Cooking Trivia Quiz: How Perfect Cook You Are!

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  • 1/18 Questions

    If a recipe required you to "julienne" a carrot, what would you do to it?

    • Boil And Mash It
    • Remove The Inner Core
    • Cut It Into Thin Strips
    • Garnish It With Raisins
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About This Quiz

Cooking can be a form of one trying to unwind after a long time, and it takes some practice to be perfect at it. Do you think that you know much about cooking and ingredients used? The quiz below is designed to help see if that is indeed true. Give it a shot and see how much you score. All the best!

Cooking Trivia Quiz: How Perfect Cook You Are! - Quiz

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  • 2. 

    If a dish is to be "simmered", how should it be cooked?

    • Baked In An Oven

    • Grilled

    • Boiled Vigorously

    • Heated To Just Below Boiling

    Correct Answer
    A. Heated To Just Below Boiling
    Explanation
    Simmering refers to a cooking technique where the dish is cooked at a low and gentle heat, just below the boiling point. This method allows the flavors to meld together and the ingredients to cook slowly and evenly. Baking in an oven, grilling, and boiling vigorously involve different cooking temperatures and methods, which are not suitable for simmering. Therefore, the correct answer is "Heated to just below boiling."

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  • 3. 

    Which of these foods would be dangerous to cook in a microwave?

    • Popcorn

    • Eggs In Their Shells

    • Bacon

    • Leftover Pizza

    Correct Answer
    A. Eggs In Their Shells
    Explanation
    Eggs in their shells would be dangerous to cook in a microwave because the heat generated inside the shell can cause pressure to build up, leading to an explosion. When eggs are heated in a microwave, steam is produced inside the egg, and the pressure from the steam can cause the egg to burst open, potentially causing burns or making a mess in the microwave. Therefore, it is not recommended to cook eggs in their shells in a microwave.

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  • 4. 

    To cook food in a small amount of fat over high heat is known as what?

    • Baking

    • Sauteing

    • Blanching

    • Broiling

    Correct Answer
    A. Sauteing
    Explanation
    Sauteing is the correct answer because it involves cooking food in a small amount of fat over high heat. This cooking technique is commonly used to quickly cook vegetables, meat, or seafood, resulting in a flavorful and slightly caramelized exterior. Unlike baking, blanching, or broiling, sauteing requires the use of a small amount of fat and high heat to achieve the desired results.

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  • 5. 

    In baking, a food item browns due to the caramelization of what?

    • Starches

    • Fats

    • Sugars

    • Proteins

    Correct Answer
    A. Sugars
    Explanation
    When baking, a food item browns due to the caramelization of sugars. Caramelization is a process that occurs when sugars are exposed to high heat, causing them to break down and form new compounds that give the food a brown color and a rich, complex flavor. This browning reaction is responsible for the golden crust on bread, the caramelized edges on cookies, and the deep color of baked goods like cakes and pastries. Starches, fats, and proteins can also contribute to browning in certain cooking processes, but in baking, it is primarily the sugars that undergo caramelization.

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  • 6. 

    Which material is commonly used to coat non-stick cookware?

    • Nickel

    • Iron

    • Teflon

    • Copper

    Correct Answer
    A. Teflon
    Explanation
    Teflon is commonly used to coat non-stick cookware. Teflon is a brand name for a type of polytetrafluoroethylene (PTFE), which is a synthetic fluoropolymer of tetrafluoroethylene. It has a very low coefficient of friction, making it an excellent non-stick coating for cookware. Teflon is resistant to high temperatures and chemicals, which makes it durable and long-lasting. It also allows for easy food release and facilitates easy cleaning of the cookware.

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  • 7. 

    Which of the following could not be considered to be a garnish?

    • Bowl Of Soup

    • Sprig Of Parsley

    • Small Bunch Of Fresh Basil

    • Delicately Cut Vegetables

    Correct Answer
    A. Bowl Of Soup
    Explanation
    A garnish is typically a decorative or flavorful addition to a dish that enhances its presentation or taste. In this context, a bowl of soup cannot be considered a garnish because it is the main component of the dish itself, rather than an accessory added to enhance it. The other options, such as sprig of parsley, small bunch of fresh basil, and delicately cut vegetables, are all examples of items that can be used as garnishes to enhance the appearance or flavor of a dish.

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  • 8. 

    What cooking technique involves blending sugar and a solid fat?

    • Creaming

    • Poaching

    • Frying

    • Tempering

    Correct Answer
    A. Creaming
    Explanation
    Creaming is a cooking technique that involves blending sugar and a solid fat, typically butter or shortening. This technique is commonly used in baking to create a light and fluffy texture in cakes, cookies, and other baked goods. Creaming involves beating the sugar and fat together until the mixture becomes light and creamy, creating air pockets that help to leaven the baked goods. This process also helps to distribute the sugar evenly throughout the batter, resulting in a more balanced sweetness.

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  • 9. 

    Which of these ingredients is least likely to be found in a recipe for nachos?

    • Cheese

    • Green Onions

    • Tortilla Chips

    • Peanut Butter

    Correct Answer
    A. Peanut Butter
    Explanation
    Peanut butter is least likely to be found in a recipe for nachos because it does not complement the flavors typically associated with nachos. Nachos are commonly made with ingredients like cheese, green onions, and tortilla chips, which create a savory and crunchy combination. Peanut butter, on the other hand, has a distinct sweet and nutty taste that would not blend well with the other ingredients in a nacho recipe.

