WHERE THERE'S SMOKE, THERE'S FISH

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

PRESSURE

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

FRY HARD II: THE CHICKEN

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

CRUSTACEAN NATION II: CLAWS

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

HAM I AM

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

LET THEM EAT FOAM

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

A CHUCK FOR CHUCK

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

PANTRY RAID IV: COMB ALONE

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)

THE BULB OF THE NIGHT

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.

MAYO CLINIC

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

PUFF THE MAGIC PANTRY

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)

TRUE BREW II

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.

CHILE'S ANGLES

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 habañeros? Yehaa! With what fruit
      did he cook the habañero?
Apples
Blackberries
Oranges
Pineapples

Score =
Correct answers: