Good Eats Season #2 Quiz

What do you remember about the 2nd season? Here's 4 questions per episode.
Go for it!

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FOR WHOM THE CHEESE MELTS

1. Which is correct?
America leads the world in cheese production. France leads it in cheese consumption per capita
France leads the world in cheese production. Germany leads it in cheese consumption per capita
America leads the world in cheese production and in cheese consumption per capita
Germany leads the world in cheese production. France leads it in cheese consumption per capita

2. A good melting cheese should have at least what percentage of fat?
20%
30%
40%
50%

3. Who was fighting when fondue was created?
The French and the Germans
Catholics and Protestants
German and Swiss Catholics
Switzerland and France

4. The starch in the fondue does what?
Adds flavor
Keeps it from boiling
Cuts the long proteins
Prevents clumping

APPLE FAMILY VALUES

5. The man who created the Waldorf Salad was who?
Omar
Oscar
Stanley
Peter

6. What is the thingy in a microwave called that shoots out the microwaves?
Electrotron Tube
Asymmetrical Emitter
Magnetron Tube
Reflecting Fan

7. What gives an apple it's strength to stand up to oven heat?
Cellular Structure
Magnesium
Calcium
Carbohydrates

8. The process of self ripening is called?
Self Ripening (obviously)
Ethylenization
Systemlization
Auto Stimulation

CRUSTACEAN NATION

9. The Gulf of Mexico yields how pounds of shrimp each year?
200,000,000
300,000,000
500,000,000
750,000,000

10. IQF means what?
Individual Quick Frozen
Industrial Quality Freeze
Ice/Quota/Fresh
Impermeable Quality Flash-freeze

11. Sodium Tripolyphosphate is used on shrimp for what purpose?
To keep them from getting melanosis
To retain their natural moisture
To keep them fresh
To retain their natural odor

12. Shrimp tails are also called what in the shrimp business?
Profit
U-Counts
Red Backs
Green Tails

THE FUNGAL GOURMET

13. You should store mushrooms how?
In an air-tight bag on the top shelf of the fridge
In a paper bag on the bottom shelf of the fridge
In their original container wrapped in aluminum foil on the counter
In a paper bag on the counter out of sunlight and away from moisture

14. Literally, sauté means ...
Quick
In Oil
Jump
Very Hot

15. "Raszh" in Russian means ...
Mushrooms
Mushroom Size
Mushroom Crazy
Mushroom Sauté

16. Shiitakes grow where?
In dirt
In sand
In moss
In wood

CRUST NEVER SLEEPS

17. Which butter is best for pie crust?
No-Salt Butter
Clarified Butter
High-Fat Butter
Fresh Butter

18. What's NOT a good feature to have in a food processor?
12-15 Cup Capacity
Wide Container
Bottom Mounted Motor
Few Buttons

19. What is NOT needed to produce gluten?
Water
Protein
Heat
Agitation

20. "Galette" in French means ...
Free Form Tart
Pie Crust
Sweet Pie
Savory Pie

TRUE BREW

21. Which of Alton's coffee bean location-to-flavor analogies is correct?
East Africa - Yemen = Pop Music
Sumatra - Indonesia = Funk
Hawaii - Central America = Beethoven
Sumatra - Indonesia = Pop Music

22. Which roast is considered to be a perfect balance between flavor and body?
Light City
Italian
Vienna / French
Full City

23. The ideal extraction temperature for coffee is what?
175° to 190°
190° to 205°
205° to 210°
212°

24. Which one of these aspects do you NOT need to control for a great cup of coffee?
Bean Age
Water Temperature
Grind Time
Brew Time

A GRIND IS A TERRIBLE THING TO WASTE

25. To what degree and length of time should you cook ground meat to ensure that the
microbes have been killed off?
155° for 30 seconds
160° for 15 seconds
155° for 15 seconds
160° for 30 seconds

26. You should press the hamburger patty down how often and why?
Never: You lose the meat's juices
Once: When you first put in the pan to make both sides flat
Once on each side: To make contact with the hot skillet
Twice: Once to create contact and once before removing to rid of juices

