JeopardyCulinary Arts I

Foodborne Illness

Baking Moist/Dry Cooking

Safe Foods

Pasta

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What is foodborne illness? Give two Examples

An illness that results from eating contaminated food.Biological – E-coli

Physical – Piece of Metal

What is the Temperature Danger Zone & What are

the Degrees?

TDZ is the zone where pathogens or bacteria can

grow.41°F - 135°F

What is Cross Contamination?

Occurs when a food that is safe

comes in contact with a contaminant.

Multi-celled organism that can cause illness when

eaten?

Bacteria

The process of using a pastry blender to

incorporate the fat (butter or shortening) into the

flour is know as:

Cutting in.

Name the main ingredients used in Quick

Breads:

Flour, sugar, eggs, baking soda / baking powder

What does Yeast need to grow?

Moisture, temperature, food (sugar)

A method of mixing where the fat and sugar are

completely incorporated in known as?

Creaming Method

What is Blanching?

Moist Heat cooking method that involves cooking in a liquid just long enough to cook the outer

portion of food.

Which of the following is a moist cooking method:

1. Sauteing2. Simmering3. Stir Frying4. Braising5. Broiling

Partially Cooking food to reduce the finall cooking

time is referred to as?

1. Par-cooking

Combination cooking method in which food is first seared

and gently cooked in flavorful liquid, is know as:

Braising

FAT TOM stands for:

Food, Acidity, Temperature, Time, Oxygen, Moisture

HACCP stands for:

Hazard, Analysis, Critical, Control, Point

Foods that are left out at room temperature

are______.

Potentially Hazards

A/An_________ is used to cool foods Quickly and

safely.

Ice Bath

When pasta is cooked only until gives a slight

resistance when you bite it:

Al Dente

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

Brown Rice

What is the ratio for cooking rice:

1 to 2

What part of the tongue senses sweet tastes:

300 POINTS

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

Equivalents

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