Team 1
0
Team 2
0
Teams
Name
Score
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
Loading
20
×
If a recipe calls for 1 & 1/5 cups of sugar, but you halving he recipe, what would you measure?
3/4 cups
Oops!
Check
Okay!
Check
10
×
What does mise en place mean?
To be organize and have all of your ingredients pre measured
Oops!
Check
Okay!
Check
25
×
Chicken breasts can be pounded thin for dishes like __________, where they are coated in breadcrumbs and pan-fried.
Chicken Parmesan
Oops!
Check
Okay!
Check
15
×
Chicken thigh is what type of meat?
Dark meat
Oops!
Check
Okay!
Check
20
×
Chamomile, Garlic Ginger and Tumeric are all examples of what type of herb?
Root herb
Oops!
Check
Okay!
Check
5
×
The abbreviation pt stands for what?
pint
Oops!
Check
Okay!
Check
25
×
Why do you cook a piece of chuck, or eye of the round for a long period of time?
Because its a muscular piece of meat that needs to be tenderized.
Oops!
Check
Okay!
Check
15
×
What part of the plant are herbs made from?
The leaf
Oops!
Check
Okay!
Check
20
×
What mixing method is being used when you put fat and sugar into a bowl and mix until light and fluffy?
Creaming Method
Oops!
Check
Okay!
Check
10
×
What can happen when you put a paper towel near a gas stovetop?
It can catch on fire.
Oops!
Check
Okay!
Check
25
×
How many grams are in 1lb?
454g
Oops!
Check
Okay!
Check
25
×
what are the steps to using a kitchen scale?
Turn on to proper units, put bowl on scale, press tare to bring to 0, then add ingredients
Oops!
Check
Okay!
Check
15
×
If a bag of sugar weighs 2000g, how many kilograms is that?
2kg
Oops!
Check
Okay!
Check
×
banana
Go to last place!
Oops!
×
rocket
Go to first place!
Okay!
×
rocket
Go to first place!
Okay!
×
thief
Give points!
5
10
15
20
25
×
lifesaver
Give 25 points!
Oops!
×
seesaw
Swap points!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
banana
Go to last place!
Oops!
×
lifesaver
Give 10 points!
Oops!
×
fairy
Take points!
5
10
15
20
25
×
rocket
Go to first place!
Okay!
×
banana
Go to last place!
Oops!
×
Restart
Review
Join for Free
;
Your experience on this site will be improved by allowing cookies.
Allow cookies
