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
Your Quiz Taker
1. Alton says salmon are "anadromous". What the heck does that mean?
2. Name the film that is formed on the outside of a fish when it is smoked.
3. How much did Alton pay for the little skillet he used in his smoker?
4. What type of fish are good for smoking? (hint: not 'personal' smoking but
5. Who said, "Only the pure of heart can make a good soup"?
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?
Gauge of the Metal
8. What does Alton suggest for straining your broth?
Don't Strain At All
9. What's the average weight of a "stewing hen"?
10. According to Alton, what's not one of the reasons to cut up your own
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?
12. What is not one of the three materials used in the "recipe"
cast iron cookware at Lodge Manufacturing?
Pig Iron Ingots
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)?
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 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?
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
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?
19. City hams, unlike country hams, have always been cooked to at least what
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.
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"
Italian Immigrants to America
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?
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
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?
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?
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?
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?
33. Vlad, shmad. What neck-of-the-woods is he from?
34. To explain garlic better, Alton compares it to what?
35. According to Vlad's great taste buds, what blood type is Alton?
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?
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?
40. Um, Dijon mustard: ground mustard seeds in Dijon verjuice.
How would one make verjuice?
Squeeze juice from ripe grapes and then add vinegar
Squeeze juice from unripe grapes
juice from the Dijon apples
Squeeze juice from any French grape since 'ver'means 'grape' in French
41. Stretching pastry is ...
... not a good idea
... a must
42. What does an egg wash not do?
Adhere pieces of pastry together
Turn things brown
Turn things glossy
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?
45. Tea is a "cousin" of which garden variety flower?
46. In this outrageously long acronym, what does the "T" stand for in
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?
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.
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
50. The good ole Scoville heat index for chiles. It let's you know just
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?
52. Did Alton really make a desert out of habaņeros? Yehaa! With what fruit
did he cook the habaņero?
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