Measurements
Accident & Injuries
Definitions
Fire Safety
Food Hazard
100
Quarts in a gallon
What is 8
100
The four types of cuts.
What is Abrasions, laceration, avulsion, punctures.
100
Work flow
What is Planned movement of food and staff as food is prepared?
100
The opposite of an accidental fire.
What is Arson
100
Ideal conditions for pathogens to grow.
What is FAT TOM Food Acidity Temperature Time Oxygen Moisture
200
cups in a quart.
What is 4
200
to prevent burns you do what
What is keep skin away from hot or caustic materials.
200
Cold storage area
What is kitchen area where walk-in refrigerators, reach-in's, and other large fridge areas.
200
name three fire extinguishers
What is water-based, foam, and dry-chemical.
200
Name four biological hazards.
What is bacteria, viruses, parasites, fungi.
300
pints in a gallon
What is 8
300
is a technique used to restore a person's breathing and heartbeat.
What is CPR.
300
describe MSDS
What is material safety data sheet
300
every building must have 2 or more.
What is escape routes.
300
once you are certain food you just received is safe, make sure it is stored correctly.
What is storing
400
Tablespoons in a cup
What is 14
400
is a device that shocks the heart into staring again
What is AED.
400
devices that warn you about a fire so you can get out of a building safely.
What is fire detectors
400
electrical equipment cords outlets or wring is a what class fire?
What is class c.
400
improperly reheated food is a frequent culprit in food born illness.
What is reheating
500
teaspoon in a Tablespoon
What is 16
500
if you are sick with contagious cold or disease, you should not come to work until you are well is called.
What is personal hygiene
500
located in the ventilation hood above the equipment
What is hood system
500
fires caused by deep fat fryers is a what class fire
What is class k
500
what are the seven parts to a chef uniform
What is toque, scarf, double breasted jacket, apron, pants, slip- resistant shoes
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