Personal Hygiene
Safety
Food
100
7 showers a week.
What is the minimun amount of showers you should take per week?
100
Hazard Analysis Critical Control Point
What does HACCP stand for?
100
41*F to 135*F
What is the danger zone temperature?
200
Clean it and then put on gloves.
If you have a cut on your hand what should you do?
200
Put ice on the effected area.
What is something you should NOT do to treat a burn?
200
Use the already open supplies first.
What is the first in first out rule?
300
No, if you are not feeling well you should inform the manager.
If you're sick should you still mess with the food?
300
Severe burn where you can see muscle and possibly bone.
What is a third degree burn?
300
Writing down all temperatures used when cooking.
What is record keeping?
400
Chef's coat, chef's hat, close toed shoes, gloves.
What should the proper cooking attire be?
400
A burn in which blisters form on the skin.
What is a second degree burn?
400
Put it in a liquid that you know the temperature of (Ice water or boiling water) then use that as a reference point.
What is one way to calibrate a thermometer?
500
10-15 seconds.
How long should you wash your hands?
500
The least severe type of burn.
What is a first degree burn?
500
2 hours is the amount of time it takes to get from one point to another point
What is the amount of time it takes to get from a just cooked temperature to 70*F
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