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.?