Cooking Trivia Questions

15 Questions

Settings
Please wait...
Cooking Trivia Questions

Consider yourself a bit of a wizard in the kitchen? Then you won’t mind us putting that to the test! Answer all these questions on proper culinary method and protocol to determine your true skill.


Questions and Answers
  • 1. 
    What term generally refers to any uncooked sauce made of finely chopped herbs and nuts?
    • A. 

      Pea Soup

    • B. 

      Pesto

    • C. 

      Chicken Broth

    • D. 

      Soft Peaks

  • 2. 
    What is browning meat or poultry in liquid or fat, then cooking covered on low heat for a long time?
    • A. 

      Broiling

    • B. 

      Braising

    • C. 

      Boiling

    • D. 

      Baking

  • 3. 
    What is the cooking technique where you ignite a sauce or other liquid so that it flames?
    • A. 

      Deep-Fry

    • B. 

      Roast

    • C. 

      Flambe

    • D. 

      Boil

  • 4. 
    Which of these is used in many traditional Asian stir-fried dishes?
    • A. 

      Ginger

    • B. 

      Rosemary

    • C. 

      Coriander

    • D. 

      Cinnamon

  • 5. 
    Melting butter and removing the milk solids from it is called what?
    • A. 

      Caramelizing

    • B. 

      Clarifying

    • C. 

      Dissolving

    • D. 

      Rendering

  • 6. 
    Which of the following items is not often used as a thickening agent?
    • A. 

      Cornstarch

    • B. 

      Arrowroot

    • C. 

      Sugar

    • D. 

      Flour

  • 7. 
    Which of these kitchen utensils would be used for spreading icing on a cake?
    • A. 

      A Spatula

    • B. 

      A Ladle

    • C. 

      A Sieve

    • D. 

      A Potato Masher

  • 8. 
    What kind of cuisine includes fish sauce, coriander, lemongrass, chilis, lime juice and noodles?
    • A. 

      German

    • B. 

      South American

    • C. 

      West African

    • D. 

      Southeast Asian

  • 9. 
    A "fritter" is sweet or savory, coated or mixed into batter, and then cooked by what method?
    • A. 

      Boiling

    • B. 

      Roasting

    • C. 

      Deep-Frying

    • D. 

      Broiling

  • 10. 
    Frying small bits of meat and vegetables over very high heat with continual stirring produces what?
    • A. 

      Chili

    • B. 

      Curry

    • C. 

      Stir Fry

    • D. 

      Springform

  • 11. 
    From what cut of meat does "Chateaubriand", a type of steak named after a French author, come?
    • A. 

      Porterhouse

    • B. 

      Tenderloin

    • C. 

      T-Bone

    • D. 

      Ribeye

  • 12. 
    When you deep-fry a food product, you must immerse it totally in what substance?
    • A. 

      Milk

    • B. 

      Soda

    • C. 

      Oil

    • D. 

      Water

  • 13. 
    Which popular British chef is the host of FOX's "Hell's Kitchen"?
    • A. 

      Jamie Oliver

    • B. 

      Nigella Lawson

    • C. 

      Alton Brown

    • D. 

      Gordon Ramsay

  • 14. 
    Why do health-conscious cooks prefer steaming as a food preparation technique over boiling?
    • A. 

      Fewer Nutrients Are Destroyed

    • B. 

      You Don't Need Special Equipment

    • C. 

      Much Faster Than Boiling

    • D. 

      You Can Use A Microwave

  • 15. 
    What is the technical term for cooking food directly under the heat source?
    • A. 

      Baking

    • B. 

      Basting

    • C. 

      Broiling

    • D. 

      Frying