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Jeopardy

Jeopardy. Culinary Arts I. What is foodborne illness? Give two Examples. An illness that results from eating contaminated food. Biological – E-coli Physical – Piece of Metal. Back. What is the Temperature Danger Zone & What are the Degrees?.

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Jeopardy

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  1. Jeopardy Culinary Arts I

  2. What is foodborne illness? Give two Examples An illness that results from eating contaminated food. Biological – E-coli Physical – Piece of Metal Back

  3. What is the Temperature Danger Zone & What are the Degrees? TDZ is the zone where pathogens or bacteria can grow. 41°F - 135°F Back

  4. What is Cross Contamination? Occurs when a food that is safe comes in contact with a contaminant. Back

  5. Multi-celled organism that can cause illness when eaten? Bacteria Back

  6. The process of using a pastry blender to incorporate the fat (butter or shortening) into the flour is know as: Cutting in. Back

  7. Name the main ingredients used in Quick Breads: Flour, sugar, eggs, baking soda / baking powder Back

  8. What does Yeast need to grow? Moisture, temperature, food (sugar) Back

  9. A method of mixing where the fat and sugar are completely incorporated in known as? Creaming Method Back

  10. What is Blanching? Moist Heat cooking method that involves cooking in a liquid just long enough to cook the outer portion of food. Back

  11. Which of the following is a moist cooking method: • Sauteing • Simmering • Stir Frying • Braising • Broiling Back

  12. Partially Cooking food to reduce the finall cooking time is referred to as? • Par-cooking Back

  13. Combination cooking method in which food is first seared and gently cooked in flavorful liquid, is know as: Braising Back

  14. FAT TOM stands for: Food, Acidity, Temperature, Time, Oxygen, Moisture Back

  15. HACCP stands for: Hazard, Analysis, Critical, Control, Point Back

  16. Foods that are left out at room temperature are______. Potentially Hazards Back

  17. A/An_________ is used to cool foods Quickly and safely. Ice Bath Back

  18. When pasta is cooked only until gives a slight resistance when you bite it: Al Dente Back

  19. Rice that retains some or all of its bran is called: Brown Rice Back

  20. What is the ratio for cooking rice: 1 to 2 Back

  21. What part of the tongue senses sweet tastes: Back

  22. 300 POINTS What is the max. time food can stay in the danger zone before bacteria starts growing?

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

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