Show:
Culinary Essentials
Safety & Sanitation
Food Trends
Food Borne Illness
Chefs and Entrepreneurs
100
What is the range at which bacteria grow rapidly
What is temperature danger zone
100
What do you use to dry your clean hands
What is a paper towel
100
What do you substitute for salt with preparing food
What is herbs and spices
100
Contaminated food, reptiles/birds, cross contamination
What is Salmonella
100
Emperor of Chefs
Who is Escoffier
200
Canning temperature
What is 250 degrees F
200
What is the #1 rule in disease prevention?
What is washing your hands
200
What do you need to do to food before adding extra salt
What is taste the food
200
Airborne, contaminated food/water
What is Norovirus
200
Invigorated and revolutionized hors d'Oeuvres
Who is James Beard
300
Where are the cutting boards located
What is each station
300
What do you use to put out a grease fire?
What is baking soda or flour
300
What is the visual cue for cooked pasta?
What is a hockey puck
300
Prevent this by cooking canned foods and not buying dented/bulging cans
What is Botulism
300
Founder of McDonalds
Who is Ray Kroc
400
There are how many T in 1 stick of butter
What is 8
400
What do you use to dry clean dishes?
What is a clean dish towel
400
What is the visual cue for mayo
What is 2 dice
400
Prevent this by Good hygiene and avoid flies on food
What is Hepatitis A
400
Credited for Meringues
Who is Careme
500
Daily Double How many Tablespoons in 1 cup
What is 16 T
500
What is the first step in the Wash and Dry technique
What is scrape all garbage from dishes and place in proper containers
500
Daily Double~ What is the consumer concern when it comes to food
What is healthy food that still tastes good
500
Undercooked ground beef and contaminated water
What is E. Coli
500
Founder of Chipotle
Who is Steve Ells