1. Jeopardy
Hosted by
Chef Kent

2. Sauces
Fish
Cold Food
Misc. Meats
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3. 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

4. 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

5. 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

6. 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

7. A uniform mixture of two unmixable
What is an emulsion?
A uniform mixture of two unmixable
substances
2,1

8. 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

9. 2,3 What is chaud-froid? A white sauce that solidifies when cold
Because of its gelatin content is known as..
2,3

10. A spice mixture used to season
What is quatre épices?
A spice mixture used to season
Sausage and pâté.
2,4

11. 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

12. A style of sautéed or pan-fried fish.
What is à la meunière?
A style of sautéed or pan-fried fish.
3,2

13. Three basic components of a simple forcemeat.
What is meat, fat, seasonings?
Three basic components of a simple forcemeat.
3,3

14. White sausage made of puréed
What is Boudin Blanc?
White sausage made of puréed
Meat and milk.
3,4

15. 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

16. Poached fish (or other food) served in
What is a la nage?
Poached fish (or other food) served in
Its cooking liquid.
4,2

17. 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

18. Another name for variety meat.
What is offal?
Another name for variety meat.
4,4

19. 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

20. Two examples of a fat fish.
What is; Swordfish, Mackerel, Salmon, and Tuna
Two examples of a fat fish.
5,2

21. 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

22. Beef stomach used as a variety meat.
What is tripe?
Beef stomach used as a variety meat.
5,4