Bus Fare - Equipment & Ingredients
COOKING
EQUIPMENT TO KEEP IN THE GALLEY:
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2 flexible cutting boards (the kind you can roll up; store in a drawer, rolled, with
cutting surfaces facing out and secured with rubber bands)
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2 all-purpose knives, suitable for slicing bagels and tough veggies like broccoli and
carrots
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Mixing spoon
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2 forks, not plastic
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1 small whisk (should fit in a coffee mug)
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1 medium whisk (a size good for a gladware bowl)
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Set of measuring spoons, if you're not good at measuring by eye
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Can opener
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Bottle opener, with a little triangular can piercer thingy on it
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1 empty peanut butter jar or plastic jar with a leakproof lid
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Microwaveable coffee mug
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2 quart plastic bowl with a leakproof lid (to save space, square is OK)--make sure it fits
in the bus fridge
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Gladware or Ziplock plastic containers with lids (to save space, square is OK)
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Good-quality microwaveable paper or plastic plates
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Ziplock bags, gallon-size
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Small roll plastic wrap
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Waxed paper
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Small roll aluminum foil
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Roll of white, select-a-size type paper towels
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TRAVEL WITH THESE INGREDIENTS:
Whole wheat pita bread
1 box vanilla wafers or graham crackers
1 jar mayo, or individual packets of mayo, available from restaurant supply shops like
Smart 'N' Final (Reduced-fat if you must, but not non-fat because it tastes terrible, and
these recipes weren't developed using it.)
1 jar Grey Poupon Dijon mustard
1 bottle or can Hershey's Syrup
Salt
Pepper
Good-quality coffee
Jar of cinnamon, with a shaker top (we like Spice Islands brand)
Optional but nice: salt shaker filled with unsweetened cocoa powder
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