2. Instructions for playing. Run as a power point (press F5). Click on “begin here:. Choose a category and point value. Click on it. When the student answers the question click on the slide – away from the text ( like in a corner or the top or bottom) It should move to the answer slide. When done with the answer slide click on the slide away from the text to go back to the game board. The answered question should be in a different color so you know it has been answered. To play final jeopardy look on the bottom left corner of the game board. There are some faint arrows. Click the back arrow to go to final jeopardy.

3. Choose a category. You will be given the answer. You must give the correct question. Click to begin.

4. Click here for Final Jeopardy

5. Standardized Recipes Kitchen Math Knives & Cuts Cooking Methods Vocabulary 10 Point 20 Points 30 Points 40 Points 50 Points 10 Point 20 Points 30 Points 40 Points 50 Points 30 Points 40 Points 50 Points Ready to Cook

6. A recipe calls for 2 liters of milk. If the recipe is converted by 1 ½ times, how much milk is needed?

7. 3 Liters

8. Recipes used in food service are called…

9. Standardized Recipes

10. The number or servings a recipe makes is called…

11. Yield

12. What are the customary sizes of measuring spoons? There are 4.

13. 1 tablespoon 1 teaspoon ½ teaspoon ¼ teaspoon

14. What is the stick method used for measuring fat such as margarine or butter?

15. Using the wrapper to measure amounts. Cut off what you need.

16. How many teaspoons in a tablespoon?

17. 3

18. How many tablespoons in a cup?

19. 16

20. How many pints in a gallon?

21. 8

22. A recipe calls for 2/3 cup flour, triple that amount.

23. 2 cups

24. Zero degrees Centigrade equals how many degrees Fahrenheit?

25. 32

26. What is French term meaning “to put in place”?

27. Mise en place

28. What is removed when butter is clarified?

29. Milk solids (protein & salt)

30. What does it mean to separate eggs?

31. Separate raw yolk and white from each other

32. What are spices?

33. Bark, roots, seeds, buds or berries of an aromatic plant.

34. What are Herbs?

35. Leaves, stems or flowers used to season food.

36. What is a paring knife used for?

37. Peeling food and small cuts

38. What knife would you use to cut bread, cakes and other similar items?

39. Serrated Knife

40. What knife do you use for cutting, sectioning and trimming raw meats?

41. Butcher Knife

42. What is the cut called that is like a french fry?

43. Batonnet

44. What is the tiny cube called that is 1/8x1/8x1/8”?

45. Brunoise

46. What are the 3 categories of cooking methods?

47. Dry-heat, moist- heat, combination

48. What is the difference between grilling & broiling?

49. Grilling: heat is below food Broiling: heat is above food

50. What is the cooking method that uses hot liquid vapor?

51. Steaming

52. List 3 dry heat cooking methods.

53. Bake, BBQ, Broil, Deep Fry, Grill, Pan Fry, Roast, Saute, Stir-Fry

54. List 3 moist heat cooking methods.

55. Boil, Blanch, Poach, Simmer, Steam

56. What does it mean to Fold?

57. Gently mix delicate food such as whipped ingredients

58. What does it mean to grease?

59. Spread a thin layer of fat in a pan to prevent sticking.

60. What is Caramelize?

61. Brown the natural sugar in food such as onion.

62. What is sweating?

63. Cook vegetable in fat until it softens and releases moisture.

64. What is butterfly?

65. Cut meat or seafood down the middle – looks like a butterfly.

66. Make your wager Types of Stew

67. A white stew, often made from veal, poultry or small game.

68. What is Fricassee