Culinary
Semester
Two
Review
Jeopardy
100
The legume used to make hummus
What is garbanzo beans or chickpeas
100
A foundational sauce that serves as a starting point for many other, more complex, sauces.
What is the a mother sauce
100
The intended purpose FIFO
What is rotating inventory with least amount of waste.
100
A concentrated liquid made from simmering bones, meat, and or vegetables
What is stock
100
Edible parts of a vegetable plant
What is Seed, Leaves, Stems, Flowers, Tubers, Roots
200
Storage to prevent sprouting and greening of potatoes
Where it is cool, dry, dark
200
Safe egg storage
What is Below 40°F
°F
200
Define the acronym FIFO
First In First Out
200
Foodborne illness associated with poultry and eggs.
What is salmonella
200
Define the acronym HACCP
Hazard Analysis Critical Control Point
300
Anatomy of the egg.
What is the Shell, Air Cell, Thick & Thin Albumen, Chalaza, Yolk, Membrane.
300
Cooked Fat and Flour
What is Roux
300
TDZ
What is the range of temperature that bacteria rapidly grow
300
2 things associated with 32°F
What is freezing and 
temperature to calibrate thermometer to.
300
Edible seeds of grasses
What are Grains
400
40-140°F
What is the TDZ
400
Temperature pork is cooked safely to
what is 145°F
400
Not only known as oobleck the mixture of Cornstarch and water
What is a slurry
400
A prevention based system to identify food hazards and create a procedure to control the hazards.
What is HACCP
400
Biological, allergenic, chemical or physical agent, or condition of food with the potential to cause adverse reaction or harm.
What is Hazard
500
Food, Acidity, Time, Temperature, Oxygen, Moisture
What is FATTOM?
500
Apples have seed in the middle with a core also classified as
What is Pomes
500
the fruit or vegetable turns brown when the cut surface is exposed to oxygen
What is enzymatic browning
500
List of mother sauces
What are Bechamel, Veloute, Espagnole, Hollandaise, Tomato Sauce
500
Oat, Almond, Coconut, Soy
What is Dairy Alternatives