Culinary 1
Culinary 2
Culinary 3
Culinary 4
Culinary 5
200
Fruit sauce can be made by simmering fresh fruits or dried fruits in a sugar syrup
What is Compote?
200
These are three basic parts of all cheeses
What is water, fat, and protein?
200
Grain that is used to make grits
What is hominy?
200
Regularly run out of a menu item, there is a failure in which step of the purchasing cycle
What is Determining how much needs to be purchased?
200
Defining factor in heavy cream
What is fat content?
400
A French term that means “to put in place.”
What is Mise en place?
400
DOUBLE JEOPARDY
Must be based on the amount of food people typically consume.
What is Serving Size?
400
Softening the fibers of meat with a mallet
What is tenderizing?
400
Purpose of controlling all 9 steps in the flow of food
What is food safety / safety Hazards?
400
Standard potato for cooking
What is russet or All purpose potato?
600
Ice cream must contain this percentage of milk fat
What is 8% milk fat?
600
The first step in preparing vegetables
What is cleaning?
600
True/False
Sprig of rosemary on scalloped potatoes is a non-functional garnish
What is True?
600
Poultry stuffing must reach an internal temperature
What is 165oF?
600
DOUBLE JEOPARDY
High ratio cakes are made using this mixing method
What is the two-stage method?
800
The best cooking method for lean fish
What is poaching?
800
The body's main source of energy
What is carbs?
800
An ingredient, such as cornstarch, that adds body to a sauce.
What is a Thickening Agent?
800
Cost that is impacted by business volume
What is labor cost?
800
Setting the color on vegetables is an effect of this cooking technique
What is steaming?
1000
A federal agency to protect public health.
What is the CDC
1000
Tiny single-celled microorganisms that can make people very sick if they find their way to food.
What is Bacteria?
1000
DOUBLE JEOPARDY
Strips of meat being sautéed should be prepared by doing this
What is dusted with flour?
1000
Organization that is responsible to ensure safe and healthful working conditions for workers by setting and enforcing standards and by providing training, outreach, education and assistance.
What is OSHA?
1000
An illness caused by contaminated foods or beverages.
What is Food-borne illness?
1400
contains 4 quarts
what is 1 gallon?
1400
I cup of butter equals this many sticks of butter or ounces of butter
What is 2 sticks of butter or 8 ounces?
1400
1 cup contains this many tablespoons
What is 16 tablespoons?
1400
1 tablespoon equals this many cups and teaspoons
What is 1/16 cup or 3 teaspoons?
1400
1 cup equals this many pints and ounces
What is 1/2 pint & 8 ounces?