Good Eats Season #4 Quiz
Season #4 had 13 episodes. With 4 questions per episode, see how many of the 52 questions below you can answer correctly.
Your Quiz Taker #
1. Alton says salmon are "anadromous". What the heck does that mean? Two Waters Run Upwards Pink Meat Stream Hatched
2. Name the film that is formed on the outside of a fish when it is smoked. Pelikal Pellicle Pillacle Pelican
3. How much did Alton pay for the little skillet he used in his smoker? (Tricky question, huh?) $1.00 $3.22 $0.75 $1.70
4. What type of fish are good for smoking? (hint: not 'personal' smoking but 'cooking' smoking) "White" Fish Ocean Fish Fatty Fish Mature Fish
5. Who said, "Only the pure of heart can make a good soup"? Beethoven Bach Brahms Bizet
6. What's the correct order of the following liquids listed from fewest to most things in it? Water, Stock, Broth, Soup Water, Soup, Stock, Broth Water, Broth, Stock, Soup Water, Soup, Broth, Stock
7. You want a pressure cooker? Swell. What don't you really care about when looking for a pressure cooker? Good Instructions Double Handles Gauge of the Metal Weight
8. What does Alton suggest for straining your broth? Cheese Cloth Colander Chinois Don't Strain At All
9. What's the average weight of a "stewing hen"? 4 lbs. 5 lbs. 7 lbs. 10 lbs.
10. According to Alton, what's not one of the reasons to cut up your own bird? It's cheaper Stays fresher longer Some birds only come whole You can do a better job
11. Who started making wishes and breaking wishbones over 2500 years ago? The Etruscans The Phonations The Egyptians The Jews
12. What is not one of the three materials used in the "recipe" for making cast iron cookware at Lodge Manufacturing? Pig Iron Ingots Scrap Metal Basalt Casting Leftovers
13. During colonial times, Massachusetts servants went on strike insisting that they not be forced to eat lobster how man times a week (poor souls)? 10 4 7 3
14. What is one of the reasons Alton suggests using rocks as the base of your lobster steam bed? They won't hurt your cookware They're easy to clean They're cheap They fit in the pot
15. Although he doesn't suggest cooking cockroaches, Alton does note that they share the same phylum with lobsters. What is it? Uniramia Arthropoda Crustacea Animalia
16. Here's another new word, "astaxanthin". What's that got to do with lobsters? (hint: it has nothing to do with the IRS) It's the toxic compound that is removed during cooking It's the pigment that makes the lobster redder when cooked It's a protein in the lobster that makes the insides taste yummy-good when cooked It's the gastric juices that are released when the lobster is par-cooked
17. Did you keep all of the hams' water contents straight in your head? What's the correct order of hams from least water content to most? Ham, Ham in natural juices, Ham and water product, Ham-water added Ham and water product, Ham, Ham in natural juices, Ham-water added Ham in natural juices, Ham, Ham-water added, Ham and water product Ham, Ham in natural juices, Ham-water added, Ham and water product
18. "Ham" is old, old, old, old English for what? "Rear" "Bend" "Leg" "Fat"
19. City hams, unlike country hams, have always been cooked to at least what temperature? 137° F 145° F 169° F 173° F
20. Alton's grandmother made her ham crust with 4 ingredients. Which isn't one of them? Careful. This could be a trick question or it couldn't. You never know. Brown Mustard Brown Sugar Whisky Ginger Snaps
21. Cream of Tartar is made from what? An herb originally from the Tartar region of Mongolia Dried tartar sauce Ground version of tartaric acid A mixture of baking soda, baking powder, and corn starch
22. Where does Angel Food Cake originate? Notice that "grocery store" isn't an option. France Italian Immigrants to America Germany Then Pennsylvania Dutch
23. Although W recommends copper bowls for whipping the egg-whites, Alton balks at the price tag. So, she suggests stainless steel bowls. What doesn't really matter when looking for a nested set of said bowls? Handles Straight sides Heavy As many in a set as possible
24. Ovalbumin. What is it and why do we care about it in angel food cake? It's a enzyme that breaks the bubbles into smaller ones It's a moisture absorber and keeps the cake soft and moist It's a protein and makes the cake stable It's a phospholipid and acts as an emulsifier
25. "Chuck" (the word not the person) as used noted on this show basically means what? Meat Food Thrown Provisions
26. A seven-bone roast is a called a seven-bone roast because ... ... the bone looks like a 7, duh. ... it traditionally costs about $7.00. ... the chuck primal contains 7 bones. ... the butcher could get 7 cuts off of it.
27. The longer the bone in the roast meat, the what? The more fat or "marble" there will be. The more tender it will be. The more it will coast. The bigger the roast will be.
