GAME NAME:

GENERIC CULINARY PLAY!

SINGLE JEOPARDY!®  

CATEGORY 1

CATEGORY 2

CATEGORY 3

CATEGORY 4

CATEGORY 5

CATEGORY 6

FULL SIZE
CATEGORY

ABBREVIATED
CATEGORY

Explanation

WEIGHTS AND VOLUMES

HOW

MUCH?

WEIGHTS AND VOLUMES

SANITATION & SAFETY

IS IT

SAFE?

SANITATION AND SAFETY

TOOLS AND EQUIPMENT

EQUIP-

MENT

THE METRIC SYSTEM

METRIC

COOKING METHODS

COOKING

METHODS

POTPOURRI

POT

POURRI

QUESTIONS ABOUT ANYTHING!

CLUE 1

ROW VALUE
200 POINTS


Response 1

THERE ARE 64 OF THESE IN 1/2

GALLON

WHAT IS AN OUNCE

A BEEF ROAST SHOULD REACH

AN INTERNAL TEMPERATURE

OF 145 DEGREES FOR THIS

LONG

WHAT IS 4 MINUTES

HATS FROM THIS COUNTRY

ARE CONFUSED WITH THIS

KITCHEN STRAINER

WHAT IS A CHINA CAP

THIS IS THE PRIMARY

MEASUREMENT OF VOLUME

WHAT IS A LITER

COOKING IN A DRY OVEN FOR A

FAIRLY SHORT PERIOD OF TIME

WHAT IS BAKING

MIXING FAT AND SUGAR

TOGETHER AT A MEDIUM

SPEED WITH A PADDLE UNTIL

THE PRODUCT IS LIGHT AND

FLUFFY

WHAT IS CREAMING

CLUE 2

ROW VALUE
400 POINTS


Response 2

THIS MANY POUNDS COULD

ALSO BE SHOWN AS 24

OUNCES

WHAT IS 1 1/2 POUNDS

THIS ILLNESS OCCURS WHEN A

PERSON CONSUMES FOODS

CONTAINING A TOXIN

WHAT IS FOODBORNE

INTOXICATION

THIS KNIFE IS USED MAINLY

FOR CUTTING THROUGH

BONES AND CARTILAGE

WHAT IS A MEAT

CLEAVER

A KILO HAS 1000 OF THESE

WHAT IS A GRAM

SEARING FOOD AND THEN

COOKING (COVERED) IN A

FLAVORFUL LIQUID

WHAT IS BRAISING

THESE TWO INGREDIENTS

MAKE BECHEMEL

WHAT IS ROUX AND

MILK

CLUE 3

ROW VALUE
600 POINTS


Response 3

IT WILL TAKE 256 OF THESE TO

MAKE UP ONE GALLON

WHAT IS A TABLESPOON

PIECES OF GLASS IN AN ICE

CHEST IS AN EXAMPLE OF THIS

WHAT IS A PHYSICAL

HAZARD

THE FINAL RISE OF FORMED

YEAST DOUGH IS DONE IN THIS

WHAT IS A PROOF BOX

500 MG IS THIS MANY GRAMS

WHAT IS 1/2 GRAM

DRY COOKING METHOD

WHERE THE HEAT SOURCE IS

OVER THE FOOD

WHAT IS BROILING

THE CRUSTY BROWNISH

MATERIAL STUCK ON THE

BOTTOM OF A PAN AFTER

SAUTEING FOOD

WHAT IS FOND

CLUE 4

ROW VALUE
800 POINTS


Response 4

THE COUNTERWEIGHT

ALWAYS GOES ON THIS SIDE

OF THE BALANCE SCALE

WHAT IS THE RIGHT

SIDE

THIS FORM COMES WITH ALL

CHEMICALS, LISTING DANGERS,

ANTIDOTES, ETC.

