Good Eats Season #1 Quiz
What do you remember about the 1st season? Here's 4 questions per episode.
Your Quiz Taker #
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
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
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
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
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
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 ---- ----
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
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
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
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
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
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
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
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