chapter 1
Chapter2
chapter3
chapter4
chapter 5
100
What are the two segements of foodservice industry?
What is commercial and noncommercial
100
What are pathogens?
What is microorganisms that cause illness.
100
What document describes the hazards of chemicals in a restauarant or foodservice operation?
What is material safety data sheet. (MSDS)
100
Having consideration for oneself and others is called?
What is respect.
100
A utility cart is an example of which type of foodservice equipment?
What is Receiving.
200
In which type of restaurant do customers order and pay before eating?
What is quick service
200
A foodborne illness outbreak occurs when?
What is when two or more people get the same illness after eating the same food.
200
Which area on a general safety audit covers such items as fire extinguishers and alarms?
What is Equipment
200
The grade-manager is also known as the ___________ chef.
What is pantry
200
A walk-in refrigerator is an example of which type of foodservice equipment?
What is storage.
300
In which commercial sgement does the event host choose the menu for a specific number of people?
What is catering
300
The three categories of food safety hazards are biological, physical, and
What is chemical.
300
An unplanned, undesirable event that can cause property damage, injuries or fatalities, time loss from work or disruption of work is an?
What is Accident.
300
A gazpacho recipe serves 50 but a baquet order servings for 30 . what is the conversin factor for this recipe?
What is 0.6
300
Dry goods must be stored at least ___________ inches off the floor on stainless steel shelving
What is 6.
400
In ancient Greece, the private clubs that offered food to members were know as ?
What is lesche
400
Glass from a broken lightbulb is an example of which type of contaminant?
What is physical
400
A fire involving a cord or outlet would be classified as a class------------ fire.
What is C
400
To find the cost of a recipe , a chef must know what?
What is ingreident amounts and the price of each.
400
cutters and mixers are which type of foosservice equipment?
What is preparation.
500
Where did the first cafe open?
What is Oxford, England
500
If fat tom conditions are right, bacteria will double their number as often as every ----------- minutes.
What is 20
500
Water -based extinguishers are used for which class of fires?
What is A
500
What is the formula used to increase or decrease a recipe?
What is divide the desired yield by the original yield to get the conversion factor, and then multiply each ingriedient by the conversion factor.
500
An oyster knife is used to
What is open oyster shells.
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