2. Jeopardy Culinary Arts I

3. Foodborne Illness BakingMoist/Dry Cooking Safe FoodsPasta 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. Multi-celled organism that can cause illness when eaten? Bacteria

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

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

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

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

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

17. HACCP stands for: Hazard, Analysis, Critical, Control, Point

18. Name the 5 steps in washing dishes.

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

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

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

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

23. What part of the tongue senses sweet tastes:

24. 500 POINTS What is the max. time food can stay in the danger zone before bacteria starts growing?

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