Safety and Sanitation
Cutting Methods
Cooking Equipment
Cooking Tools
Cooking Methods
100
When a grease fire starts in a pan you should not use this to put out the fire.
What is water?
100
Cut into relatively small pieces with a large knife and cutting board.
What is chop?
100
This is round in shape and wood fired, for cooking pizza.
What is a pizza oven?
100
This makes it easy to serve soups.
What is a ladle?
100
Food is submerged in water which reaches a temperature of 212 degrees F. Food is cooked until tender, then drained.
What is boil?
200
The "danger zone" refers to temperatures at which bacteria multiply very rapidly.
What is 40-140 degrees F?
200
To cut about 1/2 inch to one inch.
What is cube?
200
This equipment uses microwaves to cook or heat food.
What is a microwave?
200
This allows you to get under delicate items like cookies and pancakes. AKA the cook's "best friend."
What is a spatula?
200
Food is completely submerged in hot fat. The result is a crispy golden brown exterior and fully cooked interior.
What is deep frying?
300
This is the best way to thaw food.
What is the refrigerator?
300
Making cubes smaller than 1/2 inch.
What is dice?
300
This produces consistent sizes of meat and cheese.
What is a slicer?
300
Has thin wires and well-balanced. Used for whipping egg whites or cream.
What is a whisk?
300
It is common to do in the oven. The most common item is the turkey on Thanksgiving.
What is roast?
400
This is the internal temperature pork, beef, lamb and steaks should be heated.
What is 145 degrees F?
400
To cut food in pieces, but finer than chop.
What is mince?
400
This uses intense heat to achieve quick, efficient cooking.
What is a broiler?
400
This item helps you keep track of a roast in the oven, lets you know when to check on what is cooking.
What is a timer?
400
The heat source is above the food being cooked. It's a quick method done in the oven.
What is broil?
500
Harmful chemicals enter the body through these ways.
What are absorption, breathing, eating, drinking?
500
A type of cut that is stick-shaped and very thin. Carrots are cut this way for salads.
What is julienne?
500
An oven that has a fan to circulate the air.
What is a convection oven?
500
You need them for wet and dry ingredients in order to follow the recipe using standard amounts.
What are measuring cups?
500
Food is cooked in a thin layer of fat over medium-high heat usually in a frying pan on the stovetop.
What is sauté?
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