Interesting Quiz On Cooking

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| By Thames
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Quizzes Created: 2601 | Total Attempts: 9,144,967
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Interesting Quiz On Cooking - Quiz

How much do you really know about cooking?


Questions and Answers
  • 1. 

    Yogurt is popular in what kind of cuisine?

    • A.

      Mexican

    • B.

      Greek

    • C.

      Italian

    • D.

      Chinese

    Correct Answer
    B. Greek
    Explanation
    Yogurt is popular in Greek cuisine because it is a staple ingredient in many traditional Greek dishes. Greek yogurt is known for its thick and creamy texture, and it is often used in savory dishes like tzatziki sauce or as a topping for grilled meats. It is also commonly used in desserts like Greek yogurt with honey and nuts. Greek cuisine places a strong emphasis on fresh ingredients and simple flavors, making yogurt a versatile and popular ingredient in many Greek dishes.

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  • 2. 

    What is a crepe?

    • A.

      A Russian wine

    • B.

      A spinach souffle

    • C.

      A egg, over easy

    • D.

      A thin pancake

    Correct Answer
    D. A thin pancake
    Explanation
    A crepe is a type of thin pancake. It is a popular dish in French cuisine and is typically made from a batter of flour, eggs, and milk. Crepes can be filled with a variety of sweet or savory fillings, such as fruit, chocolate, cheese, or vegetables. They are often served as a breakfast or dessert item, but can also be enjoyed as a main course.

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  • 3. 

    What is the title of the direct assistant of the executive chef?

    • A.

      Second Chef

    • B.

      Assistant Chef

    • C.

      Sous Chef

    • D.

      Saucier

    Correct Answer
    C. Sous Chef
    Explanation
    The correct answer is "Sous Chef." The title of "Sous Chef" refers to the direct assistant of the executive chef in a kitchen. The sous chef is responsible for supervising the kitchen staff, assisting with menu planning, and ensuring the quality and consistency of the dishes. They play a crucial role in the day-to-day operations of the kitchen and work closely with the executive chef to maintain the standards and efficiency of the culinary team.

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  • 4. 

    Who popularized French cooking in the US?

    • A.

      Julia Child

    • B.

      Paula Deen

    • C.

      Emeril Lagasse

    • D.

      FiFi LaFouche

    Correct Answer
    A. Julia Child
    Explanation
    Julia Child is the correct answer because she played a significant role in popularizing French cooking in the US. Her groundbreaking cookbook, "Mastering the Art of French Cooking," and her cooking show, "The French Chef," introduced American audiences to French culinary techniques and recipes. Julia Child's passion for French cuisine, her charismatic personality, and her ability to make complex recipes accessible to home cooks made her a beloved figure in the culinary world and contributed to the increased interest in French cooking in the US.

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  • 5. 

    Aborio rice is used to make what?

    • A.

      Crepes

    • B.

      Risotto

    • C.

      Puree

    • D.

      Egg Foo Yung

    Correct Answer
    B. Risotto
    Explanation
    Aborio rice is a type of short-grain rice that is commonly used to make risotto. Risotto is an Italian dish that is made by slowly cooking the rice in broth until it becomes creamy and tender. The starches in the aborio rice are released during the cooking process, creating a rich and velvety texture. The rice absorbs the flavors of the broth and any additional ingredients that are added, resulting in a flavorful and satisfying dish. Therefore, aborio rice is the correct choice for making risotto.

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  • 6. 

    What is the name for foods that are worked and strained until completely smooth?

    • A.

      Ragout

    • B.

      Beurre Blanc

    • C.

      Emulsion

    • D.

      Puree

    Correct Answer
    D. Puree
    Explanation
    A puree is a type of food that is made by working and straining it until it becomes completely smooth. This process involves blending or mashing the food until it reaches a smooth consistency, without any lumps or chunks. Purees are often made from fruits, vegetables, or legumes, and they can be used in various dishes such as soups, sauces, or baby food. The other options listed, ragout, beurre blanc, and emulsion, do not involve the same process of working and straining to achieve a smooth texture, making them incorrect answers.

