GAME NAME:

PROSTART YEAR 1 REVIEW#1

SINGLE JEOPARDY!®  

CATEGORY 1

CATEGORY 2

CATEGORY 3

CATEGORY 4

CATEGORY 5

CATEGORY 6

FULL SIZE
CATEGORY

ABBREVIATED
CATEGORY

Explanation

SANITATION 1

TEMPS

REQUIRED COOKING / HOLDING

TEMPS

CULINARY TERMINOLOGY 1

KITCHEN

CULINARY TERMS

ACCIDENTS & INJURIES

BE SAFE!

NUTRITION 1

HEALTH

QUESTIONS RELATING TO

NUTRITION

BUSINESS MATH TERMS

MATH

TERMS

WORKING WITH PEOPLE

PEOPLE

CLUE 1

ROW VALUE
200 POINTS


Response 1

DAIRY PRODUCTS SHOULD BE

DELIVERED AT OR BELOW THIS

TEMPERATURE

WHAT IS 41 DEGREES

FOOD COOKED OVER BOILING

WATER

WHAT IS STEAMING

THIS FIRE EXTINGUISHER IS

MEANT FOR ELECTRICAL FIRES

WHAT IS CLASS C

STARCH AND FIBER ARE TWO

OF THE THREE ELEMENTS OF

THIS NUTRIENT

WHAT IS A

CARBOHYDRATE

ANTICIPATING FUTURE SALES

AND LABOR NEEDS

WHAT IS FORECASTING

THIS IS THE PROCESS OF

HELPING NEW EMPLOYEES

LEARN ABOUT THE

ESTABLISHMENT

WHAT IS ORIENTATION

CLUE 2

ROW VALUE
400 POINTS


Response 2

LIVE LOBSTERS SHOULD BE

STORED AT A TEMP NO

WARMER THAN THIS!

WHAT IS 45 DEGREES

COOKING WITH THE HEAT

SOURCE OVER THE FOOD

WHAT IS BROILING

STANDING BEHIND SOMEONE

AND USING YOUR HANDS TO

PUSH IN AND UP, JUST UNDER

THEIR CENTER RIB CAGE

WHAT IS THE HEIMLICH

MANEUVER

CALCIUM, SODIUM, AND

PHOSPHORUS ARE ALL PART

OF THIS GROUP

WHAT ARE MINERALS

THE DOLLAR AMOUNT FOR A

PLATE OF FOOD THAT IS

CONSISTENTLY REPRODUCED

EXACTLY THE SAME EACH

TIME

WHAT IS A STANDARD

PORTION COST

THE ASSUMPTION THAT ALL

MEMBERS OF A GROUP FIT THE

SAME PATTERN

WHAT IS A STEREOTYPE

CLUE 3

ROW VALUE
600 POINTS


Response 3

ROAST PORK SHOULD REACH

AN INTERNAL TEMPERATURE

OF THIS

WHAT IS 145 DEGREES

THE SMALLEST SPECIFIC DICE

CUT

WHAT IS BRUNOISE

THE LEGAL RESPONSIBILITY

ONE PERSON HAS TO ANOTHER

PERSON

WHAT IS LIABILITY

THE AVERAGE NUMBER OF

CALORIES REQUIRED BY THE

ADULT MALE

WHAT IS 2500

THE LIST OF ALL THE FOODS

TO BE PREPARED THAT DAY,

ALONG WITH THE VOLUME OF

EACH NEEDED.

WHAT IS A PRODUCTION

SHEET

A VARIETY OF PEOPLE WITH

DIFFERENT BACKGROUNDS

WHAT IS DIVERSITY

CLUE 4

ROW VALUE
800 POINTS


Response 4

FROZEN HAMBURGER SHOULD

BE KEPT AT OR BELOW THIS

TEMPERATURE

WHAT IS 0

THIS CUT IS THICKER THAN A

JULIENNE

WHAT IS A BATONNET

OSHA

WHAT IS THE

OCCUPATIONAL SAFETY

THESE ARE THE THREE

PRIMARY TYPES OF FATTY

ACIDS

WHAT IS MONO, POLY,

AND SATURATED FAT

PAYROLL IS CONSIDERED THIS

TYPE OF COST

WHAT IS

SEMI-VARIABLE

BODY LANGUAGE, EYE

CONTACT, CLOTHING, ETC.,

ARE ALL FORMS OF THIS

WHAT IS NON-VERBAL

COMMUNICATIN

CLUE 5

ROW VALUE
1000 POINTS


Response 5

CANNED GOODS SHOULD BE

STORED IN THIS TEMPERATURE

RANGE

WHAT IS 50-70

THE TOTAL WEIGHT OR

VOLUME OF ALL RECIPE

INGREDIENTS

WHAT IS YIELD

CHECKING THE OVERALL

GENERAL SAFETY OF AN

ESTABLISHMENT

WHAT IS A GENERAL

SAFETY AUDIT

OF BUTTER, MARGARINE OR

PEANUT OIL, THE ONE WITH

THE MOST TRANS-FAT

MARGARINE

THE PERCENTAGE OF TOTAL

SALES THAT THE SALES OF

ONE MENU ITEM REPRESENTS

WHAT IS POPULARITY

INDEX OR SALES MIX

THIS OCCURS EVERY TIME A

HOSPITALITY WORKER COMES

IN DIRECT CONTACT WITH A

CUSTOMER

WHAT IS A SERVICE

ENCOUNTER

 CATEGORY:   

NUTRITION  

FINAL JEOPARDY!®  

 CLUE:   

THE MEANING OF "RDA"      

 Response:   

WHAT IS THERECOMMENDED DIETARY

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

 GAME NAME:

PROSTART YEAR 1 REVIEW#1

DOUBLE JEOPARDY!®  

CATEGORY 1

CATEGORY 2

CATEGORY 3

CATEGORY 4

CATEGORY 5

CATEGORY 6

FULL SIZE
CATEGORY

ABBREVIATED
CATEGORY

Explanation

SANITATION 2

SERVE

SAFE

QUESTIONS ABOUT

SANITATION

BREAKFAST FOODS

BREAK

FAST

CULINARY TERMS 2

CHEF

TALK

CULINARY TERMS

NUTRITION 2

CHOOSE

WELL

MORE NUTRITION QUESTIONS

SAFETY

SAFETY

ISSUES

CULINARY TRIVIA

TRIVIA

QUESTIONS ABOUT ANYTHING

RELATED TO CULINARY ARTS

CLUE 1

ROW VALUE
400 POINTS


Response 1

THIS IS THE MOVEMENT OF

FOOD FROM DELIVERY ALL

THE WAY TO THE CUSTOMER

WHAT IS THE FLOW OF

FOOD

THIS IS HOW FAT IS

INCORPORATED INTO FLOUR

WHEN MAKING BISCUITS

WHAT IS CUTTING

THE TEMPERING OF EGGS

WHAT IS A LAISON

THE TOTAL NUMBER OF AMINO

ACIDS THAT MAKE UP

PROTIENS

WHAT IS 22

THE POSITION OF FINGERS

HOLD FOOD THAT IS BEING

CUT WITH THE OTHER HAND

WHAT IS CURLED UNDER

THE SPECIAL CHEMICAL

MESSENGERS THAT REGULATE

DIFFERENT BODY FUNCTIONS

WHAT ARE HOMONES

CLUE 2

ROW VALUE
800 POINTS


Response 2

THESE TWOMETALS CAN

CAUSE AN INTOXICATION

WHAT ARE COPPER,

BRASS, ZINC, LEAD,

CHOPPED MEAT AND

POTATOES

WHAT IS HASH

THE "FOOTBALL" SHAPED CUT

WHAT IS TOURNE

THE COLOR OF FOODS THAT

ARE TYPICALY HIGH IN VITAMIN

A

WHAT IS ORANGE

THE TYPE OF FOOTWEAR

REQUIRED TO WORK IN

KITCHENS

WHAT ARE CLOSED TOE

SHOES

A FREESTANDING OR

TABLETOP KETTLE USED TO

HEAT LIQUID FOODS QUICKLY

AND EVENLY

WHAT IS A STEAM

JACKET KETTLE

CLUE 3

ROW VALUE
1200 POINTS


Response 3

A REQUIREMENT THAT MUST

BE MET TO PREVENT,

ELIMINATE OR REDUCE A

POTENTIAL HAZARD TO SAFE

LIMITS

WHAT IS A CRITICAL

LIMIT

THIS IS SMOKED PORK LOIN

WHAT IS CANDIAN

BACON?

THIS IS THE BROWN MOTHER

SAUCE

WHAT IS ESPANGOLE

THE WHITISH WAXY FAT

FOUND IN ALL ANIMAL FOODS

WHAT IS CHOLESTEROL

THE EMERGENCY MANUAL

PROCESS OF RESTORING THE

HEARTBEAT AND BREATHING

WHAT IS CPR

THE TWO MOST COMMON

FORMS OF COMBINATION

COOKING

WHAT ARE STEWING AND

BRAISING

CLUE 4

ROW VALUE
1600 POINTS


Response 4

THE MAXIMUM ALLOWED

TEMPERATURE OF WATER,

WHEN IT'S BEING USED TO

THAW FROZEN FOODS

WHAT IS 70 DEGREES

BOTH OF THESE CAN BE MADE

FROM POUR BATTERS

WHAT ARE PANCAKES,

WAFFLES, CREPES

THIS THICKENER IS MADE

FROM LIQUID AND CORN

STARCH

WHAT IS A SLURRY

THESE ARE THE FAT

SOLUABLE VITAMINS

WHAT IS ADEK

CHECKING THE WEIGHT,

WEARING NON-SKID SHOES,

AND CHECKING THE BALANCE

OF THE LOAD

WHAT ARE STEPS TO

TAKE BEFORE LIFTING

A STATE ADMINISTERED

PROGRAM TO FINANCIALLY

ASSIST EMPLOYEES THAT

HAVE BEEN INJURED ON THE

JOB

WHAT IS WORKERS

COMPENSATION

CLUE 5

ROW VALUE
2000 POINTS


Response 5

SYSTEM TO PREVENT,

CONTROL OR ELMINATE PEST

INFESTATION

WHAT IS INTEGRATED

PEST MANAGEMENT IPM

THE COLOR OF FERMENTED

TEA LEAVES

WHAT IS BLACK

ADDING LIQUID TO A HOT PAN

TO REMOVE THE FOND

WHAT IS DEGLAZING

THE CHEMICAL PROCESS THAT

CAUSES FAT TO BREAK DOWN

AND SPOIL

WHAT IS OXIDATION

THE SAFETY STANDARD THAT

REQUIRES EMPLOYERS TO

NOTIFY EMPLOYEES OF ALL

CHEMICAL HAZARDS PRESENT

ON THE JOB

WHAT IS THE HAZARD

COMMUNICATION

ALL THE COSTS DIRECTLY

RELATED TO DOING BUSINESS

WHAT IS PRIME COST

 CATEGORY:   

NUTRITION  

FINAL JEOPARDY!®  

 CLUE:   

THE MEANING OF "RDA"      

 Response:   

WHAT IS THERECOMMENDED DIETARY

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