Let’s play Kitchen

Jeopardy!

120

100

80

60

40

120

100

80

60

40

What temperature

is this?

Safety/Sanitation

120

100

80

60

40

Sectors of Tourism

120

100

80

60

40

120

100

80

60

40

In the kitchen Odds & Ends

4ºC to 60ºC or 40ºF to 140ºF

What temperature is this? – 40 PointsWhat temperature is this? – 40 Points

The “danger zone” temperatures range from ___ C to ___ C

Back to Board

- 18ºC or 0ºF

What temperature is this? – 60 Points

The temperature of a conventional home freezer

Back to Board

What temperature is this? – 80 PointsWhat temperature is this? – 80 Points

At what temperature (C) does water start to boil?

Back to Board

100 C

What temperature is this? – 120 pointsWhat temperature is this? – 120 points

What is the temperature at room Temperature in C

Back to Board

21 C

What temperature is this? – 100 PointsWhat temperature is this? – 100 Points

Back to Board

The coldest temperature known to mankindis called...

Absolute Zero -273.15 C

Back to Board

1. Tag the piece of equipment2. Notify your Supervisor/ Teacher

Safety/Sanitation – 40 PointsSafety/Sanitation – 40 Points

If you notice a piece of equipment thatis damaged or not working properly,what two (2) things should you do?

Back to Board

1. Unplug the machinery

2. Restore it`s original settings (i.e. Meat slicer set to ``0``)

Safety/Sanitation – 60 PointsSafety/Sanitation – 60 Points

Before washing major pieces of equipment, it is important to…

Back to Board

Safety/Sanitation – 80 PointsSafety/Sanitation – 80 Points

Who is ultimately responsible for Your safety and the safety of others

In an Industrial Kitchen?

YOU!!!!

Back to Board

Safety/Sanitation – 100 PointsSafety/Sanitation – 100 Points

List 3 tips for maintaining properSanitation in a kitchen

1. Always wash your Hands2. Clean as you Go!3. Organize, organize, organize

1. Walk, never run in a kitchen2. Focus on the job/task at hand

3. When walking behind someone with a hot item in hand, say ``BEHIND``

Back to Board

Safety/Sanitation – 120 PointsSafety/Sanitation – 120 Points

List 3 Safety Concerns when workingin an Industrial Kitchen…

Back to Board

Sectors in Tourism – 40 PointsSectors in Tourism – 40 Points

Chefs, bartenders and waitstaff allwork in this particular Sector?

Food & Beverage Sector

Back to Board

Sectors in Tourism – 60 PointsSectors in Tourism – 60 Points

Rock Climbing, White water rafting And Hand Gliding make up

the many activities done in this sector

Adventure Tourism & Recreation

Back to Board

Sectors in Tourism – 80 PointsSectors in Tourism – 80 Points

Planes, Trains, Boats & Busses are an integral part of this sector…

Transportation Sector

Back to Board

Sectors in Tourism – 100 PointsSectors in Tourism – 100 Points

List 5 of the 8 Sectors of Tourism…

1. Accommodation2. Transportation

3. Food & Beverage4. Adventure Tourism & Recreation

5. Tourism Services6. Attractions

7. Events & Conferences8. Travel Trade

Back to Board

Sectors in Tourism – 120 PointsSectors in Tourism – 120 Points

List 3 Careers most commonly found in the Accommodation Sector.

Front Office/Guest ServicesAdministration

Housekeeping/Maintenance

First In First Out

Back to Board

In the kitchen – 40 PointsIn the kitchen – 40 Points

What does F.I.F.O stand for?

Back to Board

In the kitchen – 60 Points

List 4 things that a “Good Recipe” Will tell you…

YieldPortion SizeWhat temperature to set the oven toIngredients and Procedure list

Back to Board

In the kitchen – 80 PointsIn the kitchen – 80 Points

List 4 types of Knives used in our kitchen…

Chef/French KnifeDe-Boning Knife

Paring KnifeSerrated Knife

Wash, Rinse, and Sanitize

Back to Board

In the kitchen – 100 PointsIn the kitchen – 100 Points

Order the 3 sinks are used when washing dishes by hand.

Back to Board

In the kitchen – 120 pointsIn the kitchen – 120 points

List the 3 types of measuring tools used in our Kitchen…

*Measuring Cups*Measuring Spoons*Weighing Scales

Back to Board

Odds and Ends – 40 PointsOdds and Ends – 40 Points

What are the two basic cooking Techniques?Name one (1) specific method from each.

Moist and Dry HeatMoist Heat: Boiling/BraisingDry Heat: Baking/Broiling

Back to Board

Odds and Ends – 60 Points

What does the term ``Mise En Place`` mean?

To prepare in advance

Back to Board

Odds and Ends – 80 PointsWhen measuring ingredients, why is it

important to measure accurately?What is the proper technique for measuring dry

ingredients, such as Flour?

So that the recipe is a success and turns out the same every time

When measuring dry ingredients such as flour, it is important to Level off the measuring cup using your finger or the back of a knife so that the measurement is exact (i.e. one cup is one cup exactly, not more and not less)

Back to Board

Odds and Ends – 100 PointOdds and Ends – 100 Point

List Three (3) ways of preventing Accidents when working with knives…

Never try to catch a Falling KnifeNever put knives in Soapy water

Always use sharp knives

Back to Board

Odds and Ends – 120 PointsOdds and Ends – 120 Points

List Five (5) Basic Cuts when using a knife.

JulienneBatonnetBrunoise

Fine Dice/MinceMirepoix

Thank you Thank you for participatingfor participating

in the Kitchen Jeopardy game in the Kitchen Jeopardy game

& &

Good luck on Your Exam!Good luck on Your Exam!