Good Eats Season #3 Quiz
Were you paying attention? 56 questions to follow to test your flabby brain muscle.
Your Quiz Taker #
1. Who said, “"On a hot day in Virginia I can think of nothing more comforting than a fine spiced pickle brought up trout-like from the sparkling depths of the aromatic jar kept below the stairs of Aunt Sally's cellar?” Benjamin Franklin George Washington Thomas Jefferson George Jefferson
2. According to Alton, which vinegar “doesn't really have a flavor of its own, just a subtle sweetness and a very low acidity? White Vinegar Balsamic Vinegar Sherry Vinegar Rice Wine Vinegar
3. How long will it take a bottle of vinegar to lose its flavor once opened? 3 Months 6 Months 1 Year 2 Years
4. The word "kosher" added to a pickle means that what has been added to the brine? Thyme Kosher Salt Mustard Seeds Garlic
5. Mussels like to ... Attach to whatever it can Dig into a sandy sea bottom Either attach to whatever it can or lay on top of a sandy sea bottom Hop around on top of the sea bottom
6. What is a mussel's “spat”? Leg Lid Larva Liquid
7. How many gallons of water can a mussel filter a day? 10 Gallons 15 Gallons 20 Gallons 25 Gallons
8. Kept moist and cold, mussels can live how long out of water? 1+ Weeks 2+ Weeks 3+ Weeks 1 Month
9. Before 1600, “custard” referred to a pie’s what? Crust Container Filling Skin
10. The temperature where an egg’s proteins curdle is ... Setting Point Curdling Point Boiling Point Failure Point
11. What do the French call “flan?” Flan Custard De Lait Phlegm Crème Caramel
12. What does an eggs "chalazae" do? Keep bacteria out Protect the yolk from sudden jolt Keep the yolk in the center of the egg Help develop the proteins during cooking
13. Ducks have a high percentage of what kind of musculature? “Slow-Twitch” Dark “Fast-Twitch” Dark White High-Fat
14. Which ducks are very lean and very gamy? Moulards Muscovy White Pekin Long Island
15. Which method will thaw foods quicker? Sitting in a 200° F oven Sitting in a pot of 60° F water In a pot of boiling water just off the heat Sitting under cold running tap water
16. Which is NOT correct about cooking with steam? It is gentler than boiling with water Is hotter than cooking with water More efficient than air Won’t wash away seasonings
17. It turns out that “W” is really a what? Cyborg Robot Alien Meta-Computer
18. What is the metal alloy that was invented by Albert Marsh that could stand the repeated heating in toasters? steel-clad copper bronze sulfide tungsten nickel-chromium
19. The word “hash,” from the French word 'hacher', means what? Mix Mince Separate Fry
20. What is “stock” always made with? Broth Meat Bones Salt
21. In what year did Nestle develop chocolate morsels? 1929 1933 1935 1939
22. What does baking soda reduce thus raising the temperature at which batter sets? Alkalinity Acidity Salinity Sulfur
23. A high white to brown sugar ratio in a cookie adds to its what? Cooking Time Puffiness Crispiness Sweetness
24. Molasses is the liquid that remains after sugar crystals have been extracted from concentrated what? Maple Sap Cane Juice Sugar Beets Saccharin
25. In the production of maple syrup, what is a a “spile” used for? Determining sugar content in the molasses Moving boiling sap from one tier to another It's the bucket that collects maple sap Draining maple sap into a bucket
26. Which is correct? Maple sap only runs when the ... ... mercury rises above freezing during the day but falls below freezing at night ... mercury stays below freezing during the day ... mercury stays above freezing for more than three days ... mercury stays below freezing for more than three days
27. A great majority of pancake fatalities result from ... Under cooking Over cooking Over mixing Adding too much flour
