THE THANKSGIVING SPECIAL ......................a Treasure Hunt
 

    FIND THE COUNTRY OF ORIGIN OF THE FOLLOWING TYPICAL THANKSGIVING FOODS 
 
Turkey
Stuffing and bread rolls (wheat)
Cranberries
White potatoes
Sweet potatoes
Corn
Green beans
Pumpkin 
Apple

 
     THE SCIENCE OF COOKING
What is the difference between white meat and dark meat in a Turkey?
What is the minimum internal temperature of Turkey required to ensure all salmonella are dead?
Soft or crusty top on bread rolls? 
What is added to the top of the dough to keep rolls soft, or, to make the top crusty when baking?
Why do peeled potatoes go dark in the open air? 
How can those potatoes be kept white so they make fluffy white mashed potatoes?
What is The Maillard reactions and why is it important at Thanksgiving? 
What three things are needed for this reaction to occur? 
What are the temperature requirements for whipping cream? 
Why does cream, but not milk, whip? 
What are the temperature requirements for whipping eggs (for meringues)? 
Why is it important not to get any yolk into the whites?
Why does bread rise? 
Why is everyone sleepy after eating Thanksgiving dinner?