Jeopardy

1
Jeopardy
Choose a category. You will be given the
answer. You must give the correct question.
Click to begin.
2
Choose a point value.
Choose a point value.
Click here for Final Jeopardy
3
Washing Dishes
Handling Food
Misc.
Storing Food
Temps
10 Point
10 Point
10 Point
10 Point
10 Point
20 Points
20 Points
20 Points
20 Points
20 Points
30 Points
30 Points
30 Points
30 Points
30 Points
40 Points
40 Points
40 Points
40 Points
40 Points
50 Points
50 Points
50 Points
50 Points
50 Points
4
You should wash your hands for this many seconds
5
The cooking temperature for poultry (chicken
turkey) and stuffed meat
6
The cooking temperature for ground beef, pork,
ham, sausage, eggs not served right away
7
The cooking temperature for fish and for beef and
eggs that are served immediately
8
The danger zone temperatures
9
This is used to kill germs
10
The 4 steps for doing dishes by hand in a
restaurant
11
You should not use this to dry dishes in a
restaurant
12
A common chemical used to sanitize
13
The length of time dishes need to be sanitized
in a restaurant
14
This should be done to food that is in the danger
zone too long
15
Leftovers stored in the refrigerator or freezer
need this written on the container
16
The abbreviation is FIFO
17
Two items that cant be stored on the same shelf
18
Foods stored on shelves need to be this many
inches off the floor
19
You can re-heat food this many times
20
You should do this after you sneeze into your
hand before you handle food
21
Keep cold foods below this temperature
22
Food in this zone for too long can make people
sick
23
This happens if you cut raw chicken then cut
lettuce with the same knife
24
Given raw foods and cooked foods, the food that
needs to be below in the refrigerator
25
Food in this type of pan cools quicker
26
Three ways that are safe to thaw meat
27
Three foods that are potentially hazardous
28
Food needs to be cooled to 41 F or less in this
many hours
29
Final Jeopardy
Make your wager
30
Commercially processed food that is opened and
stored at 41 degrees or lower, needs to be thrown
away after this many days.
31
What is 20 seconds?
32
What is 165?
33
What is 155?
34
What is 145?
35
What is 41 to 135?
36
What is Sanitizer?
37
What is wash, rinse, sanitize and air dry?
38
What is a towel?
39
What is chlorine, Iodine or Quaternary?
40
What is chlorine, Iodine or Quaternary?
41
What is 30 seconds?
42
What is throw away?
43
What is food name and date?
44
What is First In First Out?
45
What is Food and Cleaning Supplies?
46
What is 6 inches?
47
What is one?
48
What is wash your hands?
49
What is 41 F?
50
What is the danger zone?
51
What is cross contamination?
52
What is raw food?
53
What is a shallow pan?
54
What is refrigerator, microwave or cool water?
55
What is poultry, pork, eggs, beef, fish, cooked
vegetables, cut melons, cooked rice
56
What is 4 hours?
57
What is 7 days?