Nutrition at work
Baking Basics
Power of Food
Preventing Kitchen Accidents
Food Storage and Safety
100
the name of the substances that do not break down during digestion that your body uses in the same form they have in food?
What are vitamins and minerals
100
the protein in wheat that gets stronger the longer you mix it in a baked product?
What is gluten
100
the term for life sustaining compounds in order a body to function, grow, repair itself and create energy?
What are Nutrients
100
the substance that can give you a worse burn than hot metal or boiling water?
What is steam
100
keeping yourself clean to avoid transfer of harmful bacteria when handling food?
What is personal hygiene
200
owning a bakery, working as a chef, teaching, and writing cookbooks examples of in the food industry?
What is career
200
an oil not usually used in baking because of it's distinctive flavor?
What is olive oil
200
French Crepes filled Carribean style shrimp an example of?
What is fusion cuisine
200
a way to improve cooktop safety?
What is to turn pot handles to the back or center of the stove.
200
a proven method for keeping your hands clean to prevent bacterial transfer?
What is 20 second scrub
300
different in all people the speed that at which they burn calories
What is Metabolic rate
300
the batter created by mixing nearly equal amounts of liquid and flour like pancakes or cakes?
What is Pour Batter
300
Eating Together strengthens these
What is family bonds
300
most fires happen here
What is in the kitchen
300
time limit that perishable foods containing meat, poultry, eggs or dairy products are safe to eat after not being refrigerated?
What is the two hour rule
400
people who eat foods that provide all the nutrients needed in the right amounts practice this
What is good nutrition
400
the process to break down food in the body to obtain nutrients?
What is digestion
400
Never soak in soapy dish pan
What is a sharp knife?
400
the way bacteria spreads from one food item to another?
What is cross contamination
500
the amount of nutrient needed by 98 percent of the people in a given age and gennder group
What is DRI?
500
the ingredients in a baked good that causes a product to rise?
What is a leavening agent
500
the reason to add milk in baking?
What is to add richness and browning
500
the way bacteria can travel from food handler to guest?
What is sneezing and coughing
500
place to store raw meat to avoid cross contamination?
What is the Bottom shelf in the refrigerator
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