27. What is the name of the substance in eggs that helps bind the meatloaf together?
Protein
Lecithin
Albumin
Calcium

28. Walt Anderson, who invented the hamburger bun, also later founded what institution?
Colonial Bread
White Castle
Krystal
Kroger

FRY HARD

29. Triglyceride is composed of 1 Glycerol and 3 what?
Fatty Acids
Hydrogen Atoms
Carbohydrate
Oil

30. Never reuse frying oil once it's gone over what temperature?
350°F
400°F
450°F
500°F

31. The 'French' in French Fry refers to what?
Location of Origin
Origin of Inventor
Method of Cooking
Type of Cut

32. Change your fry oil when ...
It's older than 1 week
You use more than 2 different kinds of food in the oil
You fry more than 3 times
If you fry for a long time

URBAN PRESERVATION I: JAM SESSION

33. Which one of these microbes is not killed off at temperatures between 170° and 212°?
Yeasts
Spores
Botulism
Spores

34. Which one of the following is NOT needed to make a gel?
Heat
Acid
Sugar
Salt

35. Which one is right:
Jam is clear, Jelly is not,
    Conserves have nuts, Preserves have chunks,
    Marmalades always have peel.
Jelly is clear, Jam is not,
    Conserves have nuts, Preserves have chunks,
    Marmalades always have peel.
Jelly is clear, Jam is not, Preserves have nuts,
    Conserves have chunks,
    Marmalades always have peel.
Jam is clear, Jelly is not,
    Conserves have nuts, Preserves always have peel,
    Marmalades always have chunks.

36. What's a reason you DON'T have to discard a preserved jar?
The Lid has Come off
The Food Touches the Lid
You're not sure what's inside
Bubbles on the Surface

PANTRY RAID II: SEEING RED

37. What's the first thing a health inspector looks at when they go into a restaurant kitchen?
The Floor
The Refrigerator
The Dish Washer
The Can Opener

38. When honing a knife, what's the approximate angle it should be to the steel?
12°
22°
35°
45°

39. Traditionally, Mire Poix is ...
2 parts onion, 1 part tomato, 1 part celery
2 parts onion, 1 part carrot, 1 part bell pepper
1 part carrot, 1 part tomato, 1 part celery
2 parts onion, 1 part carrot, 1 part celery

40. One uses an alcohol (like a wine) to deglaze because ...
Of the color it adds
Some flavors only dissolve in alcohol
The alcohol adds a 'punch' to the flavor
... wine doesn't NEED an explanation

CITIZEN CANE

41. Besides sugar cane, what's the other plant that produces enough
sugar to harvest it for said sugar?
Sugar Beats
Sorgum
Tofu
Corn

42. What does Shirley suggest adding to your sugar/water mixture to prevent crystallization?
Taro Root
Baking Powder
Corn Syrup
Small Pinch of Kosher Salt

43. The U.S. is the world's 4th largest sugar producer. Who's NOT in front of us?
Brazil
India
China
Malaysia

44. In a cookie, what holds the sugar to the tooth causing more damage?
Starch
Salt
Carbohydrate
Fatty Acid

PORK FICTION

45. Why isn't pig meat red like beef?
Pig meat used to be red but modern farming methods have bred it out of them
They eat corn which counter acts the red making substance
They're not free ranging
They don't eat grass

46. What country has a bigger swine population than the U.S.?
China
Korea
India
Brazil

47. Which is NOT a component of braising?
Long Cook Time
Low Heat
Salt and/or Sugar
Moisture

48. What distinguishes a barbeque from a braise?
Mesquite
Charcoal
Smoke
Beef

EAR APPARENT

49. What should 'corn' be really called?
Duro
Maize
Corn on the Cob
Sweet Corn

50. What color should the tassels be on a fresh ear of corn?
Gold
Brown
Green
Yellow

51. To preserve your ears of corn for longer than 1 or 2 days, place in a
15 minute bath of ice water laced with what (per gallon of water)?
1 drop of lemon juice and 1 drop of Clorox
2 drops of lemon juice and 2 drops of Ajax
1 teaspoon of baking soda and 2 drops of Clorox
1 drop of lemon juice and 2 drops of Clorox

52. Save the corn husks. They're good for what in our modern times?
Wiping "you-know-where"
Grilling
Broth
Throwing at the dog

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