Unit Review Jeopardy Template

Terms	Equipment	Microwave	Kitchen Safety	Food-borne Illness
100 What is to cut into very small pieces Dice	100 What is wire mesh that serperates liquid from food; usually has small fine holes Colinder	100 What cooks more evenly than square containers Round Containers	100 What is the amount of time to wash hands 20 Seconds	100 What is the safest way to thaw or defrost food Refrigerator
200 What is to cook just below the boiling point Simmer	200 What is used to lift and turn flat foods such as hamburgers and pancakes Pancake Turner/ Spatula	200 What is to hold in moisture, cook food evenly and prevent splattering Covering Food	200 What is used to put out a grease fire Fire Extinguisher, Baking Soda, Salt, Put lid over pan	200 What is usually found in undercooked ground beef E.coli
300 What is to work sugar and fat together until the mixture is soft and fluffy Cream	300 What is used to cut in shortening Pastry Cutter	300 What are micorwave safe containers Plastic, Paper and Glass	300 What is the rules for tasting food Use clean spoon and use only once, no double dipping	300 What is the general rule for preventing bacteria growth Keep hot foods hot and cold foods cold
400 What is to mix ingredients by gently turning one part over another Fold In	400 What is used for blending, mixing, stirring, beating and shipping Wire Whisk	400 What are microwaves attracted to Sugar, Fat and Water	400 What do you do to treat a severely bleeding cut Apply direct pressure	400 What is the dangers zone for food-borne illnesses 40-140 degrees F
500 What is to brown or cook foods with a small amount of fat using low to medium heat Saute	500 What is a large triangular blade, wide at the handle and narrow at the tip; used for slicing, cutting, and slicing Chef/French Knife	500 What is to allow food to sit because the food continues to cook when removed Standing Time	500 What do you do before treating for electical shock Disconnect power source before approaching injured person	500 What is associated with improperly canned foods Botulism

Unit Review

Press F11 for full screen mode