Temperature
Equipment
Restaurant
Voc./Abbreviations
Food/Nutrition
100
The temperature danger zone in which pathogens thrive
What is 41 - 135 degrees
100
A chef's all-purpose knife he is likely to use to chop vegetables?
What is chef's knife
100
A chef is in the kitchen and puts on his/her toque. Which part of the uniform is that?
What is hat
100
The kitchen process used to prevent food waste and stock rotation is known as FIFO. What does it stand for?
What is first stock purchased is the first stock used.
100
A large dice cut?
What is cube
200
Storage temperature appropriate for beef would best be between
What is 36 to 40 degrees F
200
A type of oven that fans force hot air to circulate around the food?
What is convection oven
200
Canned goods, chips, sugar, and supplies in a kitchen are best stored?
What is dry storage area
200
The process of gathering and preparing raw foods and making sure you have all necessary equipment and tools is called?
What is Mise en place
200
A standard recipe includes the yield, portions, and ingredients, but does not give the necessary ?
What is equipment
300
Refrigerated food needs to be kept below what temperature?
What is 41 degrees F
300
In a professional kitchen known as a salamander that has a radiant source of heat above the food can also be called a?
What is broiler
300
How many inches of the ground must storage shelves be for inspection and cleaning to meet local health code guidelines?
What is 6 inches
300
On a knife, the part where the blade and handle come together?
What is bolster
300
Whole milk contains how much milkfat?
What is no less than 3%
400
What is the minimum temperature a sauce/gravy needs to be held when serving on a steam table?
What is 135 degrees F
400
Occasionally, a chef will maintain a knife's edge and keep it straight with a?
What is steel
400
The second in line of responsibility in a commercial kitchen goes to whom?
What is sous-chef
400
A review of your work is called?
What is feedback
400
Grain that has just the husk or hull removed is referred to as?
What is whole grain
500
The temperature of the liquid when poaching food is between?
What is 160 degrees to 170 degrees
500
Typically the first step when cleaning any electrical food preparation equipment is to?
What is turn off and unplug equipment
500
The mood set by a restaurant is called?
What is ambience
500
Maintaining your behavior and standards for your work is called?
What is professionalism
500
Dishes made with beans and rice have less of this nutrient than dishes made with meat?
What is fat
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