1 / 24

Jeopardy

Jeopardy. Culinary Arts I. What is foodborne illness? Give two Examples. An illness that results from eating contaminated food. Biological – E-coli Physical – Piece of Metal. Back. What is the Temperature Danger Zone & What are the Degrees?.

ronny
Download Presentation

Jeopardy

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Jeopardy Culinary Arts I

  2. What is foodborne illness? Give two Examples An illness that results from eating contaminated food. Biological – E-coli Physical – Piece of Metal Back

  3. What is the Temperature Danger Zone & What are the Degrees? TDZ is the zone where pathogens or bacteria can grow. 41°F - 135°F Back

  4. What is Cross Contamination? Occurs when a food that is safe comes in contact with a contaminant. Back

  5. Multi-celled organism that can cause illness when eaten? Bacteria Back

  6. The process of using a pastry blender to incorporate the fat (butter or shortening) into the flour is know as: Cutting in. Back

  7. Name the main ingredients used in Quick Breads: Flour, sugar, eggs, baking soda / baking powder Back

  8. What does Yeast need to grow? Moisture, temperature, food (sugar) Back

  9. A method of mixing where the fat and sugar are completely incorporated in known as? Creaming Method Back

  10. What is Blanching? Moist Heat cooking method that involves cooking in a liquid just long enough to cook the outer portion of food. Back

  11. Which of the following is a moist cooking method: • Sauteing • Simmering • Stir Frying • Braising • Broiling Back

  12. Partially Cooking food to reduce the finall cooking time is referred to as? • Par-cooking Back

  13. Combination cooking method in which food is first seared and gently cooked in flavorful liquid, is know as: Braising Back

  14. FAT TOM stands for: Food, Acidity, Temperature, Time, Oxygen, Moisture Back

  15. HACCP stands for: Hazard, Analysis, Critical, Control, Point Back

  16. Foods that are left out at room temperature are______. Potentially Hazards Back

  17. A/An_________ is used to cool foods Quickly and safely. Ice Bath Back

  18. When pasta is cooked only until gives a slight resistance when you bite it: Al Dente Back

  19. Rice that retains some or all of its bran is called: Brown Rice Back

  20. What is the ratio for cooking rice: 1 to 2 Back

  21. What part of the tongue senses sweet tastes: Back

  22. 300 POINTS What is the max. time food can stay in the danger zone before bacteria starts growing?

  23. Equivalents • 16 tbsp. = • 3 tsp. = • 1 lb. = oz.? • 1 gallon = qts.? • 2 C = oz.?

More Related