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Jeopardy Types of Pasta History of Pasta Cooking Pasta Definitions Chopped Challenge Q $100 Q $200 Q $300 Q $400 Q $500 Q $100 Q $200 Q $300 Q $400 Q $500 Final Jeopardy
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$100 Types of Pasta Name this Pasta
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$100 Types of Pasta Vermicelli
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$200 Types of Pasta Name this Pasta
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$200 Types of Pasta Fettuccine
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$300 Types of Pasta Name this Pasta
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$300 Types of Pasta Bucatini
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$400 Types of Pasta What type of Pasta is Large stufffable and in ridged tubes?
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$400 Types of Pasta Manicotti
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$500 Types of Pasta Name this Pasta
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$500 Types of Pasta Gemelli
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$100 History of Pasta Which two countries first had pasta dating back to 1000AD
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$100 History of Pasta Italy and China
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$200 History of Pasta Where did Mac and Cheese originate?
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$200 History of Pasta Northern Europe, brought to the US by Thomas Jefferson
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$300 History of Pasta What is the new Durum Capital of the World?
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$300 History of Pasta South Dakota
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$400 History of Pasta What is the name of the flour for the basic pasta dough?
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$400 History of Pasta Semolina
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$500 History of Pasta What is the name of the Italian Restaurateur who create Fettuccine Alfredo?
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$500 History of Pasta Alfredo Di Lelio
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$100 Cooking Pasta How much water is needed to cook a 3-4ounce portion of pasta?
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$100 Cooking Pasta 1 gallon of water.
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$200 Cooking Pasta Why is it required to add salt to our pot of water when cooking pasta?
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$200 Cooking Pasta It is our only chance during the cooking process to add flavour to our pasta.
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$300 Cooking Pasta When adding garlic to our noodles, why do we not need to cook the garlic first (think back to Alton Brown video)
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$300 Cooking Pasta The warmth of the noodles will cook the garlic for us.
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$400 Cooking Pasta If eating your pasta immediately with sauce why would you not rinse your pasta with cold water?
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$400 Cooking Pasta It would wash away the starch and this would make it more challenging for the sauce to stick to and sink into the noodles.
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$500 Cooking Pasta Describe what causes a boil over to occur.
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$500 Cooking Pasta Starch allows bigger bubbles to form on top of each other.
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$100 Definitions Al Dente:
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$100 Definitions Correct consistency for cooked pasta: Chewy but Tender
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$200 Definitions Carbohydrate
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$200 Definitions The main energy source for body activities in the form of starch, sugar, or fibre.
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$300 Definitions Carbohydrate loading
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$300 Definitions Eating an increased amount of complex carbohydrate- rich foods for two to three days before an endurance event to help postpone exhaustion.
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$400 Definitions Garnish
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$400 Definitions An edible item added to prepared food to improve its appearance.
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$500 Definitions Celiac Disease
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$500 Definitions The condition that occurs when a person cannot digest wheat protein.
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$100 Chopped Challenge Name two of the secret ingredients from the main course and explain how you cooked them…
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$100 Chopped Challenge Eggplant Zucchini Bacon Cumin Spinach
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$200 Chopped Challenge What should you do when you get an ingredient you don’t know?
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$200 Chopped Challenge Taste it!
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$300 Chopped Challenge What is the most difficult aspect of chopped and of cooking…
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$300 Chopped Challenge Timing
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$400 Chopped Challenge How do you know when ground beef is cooked?
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$400 Chopped Challenge All brown – no more pink And juices run clear
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$500 Chopped Challenge What are three ways you can tell that a long noodle is done?
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$500 Chopped Challenge 1.Bite it – al dente 2.Pull on it – elastic 3.Throw it – stick to the wall
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Final Jeopardy In the Video by Alton Brown titled “Good Eats” what are the 5 types of dried pasta he discussed?
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Final Jeopardy Answer 1.Strings 2.Ribbons 3.Tubes 4.Shapes 5.Micro Pasta
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