Sanitation
Culinary Math
Moist Heat Cooking
Dry Heat Cooking
Combination Cooking
100
40-140
What is the temperature danger zone
100
conversion factor
What is the number that you get when you divide your desired yield by you current yield
100
contact with hot liquid or steam
What is the heat transfer of the moist cooking method
100
radiant heat, metal that conducts heat, or heated oil
What is the ways heat is transferred during dry heat cooking
100
braising
What is the combination cooking method that indicates the food is cooked whole or large pieces
200
Food, acidity, time, temperature, oxygen and moisture
What is FATTOM
200
3 cartons for 1.95 how much for one
What is the unit price of .95
200
steaming
What is when you cook food in a closed pot or a large steamer
200
heat source is above or below
What is the difference between grilling and broiling
200
using a moist and dry heat cooking method
What is combination cooking
300
physical, chemical and biological
What is the three potential hazards that can contaminate food and produce foodborne illnesses
300
Which is cheaper a. 6pk for 1.68 b. 8pk for 2.12
What is b. 8pk fir 2.12
300
simmering
What is used for tougher cuts of meat, such as corn beef
300
sauteing
What is a cooking technique that cooks food quickly, often uncovered in a very small about of fat in a pan over high heat.
300
food is completely covered
What is the stewing method
400
Frequently
What is when you should wash your hands in the kitchen
400
How much for one 4/$1.49
What is $.37
400
poaching
What is the method of cooking that is used for tender foods such as eggs and fish
400
Sweating
What is a dry cooking method that uses lower heat and cooked uncovered
400
stewing
What is the indication that the food is cut into smaller pieces
500
mise en place
What is to put in place
500
Food Cost
What is to help you determine the cost of a meal or item
500
212 degrees
What is the temperature used for boiling
500
oil deep enough to come halfway the food you are cooking
What is the amount of oil that should be used when pan frying
500
help keep its shape and provides rich flavor
What is searing the meat before cooking What is the first/dry heat method of combination cooking
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