Bowls (up to 4-any size)

Calculator

Can opener

Colander

Cookie Cutters (up to 2 – team choice)

Cutting Boards ( up to 4)

Disposable tasting spoons (no limit)

Dry measuring cups (1 set)

Electric skillet

Extension cord (multiple outlet or strip style)

(Teams should be certain the extension cord is compatible

(2-prong/3-prong) with the plugs on their electrical supplies.)

First aid kit

Food thermometer

Fork

Gloves

Grater

Hand sanitizer

Hot pads (up to 5)

Kitchen shears (1 pair)

Kitchen timer

Knives ( up to 6)

Liquid measuring cup

Manual pencil sharpener

Meat Tenderizer

Measuring spoons (1 set)

Note cards (1 package – no larger than 5×7)

Paper towels (1 roll)

Pancake turner (up to 2)

Pencils (no limit)

Plastic box & trash bag for dirty equipment

(An empty tub for dirty dishes may be placed on top of supply box)

Pot with lid

Potato masher

Potato peeler

Rolling Pin

Sanitizing wipes (1 container)

Serving dishes/utensils

(1 plate/platter, 1 bowl, 1 utensil)

Skewers (1 set)

Skillet with lid

Spatulas (up to 2)

Stirring spoon

Storage bags (1 box)

Tongs (up to 2)

Toothpicks (no limit)

Two single-burner hot plates OR one double-burner plate (electric only!)

Whisk

Pantry Items:

Salt, Pepper, Oil (up to 17 oz)

1 jar chicken bouillon

1 medium onion

2 (up to 16 oz) cans vegetables and/or fruit (team choice)

Rice* (white or brown) or pasta* (up to 16 oz) (team choice)

*must be uncooked/dried

Cornstarch (up to 1lb) or Flour (up to 1lb) (team choice)