Round1

1
Jeopardy

• Round1

2
Safety T/F
Sanitation
Food poisoning
Terms
100
100
100
100
200
200
200
200
300
300
300
300
400
400
400
400
500
500
500
500
3
True
True or False Do not reach over empty lighted
burners.

• Row 1, Col 1

4
false
True or False Loose hair and clothing are ok in a
foods lab, as long as you are careful.

• 1,2

5
b. salmonella

• Which of the following comes from
• raw, undercooked poultry and eggs
• Staph
• Salmonella
• Botulism
• perfringens

• 1,3

6
pack
To push ingredients firmly into a measuring cup

• 1,4

7
False
True or False Use a dish towel when removing
pans from the oven.

• 2,1

8
d. 30

• Scrub your hands for a minimum of
• ___ seconds with soap and warm
• water before handling food.
• 5
• 10
• 15
• 30

• 2,2

9
c. botulism

• Which of the following comes from
• poorly canned or dented cans?
• Staph
• Salmonella
• Botulism
• perfringens

• 2,3

10
knead
To work the dough with your hands

• 2,4

11
True
True or False Always use a sharp knife,
because the sharper the knife, the safer it is.

• 3,1

12
b. 40-140 degrees

• The danger zone for food-bourne
• bacteria and germs is between
• 0-165 degrees
• 40-140 degrees
• 60-120 degrees
• 32-212 degrees

• 3,2

13
d. perfringens

• Which of the following is
• refered to as the cafeteria germ?
• Staph
• Salmonella
• Botulism
• perfringens

• 3,3

14
dice
To cut into very small cubes

• 3,4

15
true
True or False When washing dishes, water should
be as hot as you can stand.

• 4,1

16
a. In the fridge for 1-3 days

• The safest way to throw frozen
• poultry and meats is by placing them
• In the refrigerator for 1-3 days
• Sitting in the sink
• In a sink of hot water
• On the counter overnight, but not longer

• 4,2

17
c. botulism

• Which of the following has the
• worst symptoms?
• Staph
• Salmonella
• Botulism
• perfringens

• 4,3

18
mince
To cut or chop food as finely as possible

• 4,4

19
false- not water
True or False Salt, baking powder, and water are
used to put out a grease fire.

• 5,1

20
d. Wear an apron

• To prevent cross-contamination
• Which of these is not something you
• Have to remember to do
• Use different cutting board for poultry and
• produce
• b. Clean and sanitize tools during prep
• Wash your hands often
• Wear an apron

• 5,2

21
a. staph

• Which of the following doesnt
• die with normal cooking?
• Staph
• Salmonella
• Botulism
• perfringens

• 5,3

22
saute
To cook in a small amount of fat

• 5,4