PKC Web After Dark Jeopardy

Ice Ice Baby

100

This type of ice is most common in healthcare, such as hospitals & retirement homes, because it is easy to chew.

Nugget Ice

200

This type of ice is mainly used in ice displays for seafood and chilled food 

Flake Ice 

300

The most common type of ice in foodservice since it melts more slowly than other types. 

Cube Ice

400

This type of ice machine has very high, expensive water consumption. Also not allowed in California

Water Cooled Ice Machine

500

Several ice makers can run off just one of these! 

Remote Condenser

That's Hot!

100

This hot beverage equipment has a metal outer layer and an inner lining of either glass or stainless steel with a cushion of air in between the two layers. 

Airpot

200

Brewed coffee from a pour over / auto brewers is commonly stored in this. 

Decanter

300

Designed to provide a warm and humid environment to activate the leavening agent in dough

Proofing Cabinets

400

Designed to hold already heated products at ideal food-safe temperatures until ready to serve! 

Heated Holding Cabinet 

500

The temperature range between 41 and 135 degrees where bacteria grows most rapidly 

Temperature Danger Zone

Panini Pressed

100

The item toast the bread of a sandwich, warms the filling inside, and presses the sandwich down to compact it. 

Panini Press 

200

This item produces a thin waffle that can be wrapped around a forming tool, also used for serving ice cream 

Waffle Cone Maker

300

True or False 

-Keeping a cast iron waffler maker plugged in all day voids the warranty

FALSE 

Cast Iron waffle makers are designed to be left on for an entire breakfast shift or all day. They take a long time to heat up. 

400

This waffle maker has an output of 40-60 waffles per hour! 

Double Waffle Maker 

500

This item is recommended for removing stuck-on food particles from your waffle maker! 

Teflon brush! 

Baddie Basics 101

100

A unique code that manufacturers assign to a batch of goods they've produced in the same run using the same ingredients. 

Lot Code

200

This warning can be found on many products on our site. It's included to make sure state residents are warned of potentially hazardous items used in manufacturing the product. 

Prop 65 Warning 

300

Often referred to as the tank in a fryer, this is the area where the oil goes. 

Fry Pot 

400

This non-profit organization, founded in 1944, was created to set standards for food safety and sanitation in order to promote public health. 

NSF

500

What does BTU stand for? 

British Thermal Units 

Snack To The Future

100

This item is an alternative to ice cream, silkier and softer in texture, and denser due to the churning process. 

Gelato 

200

This high-profit-margin product is generally made from a powdered mix and combined with water, and often dispensed by a machine

Soft Serve Ice Cream 

300

This item is made with milk rather than cream which lowers fat content. 

Frozen Yogurt 

400

This unit displays 3 gallon tubs of ice cream where customers can see all of the flavors that are offered. 

Dipping Cabinet. 

500

The amount of sugar in a frozen beverage dispenser is called.. 

Brix Level