Cooking Procedures And Measures! Trivia Quiz

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  • 1/17 Questions

    An egg wash is a mixture of beaten egg yolks, whites or whole eggs and what liquid?

    • Oil
    • Milk Or Water
    • Melted Butter
    • Soda
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About This Quiz

Cooking delicious food in the kitchen is not just about throwing ingredients into a bowl. Do you consider yourself an emperor when it comes to all things cooking? If so, then the challenging quiz below on cooking is just the perfect way for you to prove it. Give it a shot and see if you get the highest prize and the crown.

Cooking Procedures And Measures! Trivia Quiz - Quiz

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  • 2. 

    What kind of sauce is made by boiling liquid down to concentrate the flavor?

    • Hollandaise

    • Barbecue

    • Reduction

    • Bearnaise

    Correct Answer
    A. Reduction
    Explanation
    Reduction is the correct answer because it refers to the process of boiling a liquid, such as a stock or sauce, to evaporate the water content and concentrate the flavors. This technique is commonly used to create sauces with rich and intense flavors. Hollandaise, barbecue, and bearnaise are all types of sauces, but they are not specifically made by boiling liquid down to concentrate the flavor.

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  • 3. 

    When a chef puts out every ingredient needed to prepare a dish ahead of time, what is it called?

    • The Menu

    • Mirepoix

    • Mise En Place

    • A Prix Fixe

    Correct Answer
    A. Mise En Place
    Explanation
    Mise en place is a French culinary term that refers to the practice of gathering and preparing all the necessary ingredients and tools before starting to cook. It involves organizing and measuring ingredients, prepping vegetables, and setting up equipment to ensure a smooth cooking process. This preparation helps chefs work efficiently and stay organized in the kitchen, allowing them to focus on the actual cooking process. The term "mise en place" literally translates to "putting in place" or "everything in its place," emphasizing the importance of organization and readiness in professional cooking.

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  • 4. 

    In cooking, what is cutting herbs or vegetables into very fine strips called?

    • Grating

    • Chiffonade

    • Dicing

    • Rough Chop

    Correct Answer
    A. Chiffonade
    Explanation
    Chiffonade is the correct answer because it refers to the technique of cutting herbs or vegetables into very fine strips. This method is commonly used to add delicate and decorative elements to dishes. Grating involves rubbing food against a grater to create small shreds, dicing is cutting into small cubes, and a rough chop refers to a more casual, uneven chopping technique.

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  • 5. 

    Which of these food substitutions wouldn't work?

    • Tabasco Sauce For Cayenne Pepper

    • Egg Yolks Plus Water For Whole Eggs

    • Lemon Juice For Vinegar

    • Baking Powder For Flour

    Correct Answer
    A. Baking Powder For Flour
    Explanation
    Baking powder and flour are two different ingredients with distinct properties and functions in baking. Baking powder is a leavening agent that helps dough or batter rise, while flour provides structure and texture. Substituting baking powder for flour would significantly alter the texture and structure of the baked goods, as it would lack the necessary binding and thickening properties of flour. Therefore, this substitution wouldn't work.

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  • 6. 

    Why should you let a roast "rest" before serving it?

    • It Is Easier To Carve

    • It Creates A Tasty Crust

    • For Juices To Spread

    • To Lower The Calories

    Correct Answer
    A. For Juices To Spread
    Explanation
    Letting a roast "rest" before serving it allows the juices inside the meat to redistribute and spread evenly throughout the roast. This process helps to ensure that each slice of meat is juicy and flavorful. Additionally, resting the roast makes it easier to carve as the meat becomes more tender and allows for cleaner, smoother cuts. Therefore, the correct answer is "For Juices To Spread".

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  • 7. 

    If the pan catches fire when you're frying bacon, what should you never throw on it?

    • A Lid

    • A Blanket

    • Water

    • Baking Soda

    Correct Answer
    A. Water
    Explanation
    Throwing water on a pan fire caused by frying bacon is dangerous because water can cause the fire to spread and intensify. When water comes into contact with hot oil or grease, it instantly vaporizes and expands, causing the oil or grease to splatter and spread the fire. This can lead to a larger and more uncontrollable fire. It is important to never throw water on a grease fire and instead use a fire extinguisher specifically designed for grease fires or smother the fire with a lid or baking soda.

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  • 8. 

    What is the term for cooking meats like pork or duck in order to melt some of the fat out of them?

    • Braising

    • Prepping

    • Rendering

    • Frying

    Correct Answer
    A. Rendering
    Explanation
    Rendering is the term used for cooking meats like pork or duck in order to melt some of the fat out of them. This process involves heating the meat slowly over low heat, allowing the fat to liquefy and separate from the meat. The rendered fat can then be used for cooking or discarded. This technique is commonly used to make dishes like crispy bacon or duck confit.

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  • 9. 

    What could happen if you accidentally microwave wire twist-ties?

