Culinary Equipment List
Items required Per Person for Culinary Arts Competition
*uniform, closed-toe non-skid shoes, hair restraint (hat) apron
* One chef knife
* One paring knife
* Two side-bar towels (regular kitchen towels)
* Wire Whisk
* Gloves
* One set measuring spoons
* One set dry measuring cups
Items required Per Team
* Garnishing Kit (optional – 1 per team)
* Liquid measuring cup (1 cup or 2 cup)
* Meat thermometer ( 1 per team)
* Zester
| 2017_2018__nc_fccla_culinary_arts_competition__equipment_list.docx |