WHAT IS AN MSDS

SHEET

THIS OVEN PROVIDES BOTH

HEAT AND STEAM

WHAT IS A COMBI-OVEN

THERE ARE TEN OF THESE IN A

LITER

WHAT IS A DECILITER

PARTIALLY COOKING FOODS IN

BOILING WATER, SOMETIMES

FOLLOWED BY PUTTING THE

FOOD IN ICE WATER

WHAT IS BLANCHING

THE CLASSIC NAME FOR A

TALL CHEF HAT

WHAT IS A TOQUE

CLUE 5

ROW VALUE
1000 POINTS


Response 5

THIS VOLUME OF MILK WEIGHS

6 LBS

WHAT IS 6 PINTS OR 3

QUARTS OR 12 CUPS

REACHING AROUND FROM

BEHIND, PLACING YOUR FIST

AGAINST A PERSON'S

ABDOMEN AND THRUSTING IN

AND UPWARDS

WHAT IS THE HEIMLICH

MANEUVER

THIS BUILT-IN FIRE

EXTINGUISHER IS IN THE

EXHAUST HOODS OVER

STOVES AND OVENS

WHAT IS THE ANSOL

SYSTEM

IT WOULD TAKE THIS MANY CL

TO EQUAL 3 L

WHAT IS 300

MOISTENING FOODS (USUALLY

IN THE OVEN) WITH PAN

DRIPPINGS OR OTHER LIQUID

WHAT IS BASTING

EGG YOLKS, BUTTER, AND

LEMON JUICE MAKE THIS

CLASSIC SAUCE

WHAT IS HOLLANDAISE

 CATEGORY:   

ORGANIZATIONS  

FINAL JEOPARDY!®  

 CLUE:   

IT CERTIFIES THAT TOOLS ANDEQUIPMENT ARE SAFE ANDEASY TO CLEAN    

 Response:   

WHAT IS THE NATIONALSANITATION FOUNDATION

JEOPARDY! is a registered trademark of Jeopardy Productions, Inc. © 2010 Jeopardy Productions, Inc. All Rights reserved. Classroom Jeopardy! © Educational Insights

 GAME NAME:

GENERIC CULINARY PLAY!

DOUBLE JEOPARDY!®  

CATEGORY 1

CATEGORY 2

CATEGORY 3

CATEGORY 4

CATEGORY 5

CATEGORY 6

FULL SIZE
CATEGORY

ABBREVIATED
CATEGORY

Explanation

BAKING

BAKING

MICROWORLD

MICRO

WORLD!

FOOD COSTS & YIELD

FC &

YIELD

ANYTHING GOES

???

QUESTIONS ABOUT ANYTHING!

JOB TITLES

WHO IS IT?

WHAT IS THE JOB TITLE OF

THIS PERSON?

FOODS

FOODS

ANYTHING WITH FOOD!

CLUE 1

ROW VALUE
400 POINTS


Response 1

THIS ACTION INCORPORATES

AIR INTO INGREDIENTS

WHAT IS WHIPPING

YEAST AND MOLD ARE IN THIS

FAMILY

WHAT IS FUNGUS

THE COST OF A CUP OF SOUP

WHEN THE FOOD COST IS .15

PER OUNCE

WHAT IS $1.20

THIS THERMOMETER

ATTACHES TO PACKAGES IN

TRANSIT TO MONITOR

SHIPPING TEMPERATURES

WHAT IS A

TIME-TEMPERATURE

THIS CHEF IS THE 2ND IN

CHARGE OF THE KITCHEN

WHAT IS A SOUS CHEF

THIS IS FAT IN A LIQUID STATE

WHAT IS OIL

CLUE 2

ROW VALUE
800 POINTS


Response 2

THIS CHEMICAL REACTS WITH

ACID AND GIVES OFF CARBON

DIOXIDE

WHAT IS BAKING SODA

THESE ARE DISEASE CAUSING

MICRO ORGANISMS

WHAT ARE PATHOGENS

THE FOOD COST OF 3 QUARTS

OF OIL WHEN A GALLON

COSTS $12.40

WHAT IS $9.30

THE ACTION OF ADDING LIQUID

TO A PAN SO ALL THE FOND

WILL RELEASE INTO THE LIQUID

WHAT IS DEGLAZING

THIS CHEF IS IN CHARGE OF

ALL THE COLD FOOD

PREPARATION IN THE KITCHEN

WHAT IS THE GARDE

MANGER CHEF

GENERALLY WHOLE CHICKENS

ARE CUT INTO THIS MANY

PIECES

WHAT IS 8

CLUE 3

ROW VALUE
1200 POINTS


Response 3

THE FLAT "BEATER"

