Safety/
Sanitation
Knives
Smallwares
commercial kitchen
Standard Recipes
sauces & stocks
100
wash cutting board before and after use
What is sanitize
100
Knife used for general work in the professional kitchen.
What is Chef knife
100
pre measure all ingredients
What is mine en place
100
Equals 1 tablespoon
What is three teaspoons
100
equal parts butter and flour
What is a roux
200
gloves, back brace, non slip shoes
What is personal protective gear.
200
Knife used to cut breads
What is a serrated
200
the sink, stove and refrigerator
What is work triangle
200
8 ozs is equal to
What is one cup
200
herbs and vegetables bundles together
What is bouquet garni
300
use a step ladder
What is preventing falls
300
used to serve liquids
What is ladle
300
the least amount of movement while preparing food
What is range of motion
300
2 cups equals ______ pints
What is 1 pint
300
onions, celery and carrots
What is nourishing element
400
20 seconds
What is How long you should wash your hand.
400
bowl like item to separate food from liquid
What is colander
400
This fat can be found on meat,lard, butter, coconut oil and palm oil.
What is saturated fat
400
When you change a recipe to produce a new amount or yield you are practicing?
What is recipe conversion
400
made by boiling chicken and vegetables
What is brown stock
500
the most common cause of food borne illness
What is cross contamination
500
Knife cut used to make garnishes
What is chiffonade
500
Good cholesterol
What is HDL
500
when food quantity is lost during storage
What is shrinkage
500
Food cooked in water that is 185 to 200 degrees.
What is simmering
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