MSTC SV Intro to Food Production Final Jeopardy

I

100

To make a white roux with 8 oz. of clarified butter, you will need _________________

What is 8 oz of flour

200

The most frequently used sauces are based on __________.

What are stocks?

300

The Mother Sauce beginning with “B”

What is "Bechamel"?

400

When cooking eggs, you should not _______  them too long or at too high a temperature

cook

500

Chicken stock should be simmered for about  _______ hours

3–4

N

100

A __________ is a rich, flavorful stock that has been clarified to make it perfectly clear and transparent.

Consomme

200

 ______________soups are often made with high-starch vegetables

Puréed

300

Tomato bisque is not a true bisque because it does not contain __________.

Shellfish

400

A hearty North American soups containing shellfish, potatoes, and milk

Chowder

500

The correct sequence of stages in the Standard Breading Procedure?

flour → egg wash → crumbs

T

100

Pathogens are most specifically __________ bacteria.

disease-causing

200

__________ affects the texture, flavor, color, and nutrients of vegetables.

Cooking

300

Asparagus is most likely to turn __________ if it is overcooked.

olive green

400

This cooking methods produces results that are closest to boiling?

Steaming

500

Green Beans (should or should not) be baked?

Should not

R

100

In order to prepare Wisconsin's favorite Friday night meal, to be of very high quality you must ensure that the frying oil is of good quality, the fish is fresh and not overcooked and the item is served without delay after cooking

deep-fried fish

200

Coq au vin is an example of this type of cooking method being used to prepare this classical chicken dish

braising

300

It is important not to overload the pan when sautéing, because the vegetables will _____.

soak up too much oil

400

A primary difference between "light meat" and "dark meat" in poultry is that dark meat takes longer to ________

cook

500

The three ways Heat can be transferred by __________.

(a)   radiation

(b)   convection

(c)   conduction

O

100

Means "firm to the bite".

 

Al dente

200

A chicken with the word ______________ on the label means that it was raised without certain chemical growth enhancers and antibiotics.

organic

300

Adding ________  ______ to the water when cooking cauliflower will help keep the cauliflower white.

lemon juice

400

A frittata is a flat omelet that originated in __________.

Italy

500

The Mother Sauce beginning with “T”

tomato