Jeopardy Hosted by Chef Kent
Sauces Fish Cold Food Misc. Meats 100 100 100 100 200 200 200 200 300 300 300 300 400 400 400 400 500 500 500 500
An uncooked mixture of butter and flour, Used as a thickening agent. What is Beurre Manié? An uncooked mixture of butter and flour, Used as a thickening agent. Row 1, Col 1
What is à l´ anglaise? A fish that is coated with flour, egg wash, and Breadcrumbs and then fried is sometimes Referred to as… 1,2
A mixture of seasoned , ground meats used as a stuffing or filling. What is a forcemeat? A mixture of seasoned , ground meats used as a stuffing or filling. 1,3
A thin, lacy fat membrane surrounding The stomach cavities of pigs. What is caul fat? A thin, lacy fat membrane surrounding The stomach cavities of pigs. 1,4
A uniform mixture of two unmixable What is an emulsion? A uniform mixture of two unmixable substances 2,1
Puréed fish, egg whites and heavy cream What is a fish Mousseline? Puréed fish, egg whites and heavy cream Is referred to as… 2,2
2,3 What is chaud-froid? A white sauce that solidifies when cold Because of its gelatin content is known as.. 2,3
A spice mixture used to season What is quatre épices? A spice mixture used to season Sausage and pâté. 2,4
3,1 What is a liaison? A mixture of cream and raw egg yolks, used To enrich and thicken a sauce, soup or other liquid. 3,1
A style of sautéed or pan-fried fish. What is à la meunière? A style of sautéed or pan-fried fish. 3,2
Three basic components of a simple forcemeat. What is meat, fat, seasonings? Three basic components of a simple forcemeat. 3,3
White sausage made of puréed What is Boudin Blanc? White sausage made of puréed Meat and milk. 3,4
Until it is thick and syrupy and will solidify What is Glace de viande? A brown stock that has been heavily reduced Until it is thick and syrupy and will solidify When cooled . 4,1
Poached fish (or other food) served in What is a la nage? Poached fish (or other food) served in Its cooking liquid. 4,2
Liver, when used in a forcemeat What is provide flavor; act as a binder? Liver, when used in a forcemeat Has two functions: 4,3
Another name for variety meat. What is offal? Another name for variety meat. 4,4
Means to enrich a sauce (or other liquid) What is Monte au beurre Means to enrich a sauce (or other liquid) By swirling in raw butter until it melts and blends in. 5,1
Two examples of a fat fish. What is; Swordfish, Mackerel, Salmon, and Tuna Two examples of a fat fish. 5,2
5,3 What is aspic jelly? The space between the top crust and The meat filling of a baked pâté Is traditionally filled with… 5,3
Beef stomach used as a variety meat. What is tripe? Beef stomach used as a variety meat. 5,4