8.1
8.2
8.3
cooking techniques
misc
100
what are the two different types of cuts?
What is primal and retail?
100
helps improve the flavor and texture of meat.
What is marinating?
100
sausages made with raw meat products treated with preservatiaves.
What is mousseline?
100
grilling
What is dry heat?
100
the casing for fresh sausage.
What is animal intestines used for?
200
leg, loin, rib and shoulder cuts.
What is fabrication?
200
what you do to large birds so they stay moist and are cooked evenly.
What is trussing?
200
crust surrounding a baking forcemeat.
What is quenelle?
200
stewing.
What is moist heat?
200
why pork must be cooked to such extreme temperatures.
What is trichinosis?
300
small round peices of meat molded by wrapping in a cheesecloth
What is noisesstes?
300
a techinque often used with game birds before roasting.
What is butterflying?
300
sausage made with fresh ingredients, that have not been cured or smoked.
What is terriene.
300
sauteing.
What is dry heat?
300
cooking that continues over after the food has already been removed from the oven.
What is carry over cooking?
400
sheep slaughtered after the age of one year.
What is mutten?
400
when a small amount of is used when roasting requires this.
What is the puroise for longer cooking time?
400
mixture of a lean ground meatn and fat forced through a sleeve.
What is galantine?
400
paedling
What is dry heat cooking with fat?
400
sauce that incorperates drippings released during rustig.
What is jus?
500
little "nuts" of meat
What is medallions?
500
3 types of moist cookings methods
What is briasing, frying, broiling.
500
grolund meat forced into a casing made of animal intestine.
What is fresh sausage?
500
braising
What is dry heat cooking with fat?
500
combination of chopped aromatic vegetables.
What is mirpoix?
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