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
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×
boom
Lose 50 points!
Oops!
×
shark
Other team loses 10 points!
Okay!
×
shark
Other team loses 25 points!
Okay!
×
baam
Lose 25 points!
Oops!
×
eraser
Reset score!
Oops!
×
seesaw
Swap points!
Okay!
×
shark
Other team loses 20 points!
Okay!
×
lifesaver
Give 25 points!
Oops!
15
×
Pathogens grow well in food that has a temperature between
0 F-32 F
32 F- 40 F
41 F- 135 F
140 F-165 F
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Check
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Check
15
×
The leaves, stems, or flowers of an aromatic plant are
flavors
spices
seasonings
herbs
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Check
×
boom
Lose 50 points!
Oops!
×
gift
Win 15 points!
Okay!
×
shark
Other team loses 25 points!
Okay!
×
baam
Lose 25 points!
Oops!
15
×
A deck and convection are types of
griddles
cteamers
broilers
ovens
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Check
15
×
A restaurant is required to report an accident resulting in death to OSHA within ___hours.
16
8
12
4
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Check
15
×
When lifting a load, an employee should look for handholds that can be gripped with
the forearms.
the arms.
the fingers.
the whold hand.
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15
×
In a restaurant, who oversees the entire kitchen?
Owner
Manager
Executive chef
General manager
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15
×
What types of hazards can contaminate foods?
Chemical
Physical
Biological
All of the above
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15
×
The spread of pathogens from one surface or food to another is called
cross-contamination
time-temperature abuse
cross-contact
decontamination
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15
×
After cleaning & sanitizing kitchen tools & equipment, you should dry them with a clean towel.
True
False
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15
×
What is the maximum acceptable receiving temperature for fresh beef?
45 degrees
41 degrees
50 degrees
35 degrees
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15
×
Hospitality is the services that people use and receive when they are away from home.
False
True
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15
×
The greeter provides guests with 1st impressions in appearance, friendliness, attentiveness.
True
False
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Check
×
seesaw
Swap points!
Oops!
×
gold
Win 50 points!
Okay!
×
gift
Win 25 points!
Okay!
×
baam
Lose 15 points!
Oops!
×
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