Sanitation
Knife Cuts
Quick/Yeast Breads
Soups
Meat
100
40-140 degrees. Temperature bacteria can grow in.
What is Danger Zone
100
To cut food into very fine pieces
What is Mince
100
Elastic substance formed when certain proteins in flour combine with liquid
What is Gluten
100
To cook in a liquid just below the boiling point
What is simmer
100
Any bird raised for food
What is Poultry
200
Prevention of illness through cleanliness and food safety
What is Sanitation
200
1/8 inch thick matchsticks shapped cuts
What is Julienne
200
Highest proportion of flour compared to liquid: firm, stiff enough to shape by hand
What is soft dough
200
Mixture of equal parts of flour and fat used to thicken liquid.
What is Roux
200
Specific edible part of meat
What is Cut
300
Keeping food safe to eat by following proper food handling and cooking practices
What is Food Safety
300
1/4 inch thick cubes often cut from batonnet cuts
What is Small Dice
300
Bread making method in which yeast is dissolved in warm water to activate growth
What is Conventional Method
300
Soup thickend with potatoes
What is Chowder
300
Highest quality, most expensive, marbled cut of meat
What is Prime
400
Substances that make food unfit for use
What is Contaminants
400
2 inches long by 1/4 inch by 1/4 inch
What is Batonnet
400
Yeast breaks down sugar and releases carbon dioxide causing dough to rise
What is fermentation
400
A rich cream soup that uses shellfish as a base.
What is Bisque
400
Leaner, less juicy, less marbled cut of meat (most common)
What is Choice
500
Keeping yourself clean to avoid transferring harmful bacteria when handling food
What is Hygiene
500
Finely slice or shred leafy vegetables or herbs used for a garnish
What is chiffonade
500
Ingredients that trigger a chemical reaction that makes baked product rise
What is leavening agent
500
Simmering an uncovered mixture until some of the liquid evaporates
What is reduction
500
To coat food by sprinkling it with or dipping it in a dry ingredient such as flour or bread crumbs
What is dredge
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