Foods Review | Baamboozle - Baamboozle | The Most Fun Classroom Games!

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The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another

Cross Contamination

How many ounces are in one cup?

Eight

Name the Technique: To cook under direct heat

Broil

What food borne illness occurs when foods are stored improperly within the Danger Zone?

Clostridium Perfringens

What internal temperature does poultry need to be cooked to?

165*F

What are the Danger Zone Temperatures?

40F-140F

Name the Technique: To bring the oven or broiler to desired heat prior to using

Pre-heat

Name this piece of equipment

Pairing Knife

Name this piece of equipment

Tongs

How many teaspoons are in one Tablespoon?

Three

Name the Technique: To move ingredients in a circular motion

Stir

Name the Technique: Cooking in a small amount of fat

Sauté

What food borne illness is found within poultry, raw eggs, fish, and undercooked meats

Salmonella

Name the Technique: To coat the surface of food with fine dry bread, crackers, or cereal crumbs

Bread

Name the Technique: To cook in liquid just below the boiling point

Simmer

Name the Technique: To cut food as small as possible

Mince

Name the Technique: To moisten food while it's cooking to add flavor

Baste

Name the Technique: To cut into evenly sized cubes

Dice

Name the Technique: To beat rapidly to incorporate air and increase volume

Whip

How many ounces in one pound?

Sixteen

What food borne illness is found within canned or jarred food items?

Botulism

Name this piece of equipment

Chef's Knife

How many Tablespoons are in 1/4 cup?

Four

How many cups are in one stick of butter?

1/2 Cup

Name the Technique: To remove the outer layer or peel from fruits or vegetables

Peel

Name this piece of equipment

Egg Separator

Name this piece of equipment

Colander (not a strainer!)

Name the Technique: To cook by dry heat in an oven under 375*F

Bake

How many quarts in a gallon?

Four

Name the Technique: To cook by simmering in a small amount of liquid

Poaching

Name the Technique: To cut solid shortening or fat into dry ingredients

Cut-In