1. Culinary Arts I
JEOPARDY
Finals Review

2. Safety
And
Sanitation
Tools
and
Equipment
Basic
Cooking
Principles
Sandwiches
Etc.
Salads
And
Dressings
Vegetable
Cookery
► ► ► F i n a l J e o p a r d y ◄ ◄ ◄
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3. Safety and Sanitation 100 Question
The temperature range of the Food Danger Zone is _____.
Question
A: What is between 41°F (5°C) and 140°F (60°C)
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4. Safety and Sanitation 200 Question\\
Safety and Sanitation 200
True or False:A dull knife is safer than a sharp one.
Question
A: What is False?
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5. Safety and Sanitation 300 Question
Refrigerated foods should be kept below what temperature?
Question
A: What is 41 degrees Fahrenheit?
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6. Safety and Sanitation 400 Question
Most food-borne diseases are caused by bacteria spread by _______
Question
A: What is food workers.
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7. Safety and Sanitation 500 Question FATTOM stands for________
A: What is food, acidity, time, temperature, oxygen, moisture?
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8. Tools and Equipment 100
A_______________ is a type of oven with a fan that circulates the hot air.
Question
A: What is convection?
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9. Tools and Equipment 200
The most frequently used knife in the professional kitchen is the __ knife.
Question
A: What is Chef’s or French?
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10. Tools and Equipment 300 Question The tool used for portioning gravy
A: What is a ladle ?
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11. Tools and Equipment 400 Question
A _______________ is a large perforated bowl, used to drain water from such items as salad greens and vegetables.
Question
A: What is a colander ?
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12. Tools and Equipment 500 Question
Name the three main attachments on a mixer.
Question
A: What are whip, paddle, dough arm or dough hook?
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13. Cooking Principles 100 Question
True or False: Measuring solid ingredients by weight is more accurate than by volume.
Question
A: What is true?
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14. Cooking Principles 200 Question Mis en Place means _______.
A: What is everything in it’s place or prepare ahead.
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15. Cooking Principles 300 Question
Cutting food into uniform shapes and sizes is important because it ensures even_____
Question
A: What is cooking?
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16. Cooking Principles 400 Question
True or false: To mince means to cut into pieces ¼”by ¼” by 2”.
Question
A: What is false?
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17. Cooking Principles 500 Question
When you are slicing an onion with a knife, the hand holding the onion also helps to guide the____.
Question
A: What is knife blade?
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18. Sandwiches, etc. 100 Question
True or false:Most sandwich fillings may be kept on the sandwich station without refrigeration.
Question
A: What is false?
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19. Sandwiches, etc. 200 Question
What type of bread is most frequently used for making sandwiches?
Question
A: What is pullman?
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20. Sandwiches, etc. 300 Question
A club sandwich is a multi-decker sandwich made with __ slices of toast
Question
A: What is 3?
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21. Sandwiches, etc. 400 Question Canapes are bite-sized _______
A: What is sandwiches?
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22. Sandwiches, etc. 500 Question
Crudites are ____usually served with a savory dip.
Question
A: What is raw veggies?
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23. Salads and Dressings 100 Question
Stainless steel knives are best for cutting salad ingredients. True or false?
Question
A: Who is True?
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24. Salads and Dressings 200 Question
__________ is the most important emulsified dressing.
Question
A: What is mayonnaise?
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25. Salads and Dressings 300 Question
Which of the following is not one of the four basic parts of a salad? Base, border,garnish,dressing.
Question
A: What is border?
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26. Salads and Dressings 400 Question
Cooked salads differ from combination and vegetable salads in that they are usually mixed with a(n) __________ during preparation
Question
A: What is thick dressing such as mayonaise?
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27. Salads and Dressings 500 Question
A uniform mixture of two unmixable liquids is known as a(n) __________.
Question
A: Who is emulsion?
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28. Vegetable Cookery 100 Question
If you want your beets and red cabbage to be bright red when you serve them, you should cook them with an ___.
Question
A: What is acid?
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29. Vegetable Cookery 200 Question
Adding lemon juice to cauliflower during cooking keeps the cauliflower ___.
Question
A: What is white?
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30. Vegetable Cookery 300 Question
Two or more batches of cooked green vegetables should not be mixed together. True or false?
Question
A: What is true?
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31. Vegetable Cookery 400 Question
Adding acids or sugars to vegetables during the cooking process will make their fiber ______
Question
A: What is firmer?
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32. Vegetable Cookery 500 Question
Vegetables are "shocked" by cooking and draining them, then _______.
Question
A: What is submerging them in cold or ice water.?
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33. Final Jeopardy Question
This is the correct formula to make a bleach based sanitizing solution.
Question
A: What is 1 Tbsp. Bleach to 1 gal. Water ?
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