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.
Questions and Answers
- 1.
White Vegetables should go in
Correct Answer
BlancExplanation
Blanc is the French word for white. Therefore, the correct answer suggests that white vegetables should go in the category or section labeled "Blanc." This answer is based on the assumption that the question is referring to categorizing or organizing vegetables based on their color.Rate this question:
- 2.
Which is not one of the Three Phases of Emulsification
- A.
Continuous
- B.
Dispersed
- C.
Stabilized
- D.
Permanent
Correct Answer
D. PermanentExplanation
The three phases of emulsification are continuous, dispersed, and stabilized. These phases refer to the different components of an emulsion, where the continuous phase is the continuous liquid in which the other liquid droplets are dispersed, the dispersed phase is the liquid droplets that are dispersed throughout the continuous phase, and the stabilized phase refers to the emulsifying agent or stabilizer that helps to maintain the emulsion. "Permanent" does not fit into any of these categories and is therefore not one of the phases of emulsification.Rate this question:
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- 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
Correct Answer
A. Turn BrownExplanation
When green vegetables are cooked in a copper or aluminum pot or with any type of acid, a chemical reaction occurs between the vegetables and the metal or acid. This reaction causes the green vegetables to turn brown. The browning is a result of the breakdown of chlorophyll, the pigment responsible for the green color in plants. Therefore, the correct answer is that green vegetables will turn brown when cooked in a copper or aluminum pot or with any type of acid.Rate this question:
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- 4.
A low moisture high starch potato would be a
Correct Answer
RussetExplanation
A low moisture high starch potato would be a Russet because Russet potatoes have a high starch content and are known for their dry texture. They are commonly used for baking, frying, and mashing due to their ability to absorb flavors and maintain a fluffy texture when cooked.Rate this question:
- 5.
A moderate moisture moderate starch potato would be a
Correct Answer
waxy potatoExplanation
A moderate moisture moderate starch potato refers to a potato variety that has a balanced amount of moisture and starch content. Waxy potatoes are known for their low starch content and high moisture content, making them firm and creamy when cooked. Therefore, a waxy potato would be the most suitable choice for a moderate moisture moderate starch potato.Rate this question:
- 6.
What is it called when you toast the rice before adding liquid
Correct Answer
ParchingExplanation
Parching refers to the process of toasting the rice before adding liquid. This technique involves lightly browning the rice in a dry pan or with a small amount of oil, which enhances the nutty flavor and helps to keep the grains separate while cooking. Parching is commonly used in various cuisines, such as in the preparation of dishes like pilaf or risotto, to add depth and complexity to the final dish.Rate this question:
- 7.
What is it called when you fold the pasta three times and press it down?
Correct Answer
LaminatingExplanation
Laminating refers to the process of folding pasta multiple times and pressing it down to create layers. This technique is commonly used in making certain types of pasta, such as puff pastry or laminated pasta dough. By folding and pressing the pasta, it creates distinct layers that result in a flaky and textured final product.Rate this question:
- 8.
How long do you have to rest pasta for?
Correct Answer
30 minutesExplanation
Resting pasta dough allows the gluten to relax, making it easier to roll out and shape. It also helps the dough to hydrate fully, resulting in a more tender and flavorful pasta. Resting for 30 minutes allows the dough to rest and develop its structure, making it easier to work with and resulting in a better texture and taste in the final dish.Rate this question:
- 9.
We let the pasta dough rest so that glutton can relax and pasta can be shaped.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Letting the pasta dough rest allows the gluten in the dough to relax, which makes it easier to shape the pasta. This is because when the dough is rested, the gluten strands have time to relax and become more elastic, making it easier to stretch and shape the pasta without it tearing or becoming tough. Therefore, the statement is true.Rate this question:
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- 10.
Which is pasta flour?
- A.
"00"
- B.
Semolina
- C.
All Purpose Flour
- D.
Why do we need flour?
Correct Answer
A. "00"Explanation
"00" is the correct answer because it refers to a type of flour commonly used for making pasta. This flour is finely ground and has a low protein content, which helps to create a smooth and tender texture in pasta dough. Semolina is also used for making pasta, but it has a coarser texture and is typically used for more rustic pasta varieties. All-purpose flour can be used for making pasta, but it may not yield the same desired texture and flavor as "00" flour.Rate this question:
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- 11.
What is the part of the egg that holds the yolk in the middle?
Correct Answer
ChalazaeExplanation
The chalazae is the part of the egg that holds the yolk in the middle. It consists of two twisted, rope-like strands that are attached to the yolk and anchor it in place within the egg white. The chalazae helps to keep the yolk centered and prevents it from moving around too much.Rate this question:
- 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.
Correct Answer(s)
A. They thicken.
B. They emulsify.
C. They foam.
D. They bind.
F. They form a liaison.Explanation
Eggs have multiple functions in cooking. They can thicken sauces and custards when heated, as the proteins in the eggs coagulate. They also emulsify, meaning they help to combine and stabilize ingredients that normally wouldn't mix well, such as oil and vinegar in a salad dressing. When beaten, eggs can foam and create air pockets, adding lightness to baked goods. Eggs act as a binding agent, helping ingredients stick together in dishes like meatballs or meatloaf. Lastly, eggs can form a liaison, which means they create a smooth and velvety texture in sauces and soups.Rate this question:
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- 13.
A la nage literally means
Correct Answer(s)
swimmingExplanation
A la nage is a French phrase that translates to "swimming" in English. This phrase is commonly used to describe the act of swimming or doing something while swimming.Rate this question:
- 14.
