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Team 2
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Teams
Name
Score
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trap
No points!
Oops!
×
magnet
Take 5 points!
Okay!
×
shark
Other team loses 20 points!
Okay!
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banana
Go to last place!
Oops!
15
×
This is a mechanical and chemical process of breaking down food and changing nutrients into forms your body can use.
Digestion
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Check
25
×
A method of mixing yeast dough in which dry yeast is combined with dry ingredients then with a liquid.
The quick-mix method
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20
×
These are fruits that are small and juicy with thin skins.
Berries
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Check
10
×
This is used for brushing sauce on foods and glazes on pastry.
Pastry Brush
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Okay!
Check
×
trap
No points!
Oops!
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star
Double points!
Okay!
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fairy
Take points!
5
10
15
20
25
×
baam
Lose 20 points!
Oops!
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boom
Lose 50 points!
Oops!
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rocket
Go to first place!
Okay!
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rocket
Go to first place!
Okay!
×
baam
Lose 10 points!
Oops!
15
×
This is a substance that triggers a chemical reaction that makes a baked product grow larger and rise.
Leavening Agent
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25
×
The temperature you should cook beef steaks, roasts, veal, lamb and seafood at...
145F
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20
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These are fruits with several small seeds and thick, firm flesh with tender, edible skin.
Pomes
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10
×
Your body needs these but can not produce them.
Essential amino acids.
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15
×
These are examples of what type of cooking? Pan-broiling Frying Sauteing Deep-fat frying Stir-frying
Cooking in fat
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Okay!
Check
×
baam
Lose 25 points!
Oops!
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gold
Win 50 points!
Okay!
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rocket
Go to first place!
Okay!
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thief
Give points!
5
10
15
20
25
20
×
What is a complete protein?
A food that has all nine essential amino acids.
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20
×
These are examples of what type of cooking? Boiling Pressure-cooking Braising Stewing
Moist-heat cooking
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15
×
This adds flavor by soaking in a cold, seasoned liquid.
Marinate
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Check
×
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