Team 1
0
Team 2
0
Teams
Name
Score
1
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8
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16
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15
×
Meat is browned on surface with an even thicker outer layer of gray and pink center.
medium well
Oops!
Check
Okay!
Check
15
×
Meat is browned on surface and gray on the inside.
well done
Oops!
Check
Okay!
Check
15
×
Cooking meat in a skillet without adding fat.
pan broil
Oops!
Check
Okay!
Check
15
×
Browning meat, then cooking in a tightly covered pan with little or no moisture.
braising
Oops!
Check
Okay!
Check
25
×
Process of sealing food in an airtight containerâusually a vacuum sealed bagâand then cooking that food in temperature-controlled water.
sous vide cooking
Oops!
Check
Okay!
Check
15
×
Cooking meat over direct heat, similar to broiling.
grill
Oops!
Check
Okay!
Check
15
×
Cooking large cuts of meat uncovered in an oven without moisture.
roasting
Oops!
Check
Okay!
Check
×
baam
Lose 20 points!
Oops!
×
shark
Other team loses 20 points!
Okay!
×
rocket
Go to first place!
Okay!
×
lifesaver
Give 15 points!
Oops!
15
×
Meat is browned on the surface with a red center.
rare
Oops!
Check
Okay!
Check
×
seesaw
Swap points!
Oops!
×
shark
Other team loses 25 points!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
lifesaver
Give 25 points!
Oops!
×
monster
Reset all scores!
Oops!
×
magnet
Take 15 points!
Okay!
×
gift
Win 25 points!
Okay!
×
lifesaver
Give 5 points!
Oops!
15
×
Cooking meat above or below a direct heat source.
broil
Oops!
Check
Okay!
Check
15
×
Meat is browned on surface with a thick outer layer of gray and a red to slightly pink center.
medium rare
Oops!
Check
Okay!
Check
5
×
Allow meat to ____________ before carving. This allows juices to redistribute throughout the meat.
rest
Oops!
Check
Okay!
Check
25
×
The infestation of a parasite that can cause muscular pain, stomach upset, fever, weakness, and swelling.
Trichinosis
Oops!
Check
Okay!
Check
15
×
Continuously stirring meat in a small amount of fat at a medium/high temperature.
stir-fry
Oops!
Check
Okay!
Check
×
Restart
Review
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