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Home of Good Eats
and Myself


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Good Eats Season #1 Quiz

What do you remember about the
1st season?  Here's 4 questions per episode.

Your Quiz Taker
#Hit Counter


STEAK YOUR CLAIM

1. What part of the steer are the best steaks found?
Upper Front
Lower Front
Middle back
Upper rear

2. Which is correct about the inspection and grading process of beef?
Inspection of meat is mandatory but grading is voluntary
Inspection of meat is voluntary but grading is mandatory
Both inspection and grading of meat are voluntary
Both inspection and grading of meat are mandatory

3. Your refrigerator should be no warmer than ...
30° F
35° F
40° F
45° F

4. Which has the highest smoke point?
Corn Oil
Peanut Oil
Light Olive Oil
Butter

THIS SPUD'S FOR YOU

5. In 1872, Luther Burbank grew the first potato where?
In what is now the Idaho region.
In what is now the Oregon/Washington Region
Kentucky
New England

6. The Norland or Red Potato is a ...
Low Starch, Waxy Potato
Medium Starch Potato
High Starch, Mealy Potato
Low and Medium Starch Potato

7. Simmer is approximately at what temperature at sea level?
150° F
185° F
205° F
211° F

8. A mandoline is good for what?
Making a lot of uniform cuts
Serenading your lover
Dicing
Chopping

THE EGG FILES

9. The chicken can pump out on average 1 egg every how many hours?
14
25
36
48

10. According to the CDC, the odds of getting an egg with salmonella are ...
1 in 500 to 1,000
1 in 1,000 to 2,000
1 in 5,000 to 10,000
1 in 10,000 to 20,000

11. Teflon, an American invention, was first applied to a pan by a(n) ...
Italian
German
Frenchman
American

12. What is the cardinal rule of egg scrambling?
If it looks cooked in the pan it will be overcooked on the plate
If it looks cooked in the pan it will be cooked on the plate
If it looks undercooked in the pan it will be undercooked on the plate
If the looks like the pan can cook, then the plate can too

SALAD DAZE

13. The average American eats how many pounds of lettuce a year?
10 lbs.
20 lbs.
30 lbs.
40 lbs.

14. Lettuce should be stored how?
Loosely on top of paper towels in the coldest part of your fridge
In a plastic bag with as much air removed as possible
In a paper bag to let moisture out but yet protecting the delicate leaves
Left on the head in a dry, cool place out of the sunshine

15. What is used to keep the oil and vinegar from separating
      in a vinaigrette?

A really good shake
Salt, preferably kosher
A citrus juice
An emulsifier

16. If you don't have kosher salt, how can you substitute table salt
      in a Caesar salad?

You really shouldn't
1 to 1 ratio
1 to 1.5, kosher salt to table salt ratio
1 to 2, kosher salt to table salt ratio

A BIRD IN THE PAN

17. To make chickens yellow for market, growers will add what to
      a chicken's feed?

Marigold Petals
Sunflower Petals
Turmeric
Poppy Seeds

18. What weight range is a broiler fryer?
3 to 3 1/2 lbs.
3 1/2 to 4 lbs.
4 to 5 lbs.
5 to 6 lbs.

19. The French concept of "mise en place" is ...
Placing in the middle
Keeping the kitchen clean
Everything has it's place
Measuring exactly to the recipe

20. Gravy is a Jus thickened with what?
Sugar
Baking Powder
Milk
Flour

CHURN BABY CHURN

21. Too little sugar in your frozen dessert will render it ...
Rock Hard
Syrupy Mess
Gooey
Mushy

22. Which of the following is NOT a reason to add preserves to
      frozen desserts?

You can count it as you would an equal amount of sugar in the recipe
It's a great way to introduce flavor
Small bits of fruit help the dessert to form and harden
Pectin make ices smoother

23. Which dairy product should you NOT use for making ice cream?
Whole Milk
Light Whipping Cream
Heavy Whipping Cream
Half & Half

24. The ice cream cone was invented at the 1916 World's Fair
      in St. Louis.

True
False
----
----

THE DOUGH ALSO RISES

25. To make biscuits all you basically need is ...
Flour and Moisture
Flour, Fat and Moisture
Flour, Fat, Moisture and Sugar
Flour, Fat, Moisture, Sugar and Salt

26. Which is correct?
Aluminum conducts heat TWICE as good as copper and HALF as good as steel
Aluminum conducts heat AS good as copper and TWICE as good as steel
Aluminum conducts heat TWICE as good as copper and FOUR TIMES as good as steel
Aluminum conducts heat HALF as good as copper and TWICE as good as steel

