Nutrition
Food Groups
Meal Planning
Food Preparation
Food Management
100
the chemical compounds/ components that make up food organisms that we need to survive
What is nutrients
100
starch to glucose wheat,corn,rice,oats,barley,rye
What is staples and cereals
100
main course beverage
What is a one coarse meal
100
cuts of fish
What is butterfly fillet, fillet,whole,dressed,cutlet,steak
100
recooked food
What is rechufulle
200
amount of nutrients and list them
What is carbohydrates, fats, protein, vitamins, minerals,water
200
flash, smoking,melting point visible and invisible liquids solids
What is fats and oils
200
early lunch and late breakfast
What is Brunch
200
milk preservation
What is pasteurization, homogenization, evaporated,condensed, dried, cheese
200
canned sausage, kool aid package foods
What is convenience foods
300
carbon, hydrogen,oxygen,nitrogen,sulfur, phosphorus
What is proteins
300
help to keep the yoke of the egg centered
What is chalaza
300
largest meal of the day , consists of several courses
What is lunch
300
baking soda, powder,yeast
What is raising agents
300
type of knife mincing and dicing onion/celery
What is chef's knife
400
retinol caliciferol tocopherol blood clotting what are their known names and what are their solution/soluble?
What is vitamin A,D,E,K and fat soluble
400
classification of fish
What is finfish and shellfish
400
1)a menu complete meal for a set price 2) a menu on which each food or beverage is listed and priced separately
What is 1) Table d'hote 2) A la carte
400
draw the structure of the wheat germ accuracy is necessary daily double 400
What is bran endosperm,germ
400
types of kitchen shapes
What is L,U, and parallel
500
scientific names for Vitamin: B1 B2 B3 B6 B12
What is thiamine, riboflavin, niacin, pyridoxine,cobalamin
500
classification of vegetables list 2 example of each daily double
What is bulbs, roots,tubers, leaves,stems, fruits, seeds
500
write a 3 course meal
What is appetizer, main course, dessert, beverage
500
ways to preserve food
What is freezing,smoking,dehydration, additives.
500
gelatin is used for and in
What is jam setting,
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