Saftey and Sanatation
Tools and Equipment
Basic Cooking Technicas
cullinary math
personal hygein
100
What is FAT TOM
Food Acidity Temperature Time Oxygen Mousture stands for what at is
100
to chop large amounts of meat
What is a buffalo chopper used for
100
when you boil something
What is blanching
100
5 ML
how many MLs are in a teaspoon
100
165 deagrees farenhighet
what tempeture what temputure should food be reheated at
200
pathogen
microoganisms that cause illness
200
to flip and cook products
What is a Saute Pans used for
200
dry heat cooking method
What is roasting
200
15 ML
how many ML are in a tablespoon
300
Milk Eggs Meat Beef And Pork
what food items are better able to support the growth of pathogens
300
2 pots used to cook ingrediants that require indirect heat
What is a double boiler used for
300
cooking cakes and cookies and pies
What is baking
300
34 ML
how may ML are in a fluid oz
300
to clean dishes with cleaning chemiclas
What is chemicla snatantation
400
Time and Tempature
what two FAT TOM conditions are easiest for an establishment to control
400
to peel or skin
What is a paring knife used for
400
cooking meat or anything with high tempeture flameas and smoke
What is grilling
400
16 tabelspoons
how many taqblespoons are in a cup
400
to dienfect plats and silvawear by heat
What is heta sanatation
500
by purchising seafood from approved reputable suplier
how can plant toxins be prvented fromj getting into food
500
to cut bread
What is a serated knife
500
when you roast the ingredeant then bake it
What is pan roasting
500
2 cups
1 pint equals how many cups
500
0 dagrees
What is the freezer temperature
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