27. What is the very last step in biscuit making before putting
      them into the oven?

Separate them about a finger's width apart
Put a small indention into the top of them
Cover them with aluminum foil
Let them rest for 5 minutes

28. Double acting baking powder has what property?
It only requires half as much as regular baking powder
It produces twice the volume as regular baking powder
It acts twice as fast as regular baking powder
It reacts once when wet, then again when hot

GRAVY CONFIDENTIAL

29. Why wouldn't you want to use a root starch for making gravy?
It cooks clear and who wants a see-through gravy?
They don't thicken up as nicely as flour and corn starch and who wants a runny gravy?
They go rancid more quickly and who wants a smelly gravy?
It lumps too easily and who wants a lumpy gravy?

30. Which one of these methods of making a gravy does Alton
      recommend because of its easy and time saving qualities?

Roux
Slurry
Beurre Manié
Bernaise

31. What is one reason that a saucier NOT better for making
      sauces than a regular "sauce" pan?

Sloped Sides
Costs less
Wide Profile
Bowl Shape

32. What do you get if you add cayenne, gruyere and parmesan
      to a béchamel?

Mornay
Soubise
Velouté
Espagnole

A BOWL OF ONION

33. Storage onions are marketed by ...
Variety
Size
Color
Age

34. What is it take makes us cry while cutting onions?
Hydrochloric Acid
Steam
Enzymes
Sulfuric Acid

35. Brûlé (pronounced broo-LAY), in French, means what?
Burned
Boiling
Simmering
Brown

36. A "bouquet garni" is what?
A bunch of vegetables tied together
A bunch of herbs tied together
A garnish placed on top of the final dish
The spices added to a simmering stew or soup

HOOK, LINE & DINNER

37. What makes a good fish shop?
Fishy smell
Fish and Shellfish are kept separated
Labels have just the basic information
It's not so busy

38. What is one of the keys to pan frying?
Really hot pan and fat not quite melted yet
Really hot pan and fat completely melted
Allow fish to come to room temperature before frying
Letting it sit still for 10 seconds before moving it around

39. According to French Chefs everywhere, what's the rule
      of thumb for the amount of to cook a fish steak?

When the skin starts to separate from the meat
When a meat probe reaches an internal temperature of 145°
About 2 minutes per half pound of fish OR 3 minute per 1 inch of thickness
Until it's done

40. Who said, "Fish & visitors sink after 3 days"?
Thomas Jefferson
Ben Franklin
George Washington
Ralph W, Emerson

PANTRY RAID I: "USE YOUR NOODLE"

41. Which pasta is not a ribbon?
Tagliatelle
Bavette
Tortiglioni
Linguini

42. Adding salt to your pasta water should be a function of what?
The amount of water
The amount of pasta
The volume of the pot
The elevation above sea level

43. Which one is NOT correct: "The greener the oil the ...
... fruitier the flavor
... higher the acidity
... higher the cost
... fruitier the aroma

44. "Rigata" means what?
Stripe
Round
Curly
Rough

POWER TO THE PILAF

45. Which of these is not a rice variety?
Wehani
Popcorn
Valencia
Adetunji

46. Due to their popcorn-like fragrance, long grain rices like
      basmati and jasmine are called what kind of rices?

Aromatic
Pungent
Heady
Sagacious

47. Nutritionally speaking, which order of rices is in the correct
      from worst to best.

Converted -> White -> Brown
White -> Converted -> Brown
Brown -> White -> Par-boiled
Brown -> Converted -> White

48. According to Alton, 1 cup of American Long Grain rice will
     cook nicely in how much water?

1 1/2 Cups
1 3/4 Cups
2 Cups
2 1/2 Cups

ART OF DARKNESS

49. Bitter sweet chocolate contains approximately how much
      cocoa liquor?

10%
15-30%
35%
50%

50. According to Robert Steinberg, what is the most important
      part of the chocolate making process?

Selecting the right beans
Roasting the beans to the correct temperature
Grinding the beans to the correct size in the melangéur
Mixing and reheating the chocolate during the conching process to the correct consistency

51. How much more chocolate do the British eat than Americans?
Half as much
Just a little more than
Two times as much
Three times as much

52. What is the magic amount of liquid to chocolate to keep
      it from seizing?

1 tablespoon liquid per 2 ounce chocolate, by weight
2 tablespoon liquid per 2 ounce chocolate, by weight
1 teaspoon liquid per 1 ounce chocolate, by weight
1 teaspoon liquid per 2 ounce chocolate, by weight


Score =
Correct :