Learn About Culinary Fundamentals! Trivia Quiz
Cooking is no doubt an art that most wish to master but don’t get to be perfect at. The quiz below is designed to test how knowledgeable you are when it comes to culinary fundamentals. Give it a shot and see if you are ready to handle the third quiz in the series. All the best and keep an eye out for the next one in the series.
- 1.White Vegetables should go in
- 2.Which is not one of the Three Phases of Emulsification
- A.
Continuous
- B.
Dispersed
- C.
Stabilized
- D.
Permanent
- 3.Green Vegetables cannot go in a copper or aluminum pot or with any type of acid or they will
- A.
Turn Brown
- B.
Get Mushy
- C.
Taste of Metal
- D.
Become acidic
- 4.A low moisture high starch potato would be a
- 5.A moderate moisture moderate starch potato would be a
- 6.What is it called when you toast the rice before adding liquid
- 7.What is it called when you fold the pasta three times and press it down?
- 8.How long do you have to rest pasta for?
- 9.We let the pasta dough rest so that glutton can relax and pasta can be shaped.
- A.
True
- B.
False
- 10.Which is pasta flour?
- A.
"00"
- B.
Semolina
- C.
All Purpose Flour
- D.
Why do we need flour?
- 11.What is the part of the egg that holds the yolk in the middle?
- 12.(Check all that apply) What do eggs do?
- A.
They thicken.
- B.
They emulsify.
- C.
They foam.
- D.
They bind.
- E.
They flavor.
- F.
They form a liaison.
- 13.A la nage literally means
- 14.What is the name of the liquid you use to shallow poach?
- 15.What is a thin rolled fillet filled with stuffing.
- 16.What is the parchment paper lid used in shallow poaching?
- 17.Tying the Chicken up is called?
- 18.Which of these can be made from pan drippings
- A.
Pan Gravy
- B.
Au jus
- C.
Jus
- D.
Jus lié
- E.
Jus lie ve
- 19.Wrapping a piece of meat in bacon is an example of
- 20.Check all the Categories of Soup.
- A.
Clear
- B.
Bisque
- C.
Hearty
- D.
Puree
- E.
Consomme
- F.
Cream
- G.
Specialty
- H.
Chowder
- 21.Check the sauces that are GRAND
- A.
Mornay
- B.
Fumet
- C.
Bechamel
- D.
Veloute
- E.
Tomato
- F.
Espagnole
- G.
Mayonaisse
- H.
Hollandaise
- I.
Buerre Blanc
- 22.You can thicken a sauce with (a)
- A.
Roux
- B.
Flour
- C.
Slurry
- D.
Buerre maine
- E.
Reduction
- F.
Blending the mirepoix
- G.
Blending the sachet
- 23.Adding the vinegar to beets is an example of
- A.
Chlorophyll
- B.
Betalaine
- C.
Carotenoid
- D.
Anthoxanthin
- E.
Anthocyanin
- 24.Acid intensifies colors such as blue green
- A.
Chlorophyll
- B.
Cartenoid
- C.
Anthocyanin
- D.
Anthoxanthin
- E.
Betalaine
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