Culinary Arts I
Finals Review
JEOPARDY
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Safety Safety And And
SanitationSanitation
ToolsTools and and
EquipmentEquipment
BasicBasicCookingCooking
PrinciplesPrinciples
SandwichesSandwichesEtc. Etc.
SaladsSaladsAndAnd
DressingsDressings
Vegetable Vegetable CookeryCookery
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► ► ► F i n a l J e o p a r d y ◄ ◄ ◄
Question
The temperature range of the Food Danger Zone is _____.
Safety and Sanitation
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A: What is between 41°F (5°C) and 140°F (60°C)
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QuestionA: What is False?
True or False:A dull knife is safer than a sharp one.
Safety and Sanitation200
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Question
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A: What is 41 degrees Fahrenheit?
Refrigerated foods should be kept below what temperature?
Safety and Sanitation300
Question
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A: What is food workers.
Most food-borne diseases are caused by bacteria spread by _______
Safety and Sanitation400
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A: What is food, acidity, time, temperature, oxygen, moisture?
FATTOM stands for________
Safety and Sanitation
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Question
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A: What is convection?
A_______________ is a type of oven with a fan that circulates the hot air.
Tools and Equipment100
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Question
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A: What is Chef’s or French?
The most frequently used knife in the professional kitchen is the __ knife.
Tools and Equipment 200
Question
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A: What is a ladle ?
The tool used for portioning gravy
Tools and Equipment 300
Question
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A: What is a colander ?
A _______________ is a large perforated bowl, used to drain water from such items as salad greens and vegetables.
Tools and Equipment 400
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A: What are whip, paddle, dough arm or dough hook?
Name the three main attachments on a mixer.
Tools and Equipment 500
Question
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A: What is true?
True or False: Measuring solid ingredients by weight is more accurate than by volume.
Cooking Principles
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Question
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A: What is everything in it’s place or prepare ahead.
Mis en Place means _______.
Cooking Principles 200
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A: What is cooking?
Cutting food into uniform shapes and sizes is important because it ensures even_____
Cooking Principles 300
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A: What is false?
True or false: To mince means to cut into pieces ¼”by ¼” by 2”.
Cooking Principles 400
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A: What is knife blade?
When you are slicing an onion with a knife, the hand holding the onion also helps to guide the____.
Cooking Principles 500
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A: What is false?
True or false:Most sandwich fillings may be kept on the sandwich station without refrigeration.
Sandwiches, etc.
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Question
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A: What is pullman?
What type of bread is most frequently used for making sandwiches?
Sandwiches, etc.
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A: What is 3?
A club sandwich is a multi-decker sandwich made with __ slices of toast
Sandwiches, etc. 300
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A: What is sandwiches?
Canapes are bite-sized _______
Sandwiches, etc. 400
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A: What is raw veggies?
Crudites are ____usually served with a savory dip.
Sandwiches, etc. 500
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A: Who is True?
Stainless steel knives are best for cutting salad ingredients. True or false?
Salads and Dressings
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Question
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A: What is mayonnaise?
__________ is the most important emulsified dressing.
Salads and Dressings 200
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A: What is border?
Which of the following is not one of the four basic parts of a salad? Base, border,garnish,dressing.
Salads and Dressings 300
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A: What is thick dressing such as mayonaise?
Cooked salads differ from combination and vegetable salads in that they are usually mixed with a(n) __________ during preparation
Salads and Dressings 400
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A: Who is emulsion?
A uniform mixture of two unmixable liquids is known as a(n) __________.
Salads and Dressings 500
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A: What is acid?
If you want your beets and red cabbage to be bright red when you serve them, you should cook them with an ___.
Vegetable Cookery100
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A: What is white?
Adding lemon juice to cauliflower during cooking keeps the cauliflower ___.
Vegetable Cookery 200
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A: What is true?
Two or more batches of cooked green vegetables should not be mixed together. True or false?
Vegetable Cookery 300
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A: What is firmer?
Adding acids or sugars to vegetables during the cooking process will make their fiber ______
Vegetable Cookery 400
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A: What is submerging them in cold or ice water.?
Vegetables are "shocked" by cooking and draining them, then _______.
Vegetable Cookery 500
QuestionA: What is 1 Tbsp. Bleach to 1 gal. Water ?
This is the correct formula to make a bleach based sanitizing solution.
Final Jeopardy
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