What is the name of the liquid you use to shallow poach?
Correct Answer(s)
Cuisson - 15.
What is a thin rolled fillet filled with stuffing.
Correct Answer(s)
PaupietteExplanation
A paupiette is a thin rolled fillet that is filled with stuffing. It is a culinary technique where a piece of meat, usually beef or veal, is flattened and then filled with a savory stuffing such as vegetables, cheese, or herbs. The filled meat is then rolled up tightly and cooked, often braised or roasted, until tender. The result is a delicious dish with a flavorful filling encased in a tender meat wrapper.Rate this question:
- 16.
What is the parchment paper lid used in shallow poaching?
Correct Answer(s)
cartoucheExplanation
A cartouche is a parchment paper lid that is used in shallow poaching. It is placed directly on top of the food being cooked in a shallow poaching liquid to help retain moisture and heat. The cartouche helps to create a more even cooking environment by preventing evaporation and ensuring that the food is cooked gently and evenly. It is commonly used in professional kitchens to achieve precise and controlled cooking results.Rate this question:
- 17.
Tying the Chicken up is called?
Correct Answer(s)
trussingExplanation
Trussing is the term used for tying up a chicken before cooking it. This technique involves using kitchen twine to secure the wings and legs of the chicken to the body, ensuring even cooking and a more presentable appearance. Trussing helps the chicken retain its shape and prevents the wings and legs from drying out during the cooking process. It also helps the chicken cook more evenly, resulting in a juicier and tastier final dish.Rate this question:
- 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
Correct Answer(s)
A. Pan Gravy
C. Jus
D. Jus liéExplanation
Pan gravy, jus, and jus lié can all be made from pan drippings. Pan gravy is made by deglazing the pan with liquid (such as broth or wine) and then thickening it with flour or cornstarch. Jus is a French term for natural meat juices that are typically served alongside roasted meats. Jus lié is a variation of jus that is thickened with a starch, such as flour or cornstarch.Rate this question:
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- 19.
Wrapping a piece of meat in bacon is an example of
Correct Answer(s)
BardingExplanation
Wrapping a piece of meat in bacon is an example of barding. Barding is a cooking technique where a lean piece of meat is covered or wrapped with fat, usually bacon, to prevent it from drying out during cooking. The fat from the bacon melts into the meat, adding flavor and moisture. This technique is commonly used for roasting or grilling meats to enhance their taste and tenderness.Rate this question:
- 20.
Check all the Categories of Soup.
- A.
Clear
- B.
Bisque
- C.
Hearty
- D.
Puree
- E.
Consomme
- F.
Cream
- G.
Specialty
- H.
Chowder
Correct Answer(s)
A. Clear
C. Hearty
D. Puree
F. Cream
G. SpecialtyExplanation
The given answer includes a list of soup categories, namely clear, hearty, puree, cream, and specialty. These categories represent different types of soups based on their texture, ingredients, and preparation methods. Clear soups are transparent and often made by simmering meat, vegetables, and herbs. Hearty soups are thick and filling, usually containing chunks of meat and vegetables. Puree soups are smooth and velvety, made by blending cooked ingredients. Cream soups are rich and creamy, typically made with a base of milk or cream. Specialty soups refer to unique or specific types of soups that may vary in ingredients and flavors.Rate this question:
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- 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
Correct Answer(s)
C. Bechamel
D. Veloute
E. Tomato
F. Espagnole
H. HollandaiseExplanation
The correct answer includes the sauces that are considered "GRAND." This implies that the sauces listed are part of a classification or category of sauces that are commonly referred to as "GRAND." The sauces listed in the answer are Bechamel, Veloute, Tomato, Espagnole, and Hollandaise. These sauces are known as the five mother sauces in classical French cuisine, which serve as the foundation for many other sauces.Rate this question:
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- 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
Correct Answer(s)
A. Roux
C. Slurry
D. Buerre maineExplanation
Roux, slurry, and buerre maine are all thickening agents commonly used in sauces. Roux is a mixture of equal parts fat and flour that is cooked together to create a thickening base. Slurry is a mixture of flour or cornstarch and water that is added to the sauce to thicken it. Buerre maine is a mixture of equal parts flour and softened butter that is whisked into a hot liquid to thicken it. These three options are all effective ways to thicken a sauce.Rate this question:
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- 23.
Adding the vinegar to beets is an example of
- A.
Chlorophyll
- B.
Betalaine
- C.
Carotenoid
- D.
Anthoxanthin
- E.
Anthocyanin
Correct Answer
B. BetalaineExplanation
Adding vinegar to beets is an example of betalaine. Betalaine is a type of pigment found in beets that gives them their characteristic red color. When vinegar is added to beets, it helps to stabilize and enhance the red color of the betalaine pigment.Rate this question:
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- 24.
Acid intensifies colors such as blue green
- A.
Chlorophyll
- B.
Cartenoid
- C.
Anthocyanin
- D.
Anthoxanthin
- E.
Betalaine
Correct Answer
C. AnthocyaninExplanation
Anthocyanin is a pigment that gives color to plants, fruits, and flowers. It is responsible for producing colors such as red, purple, and blue. When acid is added to a solution containing anthocyanin, it can intensify the colors, making them more vibrant and noticeable. This is because the acid changes the pH of the solution, causing the anthocyanin molecules to interact differently with light and enhancing their color.Rate this question:
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Current Version
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Mar 20, 2023Quiz Edited by
ProProfs Editorial Team -
Apr 10, 2014Quiz Created by
Rootbeer00