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  • 10. 

    What should you do if a recipe instructs you to "mince" carrots?

    • Cut Them Into Very Small Pieces

    • Add Mincemeat To Them

    • Put Them In The Blender

    • Chew Them Well

    Correct Answer
    A. Cut Them Into Very Small Pieces
    Explanation
    If a recipe instructs you to "mince" carrots, you should cut them into very small pieces. Mincing involves chopping the carrots finely, typically into tiny cubes or shreds. This technique is commonly used to create small, uniform pieces of ingredients that will cook quickly and blend well with other flavors in the dish. It allows the carrots to be evenly distributed throughout the dish and ensures that they will be cooked thoroughly.

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  • 11. 

    Which of these cannot be eaten in a salad?

    • Arugula

    • Romaine

    • Spinach

    • Tomato Leaves

    Correct Answer
    A. Tomato Leaves
    Explanation
    Tomato leaves cannot be eaten in a salad because they contain toxic compounds called glycoalkaloids, specifically solanine. Consuming tomato leaves can cause symptoms such as stomach pain, nausea, vomiting, and even more severe poisoning in some cases. It is important to only consume the ripe fruits of the tomato plant, not the leaves or stems.

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  • 12. 

    In grilling, food is cooked using what kind of heat?

    • Extinguished

    • Direct

    • Indirect

    • Condensed

    Correct Answer
    A. Direct
    Explanation
    In grilling, food is cooked using direct heat. Direct heat means that the food is placed directly over the heat source, such as an open flame or hot coals. This method allows for quick and intense cooking, creating a charred and smoky flavor on the food's surface. It is commonly used for cooking meats, vegetables, and seafood on a grill or barbecue.

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  • 13. 

    A Japanese preparation of raw fish without rice is called what?

    • Sake

    • Miso

    • Sashimi

    • Maki Roll

    Correct Answer
    A. Sashimi
    Explanation
    Sashimi is a Japanese preparation of raw fish without rice. It is thinly sliced and served as a delicacy. It is typically served with soy sauce and wasabi. Sashimi is known for its fresh and clean flavors, allowing the natural taste of the fish to shine through. It is commonly made with fish like tuna, salmon, and yellowtail. Sake is a Japanese rice wine, miso is a fermented soybean paste used in cooking, and maki roll is a type of sushi that includes rice and other ingredients wrapped in seaweed.

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  • 14. 

    What is a mixture of beaten egg, milk and sweet or savory flavorings cooked with gentle heat called?

    • Custard

    • Potage

    • Tapioca

    • Chiffonade

    Correct Answer
    A. Custard
    Explanation
    Custard is a mixture of beaten egg, milk, and sweet or savory flavorings that is cooked with gentle heat. It is a creamy and smooth dessert or sauce that is often used as a filling or topping for various desserts. Custard can be flavored with vanilla, chocolate, fruit, or other ingredients to create different variations. It is a popular and versatile dish that is enjoyed both warm and cold.

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  • 15. 

    Which American chef is credited with introducing French cooking techniques to mainstream America?

    • Justin Wilson

    • Fannie Farmer

    • Julia Child

    • Helen Corbitt

    Correct Answer
    A. Julia Child
    Explanation
    Julia Child is credited with introducing French cooking techniques to mainstream America. She gained popularity through her television show "The French Chef" and her cookbook "Mastering the Art of French Cooking." Julia Child's passion for French cuisine and her ability to simplify complex techniques made French cooking accessible to the average American home cook. Her influence on American culinary culture is significant, making her the correct answer to this question.

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  • 16. 

    What is the process for soaking meat in salted water to increase flavor before cooking called?

    • Brining

    • Salt Preservation

    • Braising

    • Flash-Salting

    Correct Answer
    A. Brining
    Explanation
    Brining is the process of soaking meat in salted water to enhance its flavor before cooking. This technique helps to tenderize the meat and infuse it with moisture and seasoning. The salt in the brine solution helps to break down the proteins in the meat, allowing it to retain more moisture during the cooking process. This results in a juicier and more flavorful end product. Brining is commonly used for poultry, pork, and seafood, and is a popular method for preparing Thanksgiving turkey.

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  • 17. 

    What is a dry mix of chilies, thyme, garlic, onions, cinnamon or cloves to season chicken or pork?

    • Bully Seasoning

    • Montreal Steak Spice

    • Jerk Seasoning

    • Nutmeg

    Correct Answer
    A. Jerk Seasoning
    Explanation
    Jerk seasoning is a dry mix of chilies, thyme, garlic, onions, cinnamon or cloves used to season chicken or pork. This seasoning is commonly associated with Jamaican cuisine and is known for its spicy and flavorful taste. It is often used as a marinade or rub for meats before grilling or smoking, resulting in a delicious and aromatic dish.

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  • 18. 

    Kosher cooking requires keeping which types of food separate?

    • Vegetables And Meat

    • Meat And Dairy

    • Dairy And Starches

    • Dairy And Vegetables

    Correct Answer
    A. Meat And Dairy
    Explanation
    Kosher cooking requires keeping meat and dairy separate. This is because Jewish dietary laws prohibit the consumption of meat and dairy products together. This separation is done to ensure the kosher status of the food and to maintain the integrity of the kosher kitchen. Mixing meat and dairy is considered a violation of these dietary laws and is therefore not allowed in kosher cooking.

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  • Current Version
  • Mar 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Mar 18, 2015
    Quiz Created by
    Thames
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