Food Safety
Recipes
Knife Safety
Nutrition
Cooking terms
100
What does it mean to sanitize?
To kill 999/1000 bacteria
100
What are the two things needed to make pasta?
Egg and flour
100
What type of knife is a safe knife?
A sharp knife!
100
What are the three simple sugars?
Glucose, fructose and galactose
100
What does it mean to dice?
To cut into very small pieces
200
What are the six conditions bacteria need to grow?
Time, Temperature, Protein, pH (neutral), Oxygen, Water
200
What is put on the bottom of a pizza pan to keep it from sticking?
Corn meal
200
How do you properly pass a knife to another person?
Put it down on a flat surface for them to pick up
200
What is a carbohydrate?
A long chain of single sugar units
200
What does it mean to fillet something?
To remove bones from a fish so you are left just the flesh
300
What is the danger zone?
4-60 degrees
300
What should you not do when cooking rice?
Stir it
300
What should you do when a knife is falling?
Step back and let it drop do not try to catch it
300
What are three sources of calories in our diet?
Protein, fat and carbohydrates
300
What does it mean to sear meat?
To cook meat quickly and all sides to seal in the juices
400
What are three ways to safely defrost food?
Microwave, sink with cold running water and fridge
400
What can be used to make dough rise?
Yeast, egg whites, baking soda or baking powder
400
How do you hold a knife safely while cutting?
Grasp the handle firmly with your thumb and fore finger holding the metal of the knife and always cut away from your self
400
What is the glycemic index?
A ranking system for food based on their effect on blood sugar levels
400
What does it mean to pulse food?
To use a processor and blender and turn it on and off rapidly until the ingredients are processed appropriately
500
What temperature should your fridge be kept at?
32-40 degrees Fahrenheit
500
What is the reason for browning onions?
To caramelize them and extract the sugar for a sweeter taste
500
How do you safely carry a knife?
Hold it with the point down facing backwards and hold it close to your side
500
What are the three causes of malnutrition?
Lack of nutrients but enough food, lack of food or health condition
500
What does it mean to dredge?
To coat with dry ingredients before cooking
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