Download presentation
Presentation is loading. Please wait.
3
Weights & Measurements Food safetyKitchen Equipment Nutrition Guidelines Terms Q $100 Q $200 Q $300 Q $400 Q $500 Q $100 Q $200 Q $300 Q $400 Q $500 Jeopardy
4
$100 Question from Category 1 There are this many teaspoons in one tablespoon.
5
$100 Answer from Category 1 What is 3.
6
$200 Question from Category 1 There are this many tablespoons in one cup.
7
$200 Answer from Category 1 What is 16.
8
$300 Question from Category 3 There are this many cups in one half gallon.
9
$300 Answer from Category 1 What is 8.
10
$400 Question from Category 1 There are this many fluid ounces in one gallon of milk.
11
$400 Answer from Category 1 What is 128.
12
$500 Question from Category 1 This amount of calories equals one pound.
13
$500 Answer from Category 1 What is 3500.
14
$100 Question from Category 2 Always wash your hands with, _____, _____ water before and after handling food.
15
$100 Answer from Category 2 What is hot, soapy
16
$200 Question from Category 2 Never put cooked food items back on the same Plate that previously held this.
17
$200 Answer from Category 2 What is raw food.
18
$300 Question from Category 2 Regarding picnic food: when in doubt, ______ __ _____.
19
$300 Answer from Category 2 What is throw it out.
20
$400 Question from Category 2 These are four simple steps to keep food safe and fight harmful bacteria.
21
$400 Answer from Category 2 What is clean, separate, cook and chill.
22
$500 Question from Category 2 Hamburger should be cooked to ____*F, boneless chicken to ____*F and whole chicken to ____*F.
23
$500 Answer from Category 2 What is 160, 165 and 180.
24
$100 Question from Category 3 This is a pan with a hole in the center.
25
$100 Answer from Category 3 What is angel food cake pan.
26
$200 Question from Category 3 This is used for chopping.
27
$200 Answer from Category 3 What is a chef’s knife.
28
$300 Question from Category 3 This is used to beat eggs.
29
$300 Answer from Category 3 What is a wire whisk.
30
$400 Question from Category 3 Utensil used to drain liquid.
31
$400 Answer from Category 3 What is a slotted spoon.
32
$500 Question from Category 3 Tool used to break up lumps and incorporate air.
33
What is a sifter.
34
$100 Question from Category 4 This is a source of advice on nutrition and fitness developed by the USDA.
35
$100 Answer from Category 4 What is Dietary Guidelines for Americans.
36
$200 Question from Category 4 This is not required to be on a Nutrient Facts Label.
37
$200 Answer from Category 4 What is ingredients used.
38
$300 Question from Category 4 3-5 servings are recommended from this food group each day.
39
$300 Answer from Category 4 What are vegetables.
40
$400 Question from Category 4 Half of a day’s calories should come from this.
41
$400 Answer from Category 4 What is whole grains.
42
$500 Question from Category 4 The amount of calories a food has compared to the amount.
43
$500 Answer from Category 4 What is nutrient density.
44
$100 Question from Category 5 To heat just below boiling.
45
$100 Answer from Category 5 What is simmer.
46
$200 Question from Category 5 To cook in a small amount of fat.
47
$200 Answer from Category 5 What is sauté.
48
$300 Question from Category 5 To remove the peeling by using a knife or peeler.
49
$300 Answer from Category 5 What is pare.
50
$400 Question from Category 5 To work or press dough with your hands.
51
$400 Answer from Category 5 What is to knead.
52
$500 Question from Category 5 To mix shortening and flour with a Pastry blender or two knives.
53
$500 Answer from Category 5 What is to cut in.
Similar presentations
