Safety/
Sanitation
Knives and small
Utensils
Nutrition
Standard Recipes
Cooking Techniques
100
40 to 140 degrees
What is the temperature danger zone
100
Knife used for general work in the professional kitchen.
What is a Chef knife
100
Chemical compounds that help the body carry out its function.
What is Nutrient
100
Equals 1 tablespoon
What is three teaspoons
100
Submerged in hot oil
What is deep fry
200
In the refrigerator, running under cold water, or in the microwave
What is The correct method for thawing foods.
200
Boning or Filet
What is the knife used for fish.
200
This complex carbohydrate does not provide energy, But it helps our bodies run clean.
What is Fiber
200
16 ozs is equal to
What is one pint or 2 cups
200
Cooking technique is often used for tender foods that cook quickly.
What is grilling
300
When soiled or at least every four hours
What is When should food service people change their gloves
300
Used to make delicate frosting designs on cakes and pastries.
What is a pastry bag.
300
Regulates body functions and help carry some vitamins through the system.
What is FAT
300
16 cups equals ______ quarts
What is 4 quarts
300
Long slow process where food is first seared then cooked in a small amount of stock.
What is braising
400
Happy Birthday twice
What is How long you should wash your hand.
400
Bowl-like container with disks used to puree and strain foods
What is foodmill
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
What is recipe conversion
400
Cooking technique that requires longer cooking time than baking.
What is roasting
500
1 cap of bleach mixed with 1 gallon of water.
What is sanitizer.
500
Knife cut used to make garnishes
What is paring
500
Empty Calories
What is junk food
500
9 x 13 Cake pan
What is special equipment.
500
Quickly tossed in a skillet over high heat
What is saute
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