Jeopardy

1
Jeopardy

• Culinary Arts I

2
Foodborne Illness Baking Moist/Dry Cooking Safe Foods Pasta
100 100 100 100 100
200 200 200 200 200
300 300 300 300 300
400 400 400 400 400
3
What is foodborne illness? Give two Examples

An illness that results from eating contaminated
food. Biological E-coli Physical Piece of
Metal
Back
4
What is the Temperature Danger Zone What are
the Degrees?

TDZ is the zone where pathogens or bacteria can
grow. 41F - 135F
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5
What is Cross Contamination?

Occurs when a food that is safe comes in contact
with a contaminant.
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6
Multi-celled organism that can cause illness when
eaten?
Bacteria
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7
The process of using a pastry blender to
incorporate the fat (butter or shortening) into
the flour is know as
Cutting in.
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8
Name the main ingredients used in Quick Breads
Flour, sugar, eggs, baking soda / baking powder
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9
What does Yeast need to grow?
Moisture, temperature, food (sugar)
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10
A method of mixing where the fat and sugar are
completely incorporated in known as?
Creaming Method
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11
What is Blanching?
Moist Heat cooking method that involves cooking
in a liquid just long enough to cook the outer
portion of food.
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12
Which of the following is a moist cooking method

1. Sauteing
2. Simmering
3. Stir Frying
4. Braising
5. Broiling

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13
Partially Cooking food to reduce the finall
cooking time is referred to as?

1. Par-cooking

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14
Combination cooking method in which food is first
seared and gently cooked in flavorful liquid, is
know as
Braising
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15
FAT TOM stands for
Food, Acidity, Temperature, Time, Oxygen, Moisture
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16
HACCP stands for
Hazard, Analysis, Critical, Control, Point
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17
Foods that are left out at room temperature
are______.

• Potentially Hazards

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18
A/An_________ is used to cool foods Quickly and
safely.
Ice Bath
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19
When pasta is cooked only until gives a slight
resistance when you bite it
Al Dente
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20
Rice that retains some or all of its bran is
called
Brown Rice
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21
What is the ratio for cooking rice
1 to 2
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22
What part of the tongue senses sweet tastes
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23
300 POINTS

• What is the max. time food can stay in the
  danger zone before bacteria starts growing?

24
Equivalents

• 16 tbsp.
• 3 tsp.
• 1 lb. oz.?
• 1 gallon qts.?
• 2 C oz.?