2. Jeopardy Culinary Arts II

3. Foodborne Illness BakingMoist/Dry Cooking Safe Foods / Safe Kitchen Foods 100 200 300 400

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

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

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

7. Foods, such as meats and milk, that must be properly wrapped or kept cold until they can be stored or used are called _________ goods.

8. What is the cause of a strong flavor of alcohol in finished yeast bread?: Too much yeast was used.

9. Which leavener is NOT used in Quick Breads : Yeast

10. Baking Ingredient that balances other flavors and makes them more vivid is? Salt

11. What are two ingredients used in the creaming Method? & Define Creaming Method Fat and Sugar When mixing fat & sugar to incorporate air and make a fluffy creamy consistency.

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

13. Which of the following is a moist cooking method: 1.Sauteing 2.Simmering 3.Stir Frying 4.Braising 5.Broiling

14. Partially Cooking food to reduce the finall cooking time is referred to as? 1.Par-cooking

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

16. What type of shoe must a cook wear? Slip resistant shoes.

17. When Sharpening Chef’s knives you should: Use a sharpening stone

18. Foods that are left out at room temperature are______.

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

20. Devein means to: Remove a large black vein from shrimp

21. What is the difference between cooking fresh pasta and dry:

22. Of the following, which ingredient should not be used in preparing a stock:: Bones, shells, vegetables Spices and herbs Mirepoix Hot Water Wine

23. A type of pasta that can be baked or fried

24. 400 POINTS What 2 Ingredients are used to make ROUX and the use?

25. 500 Points Which grain contains all 9 essential amino acids and therefore is considered to be a full protein?