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Cooking Jeopardy Words Answers

The redeye type of this is made from the drippings of fried ham

Cooking • Level 33

A zester cuts threads of this from an orange lemon or lime

Cooking • Level 41

Beaten egg whites lighten this sweet dessert often chocolate whose name is french for foam

Cooking • Level 48

As a verb it means to insert strips of fat into meat; as a noun it's rendered pork fat itself

Cooking • Level 81

A dish described as a la nicoise is prepared in the style of this city

Cooking • Level 113

You do this to taffy to give it body & gloss or to an oar to propel a boat forward

Cooking • Level 171

Before kneading bread dough chefs often sprinkle this on the board to prevent sticking

Cooking • Level 175

A classic plum pudding contains this kind of fat

Cooking • Level 196

This type of dough is used to make up the many thin layers in baklava

Cooking • Level 223

Some cooks cool this before putting it on a cake; maybe that explains its cold name

Cooking • Level 294

This barbeled feline fish is often pan-fried & served with lemon wedges

Cooking • Level 334

Varieties of these include spritz refrigerator & snickerdoodles

Cooking • Level 381

To make hard sauce start by beating sugar & this bread spread together until smooth & creamy

Cooking • Level 382

It's the term for the series of short indentations around the edge of a pie crust

Cooking • Level 386

According to cooking a to z the best of these basting utensils have natural boar bristles

Cooking • Level 513

These breakfast treats cooked in a special iron hold pockets of syrup

Cooking • Level 515

This which the french call moutarde is a popular ingredient in sauces

Cooking • Level 536

To make chocolate ruffles spread the chocolate on a chilled piece of this stone

Cooking • Level 633

They're added to cakes to give off a sweet pungent aroma & stuck in fruit to make pomanders

Cooking • Level 655

Before baking the peanut butter type of these heloise flattens them with a potato masher

Cooking • Level 693

If you want to be veddy british sprinkle your fish & chips with the malt type of this

Cooking • Level 695

This spice from ground sweet red peppers is sprinkled on deviled eggs

Cooking • Level 732

This broadest of the fresh noodles is layered with cheeses & meat for a popular dish

Cooking • Level 734

This grated cheese is the traditional topping for veal orloff

Cooking • Level 737

Eaten with boston baked beans boston brown bread is a rye flavored with this syrup

Cooking • Level 740

Both the joy of cooking & the new york times recipes for london broil call for this cut of beef

Cooking • Level 783

Though usually associated with clams it's any thick rich soup containing bite-size chunks

Cooking • Level 801

It's to make clear by removing impurities; you do it to butter & stock

Cooking • Level 809

This term means to decorate food with an edible condiment like parsley

Cooking • Level 843

It's a coating for fried chicken or shrimp or a mixture for making pancakes

Cooking • Level 856

Mix dried pounded meat with fat & berries to make this traditional food of native americans

Cooking • Level 989

Tomatoes cinnamon sticks & garlic are in this french fry condiment

Cooking • Level 1002

To prepare a dish a la perigourdine you must serve it with these fancy fungi

Cooking • Level 1043

Cajun cooks often fry or boil these freshwater crustaceans that some folks call mudbugs

Cooking • Level 1112

These soft-dough quick breads may be baking powder drop or buttermilk types

Cooking • Level 1126

This word can refer to a sauce served on salad or a mixture used to stuff poultry

Cooking • Level 1129

Use a little lemon juice on your freshly cut apples to stop this

Cooking • Level 1137

When a pie has 2 of these the top one may be woven in a lattice design

Cooking • Level 1147

Be alert when you heat oil for frying because once it reaches the point when it does this it decomposes

Cooking • Level 1283

It's aging a salami not healing it

Cooking • Level 1316

Some recipes for these southern pecan patties call for granulated sugar & brown sugar

Cooking • Level 1389

These metal pins are used to keep your turkey properly dressed during baking

Cooking • Level 1404

Term for boiling a sauce to lessen the volume by evaporation causing it to thicken

Cooking • Level 1430

Term for the process of gently combining egg whites with heavier ingredients

Cooking • Level 1464

Top this welsh dish with a poached egg & it becomes a golden buck

Cooking • Level 1495

This substance sugar browned by heating is used in dishes from soup to nut brittle

Cooking • Level 1500

This popular greek dish consists of layers of eggplant & ground lamb

Cooking • Level 1510

Baking & this oven-cooking method are basically the same process at the same temperature

Cooking • Level 1518

It's the green vegetable that goes into chicken divan

Cooking • Level 1571

The brown variety of this grain can take twice as long to cook as the white

Cooking • Level 1635

Cooking a to z calls it the french equivalent of chinese stir-frying

Cooking • Level 1658

This step in making cheese is a sign of spoilage in milk

Cooking • Level 1672

Some cooks use the leaf type of this rendered pork fat to make flaky biscuits

Cooking • Level 1747

This fatty tissue found in animal bones adds body & flavor to soups

Cooking • Level 1818

This gelled dish is often made with tomato juice but can be made with fish stock

Cooking • Level 1957

These onion relatives found in vichyssoise must be washed carefully to remove dirt from the leaves

Cooking • Level 1994

Recipes for caesar salad dressing often call for fillets or a paste of this fish

Cooking • Level 2023

You can't make lyonnaise sauce without this aromatic vegetable

Cooking • Level 2056

Sauce robert is made with onions white wine & this; you can use the dijon type if you prefer

Cooking • Level 2062

It's the collective term for the innards of a turkey used to make gravy

Cooking • Level 2203

Traditional orange marmalade is made from these slightly bitter spanish oranges

Cooking • Level 2443

Mushrooms & pimientos go into the rich cream sauce for chicken a la this

Cooking • Level 2571

In most recipes you can substitute these tropical tubers for sweet potatoes

Cooking • Level 2576

The redeye type of this is made from the drippings of fried ham

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Hardboiled egg yolks can turn this color because of the ferrous sulfide produced during cooking

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When making this taro root paste ferment it for several days to give it that distinctive sour taste

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The boston brown type of this which is steamed often accompanies boston baked beans

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As a verb it means to insert strips of fat into meat; as a noun it's rendered pork fat itself

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You do this to taffy to give it body & gloss or to an oar to propel a boat forward

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Ricotta isn't a cheese; it's a cheese by-product made from this liquid drained from cheeses

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Some folks don't add a potent potable to welsh rarebit but many chefs add this one

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This gelled dish is often made with tomato juice but can be made with fish stock

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Nigiri sushi is simple to make; it's just a thin slice of raw fish on a small bed of this

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This herb's name comes from the latin salvus meaning safe not wise

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You should whip this ingredient before you top your chantilly potatoes with it

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Traditionally seafoam candy is sweetened with corn syrup & this color sugar

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A dish described as a la nicoise is prepared in the style of this city

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A classic plum pudding contains this kind of fat

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This health food store item also known as locust bean can be used to flavor fudge

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