Culinary Crimes
Nutrition
Dining Etiquette
Knife Skills
Wild Card
100

What is cross-contamination?

The transfer of harmful bacteria from one surface/food to another

100

Name one of the 6 essential nutrients (That isn't water)

Carbohydrates, protein, fat, vitamins, or minerals

100

Where does your napkin go when you sit down?

On your lap

100

Demonstrate the claw grip

Tucking in your fingers so your knuckles are facing the knife
100

Where is your scrub daddy/ mommy located?

In the bucket

200

What is the name of the bacteria spread from uncooked chicken or poultry?

Salmonella 

200

This nutrient is the body’s main source of energy. What are carbohydrates?

Carbohydrates

200

Is it good or bad manners to talk with your mouth full?

Bad manners

200

Why do we tuck our fingers when cutting?

To prevent cutting ourselves

200

How many towels and rags should you grab during lab days?

2 of each

300

Name one way to prevent cross-contamination

Use separate cutting boards / wash hands / sanitize surfaces / keep foods separate

300

What is an example of healthy fats?

Oil, Butter, Avocados

300

Name one example of good table manners

Some include: Chewing with mouth closed / saying please and thank you / waiting your turn to speak

300

How should you carry a knife safely?

Point down at your side

300

Give me an example of a bechamel

Alfredo or Ranch

400

(True/ False) You can use the same cutting board for meat and vegetables if you wipe it off

False

400

This nutrient helps build and repair muscles.

Protein

400

What should you do if you need something across the table?

Politely ask someone to pass it

400

Explain the difference between a chefs knife and a paring knife?

Chefs knives are typically bigger with a curved down blade. 

Paring knives are smaller with a curved up blade. 

400

Name 1 of the 5 mother sauces (besides bechamel)

Tomato, Espangole, Velote, Hollandaise

500

Explain why cross-contamination can make people sick

It spreads bacteria that can cause foodborne illness

500

These nutrients help regulate body processes

Vitamins and Minerals

500

In a dining place setting, where should the salad fork go?

All the way to the left/ on the left side

500

Explain why knife skills are important in the kitchen

They keep you safe

500

What types of shoes should you wear during labs?

Tennis shoes

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