Jeopardy

SALADS

Vegans and

Creative Additions

Meat and Poultry

VeggiesSoups,

Stews and Sauces

Baking Basics, Cookies

and Cakes

Pies

20 20 20 20 20 20 20

40 40 40 40 40 40 40

60 60 60 60 60 60 60

80 80 80 80 80 80 80

100 100 100 100 100 100 100

120 120 120 120 120 120 120Final Jeopardy

20 Points

Any salad made with a combination of

vegetables, grains and fruits

Vegetable salad

40 Points

____ greens before using them because

they may contain bits of soil and bacteria.

Wash

60 Points

True or False:

A layered salad consists of an attractive pattern of vegetables and other ingredients arranged

in rings on a plate

False

80 Points

_____ is the most common type of salad green used in the US.

Iceberg

100 Points

This salad combines the sweetness of mandarin oranges,

bananas, cherries, mini marshmallows, and flaked

coconut with pecans, pineapple, and sour cream

Ambrosia

120 Points

This is a middle eastern salad of cooked bulgur,

chopped tomatoes, onions, parsley, mint,

olive oil and lemon juice.

Tabbouleh

20 Points

Someone who eats only food from plants is

considered a _______

Vegan

40 Points

This specific type of vegetarian doesn’t eat red meat but does eat poultry

and fish!

Semi-vegetarian

60 Points

What is the difference between Lacto-

vegetarian and Ovo vegetarian?

Lacto- dairy and plant sources

Ovo – egg and plant sources

80 Points

Curdled milk or ___ ___is a substitute for standard meat made

from soy.

Firm Tofu

100 Points

Vegans may have a hard time finding which two vitamins in their diet?

Vitamin B12 and D

120 Points

This product is made from a fungal protein in the mushroom family

and shares the mushrooms meaty

texture.

Quorn

20 Points

The edible muscle of an animal is known as

_____.

Meat

40 Points

This is the most common ‘quality’ of meat even though it has less marbling.

Choice

60 Points

Where is most of the fat stored in poultry?

Under the skin

80 Points

Round, chuck and loin are all examples of _______ cuts of

meat.

Wholesale

100 Points

To add flavor to meat and poultry products by

soaking them in a cold seasoned acidic liquid is

to __________.

Marinate

120 Points

What are the three types of meat? (Give an example of each for an extra 20pts.)

1. Ground: beef or turkey2. Variety: Pigs feet or ox tail3. Processed: cured or smoked

20 Points

Vegetables are ______ in calories,

fat and sodium.

Low

40 Points

The price of vegetables are ________ during peak

growing months.

What are the peek growing months for fresh veggies?

Lower and Summer

60 Points

Vegetables such as onions and garlic that

add flavor and aroma to dishes are known as

__________.

Aromatic

80 Points

When choosing quality veggies, there are five

things you should look for. Give me three of the five (or all five for 20 extra points).

1. Ripeness2. Color/

Texture

3. Shape4. Size5. Condition

100 Points

There are many types/variations in

structures of veggies because of different ________ ________.

Edible Parts

120 Points

When cooking vegetables, the heat soften the______ in the cell walls of the

veggie, making them tender.

Cellulose/Fiber

20 Points

Also called stock, this is a flavorful liquid

made by simmering meat, poultry, fish or

veggies in water.

Broth

40 Points

This is a concentrated cube or granules (made

mostly of salt) that is dissolved in hot water

Bouillon

60 Points

This basic sauce is nothing more than

sautéed aromatic veggies and some kind of tomato

product.

Tomato Sauce

80 Points

This thickening method requires an equal

amount of fat and flour. Examples of fats used

include butter or animal drippings.

Roux

100 Points

This thickening technique consists of

simmering an uncovered mixture until

some of the liquid evaporates.

Reduction

120 Points

Pouring a small amount of hot liquid into an egg and then pouring the diluted egg mixture a little at a time into the rest of the

liquid, stirring constantly.

Tempered

20 Points

This affects the texture and rising

ability of baked products

Gluten

40 Points

Batter contains a _________ portion of liquid compared

to dough.

Higher

60 Points

These cookies are baked in a shallow

pan and then cut into squares.

Bar

80 Points

Give three reasons for decorating cakes.

1.Keeps surface from drying out2.Glues layers together

3.Compliments flavor/appearance

100 Points

These cookies are made from a stiff dough that

is rolled out and cut into shapes

Rolled

120 Points

The three ingredients in angel food cakes are _______, _______ and

___ _______.

Sugar, flour and egg whites

20 Points

A dish consisting of a crust and a filling.

Pie

40 Points

A stiff dough made from flour, water, solid fats and salt

Pie Crust

60 Points

This pie contains meat, poultry,

seafood or veggies in a thickened sauce.

Savory

80 Points

A ________ pie crust is

crisscrossed at the top of a two-crust

pie.

Lattice

100 Points

A crust made with a crumbly mixture of fat, flour, sugar and

spices.

Streusel

120 Points

Name two of the three items that may be

used to thicken a fruit pie.

Flour, cornstarch or tapioca

FINAL JEOPARDY

This is a salad of mixed diced apples, sliced

celery, chopped walnuts, and mayo.

Waldorf