Culinary jeopardy

what?

100

How long does it take for chicken to grow bacteria in the danger zone?

as little as 20 minutes

200

Is a tomato a fruit or a vegetable?

a fruit

300

The Japanese term "umami" refers to this taste, often described as savory or meaty

glutamate or umami taste

400

This French cooking term means to coat a food lightly with flour, eg,g and breadcrumbs, before frying.

breading

500

This rare Italian cheese is made from donkey milk and traditionally takes up to 12 months to age

pule

food facts

100

Bananas are vegetables 

False bananas are a fruit.

200

Honey has an almost endless shelf life, meaning it

never spoils

300

This vegetable used to be purple before it was bred for a different color. What is it?

carrot

400

This food, often associated with breakfast, was once called "meat fruit" because of its high fat content.

avocado

500

This food is the most eaten in the entire world.

rice

Cooking techniques

100

This method cooks food quickly in a hot pan with a small amount of oil.

Sauteing

200

This technique uses moist heat to simmer food in liquid, often used for tough cuts of meat.

braising

300

Submerging food briefly in boiling water, then shocking in ice water, is called this

blanching

400

whipping air into eggs until they form peaks is called this

beating or whisking

500

cooking food with the heat coming from above, like in an oven's top element is this method

broiling

Utensils

100

What knife is used for a lot of purposes?

chef knife

200

What knife is used to cut meat off a bone

bone knife

300

What's one tool that's used for delicately handling or moving items?

Precision tongs, fish spatulas, or planting tweezers

400

This tool is used to remove the outer layer of vegetables and fruits, often with a swivel blade, and is found in almost every kitchen

vegetable peeler

500

This small fork-like utensil, often made of silver or stainless steel, was historically used in 17th-century Europe to eat sweetmeats and is considered a precursor to the modern dessert fork.

pastry fork

true of false

100

Searing meat holds in the juice.

False (It adds flavor but does not keep in the juices.)

200

Bread dough rises because of the air escaping.

False, it rises because of the carbon dioxide

300

A spider strainer is called "spider" because it resembles the legs of a spider

True

400

The first modern corkscrew was patented in the 19th century

true

500

A mezzaluna was invented in Italy primarily for mincing meat.

False (it's used mostly for herbs and vegetables.)