Intro Post Final | Baamboozle - Baamboozle | The Most Fun Classroom Games!

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Which statement below supports the fact that : foods need to be cooked to a temperature above 135 to kill bacteria

Refrigerator must be kept below 41

Rest meats for 5 minutes after cooking

No food has a cooking temperature under 135

Chicken is done at 165

Which is the proper set of steps for handwashing

Apply soap, rub hands, wet hands and forearms, dry, turn off water, rinse

wet hands and forearms, soap, dry, rub 15 seconds

Wet hand/forearms, soap, rub 15sec, rinse, dry, turn off water w/towel

To know that pork is fully cooked

feel to see that it is hot to the touch

cut into it to make sure the center is not pink

use a thermometer to check that it is 165

use a thermometer to check that it is 145

Choose the most healthy option

hamburger bun, mayonnaise, cheese

Whole grain bread, spinach, vinaigrette dressing

White bread, light mayonnaise

cinnamon raisin toast with butter

Which is the safer option?

dull knife

sharp knife

choose the correct statement

4 pints is equal to 1 gallon

10 quarts is equal to 40 cups

4 gallons is equal to 30 pints

6 cups is equal to 2 quarts

Choose your tool to measure: 1/8 tsp salt , 1/4 Tbsp Vinegar, 1 Tbsp Seasoning

Dry Measuring cup

All of the above

Measuring Spoons

Liquid measuring cup

Properly drain the pasta

none

Colander in sink, using potholders pour into sink tilted away from yourself

have someone help you by holding a strainer and pouring into it

drain the pot by holding the lid over the opening

What do our usual TDZ thermometer NOT tell us

proper way to determine if food is fully cooked

proper refrigerator temperature

proper temperature for cooked pork

temperature to hold hot foods for periods of times

cut in a fat (butter) into dry ingredients (flour)

Whisk

Pastry blender

spoon

Stand mixer

Measure: White sugar

Pour at eye level

Scoop, level off and pack firmly

Scoop and level

None

Best choice: Measure 5 cups salad dressing

Dry Measuring cup

Liquid measuring cup

Any of these

To mince garlic, the CHEF should use the _______ knife

serrated knife

Butcher knife

Chef's knife

butter knife

Choose the statement that best describes the "Guiding hand

Index finger on top of knife, overall shape of hand is claw

Grip knife placing 3 fingers on handle, index finger flat on blade

Grip knife by placing 4 fingers on bottom of handle, thumb on side blade

fingertips tucked (claw), fingernails holding food, thumb and pinky behind

Measure: Brown Sugar

Scoop and level off

Scoop, level off and pack firmly

Pour at eye level

Eye Ball it

Cutting Lettuce on the same cutting board raw chicken was just cut on

Cross Contamination

Cross contamination and Salmonella are both possible

Salmonella

E-coli

choose the most unhealthy meal choice

Biscuit and gravy with sausage

salad, 1/2 sandwich, cup of juice

vegetable, grilled fish, baked potato

yogurt, cereal, fruit