ATTACHMENT USED ON

COMMERCIAL MIXERS

WHAT IS A PADDLE

THIS BACTERIA CAUSES CANS

OF TOMATOES TO "POP" AT

THE TOPS AND BOTTOMS

WHAT IS BOTULISM

THE COST OF A BOWL OF

LETTUCE, IF ONE HEAD MAKES

5 SALADS AND IT COST $1.55

WHAT IS .31

THESE ARE TWO EXAMPLES

OF CHEMICAL SANITIZERS

WHAT IS BLEACH, QUAT

OR IODINE

THE PERSON IN CHARGE OF

WRITING HEALTHY DIETS FOR

PEOPLE IN HOSPITALS,

NURSING HOMES, OR ANYONE

WITH NUTRITIONAL

CONCERNS...

WHAT IS A DIETICIAN

LIGHTLY COATING FOODS IN

FLOUR OR SOME OTHER

POWDERY INGREDIENT

WHAT IS DREDGING

CLUE 4

ROW VALUE
1600 POINTS


Response 4

WARMING EGGS PRIOR TO

USING THEM AS A THICKENING

AGENT IN SAUCES AND

CUSTARDS

WHAT IS A LIAISON

UNDERCOOKED GROUND BEEF

IS OFTEN THE CULPRIT IN

INFECTING PEOPLE WITH THIS

BACTERIA

WHAT IS SHIGA TOXIN

PRODUCING E-COLI

THIS IS THE FOOD COST

PERCENTAGE WHEN THE FOOD

SELLS FOR $2.50 AND IT COST

.50

WHAT IS 20%

THE TYPICAL HAND TOOL

USED FOR SHARPENING KNIVES

WHAT IS A STEEL

THIS CHEF CREATES NEW

RECIPES AND FOODS IN A LAB

WHAT IS A RESEARCH

AND DEVELOPMENT CHEF

A SWEET ROOT VEGETABLE,

IT'S LIKE A WHITE CARROT

WHAT IS A PARSNIP

CLUE 5

ROW VALUE
2000 POINTS


Response 5

PEANUT BUTTER COOKIES USE

THIS TYPE OF PANNING

METHOD

WHAT IS A SHEET

COOKIE

GRAINS CAN TRANSMIT THIS

BACTERIA

WHAT IS BACILLUS

CEREUS

THE SERVING YIELD OF 3

GALLONS OF PUDDING, WHEN A

SERVING SIZE IS 1/2 CUP

WHAT IS 96

IT LOOKS LIKE A BANANA....BUT

IT'S NOT!!!

WHAT IS A PLANTAIN

IN A HOTEL FOR EXAMPLE,

THIS PERSON IS IN CHARGE OF

ALL THE DINING AND DRINKING

AREAS, AND THOSE

EMPLOYEES

WHAT IS A FOOD AND

BEVERAGE DIRECTOR

THE THORNY LEAVES ON THIS

VEGETABLE CAN MAKE IT

DIFFICULT TO EAT...IT'S BEST

TO JUST GET TO THE HEART

OF THE MATTER....

WHAT IS AN ARTICHOKE

 CATEGORY:   

ORGANIZATIONS  

FINAL JEOPARDY!®  

 CLUE:   

IT CERTIFIES THAT TOOLS ANDEQUIPMENT ARE SAFE ANDEASY TO CLEAN    

 Response:   

WHAT IS THE NATIONALSANITATION FOUNDATION

JEOPARDY! is a registered trademark of Jeopardy Productions, Inc. © 2010 Jeopardy Productions, Inc. All Rights reserved. Classroom Jeopardy! © Educational Insights