Equipment
Measuring
Safety
Sanitation
Terminology
100
To roll out doughs
What is rolling pin
100
How many fluid ounces in a cup?
What is 8 ounces
100
Spills should be wiped up when?
What is immediately
100
You must wash your hands in hot, soapy water for a minimum of
What is 20 seconds
100
To cook just below the boiling point
What is simmer
200
for serving soups or stews
What is a ladle
200
How many teaspoons in a Tablespoon?
What is 3
200
The safest kind of knife to use
What is a sharp knife.
200
The temperature range of the danger zone
What is 41-135 degrees
200
To cut fat into flour with a pastry blender or two knives
What is cut in
300
To blend sauces or gravy and beat eggs by hand
What is a wisk
300
How many Tablespoons in a cup?
What is 16
300
You must wash what separately from your other dishes?
What is knives
300
Salmonella comes from raw or undercooked
What is chicken and eggs.
300
to cut food as finely as possible
What is mince
400
To drain pasta after it has been cooked.
What is a colander
400
Abbreviation for hour.
What is hr.
400
To extinguish a grease fire you should use?
What is baking soda
400
Cleaning products should be stored in
What is their original containers.
400
To work sugar and fat together until the mixture is soft and fluffy.
What is cream
500
to bake casseroles, cakes or brownies.
What is a 9x13 pan
500
How many pint are in a quart?
What is 2
500
Mixing these two cleaning chemicals will cause a deadly gas.
What is Bleach and Ammonia
500
Putting cooked meat back on the same plate that contained raw meat is called
What is cross-contamination.
500
To brown or cook foods in a small amount of fat using low-med heat
What is saute
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