1. Let’s play Kitchen Jeopardy!

2. 120 100 80 60 40 120 100 80 60 40 What temperature is this? Safety/ Sanitation 120 100 80 60 40 Sectors of Tourism 120 100 80 60 40 120 100 80 60 40 In the kitchenOdds & Ends

3. 4ºC to 60ºC or 40ºF to 140ºF What temperature is this? – 40 Points The “danger zone” temperatures range from ___ C to ___ C Back to Board

4. - 18ºC or 0ºF What temperature is this? – 60 Points The temperature of a conventional home freezer Back to Board

5. What temperature is this? – 80 Points At what temperature (C) does water start to boil? Back to Board 100 C

6. What temperature is this? – 120 points What is the temperature at room Temperature in C Back to Board 21 C

7. What temperature is this? – 100 Points Back to Board The coldest temperature known to mankind is called... Absolute Zero -273.15 C

8. Back to Board 1. Tag the piece of equipment 2. Notify your Supervisor/ Teacher Safety/Sanitation – 40 Points If you notice a piece of equipment that is damaged or not working properly, what two (2) things should you do?

9. Back to Board 1.Unplug the machinery 2.Restore it`s original settings (i.e. Meat slicer set to ``0``) Safety/Sanitation – 60 Points Before washing major pieces of equipment, it is important to…

10. Back to Board Safety/Sanitation – 80 Points Who is ultimately responsible for Your safety and the safety of others In an Industrial Kitchen? YOU!!!!

11. Back to Board Safety/Sanitation – 100 Points List 3 tips for maintaining proper Sanitation in a kitchen 1.Always wash your Hands 2.Clean as you Go! 3.Organize, organize, organize

12. 1.Walk, never run in a kitchen 2.Focus on the job/task at hand 3.When walking behind someone with a hot item in hand, say ``BEHIND`` Back to Board Safety/Sanitation – 120 Points List 3 Safety Concerns when working in an Industrial Kitchen…

13. Back to Board Sectors in Tourism – 40 Points Chefs, bartenders and waitstaff all work in this particular Sector? Food & Beverage Sector

14. Back to Board Sectors in Tourism – 60 Points Rock Climbing, White water rafting And Hand Gliding make up the many activities done in this sector Adventure Tourism & Recreation

15. Back to Board Sectors in Tourism – 80 Points Planes, Trains, Boats & Busses are an integral part of this sector… Transportation Sector

16. Back to Board Sectors in Tourism – 100 Points List 5 of the 8 Sectors of Tourism… 1.Accommodation 2.Transportation 3.Food & Beverage 4.Adventure Tourism & Recreation 5.Tourism Services 6.Attractions 7.Events & Conferences 8.Travel Trade

17. Back to Board Sectors in Tourism – 120 Points List 3 Careers most commonly found in the Accommodation Sector. Front Office/Guest Services Administration Housekeeping/Maintenance

18. First In First Out Back to Board In the kitchen – 40 Points What does F.I.F.O stand for?

19. Back to Board In the kitchen – 60 Points List 4 things that a “Good Recipe” Will tell you…  Yield  Portion Size  What temperature to set the oven to  Ingredients and Procedure list

20. Back to Board In the kitchen – 80 Points List 4 types of Knives used in our kitchen… Chef/French Knife De-Boning Knife Paring Knife Serrated Knife

21. Wash, Rinse, and Sanitize Back to Board In the kitchen – 100 Points Order the 3 sinks are used when washing dishes by hand.

22. Back to Board In the kitchen – 120 points List the 3 types of measuring tools used in our Kitchen… *Measuring Cups *Measuring Spoons *Weighing Scales

23. Back to Board Odds and Ends – 40 Points What are the two basic cooking Techniques? Name one (1) specific method from each. Moist and Dry Heat Moist Heat: Boiling/Braising Dry Heat: Baking/Broiling

24. Back to Board Odds and Ends – 60 Points What does the term ``Mise En Place`` mean? To prepare in advance

25. Back to Board Odds and Ends – 80 Points When measuring ingredients, why is it important to measure accurately? What is the proper technique for measuring dry ingredients, such as Flour?  So that the recipe is a success and turns out the same every time  When measuring dry ingredients such as flour, it is important to Level off the measuring cup using your finger or the back of a knife so that the measurement is exact (i.e. one cup is one cup exactly, not more and not less)

26. Back to Board Odds and Ends – 100 Point List Three (3) ways of preventing Accidents when working with knives… Never try to catch a Falling Knife Never put knives in Soapy water Always use sharp knives

27. Back to Board Odds and Ends – 120 Points List Five (5) Basic Cuts when using a knife. Julienne Batonnet Brunoise Fine Dice/Mince Mirepoix

28. Thank you for participating in the Kitchen Jeopardy game & Good luck on Your Exam!