    • The Microwave Might Explode

    • Twist-Ties Could Melt

    • Food Will Have Twist-Tie Imprints

    • They Could Cause A Fire

    Correct Answer
    A. They Could Cause A Fire
    Explanation
    If wire twist-ties are accidentally microwaved, they could cause a fire. This is because twist-ties are typically made of metal, which can create sparks and heat up in the microwave. The metal can conduct electricity and cause a short circuit, leading to a fire hazard. It is important to avoid putting any metal objects, including twist-ties, in the microwave to prevent potential accidents and fires.

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  • 10. 

    Which ingredients are used for making "ants on a log"?

    • Almond Bark And Dried Cherries

    • Raisins, Peanut Butter And Celery

    • Bread Roll And Poppy Seeds

    • Chocolate Covered Ants And Carrots

    Correct Answer
    A. Raisins, Peanut Butter And Celery
    Explanation
    "Ants on a log" is a popular snack that is made by spreading peanut butter on celery sticks and then placing raisins on top of the peanut butter to resemble ants on a log. Therefore, the correct answer is "Raisins, Peanut Butter And Celery."

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  • 11. 

    In cooking, if you "pare" a carrot, what do you do to it?

    • Partially Boil It

    • Peel It

    • Garnish It With Raisins

    • Chop It Into Cubes

    Correct Answer
    A. Peel It
    Explanation
    To "pare" a carrot means to remove the outer layer or skin of the carrot. This is typically done using a peeler or a knife to strip away the outer layer, revealing the edible part of the carrot underneath. Peeling a carrot helps to remove any dirt or impurities on the surface and also makes it more visually appealing when used in cooking or as a garnish.

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  • 12. 

    Which Italian town is considered to make the world's best balsamic vinegar?

    • Pisa

    • Asti

    • Siena

    • Modena

    Correct Answer
    A. Modena
    Explanation
    Modena is considered to make the world's best balsamic vinegar because it is the birthplace and home of traditional balsamic vinegar. The town has a long history of producing this highly regarded vinegar, using traditional methods and aging it for many years to develop its unique flavor and complexity. Modena is known for its expertise in balsamic vinegar production and is recognized as the source of the finest quality balsamic vinegar worldwide.

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  • 13. 

    What type of sugar includes a small amount of cornstarch to prevent lumping while mixing?

    • Pastry Sugar

    • Brown Sugar

    • Powdered Sugar

    • Baker's Sugar

    Correct Answer
    A. Powdered Sugar
    Explanation
    Powdered sugar includes a small amount of cornstarch to prevent lumping while mixing. The cornstarch acts as an anti-caking agent, helping to keep the sugar particles separate and preventing clumping. This makes powdered sugar ideal for recipes that require a smooth and even texture, such as frostings, glazes, and dusting desserts. The cornstarch also helps to thicken the powdered sugar slightly, giving it a more powdery consistency compared to other types of sugar.

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  • 14. 

    What do you call the rotating rod a "rotisserie" item is cooked on?

    • Skewer

    • Pole

    • Pike

    • Spit

    Correct Answer
    A. Spit
    Explanation
    A "rotisserie" is a method of cooking where meat is skewered on a long rod and rotated slowly over heat. The rotating rod used in this cooking process is called a "spit". Therefore, the correct answer is "Spit".

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  • 15. 

    If you cook with fish, onions, potatoes and sour cream, what type of food might you be cooking?

    • Hawaiian

    • Southern

    • Japanese

    • Norwegian

    Correct Answer
    A. Norwegian
    Explanation
    If you cook with fish, onions, potatoes, and sour cream, you might be cooking Norwegian food. Norwegian cuisine often includes fish as a staple ingredient, and dishes like fish stew or fish cakes commonly incorporate onions, potatoes, and sour cream.

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  • 16. 

    Which sweetener sometimes used in cooking includes laevulose, dextrose and an anti-mold enzyme?

    • Sugar

    • Sweet'N Low

    • Honey

    • Aspartame

    Correct Answer
    A. Honey
    Explanation
    Honey is a sweetener that is sometimes used in cooking and it contains laevulose, dextrose, and an anti-mold enzyme. Laevulose and dextrose are types of sugars that provide sweetness, while the anti-mold enzyme helps prevent the growth of mold in honey. Therefore, honey is the correct answer to the question.

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  • 17. 

    In cooking, a "dash" is equivalent to about what amount of liquid?

    • 1 Tablespoon

    • 2 Teaspoons

    • 3 Drops

    • 2 Shakes

    Correct Answer
    A. 3 Drops
    Explanation
    A "dash" in cooking is a small amount of liquid that is added to a recipe for flavoring purposes. It is typically equivalent to about 3 drops of liquid. This small amount is used to add a subtle hint of flavor without overpowering the dish. Adding more than a dash could potentially alter the taste of the dish significantly. Therefore, 3 drops is the correct answer for the amount of liquid equivalent to a "dash" in cooking.

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  • Mar 22, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Mar 18, 2015
    Quiz Created by
    Thames
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