Show:
Mathletics
Flavors
Herbs and Spices
Nuts to You
Cooking Methods
100
The decimal equivalent of 2 1/4, 3 1/2 and 9 3/4
What is 2.25, 3.5 and 9.75?
100
Garlic, onions and fresh herbs
What are aromatics?
100
The best time to add salt to boiling water
What is before the food?
100
A false “nut” that is really a root
What is a peanut?
100
What is a dry heat cooking method that uses no extra fat?
What is pan broiling?
200
The RCF for an old yield of 6 quarts and a new yield of 1 1/2 quarts.
What is .25 or 1/4?
200
Where "sweet" is tasted on the tongue
What is the tip?
200
The window of use for fresh herbs
What is a few days?
200
The maximum time to keep sliced or chopped nuts
What is four weeks?
200
How far the fat should come up the food when pan-frying
What is half of the way?
300
The RCF for a new yield of 8 1/2 cup servings from an old yield of 16 6 ounce servings.
What is 1/3 or .333?
300
What the front side of the tonge tastes
What is salt?
300
A flavoring agent with dried herbs and aromatics
What is sachet d'epices?
300
The maximum time to dry-store unroasted nuts
What is three months?
300
350 degrees
What is the temperature at which most food is deep fried?
400
The number of 5 oz servings from 30 pounds of mixed fruit.
What is 96?
400
Food that some light can pass through
What is translucent?
400
AKA the “edible” mirepoix
What is Matignon?
400
A nut that is never sold in the shell
What is a cashew?
400
The benefits of allowing foods to rest.
What are carryover cooking, full permeation of moisture, proper doneness, proper plating
500
The RCF for a recipe that calls for 100 6 ounce portions from a recipe for 120 four ounce portions
What is 1.25?
500
A "new" taste with no particular tasting area of the tongue
What is umami?
500
The dry equivalent of two tablespoons of choopped frsh basil
What is two teaspoons?
500
Pignoli
What is another name for a pine nut?
500
A combo method of cooking where the food is not completetly covered with liquid
What is braising?