Safety& sanitation
terms
lab procedures
Enterrecipe parts
Kitchen equipment
100
name the people at high risk for a food borne illness.
What is infants, pregnant women, older adult
100
The passing of bacteria, microorganism, or other harmful substances indirectly from one patient to another.
What is cross contamination.
100
the timing of task is important to ensure the completeion of recipes in food lab.
What is a time table.
100
what are the parts of a recipe?
What is yield, step by step directions, ingredients and amounts, container size& types, temperature and time, nutritional analysis
100
contains 1 tablespoon, 1/2 tablespoon. 1 teaspoon,1/2 teaspoon, 1/4 teaspoon usually made of metal or plastic.
What is measuring spoons.
200
what are the most common food borne illness?
What is camplyobacter, e-coli, norwalk virus, salmonella
200
A bandage that is free from dirt and germs.
What is a sterile bandage.
200
is a step by step procedures where students and teacher reflect on the sucess of the lab.
What is lab evaluation.
200
recipe resources.
What is magazines, cookbooks, new paper, package label, grocery ads, internet sites, family recipes.
200
removes solid ingredients from measuring cups.
What is a rubber spatula.
300
what is the temperature danger zone where bacteria multiply ?
What is 41-140
300
Exerting pressure on a victims abdomen alleviate choking.
What is abdominal thurst.
300
A list of all task it takes to prepare a meal.
What is a work plan.
300
the part of a recipe that provides the number of serving?
What is yield
300
taking interal temperatures of food to ensure food safety and sanitation.
What is a thermometer.
400
what is the slogan to remember for food safety question?
What is when in doubt toss it out.
400
metal that is approved to hold food items .
What is food grade metal
400
set of directions for making foos or beverage.
What is a recipe.
400
Bon appetite, southern living, better homes& gardens are:
What is magazines with recipes.
400
weighing dry ingreients usually in large amounts.
What is a scale.
500
a disease transmitted by food.
What is food borne illness.
500
is the cleanliness of equipment and facilities.
What is food sanitation.
500
to fit different task together to make good use of time.
What is dovetailing.
500
information not necessary for preparing a recipe.
What is nutrirional analysis.
500
metal or plastic canister with a wire screened bottom.
What is sifter.
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