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  • 7. 

    What is a poissonnier?

    • A.

      A baker

    • B.

      A butcher

    • C.

      A pastry chef

    • D.

      A fish chef

    Correct Answer
    D. A fish chef
    Explanation
    A poissonnier is a chef who specializes in preparing and cooking fish dishes. They have extensive knowledge and skills in handling and cooking various types of fish, ensuring that they are cooked to perfection. A poissonnier is responsible for creating flavorful and visually appealing fish dishes, often incorporating different cooking techniques and sauces. They play a crucial role in a professional kitchen, ensuring that the fish dishes are of high quality and meet the standards set by the establishment.

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  • 8. 

    What is aioli?

    • A.

      Garlic mayonnaise

    • B.

      Olive oil

    • C.

      Crab soup

    • D.

      Fancy ketchup

    Correct Answer
    A. Garlic mayonnaise
    Explanation
    Aioli is a traditional Mediterranean sauce made by combining garlic, egg yolks, and olive oil. It is often referred to as garlic mayonnaise because of its creamy texture and strong garlic flavor. The combination of garlic and mayonnaise creates a rich and savory sauce that is commonly used as a condiment or dip for various dishes. Olive oil is also an essential ingredient in aioli, providing a smooth and luscious consistency. Crab soup and fancy ketchup are unrelated to aioli and do not accurately describe this popular sauce.

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  • 9. 

    What is a bain-marie?

    • A.

      A cut of beef

    • B.

      A water bath

    • C.

      A fancy pork chop

    • D.

      Pasta sauce

    Correct Answer
    B. A water bath
    Explanation
    A bain-marie is a culinary technique where a container of food is placed in a larger container filled with hot water. This method is commonly used to gently heat or cook delicate dishes such as custards, sauces, or chocolate, as the hot water provides a gentle and even heat distribution. The water bath helps prevent the food from overheating or curdling, resulting in a smoother and more consistent texture.

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  • 10. 

    What is bouillabaisse?

    • A.

      A cold vegetable soup

    • B.

      A cold French potato soup

    • C.

      A rich beef gravy

    • D.

      Mediterranean seafood soup

    Correct Answer
    D. Mediterranean seafood soup
    Explanation
    Bouillabaisse is a Mediterranean seafood soup. It is a traditional dish from the Provence region of France, specifically from the city of Marseille. It is made with a variety of fish and shellfish, such as cod, sea bass, mussels, and shrimp, cooked in a flavorful broth made from fish stock, tomatoes, onions, garlic, and herbs like saffron and thyme. Bouillabaisse is known for its rich and complex flavors, and it is often served with crusty bread and a garlicky mayonnaise called rouille.

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  • 11. 

    An emulsion is a smooth mixture of what?

    • A.

      A liquid and a solid

    • B.

      Butter and a spice

    • C.

      Two liquids

    • D.

      Two vegetables

    Correct Answer
    C. Two liquids
    Explanation
    An emulsion is a smooth mixture of two liquids. In an emulsion, one liquid is dispersed in the form of small droplets throughout the other liquid, creating a stable mixture. This can be seen in common examples like mayonnaise, where oil is emulsified with vinegar or lemon juice to create a creamy texture. Therefore, the correct answer is "Two liquids".

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  • 12. 

    What is file ("fee-lay") that is used in gumbo?

    • A.

      Rendered shrimp heads

    • B.

      Anchovy paste

    • C.

      Ground sassafras leaves

    • D.

      Tomato puree

    Correct Answer
    C. Ground sassafras leaves
    Explanation
    Ground sassafras leaves are used in gumbo as a file ("fee-lay"). File powder is made from dried and ground sassafras leaves and is commonly used as a thickening agent and flavor enhancer in Cajun and Creole cooking. It adds a unique flavor to the gumbo and helps to thicken the broth.

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