Brigade/Historical Figures
Knives/Hard&Smallwares
Sanitation/
Measurements and Conversions
Spices,Dairy,Fats and Oils
Potpourri
100
Fill in the missing blancs: Executive Chef de Cuisine ____________________ ____________________ ____________________
Executive Sous Chef, Sous Chef, Chef de Partie
100
6 parts of the knife
tip, spine, cutting edge, bolster, heel, tang.
100
HACCP means?
Hazard Analysis Critical Control Point
100
name which belongs to the berry family? a)black pepper b)star anise c)capers d)tumeric
Black pepper
100
Explain the 2 methods of thermometer calibration
freezing point 32 degrees F/ boiling point 212 degreesF
200
Known for bringing the organic and "farm to table" movement and also bringing kiwi to the U.S.
Alice Waters
200
what spatula is heat resistant?
silicone spatula
200
How many tablespoons(T) in 20oz?
40 tablespoons(T)
200
name which oils has a high smoke point: a)coconut oil b)sesame oil c)peanut oil d)Orange Oil
peanut oil
200
Explain the dimension of the Paysanne knife cut
1/2 x 1/2 x 1/8
300
What is a Chef d'etage
responsible for explaining the menu to the guest and taking their order.
300
What are the dimensions of the following a)batonet b)julienne c)brunoise
a)1/4 x 1/4 x 2inches b)1/8 x 1/8 x 2inches c)1/8 x 1/8 x 1/8
300
FATTOM means?
Food, Acidity, Time, Temperature, Oxigen, Moisture
300
What is the condiment used in Korea made out of fermented cabbage?
Kimchee
300
Every food and beverage item is priced and ordered seperately.
A la Carte menu
400
What is a Glacier?
Makes chilled and frozen desserts (i.e. ice cream)
400
A Cosne
Plastic Flexible Bowl Scraper
400
What is the temperature danger zone?
41 degrees to 140 degrees
400
Which is in the flower/pod category: Allspice,Tumeric,Caraway, Saffron
Saffron
400
What is BTU?
British Thermal Unit
500
Known as the man who standardized baking in France
Gaston LaNotre
500
What is a stamped blade?
knife cut from a template
500
How many liters in 3 gallons(gal)?
11.4 Litres
500
a complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese.
Rennet
500
A developed menu for a set period, at the end of that period it repeats it's self.
Cycle menu
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