# 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

D. 3
Explanation
There are 3 teaspoons in a tablespoon. This is a common conversion in cooking and baking. A tablespoon is equal to 3 teaspoons, so if you have a recipe that calls for tablespoons but you only have teaspoons, you can easily convert by multiplying the number of tablespoons by 3 to get the equivalent number of teaspoons.

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• 2.

### Which stovetop cooking method is most suitable for fragile foods, including eggs and fish?

• A.

Blanching

• B.

Sauteing

• C.

Poaching

• D.

Boiling

C. Poaching
Explanation
Poaching is the most suitable stovetop cooking method for fragile foods like eggs and fish because it involves cooking them gently in liquid, usually water or broth, at a low temperature. This method helps to preserve the delicate texture of the food and prevents it from breaking apart or becoming overcooked. The liquid provides a cushioning effect, reducing the risk of damage to the fragile ingredients. Additionally, poaching allows for the flavors of the liquid to infuse into the food, resulting in a moist and flavorful dish.

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• 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

C. Plastic Grocery Bags
Explanation
Plastic grocery bags would not be safe to use in a microwave because they are made of thin plastic that can melt or release harmful chemicals when exposed to heat. Microwaving plastic bags can cause them to warp, melt, or even catch fire, posing a safety risk. It is important to use microwave-safe containers such as ceramic bowls, glass baking dishes, or parchment paper, which are designed to withstand the heat of the microwave without any adverse effects.

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• 4.

### To blanch a vegetable, you immerse it briefly in what?

• A.

Ice Water

• B.

Boiling Water

• C.

Hot Oil

• D.

Soy Sauce

B. Boiling Water
Explanation
Blanching a vegetable involves briefly immersing it in boiling water. This process helps to soften the vegetable slightly and preserve its color. The hot water quickly cooks the outer layers of the vegetable while maintaining its crispness. Blanching is commonly used before freezing or cooking vegetables to remove any dirt or bacteria and to enhance their texture and appearance.

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• 5.

### What is the small stick used to hold foods together while grilling called?

• A.

Skewer

• B.

Colander

• C.

Spatula

• D.

Shish Kebab

A. Skewer
Explanation
A skewer is a small stick used to hold foods together while grilling. It is commonly used to thread meat, vegetables, or fruits, keeping them secure and preventing them from falling into the grill. Skewers are typically made of metal or wood and are an essential tool for grilling kebabs or other skewered dishes. A colander is a bowl-shaped kitchen utensil used for draining liquids from food, a spatula is a flat utensil used for flipping or lifting food, and shish kebab refers to a specific type of skewered dish.

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• 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

B. Divide The Yolks From The Whites
Explanation
To "separate" eggs means to divide the yolks from the whites. This is typically done by cracking the egg and carefully transferring the yolk back and forth between the two halves of the shell, allowing the whites to fall into a separate bowl. Separating the yolks from the whites is often necessary in recipes that require only one part of the egg, such as using yolks for custards or whites for meringues.

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• 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

D. High Heat
Explanation
High heat is required in order to make stir fried dishes properly because it allows the ingredients to cook quickly and evenly. Stir frying involves constantly stirring and tossing the ingredients in a hot pan, which helps to retain their texture, color, and nutrients. High heat also helps to create the characteristic smoky and slightly charred flavor that is associated with stir fried dishes. Using low heat may result in soggy and overcooked ingredients, while a deep pan and lots of liquid are not necessary for stir frying.

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• 8.

### Which of these methods would work best to cook a very tough cut of meat?

• A.

Braising

• B.

Sauteing

• C.

Tempura

• D.

Microwaving

A. Braising
Explanation
Braising would work best to cook a very tough cut of meat because it involves slow cooking the meat in a liquid (such as broth or wine) at a low temperature for an extended period of time. This method helps to break down the tough fibers in the meat, resulting in a tender and flavorful dish. Sauteing, tempura, and microwaving are not suitable methods for cooking tough cuts of meat as they do not provide the necessary slow and moist cooking environment needed to tenderize the meat.

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• 9.

### What would a cook use a "mandoline" for?

• A.

Pan-Frying

• B.

Entertaining During the Meal

• C.

Slicing Vegetables

• D.

Boiling

C. Slicing Vegetables
Explanation
A cook would use a "mandoline" for slicing vegetables. A mandoline is a kitchen tool with a sharp blade that allows for precise and uniform slicing of vegetables. It is commonly used to create thin, even slices of vegetables such as cucumbers, carrots, or potatoes. This tool is especially useful when a cook wants to achieve consistent thickness in their vegetable slices for various recipes or presentations.

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• 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

A. Sauerkraut
Explanation
During the construction of the Great Wall of China, workers were primarily fed sauerkraut. Sauerkraut is a traditional German dish made from fermented cabbage. It is likely that sauerkraut was chosen as a food source for the workers due to its long shelf life and high nutritional content, which would have been beneficial for sustaining the workers during their labor-intensive tasks. The assumption that sauerkraut was primarily German may stem from its popularity in German cuisine and its association with German immigrants who may have been involved in the construction of the Great Wall.

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• 11.

### In microwave cooking, which method of heat application is used?

• A.

• B.

Conduction

• C.

Direct Heat

• D.

Convection

Explanation
In microwave cooking, radiation is used as the method of heat application. Microwaves emit electromagnetic waves that penetrate the food and cause the water molecules to vibrate rapidly, generating heat. This heat is then transferred to the rest of the food, cooking it evenly and quickly. Radiation is the most efficient method for cooking in microwaves as it directly heats the food without the need for a medium like air or oil. Conduction, direct heat, and convection are not used in microwave cooking.

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• 12.

### What is the process of blending ingredients to make a mayonnaise creamy called?

• A.

Oiling

• B.

Separation

• C.

Blanching

• D.

Emulsification

D. Emulsification
Explanation
Emulsification is the process of blending ingredients to make a mayonnaise creamy. It involves combining two immiscible substances, such as oil and water, into a stable mixture. In the case of mayonnaise, the oil and water are mixed together with the help of an emulsifying agent, typically egg yolks. This process creates a smooth and creamy texture by evenly dispersing the oil droplets throughout the water-based ingredients.

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• 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

A. Basting
Explanation
Basting is the correct answer because it involves brushing or spooning fat or juices over meat while it is roasting. This technique helps to add flavor to the meat and prevent it from becoming dry during the cooking process. Basting allows the meat to stay moist and tender, resulting in a more flavorful and enjoyable dish.

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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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