Culinary Equipment List
Each Individual on the Team Needs to Have the Following:
Uniform, including closed-toe, non-skid Shoes and an Apron
Hair Restraint & Chef's Hat
The Following Items Need to be Brought by Participants:
French Knife - 3
Paring Knife - 3
Measuring Spoon Set - 1
Liquid Measuring Cup - 2
Dry Measuring Cups - 2
Vegetable Peeling - 1
Garnishing Kit - 1
Zester - 1
| 2019_nc_fccla_culinary_arts_cometitive_events_equipment_list.docx |