Test Your Knowledge On Cooking! Trivia Facts Quiz

Alton Brown's show often focuses on the science behind food and cooking. He explains the chemical reactions that occur during cooking, the different properties of ingredients, and the techniques that can enhance flavors and textures. Through his show, he aims to educate viewers about the science behind the culinary world, making it both informative and entertaining.

A temperature of about 95 degrees F can be referred to as "lukewarm" because it is neither hot nor cold, but rather a moderate or mild temperature.

A meal is considered kosher if it follows the dietary laws of Judaism. According to these laws, certain foods are prohibited, such as pork and shellfish, and meat and dairy products cannot be consumed together. The answer, "Peanut Butter Sandwich With Milk," is considered kosher because it does not violate any of these rules. Peanut butter is a plant-based food, and milk is a dairy product, so they can be consumed together without any issues.

Rinsing pasta after cooking is recommended when making a pasta salad because it helps to cool down the pasta quickly and stop the cooking process. This prevents the pasta from becoming overcooked and mushy, and also helps to remove excess starch from the pasta, which can make the salad sticky. Rinsing the pasta also helps to remove any residual heat, making it easier to mix with other ingredients without wilting them. Therefore, when making a pasta salad, it is advisable to rinse the pasta after cooking.

If beef is cooked "en brochette", it means that it is cooked on skewers. This cooking method involves threading pieces of beef onto skewers and grilling or roasting them. The term "en brochette" is derived from the French word for skewer, and it is commonly used to describe this particular way of cooking meat.

A dredger is a kitchen tool used to sprinkle flour or sugar lightly onto food. It typically consists of a container with small holes on top and a handle for easy handling. This tool is commonly used in baking to evenly dust flour or sugar onto dough, pastries, or other food items. By sprinkling these ingredients lightly, it helps to prevent clumping and ensures an even distribution, resulting in a better texture and taste in the final product.

The term "au gratin" in cooking refers to a dish that is covered with browned breadcrumbs. This technique is commonly used to add a crispy and flavorful topping to a dish, typically made by combining breadcrumbs with butter or cheese and then baking or broiling until golden brown. The breadcrumbs create a delicious crust that adds texture and enhances the overall taste of the dish.

Marie-Antoine Careme is considered the founder of classical French cooking because of his significant contributions to the development and codification of French culinary techniques and recipes. He was a renowned chef during the 19th century and his work laid the foundation for modern French cuisine. Careme's emphasis on precision, elegance, and artistic presentation revolutionized the culinary world and his influence can still be seen in French cooking today.

Jaggery is a type of unrefined sugar that is commonly used in Indian cooking. It is made from the sap of palm trees or sugarcane juice, which is boiled and then solidified into blocks or cones. Jaggery has a distinct caramel-like flavor and is used as a sweetener in various Indian dishes, desserts, and beverages. It is also considered to be a healthier alternative to refined sugar as it retains some of the minerals and nutrients present in the sap or juice.

In 1954, "Butterball" turkeys began to be used for Thanksgiving dinners.

Chiffon is a light and fluffy pie filling made with stabilized gelatin and beaten egg whites. It is a popular dessert that has a smooth and creamy texture. The gelatin helps to stabilize the filling, while the beaten egg whites add airiness and create a light, fluffy consistency. Chiffon pie fillings are often flavored with fruit or chocolate, making them a delicious and refreshing option for dessert.

The first cooking show on television, hosted by James Beard in 1946, was called "I Love To Eat."

Rabbits can cause a tularemia infection in humans while being skinned for cooking purposes. Tularemia, also known as rabbit fever, is a bacterial infection that can be transmitted through direct contact with infected animals or their carcasses. Rabbits are known to be a common carrier of the bacteria that causes tularemia, and handling or consuming contaminated meat can lead to infection in humans. Therefore, it is important to take precautions while handling rabbits or their meat to prevent the spread of tularemia.

The main difference between regular and cake flours is the type of wheat used. Regular flour is typically made from hard wheat, which has a higher protein content and therefore more gluten. Cake flour, on the other hand, is made from soft wheat, which has a lower protein content and less gluten. This difference in wheat type affects the texture and structure of baked goods made with these flours.

Collard greens contain the highest amount of calcium compared to the other options listed. While skim milk and cottage cheese also contain calcium, collard greens have a higher concentration of this mineral. Canned salmon, on the other hand, contains less calcium compared to collard greens.

In "double steaming", no liquid loss is expected. This technique involves cooking food in a sealed container, which prevents any evaporation or loss of liquid. Therefore, the correct answer is "None".

The original meaning of the phrase "shish kebab" was fried meat. This dish originated in the Middle East and consists of small pieces of meat that are skewered and cooked over an open flame. The meat is typically marinated before being fried, giving it a flavorful and juicy taste.