3. Foods 3 Jeopardy Cooking Vocabulary 1 Knife skills 2Recipe 3Cooking Method 4 Meal Planning 5 10 20 30 40 50

4. Cooking Vocabulary 1 10points  This is when pasta is cooked “firm to the Bite.”

5. Cooking Vocabulary 1 20points  The acronym F.D.A stands for what?

6. Cooking Vocabulary 1 30points  the quality or disposition of receiving and treating guests and strangers in a warm, friendly, generous way.

7. Cooking Vocabulary 1 40points  When egg is mixed with oil such as mayonnaise for salad dressing, then begins to what?

8. Cooking Vocabulary 1 50points  “Mise en Place,” means what?

9. Knife Skills 2- 10points  This knife is used to cut fruits and vegetables.

10. Knife Skills 2- 20points  This knife is used for mincing.

11. Knife Skills 2- 30points  This knife is used for cutting or chopping through bones.

12. Knife Skills 2- 40points  A serrated knife is used for what?

13. Knife Skills 2- 50points  By using a boning knife a cook can do what with meat.

14. Recipe 3- 10points  How are the ingredients listed in a recipe?

15. Recipe 3- 20points  The amount it makes for a particular recipe is called the what?

16. Recipe 3- 30points  This is the number of times a cook should read through a recipe before starting.

17. Recipe 3- 40points  When choosing a recipe the cook should consider what two major components?

18. Recipe 3- 50points * How do you approach a recipe that calls for a brand-Name product?

19. Cooking Method 4 - 10points  This dry heat cooking method utilizes the wok.

20. Cooking Method 4 - 20points  This moist heat cooking method is the way all pasta is cooked.

21. Cooking Method 4 - 30points  Tying fat (like bacon) around lean meat to prevent drying out while roasting.

22. Cooking Method 4 - 40points  A skillet and 1-2 tablespoons of oil is this method.

23. Cooking Method 4 - 50points  A flambé is a cooking method used when?

24. Meal Planning 5 - 10points  When choosing a particular brand for meal planning what 2 characteristics should be considered?

25. Meal Planning 5 - 20points  Fruits and Vegetables bring out the ___________ in the meal.

26. Meal Planning 5 - 30points  The way food feels when you chew it.

27. Meal Planning 5 - 40points  The way to enhance the flavor of a meal.

28. Meal Planning 5 - 50points  What does avocado make?