28. One cup, 8 ounces, 16 tablespoons, 48 teaspoons, 64 drams and 3840 minims equals how many gills? 20 5 8 2
29. Wouldn't any women be happy to get this? How many flowers worth of nectar does it take to make a pound of honey? 2 million 500,000 750,000 1 million
30. As noted on in this episode, honey is ... ... 90% sugar and 10% water. ... 80% sugar and 20% water. ... 50 % sugar and 40% water (10% other stuff). ... 25 % sugar and 40% water (35% other stuff).
31. A 'varietal' honey means what? A variety of honeys from different botanical sources that are mixed together. That 80% of the honey's nectar comes from various botanical sources. That 80% of the honey's nectar comes from one botanical source. At least 80% of the honey is composed of a mixture of several different sources.
32. Is 'botulism' the sickness or the bacteria? Sickness Bacteria (blank) (blank)
33. Vlad, shmad. What neck-of-the-woods is he from? Budapest Italy Transylvania Carpathia
34. To explain garlic better, Alton compares it to what? A Shallot A Leek An Onion An Egg
35. According to Vlad's great taste buds, what blood type is Alton? AB- O+ B- A+
36. Whew! Help me out here: allinase, alliin and allicin. Which is what? Allinase is an enzyme; alliin is an amino acid; allicin is the garlic flavor and odor. Alliin is an enzyme; allinase is an amino acid; allicin is the garlic flavor and odor. Allicin is an enzyme; allinase is an amino acid; alliin is the garlic flavor and odor. Alliin is an enzyme; allicin is an amino acid; allinase is the garlic flavor and odor.
37. Lecithin: it's that wonder egg ingredient that keeps oil and water together in, say, a mayonnaise. What is it? A Protein An Enzyme A Phospholipid An Amino Acid
38. What's in an egg? Well, according to Alton, eggs contain the following stuff in which proportions? 25 percent water, 36 percent protein, 38 percent fat and 1 percent other stuff 50 percent water, 16 percent protein, 33 percent fat and 1 percent other stuff 50 percent water, 15 percent protein, 35 percent fat and 5 percent other stuff 33 percent water, 50 percent protein, 13 percent fat and 4 percent other stuff
39. What was it about the mayonnaise that Alton made which let it stand at room temperature for many an hour and not go bad? Low pH Neutral pH High pH Ph.D. degree
40. Um, Dijon mustard: ground mustard seeds in Dijon verjuice. Verjuice? Yes, verjuice. How would one make verjuice? Squeeze juice from ripe grapes and then add vinegar Squeeze juice from unripe grapes Squeeze juice from the Dijon apples Squeeze juice from any French grape since 'ver'means 'grape' in French
41. Stretching pastry is ... ... okay ... not a good idea ... acceptable ... a must
42. What does an egg wash not do? Adhere pieces of pastry together Turn things brown Turn things glossy Increase puffage
43. Were there 3 or 4 Puff laws? Three, I think. So which one of these isn't a law of the puffage? Buy It Fresh Keep It Cool Cut It Clean Cut Puff Bottom Up
44. Large tarts can be cooked directly on a pizza stone. True or false? True False (blank) (blank)
45. Tea is a "cousin" of which garden variety flower? Hyacinth Carnation Rose Camellia
46. In this outrageously long acronym, what does the "T" stand for in S.G.T.O.P.? Tippy Table Tepid Toggery
47. Jean-Luc Picard on the Star Ship Enterprise loves his tea: hot, Earl Grey. I'm sure he knows that Earl Grey tea is tumbled with the peel from a certain fruit. Do you know which? Tangerine Bergamot Curscant Carambola
48. Hmm. You've got some oolong tea and you know that you're not supposed to use water at the boiling point (212°F). Can you remember what temp. Alton recommended? Ah yes. It is 180°F. No, wait. It could be 165°F. Then again, 200°F is a possibility. Though 195°F sounds nice, too.
49. Chilli? Chili? Chile? Huuyub? Sounds like a chant or the sound my car makes. Which one is the Aztec word that refers to the fruit part of the plant? Chilli Chili Chile Huuyub
50. The good ole Scoville heat index for chiles. It let's you know just how hot a chile is before you put it in your mouth. Which choice has the chiles in the correct order from not-so-hot to HOT!!!! Poblano, Thai, Jamaican, Tabasco New Mexico, Tabasco, Serrano, Thai Serrano, Tabasco, Thai, Jamaican Tabasco, Serrano, Poblano, New Mexico
51. Argh. They've changed the names! I want to get a dried Poblano but they're calling it something else. Can you help? Chipotle Ancho New Mexico Anaheim
52. Did Alton really make a desert out of habaņeros? Yehaa! With what fruit did he cook the habaņero? Apples Blackberries Oranges Pineapples
Score = Correct answers:
Last Edited on 08/27/2010