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Jeopardy

Jeopardy. Culinary Arts II. What is foodborne illness? Give two Examples. An illness that results from eating contaminated food. Biological – E-coli Physical – Piece of Metal. Back. What is the Temperature Danger Zone & What are the Degrees?.

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Jeopardy

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  1. Jeopardy Culinary Arts II

  2. What is foodborne illness? Give two Examples An illness that results from eating contaminated food. Biological – E-coli Physical – Piece of Metal Back

  3. What is the Temperature Danger Zone & What are the Degrees? TDZ is the zone where pathogens or bacteria can grow. 41°F - 135°F Back

  4. What is Cross Contamination? Occurs when a food that is safe comes in contact with a contaminant. Back

  5. Foods, such as meats and milk, that must be properly wrapped or kept cold until they can be stored or used are called _________ goods. Back

  6. What is the cause of a strong flavor of alcohol in finished yeast bread?: Too much yeast was used. Back

  7. Which leavener is NOT used in Quick Breads : Yeast Back

  8. Baking Ingredient that balances other flavors and makes them more vivid is? Salt Back

  9. What are two ingredients used in the creaming Method? & Define Creaming Method Fat and Sugar When mixing fat & sugar to incorporate air and make a fluffy creamy consistency. Back

  10. What is Blanching? Moist Heat cooking method that involves cooking in a liquid just long enough to cook the outer portion of food. Back

  11. Which of the following is a moist cooking method: • Sauteing • Simmering • Stir Frying • Braising • Broiling Back

  12. Partially Cooking food to reduce the finall cooking time is referred to as? • Par-cooking Back

  13. Combination cooking method in which food is first seared and gently cooked in flavorful liquid, is know as: Braising Back

  14. What type of shoe must a cook wear? Slip resistant shoes. Back

  15. When Sharpening Chef’s knives you should: Use a sharpening stone Back

  16. Foods that are left out at room temperature are______. Back

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

  18. Devein means to: Remove a large black vein from shrimp Back

  19. What is the difference between cooking fresh pasta and dry: Back

  20. Of the following, which ingredient should not be used in preparing a stock:: • Bones, shells, vegetables • Spices and herbs • Mirepoix • Hot Water • Wine Back

  21. A type of pasta that can be baked or fried Back

  22. 400 POINTS What 2 Ingredients are used to make ROUX and the use?

  23. 500 Points • Which grain contains all 9 essential amino acids and therefore is considered to be a full protein?

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