Soups
Salads
Casseroles
Herbs & Spices
General
100
Soup made with a flavorful liquid in which meat, poultry, or fish; vegetables; and seasonings have been cooked
Stock Soup
100
Salad greens should be this size
Bite-Size
100
Handy ingredient for casseroles
Leftovers
100
Dried root, stem, or seed of a plant grown mainly in the tropics
Spice
100
Type of emulsion of mayonnaise
Permanent
200
Way stock soups need to be cooked
Slowly
200
Salad greens are torn to prevent this
Bruising
200
Way to prevent over-browning/burning of topping
Add topping later in cooking process or cover with aluminum foil
200
Leaf of a plant usually grown in a temperate climate
Herb
200
Herbs tied in a cheese-cloth bag and used for seasoning
Bouquet Garni
300
Stock resulting when browned meat is cooked in a liquid
Brown Stock
300
The three parts of a salad
Base, Body, and Dressing (Garnish optional)
300
Makes casserole clean-up easier
Greased Pan
300
Combination of seasonings
Blend
300
Type of herb that should be used in recipe unless otherwise specified
Dried
400
Clear broth made from stock
Bouillon
400
Emulsion that separates on standing
Temporary Emulsion
400
Adds flavor or texture to the casserole
Extra
400
Where herbs and spices should be stored (3 characteristics)
Cool, Dry, Dark Place
400
Allspice is this
Spice
500
Clear, rich-flavored soup made from stock
Consomme
500
Emulsion that stays together
Permanent Emulsion
500
6 parts of a casserole
Protein, Starch, Sauce, Vegetable, Topping, Extra
500
Average shelf-life of herbs and spices
One year
500
Five types of salad
Protein, Pasta, Vegetable, Gelatin, Fruit
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