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

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To know that pork is fully cooked

use a thermometer to check that it is 165

feel to see that it is hot to the touch

use a thermometer to check that it is 145

cut into it to make sure the center is not pink

Measure: White sugar

Scoop, level off and pack firmly

Pour at eye level

None

Scoop and level

What do our usual TDZ thermometer NOT tell us

proper way to determine if food is fully cooked

proper temperature for cooked pork

temperature to hold hot foods for periods of times

proper refrigerator temperature

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

Cross contamination and Salmonella are both possible

E-coli

Salmonella

Cross Contamination

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

Choose the most healthy option

cinnamon raisin toast with butter

Whole grain bread, spinach, vinaigrette dressing

hamburger bun, mayonnaise, cheese

White bread, light mayonnaise

To mince garlic, the CHEF should use the _______ knife

Butcher knife

serrated knife

butter knife

Chef's knife

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

Chicken is done at 165

No food has a cooking temperature under 135

Rest meats for 5 minutes after cooking

Choose the statement that best describes the "Guiding hand

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

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

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

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

choose the most unhealthy meal choice

vegetable, grilled fish, baked potato

Biscuit and gravy with sausage

salad, 1/2 sandwich, cup of juice

yogurt, cereal, fruit

Best choice: Measure 5 cups salad dressing

Any of these

Liquid measuring cup

Dry Measuring cup

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

Pastry blender

Whisk

Stand mixer

spoon

Which is the safer option?

sharp knife

dull knife

choose the correct statement

10 quarts is equal to 40 cups

4 pints is equal to 1 gallon

6 cups is equal to 2 quarts

4 gallons is equal to 30 pints

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

Dry Measuring cup

Measuring Spoons

All of the above

Liquid measuring cup

Measure: Brown Sugar

Scoop, level off and pack firmly

Pour at eye level

Eye Ball it

Scoop and level off

Properly drain the pasta

drain the pot by holding the lid over the opening

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

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

none