JEOPARDY

Hand Hygiene

100

This is the length of time you should be scrubbing your hands with soap for when washing your hands.

15-20

200

This is micro-organism is left on unwashed hands.

bacteria

300

Professional kitchen often require their chefs to use a brush to clean under their...

finger nails

400

This is the ideal type of soap to use when washing your hands.

pump soap

500

Name three times when it would be appropriate to re-wash your hands

After... 

-touching an animal 

-sneezing/coughing

-handling food or tissue 

-touching your face 

-going outside

Knives

100

What can you do to prevent your cutting surface from slipping when handling a knife?

use a non-stick cutting board or put something under it to prevent it from sticking.

200

What makes a blade the safest on a knife?

being sharp

300

What kind of knife would you use for dicing an onion?

chefs knife 

400

Once you are finished using a sharp knife, what should you do?

wash it immediately

500

If you are carrying a knife in the kitchen how should you hold it?

blade down sharp side facing behind you

Measuring Ingredients

100

What should you use to measure peanut butter?

wet measuring cup or measuring spoon

200

What is bigger a tbs. or tsp?

tbs (table spoon)

300

What should you do to ensure your flour measurements are accurate?

Sift the flour and use a cup to scoop out your flour

400

Unless otherwise indicated, which ingredient should be firmly packed when measuring?

brown sugar

500

How can you ensure that you've measure water accurately?

use a liquid measuring cup

check the line at eye level

Recipes and Equipment

100

What is the most commonly used recipe format?

standard format 

200

What is the name of the tool that can be used to strain pasta from water? (not strainer)

collander

300

What is the tool that is often metal, sometimes plastic that can be used to incorporate wet ingredients, often used to "fluff them up?"

whisk

400

Name 5/7 parts of a recipe

time

temperature 

yield

equipment 

ingredients 

steps/method

measurements

500

Which recipe format used not list ingredients and describes the process in full sentences.

narrative format 

Lab Safety and Hygiene

100

Describe what you should do before you even enter the kitchen before a lab? (name 3)

read the recipe 

discuss task  

list ingredients 

list equipment

designate tasks

200

Where in the fridge should you store a package of ground beef?

bottom shelf

300

What do you need to do make sure you do not contaminate food?

wash hands 

tie back hair

400

Before you start your lab what should you do to set-up the kitchen? (3 things)

-pull out and organize equipment 

-gather ingredients 

-preheat the oven (if required)

-sanitize surfaces 

-wash hands

500

Name three parts of your kitchen inspection after a lab?

sink cleaned out 

garbage thrown out 

dishes cleaned 

surfaces sanitized 

floors cleaned 

dishes put away 

food put away