SAFETY AND SANITATION
KNIVES AND SMALL WARE
NUTRITION
STANDARD RECIPE
COOKING TECHNIQUES
100
To protect hands from injury; precaution against food contamination.
What is What are two reasons for using gloves in foodservice?
100
Pointed down or in a carrying case
What is how do you carry a knife in a kitchen
100
Recommended Daily Allowance
What is RDA
100
Exact set of directions on how to use ingredients
What is a recipe
100
Dry, moist and combination
What are cooking techniques
200
Clean, trimmed neatly, and relatively short
What is Three requirements of fingernails for foodservice industry
200
Stainless Steel, High carbon steel
What are the two most common metals used for knives
200
Food Guide Pyramid
What is the nationally recognized method for selecting foods that promote health?
200
This number comes from dividing the current yield by the existing yield
What is the conversion factor
200
Brings out the richness in foods
What is carmelization
300
Non-slip shoes and closed toe
What are types of shoes that should be worn when working in foodservice
300
Bread, tomatoes, and soft foods
What is food products you would cut with a serrated knife
300
Butter, fried foods, and some meats
What are foods high in fat
300
A special type of recipe that is used in a bakeshop
What is a formula
300
Uses higher heat and less fat
What is sauteing
400
4 hours
What is how long can food be kept in the Temprature Danger Zone
400
Clear cuts, speed, safety
What are the advantages of using a sharp knife
400
Protien
What is the body's main source of engery
400
Product name, indgredient quanity, yield to list a few
What are parts of a recipe
400
Building upon the foods flavor by subjecting it to different cooking techniques
What is combination cooking
500
Transfer food to a shallow pan and place in an ice-bath
What is a technique used to cool food quickly
500
Even cooking and apperance
What are two reasons uniform shapes are important
500
The temprature at which oil will smoke in the pan
What is the smoking point
500
Ingredient list order, bakers percentage, and preparation instructions
What are the three ways a recipe differs from a formula
500
When heat is applied to the protiens in food.
What is coagulation
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