Cooking Trivia Facts! The Ultimate Quiz
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How well do you think you are when it comes to the kitchen? Do you know how to use the tools you find there and ingredients you can get at the store? In the earlier days, people used wood to cook then coal, and the advancements continue with time. Learn about cooking with stoves and ovens by taking this ultimate cooking trivia.
- 1.How many teaspoons are there in a tablespoon?
- A.
2
- B.
10
- C.
5
- D.
3
- 2.Which stovetop cooking method is most suitable for fragile foods, including eggs and fish?
- A.
Blanching
- B.
Sauteing
- C.
Poaching
- D.
Boiling
- 3.Which of these types of containers would not be safe to use in a microwave?
- A.
Ceramic Bowl
- B.
Glass Baking Dish
- C.
Plastic Grocery Bags
- D.
Parchment Paper
- 4.To blanch a vegetable, you immerse it briefly in what?
- A.
Ice Water
- B.
Boiling Water
- C.
Hot Oil
- D.
Soy Sauce
- 5.What is the small stick used to hold foods together while grilling called?
- A.
Skewer
- B.
Colander
- C.
Spatula
- D.
Shish Kebab
- 6.What should you do to eggs if a recipe says to "separate" them?
- A.
Put The Eggs Into Two Groups
- B.
Divide The Yolks From The Whites
- C.
Put Half A Dozen Back In The Fridge
- D.
Crack Each Shell In Two Pieces
- 7.What is required in order to make stir fried dishes properly?
- A.
Low Heat
- B.
Lots Of Liquid
- C.
A Deep Pan
- D.
High Heat
- 8.Which of these methods would work best to cook a very tough cut of meat?
- A.
Braising
- B.
Sauteing
- C.
Tempura
- D.
Microwaving
- 9.What would a cook use a "mandoline" for?
- A.
Pan-Frying
- B.
Entertaining During the Meal
- C.
Slicing Vegetables
- D.
Boiling
- 10.Workers building the Great Wall of China were fed what food, primarily assumed to be German?
- A.
Sauerkraut
- B.
German Chocolate Cake
- C.
Bavarian Vanilla Cream
- D.
Duesseldorfer Potato Mushrooms
- 11.In microwave cooking, which method of heat application is used?
- A.
Radiation
- B.
Conduction
- C.
Direct Heat
- D.
Convection
- 12.What is the process of blending ingredients to make a mayonnaise creamy called?
- A.
Oiling
- B.
Separation
- C.
Blanching
- D.
Emulsification
- 13.Brushing or spooning fat or juices over meat during roasting to add flavor and prevent dryness is?
- A.
Basting
- B.
Blanching
- C.
Baking
- D.
Binding
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