Master Your Own Kitchen From The Basic Things

15 Questions

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Master Your Own Kitchen From The Basic Things


Questions and Answers
  • 1. 
    Drop an egg into a glass full of water, it sinks to the bottom and lies almost on its side. What stage is the egg in?
    • A. 

      Fresh

    • B. 

      One-week old

    • C. 

      2-3-week old

    • D. 

      Very old

  • 2. 
    There are 3 means by which energy gets transferred to food: Conduction, convection, radiation. What are the examples of conduction?
    • A. 

      Searing a steak

    • B. 

      Boiling dumplings in stock

    • C. 

      Cooking scrambled eggs

    • D. 

      Roasting a pig on a spit next to hot coals

  • 3. 
    Boiled food cook faster than foods that are baked or roasted. Is this statement true or false?
    • A. 

      True

    • B. 

      False

  • 4. 
    All kinds of sauce is developed further from the Mother sauces (which means the basic sauces). How many Mother Sauces are there?
    • A. 

      3

    • B. 

      4

    • C. 

      5

    • D. 

      6

  • 5. 
    Which one is the best tool to sharpen your knife?
    • A. 

      Grinding stone

    • B. 

      Sharpening stone

    • C. 

      Electric sharpener

  • 6. 
    It is acknowledged that cast-iron is the most ideal material to make pan. Why? (you can choose more than one answer)
    • A. 

      It is oven-safe.

    • B. 

      It doesn't cool down when you add food.

    • C. 

      You can cook overly acidic foods in it.

    • D. 

      You can get away with using a little less oil.

  • 7. 
    A majority of people think that we should choose plastic cutting board instead of a wooden one (because wood can house dangerous bacteria and transfer them to your food). However, other people suggest that wood is better due to its natural antimicrobal properties. Who's right?
    • A. 

      The majority (the former idea)

    • B. 

      The other people (the latter idea)

  • 8. 
    The first step to perfect knife skills is learning how to hold a knife. There are 2 basic grips: the handle grip and the blade grip (pictures below). Which one is better for professional cooking?
    • A. 

      The handle grip

    • B. 

      The blade grip

  • 9. 
    When making pizza, there is a rumor that the mineral content of water might have an effect on the properties of bread dough. Is this rumor true or false?
    • A. 

      True

    • B. 

      False

  • 10. 
    There are 2 styles of knife: Western-style knife (curved, tapered blade) and Japanese-style knife (straighter cutting edge and a blockier tip). Which one is better when slicing or chopping ingredients?
    • A. 

      Western-style knife

    • B. 

      Japanese-style knife

  • 11. 
    In comparison with white flour bread, whole wheat bread tend to be dense and relatively dry. Is this statement true for false?
    • A. 

      True

    • B. 

      False

  • 12. 
    What is right about a carbon steel knife?
    • A. 

      Can be ground down into an extraordinarily sharp edge

    • B. 

      Doesn't dull even with prolonged use

    • C. 

      Discolors if it comes into prolonged contact with acidic fruits or vegetables

    • D. 

      Hard to shapen

  • 13. 
    Is brown eggs healthier than white eggs?
    • A. 

      Yes

    • B. 

      No

  • 14. 
    Where is the warmest place in the refrigerator?
    • A. 

      The back of the bottom shelf

    • B. 

      The back of the top shelf

    • C. 

      The middle of the door

  • 15. 
    What happens when eggs age?
    • A. 

      They become looser and looser

    • B. 

      Egg whites foam best

    • C. 

      The become more and more alkaline