Team 1
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Team 2
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Teams
Name
Score
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lifesaver
Give 25 points!
Oops!
×
seesaw
Swap points!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
banana
Go to last place!
Oops!
15
×
Which is the proper set of steps for handwashing
wet hands and forearms, soap, dry, rub 15 seconds
Apply soap, rub hands, wet hands and forearms, dry, turn off water, rinse
Wet hand/forearms, soap, rub 15sec, rinse, dry, turn off water w/towel
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15
×
Best choice: Measure 5 cups salad dressing
Dry Measuring cup
Liquid measuring cup
Any of these
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15
×
choose the most unhealthy meal choice
vegetable, grilled fish, baked potato
yogurt, cereal, fruit
Biscuit and gravy with sausage
salad, 1/2 sandwich, cup of juice
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15
×
Which is the safer option?
dull knife
sharp knife
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15
×
Choose your tool to measure: 1/8 tsp salt , 1/4 Tbsp Vinegar, 1 Tbsp Seasoning
Measuring Spoons
Dry Measuring cup
All of the above
Liquid measuring cup
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×
trap
No points!
Oops!
×
gift
Win 15 points!
Okay!
×
shark
Other team loses 25 points!
Okay!
×
lifesaver
Give 15 points!
Oops!
15
×
choose the correct statement
6 cups is equal to 2 quarts
4 pints is equal to 1 gallon
10 quarts is equal to 40 cups
4 gallons is equal to 30 pints
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15
×
Which statement below supports the fact that : foods need to be cooked to a temperature above 135 to kill bacteria
Chicken is done at 165
Refrigerator must be kept below 41
No food has a cooking temperature under 135
Rest meats for 5 minutes after cooking
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15
×
Choose the statement that best describes the "Guiding hand
Grip knife by placing 4 fingers on bottom of handle, thumb on side blade
Grip knife placing 3 fingers on handle, index finger flat on blade
fingertips tucked (claw), fingernails holding food, thumb and pinky behind
Index finger on top of knife, overall shape of hand is claw
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15
×
To mince garlic, the CHEF should use the _______ knife
Chef's knife
butter knife
serrated knife
Butcher knife
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×
banana
Go to last place!
Oops!
×
star
Double points!
Okay!
×
rocket
Go to first place!
Okay!
×
thief
Give points!
5
10
15
20
25
15
×
cut in a fat (butter) into dry ingredients (flour)
spoon
Pastry blender
Stand mixer
Whisk
Oops!
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15
×
What do our usual TDZ thermometer NOT tell us
temperature to hold hot foods for periods of times
proper way to determine if food is fully cooked
proper refrigerator temperature
proper temperature for cooked pork
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15
×
Properly drain the pasta
Colander in sink, using potholders pour into sink tilted away from yourself
none
have someone help you by holding a strainer and pouring into it
drain the pot by holding the lid over the opening
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15
×
Cutting Lettuce on the same cutting board raw chicken was just cut on
Cross contamination and Salmonella are both possible
Salmonella
Cross Contamination
E-coli
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×
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