Piliin mo Ako! | Baamboozle - Baamboozle | The Most Fun Classroom Games!

Team 1
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Team 2
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Teams

Name

Score

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seesaw

Swap points!

Oops!

magnet

Take 20 points!

Okay!

rocket

Go to first place!

Okay!

baam

Lose 15 points!

Oops!

5

These are starches that have been altered physically or chemically to modify on or more of its key chemical and/or physical property.

Modifies Starch

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Check

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Check

5

Its ability to trap oils and fats, which absorb flavoring substances more efficiently.

Flavor carriers

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Check

5

These are slaughtered poultry with head, feet and visceral intact and blood and feathers removed.

Dressed Poultry

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5

Meat that has been kept to a temperature just above freezing at 1-3°C within 24 hours after slaughter.

Chilled Meat

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Check

Okay!

Check

lifesaver

Give 25 points!

Oops!

rocket

Go to first place!

Okay!

gift

Win 25 points!

Okay!

lifesaver

Give 5 points!

Oops!

thief

Give points!

5

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25

fairy

Take points!

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shark

Other team loses 25 points!

Okay!

thief

Give points!

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25

5

It refers to the amount, quality and color of the fat within and around the muscle.

Finish

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Check

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5

What do you call the meat that you get from the deer?

Venison

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5

is popular in New England Fisheries and is expensive and marketed mainly for export.

Lobster

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5

It is changed into gelatin and water by moist heat.

Collagen

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5

The faster starch-water dispersion is heated the thicker it will be at the identical endpoint temperature.

Heating Rate

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Check

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Check

5

This is the physical body/structure of the dead animal slaughtered mainly used for food.

Carcass

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Check

Okay!

Check

baam

Lose 15 points!

Oops!

rocket

Go to first place!

Okay!

gift

Win 20 points!

Okay!

baam

Lose 25 points!

Oops!

5

These are added to processed meats (luncheon meats, hot dogs, sausages, etc.) as a filler, binder, moisture, retainer, and fat substitute.

Starches

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5

It is characterized by the expulsion of moisture from the gel.

Syneresis

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Check

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