DISHES
TECHNIQUES
NUTRITION/FOOD GROUPS
WHAT TO ADD
RANDOM
100
A traditional Italian dish of just noodles, butter, and parmesan

Fettuccini alfredo

100

Another word for "cut" when talking about something like vegetables. Usually smaller pieces. 

Dice

100
The official name of the updated version of what used to be referred to as the Food Pyramid. 

My Plate

100

Your coffee or tea is too hot. Best thing to add. 

Ice cube

100

How many grams of sugar are in a coke. Acceptable answers within 4 grams. 

39 grams 

200

A traditional Spanish dish of rice, shellfish, rabbit, and saffron 

Paella

200

Garlic or ginger are cut in this way typically. 

Minced

200

The number of daily intake of calories used on nutrition labels. 

2000

200

Your food is too acidic. 

sugar

200

The temperature you need to cook chicken to

165 degrees f. 

300

The country where pho originated

Vietnam 

300

A technique used afer sautĂ©ing or searing where you add liquid to loosen and dissolve food particles stuck at the bottom of the pan. 

Deglaze 
300

The smallest section on the nutrition breakdown

Dairy

300

Soup is too liquidy

flour or cornstarch 

300

The levels of cook for a steak 

(Blue) 

Rare
Medium Rare
Medium
Medium Well
Well Done 

400

The country that invented hamburgers

Germany 

400

A moist-heat technique for cooking vegetables and meats. 

Braising

400

The section on the Food Pyramid that doesn't exist on the new nutrition breakdown model. 

Fats, oils, and sugars

400

Your food is too sweet (not salt) 

Acid such as lemon juice

400

5 groups of tastes humans can perceive. 

Sweet

Salty
Bitter
Sour
Umami 

500

The type of rice that is used to make risotto

Arborio 

500

Shredding or finely cutting leaf vegetables. 

Julienning 

500

Four nutrients listed on every food label. 

Iron, vitamin D, potassium, calcium. 

500
What you can serve your food with if it's too spicy

Bland, starchy food

500
The vitamin that is ascorbic acid

Vitamin C