jeopardy salads vegans and creative additions meat and poultry veggies soups, stews and sauces...
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SALADS
Vegans and
Creative Additions
Meat and Poultry
VeggiesSoups,
Stews and Sauces
Baking Basics, Cookies
and Cakes
Pies
20 20 20 20 20 20 20
40 40 40 40 40 40 40
60 60 60 60 60 60 60
80 80 80 80 80 80 80
100 100 100 100 100 100 100
120 120 120 120 120 120 120Final Jeopardy
60 Points
True or False:
A layered salad consists of an attractive pattern of vegetables and other ingredients arranged
in rings on a plate
False
100 Points
This salad combines the sweetness of mandarin oranges,
bananas, cherries, mini marshmallows, and flaked
coconut with pecans, pineapple, and sour cream
Ambrosia
120 Points
This is a middle eastern salad of cooked bulgur,
chopped tomatoes, onions, parsley, mint,
olive oil and lemon juice.
Tabbouleh
40 Points
This specific type of vegetarian doesn’t eat red meat but does eat poultry
and fish!
Semi-vegetarian
60 Points
What is the difference between Lacto-
vegetarian and Ovo vegetarian?
Lacto- dairy and plant sources
Ovo – egg and plant sources
120 Points
This product is made from a fungal protein in the mushroom family
and shares the mushrooms meaty
texture.
Quorn
100 Points
To add flavor to meat and poultry products by
soaking them in a cold seasoned acidic liquid is
to __________.
Marinate
120 Points
What are the three types of meat? (Give an example of each for an extra 20pts.)
1. Ground: beef or turkey2. Variety: Pigs feet or ox tail3. Processed: cured or smoked
40 Points
The price of vegetables are ________ during peak
growing months.
What are the peek growing months for fresh veggies?
Lower and Summer
60 Points
Vegetables such as onions and garlic that
add flavor and aroma to dishes are known as
__________.
Aromatic
80 Points
When choosing quality veggies, there are five
things you should look for. Give me three of the five (or all five for 20 extra points).
1. Ripeness2. Color/
Texture
3. Shape4. Size5. Condition
100 Points
There are many types/variations in
structures of veggies because of different ________ ________.
Edible Parts
120 Points
When cooking vegetables, the heat soften the______ in the cell walls of the
veggie, making them tender.
Cellulose/Fiber
20 Points
Also called stock, this is a flavorful liquid
made by simmering meat, poultry, fish or
veggies in water.
Broth
40 Points
This is a concentrated cube or granules (made
mostly of salt) that is dissolved in hot water
Bouillon
60 Points
This basic sauce is nothing more than
sautéed aromatic veggies and some kind of tomato
product.
Tomato Sauce
80 Points
This thickening method requires an equal
amount of fat and flour. Examples of fats used
include butter or animal drippings.
Roux
100 Points
This thickening technique consists of
simmering an uncovered mixture until
some of the liquid evaporates.
Reduction
120 Points
Pouring a small amount of hot liquid into an egg and then pouring the diluted egg mixture a little at a time into the rest of the
liquid, stirring constantly.
Tempered
80 Points
Give three reasons for decorating cakes.
1.Keeps surface from drying out2.Glues layers together
3.Compliments flavor/appearance
120 Points
The three ingredients in angel food cakes are _______, _______ and
___ _______.
Sugar, flour and egg whites
120 Points
Name two of the three items that may be
used to thicken a fruit pie.
Flour, cornstarch or tapioca
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