Culinary Arts I JEOPARDY Finals Review

Safety And Sanitation Tools and Equipment Basic Cooking Principles Sandwiches Etc. Salads And Dressings Vegetable Cookery ► ► ► F i n a l J e o p a r d y ◄ ◄ ◄ 100 100 100 100 100 100 100 100 200 200 200 200 200 200 200 200 300 300 300 300 300 300 300 300 400 400 400 400 400 400 400 400 500 500 500 500 500 500 500 500

Safety and Sanitation 100 Question The temperature range of the Food Danger Zone is _____. Question A: What is between 41°F (5°C) and 140°F (60°C) 100 200 300 400 500

Safety and Sanitation 200 Question \\ Safety and Sanitation 200 True or False:A dull knife is safer than a sharp one. Question A: What is False? 100 200 300 400 500

Safety and Sanitation 300 Question Refrigerated foods should be kept below what temperature? Question A: What is 41 degrees Fahrenheit? 100 200 300 400 500

Safety and Sanitation 400 Question Most food-borne diseases are caused by bacteria spread by _______ Question A: What is food workers. 100 200 300 400 500

Safety and Sanitation 500 Question FATTOM stands for________ A: What is food, acidity, time, temperature, oxygen, moisture? 100 200 300 400 500

Tools and Equipment 100 A_______________ is a type of oven with a fan that circulates the hot air. Question A: What is convection? 100 200 300 400 500 100 200 300 400 500

Tools and Equipment 200 The most frequently used knife in the professional kitchen is the __ knife. Question A: What is Chef’s or French? 100 200 300 400 500

Tools and Equipment 300 Question The tool used for portioning gravy A: What is a ladle ? 100 200 300 400 500

Tools and Equipment 400 Question A _______________ is a large perforated bowl, used to drain water from such items as salad greens and vegetables. Question A: What is a colander ? 100 200 300 400 500

Tools and Equipment 500 Question Name the three main attachments on a mixer. Question A: What are whip, paddle, dough arm or dough hook? 100 200 300 400 500

Cooking Principles 100 Question True or False: Measuring solid ingredients by weight is more accurate than by volume. Question A: What is true? 100 200 300 400 500

Cooking Principles 200 Question Mis en Place means _______. A: What is everything in it’s place or prepare ahead. 100 200 300 400 500

Cooking Principles 300 Question Cutting food into uniform shapes and sizes is important because it ensures even_____ Question A: What is cooking? 100 200 300 400 500

Cooking Principles 400 Question True or false: To mince means to cut into pieces ¼”by ¼” by 2”. Question A: What is false? 100 200 300 400 500

Cooking Principles 500 Question When you are slicing an onion with a knife, the hand holding the onion also helps to guide the____. Question A: What is knife blade? 100 200 300 400 500

Sandwiches, etc. 100 Question True or false:Most sandwich fillings may be kept on the sandwich station without refrigeration. Question A: What is false? 100 200 300 400 500

Sandwiches, etc. 200 Question What type of bread is most frequently used for making sandwiches? Question A: What is pullman? 100 200 300 400 500

Sandwiches, etc. 300 Question A club sandwich is a multi-decker sandwich made with __ slices of toast Question A: What is 3? 100 200 300 400 500

Sandwiches, etc. 400 Question Canapes are bite-sized _______ A: What is sandwiches? 100 200 300 400 500

Sandwiches, etc. 500 Question Crudites are ____usually served with a savory dip. Question A: What is raw veggies? 100 200 300 400 500

Salads and Dressings 100 Question Stainless steel knives are best for cutting salad ingredients. True or false? Question A: Who is True? 100 200 300 400 500

Salads and Dressings 200 Question __________ is the most important emulsified dressing. Question A: What is mayonnaise? 100 200 300 400 500

Salads and Dressings 300 Question Which of the following is not one of the four basic parts of a salad? Base, border,garnish,dressing. Question A: What is border? 100 200 300 400 500

Salads and Dressings 400 Question Cooked salads differ from combination and vegetable salads in that they are usually mixed with a(n) __________ during preparation Question A: What is thick dressing such as mayonaise? 100 200 300 400 500

Salads and Dressings 500 Question A uniform mixture of two unmixable liquids is known as a(n) __________. Question A: Who is emulsion? 100 200 300 400 500

Vegetable Cookery 100 Question If you want your beets and red cabbage to be bright red when you serve them, you should cook them with an ___. Question A: What is acid? 100 200 300 400 500

Vegetable Cookery 200 Question Adding lemon juice to cauliflower during cooking keeps the cauliflower ___. Question A: What is white? 100 200 300 400 500

Vegetable Cookery 300 Question Two or more batches of cooked green vegetables should not be mixed together. True or false? Question A: What is true? 100 200 300 400 500

Vegetable Cookery 400 Question Adding acids or sugars to vegetables during the cooking process will make their fiber ______ Question A: What is firmer? 100 200 300 400 500

Vegetable Cookery 500 Question Vegetables are "shocked" by cooking and draining them, then _______. Question A: What is submerging them in cold or ice water.? 100 200 300 400 500

Final Jeopardy Question This is the correct formula to make a bleach based sanitizing solution. Question A: What is 1 Tbsp. Bleach to 1 gal. Water ? 100 200 300 400 500