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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
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  • Home
  • Membership
  • Calendar of Events
  • State Executive Council
    • State Officer Election Information
  • State Leadership Conference
    • NC FCCLA Internship Program
    • Room Consultants
  • STAR Events
  • National Programs
  • NC Jr. Chef
  • Forms & Resources
  • Website Update and Addition Request
  • Contacts