 — This clear broth is clarified using egg whites and ground meat to form a raft.
- Consommé
🔪 Knife Prep
- $100 — This cut turns food into small cubes.
- Dice
- $200 — This cut produces very fine pieces smaller than a chop.
- Mince
- $300 — This knife cut makes long thin strips of leafy herbs or vegetables.
- Chiffonade
- $400 — This precise cube cut is about one-eighth inch on each side.
- Brunoise
- $500 — This cut creates tiny uniform cubes from julienned strips in classic French prep.
- Fine brunoise
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