28. To best way to integrate buttermilk, butter, and eggs is to ... ... mix eggs with buttermilk, then add butter ... mix buttermilk with butter, then add egg whites, then add egg yolk ... mix egg white with butter, then mix egg yolk with buttermilk, then mix all together ... mix egg white with buttermilk, then mix egg yolk with butter, then mix all together
29. Two cups of cold, heavy cream will make about how much butter? 6 Ounces 8 Ounces 10 Ounces 15 Ounces
30. Salt is added to butter for what reason? Cooking ability Color retention Taste Preservation
31. Grading of butter is NOT based on what aspect of the butter? Flavor Body color Spreadability Age
32. What’s the bad ‘stuff’ in margarine that makes it potentially unhealthy? Cholesterol Trans-fatty Acids Stearic Acid Poly-Unsaturated Fats
33. According to Alton, the flour that will give you that “extra little something” for making pizza dough is ... Soft Flour AP Flour Hard Flour Bread Machine Flour
34. Which yeast is best for pizza? Cake yeast Active dry yeast Instant yeast Rapid rise yeast
35. In 1991, a Florida Pizzeria owner made a pizza how big? 10,000 square feet 12,000 square feet 15,000 square feet 20,000 square feet
36. Why do pizza guys toss and spin pizzas? Because it looks cool To stretch the pizza out It creates gluten They have to
37. Alton misspoke up when he said Jacob traded his birthright for a plate of lentils. Who was it really? (I’m a Bible major so I have to set the record straight. :) Joseph Moses Esau Abraham
38. What is the chemical compound in beans that can’t be digested and thus produce “tummy music”? Fructose Peptides Aminosanterarides Oligosaccharides
39. What do you need to add to beans to keep them from falling apart? Sugar and Calcium Sugar and Salt Calcium and Salt Calcium, Sugar and Salt
40. Where does the “Dutch” part of “Dutch oven” refer to? Denmark Germany Holland American settlers
41. Poaching refers to what cooking method? Cooking in a liquid just under the simmer Cooking at a low temperature Cooking whole Cooking with eggs and milk
42. What three components make up "court bouillon"? Milk or Cream, Salt, Aromatic Vegetables Acidic Liquid, Salt, Herbs Acidic Liquid, Aromatic Vegetables, Herbs Milk or Cream, Tomatoes, Acidic Liquid
43. What’s the perfect internal temperature for fish? 130° 140° 150° 160°
44. How much moisture has been removed from evaporated milk? 35% 40% 50% 60%
45. What’s not a term for the subject of this episode? Soy Bean Origimime Glysine Max Tofu
46. What’s the big difference between a marinade and a brine? Brine refers to a salty liquid. Marinades always have an acid. Brine refers to a liquid with acid in it. Marinades don’t contain an acid. Brines contain herbs. Marinade don’t. Brine refers to a salt/sugar liquid. Marinades never have sugar.
47. According to “W” and the Narrator, which is NOT something you’d look for in a blender. Simple controls Straight sides Wide footprint Three speeds
48. The first manufactured soy food in the U.S. was ... Soya Milk Croutons Baco-bits Tofu
49. One of the cabbage varieties, kohlrabi, comes from which continent? Europe Africa Asia Australia
50. Which chlorophyll is bright blue-green? Chlorophyll A Chlorophyll B Chlorophyll C Chlorophyll D
51. What’s released into the air that smells like rotten eggs when you cook cabbage too long? Hydrogen Oxide Hydrogen Nitrate Hydrogen Sulfide Hydrogen Chloride
52. What’s the best kind of oil to rub your wood cutting board down with? Furniture Oil Food-Grade Mineral Oil Canola Oil Peanut Oil
53. What’s that little membrane Alton suggests you cut off of a leg of lamb? Coagula Fell Sorbine Ligament
54. What should you NOT look for in a grill? A lot of interior space ... increases cooking time Built in Thermometer ... they’re never accurate Ash Catcher ... it promotes corrosion One with a window ... they can break
55. Who is credited with inventing the first charcoal briquette? Webber Dupont Henry Ford The Mayans
56. What’s NOT one of the reasons charcoal chunks are better than briquettes? Burn longer Burn hotter Burns cleaner Lights Faster
Score = Correct answers: