# Basic Cooking Methods! Interesting Trivia Quiz

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What do you know about basic cooking methods? Almost everyone knows how to boil an egg, make spaghetti, or a simple grilled cheese sandwich. One of the initial things you learn when you begin to cook for yourself or your family is that some meals are necessary, while other dishes are more advanced and take time. If you would like to understand further, try this quiz.

• 1.

### The correct description for boiling is

• A.

Small bubbles breaking at the surface 98 degrees celsius.

• B.

Large bubbles breaking at the surface 100 degrees celsius.

• C.

No bubbles 95 degrees celsius.

B. Large bubbles breaking at the surface 100 degrees celsius.
Explanation
Boiling is the process in which a liquid turns into vapor at a specific temperature. The correct description states that large bubbles break at the surface at 100 degrees Celsius. This is because when a liquid reaches its boiling point, the heat causes the liquid to vaporize rapidly, forming bubbles. These bubbles rise to the surface and burst, releasing the vapor into the air. The presence of large bubbles breaking at the surface indicates that the liquid is boiling, and the temperature of 100 degrees Celsius is the boiling point for this particular substance.

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• 2.

### The correct description for simmering is

• A.

Small bubbles breaking at the surface 98 degrees celsius.

• B.

Large bubbles breaking at the surface 100 degrees celsius.

• C.

No bubbles 95 degrees celsius.

A. Small bubbles breaking at the surface 98 degrees celsius.
Explanation
Simmering refers to a cooking technique where the liquid is heated to a temperature just below boiling point. The correct description for simmering is small bubbles breaking at the surface at 98 degrees Celsius. This indicates that the liquid is hot enough to cook the food but not too hot to cause vigorous boiling. At this temperature, the liquid is gently bubbling and the food is cooked slowly and evenly.

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• 3.

### The correct description for poaching is

• A.

Small bubbles breaking at the surface 98 degrees celsius.

• B.

Large bubbles breaking at the surface 100 degrees celsius.

• C.

No bubbles 87 to 95 degrees celsius.

C. No bubbles 87 to 95 degrees celsius.
Explanation
The correct answer is "no bubbles 87 to 95 degrees celsius." This description accurately represents the process of poaching. When poaching food, such as eggs or fish, it is important to maintain a gentle simmer where the water temperature is between 87 to 95 degrees Celsius. At this temperature range, there should be no bubbles breaking at the surface, ensuring that the food is cooked gently and evenly without being disturbed by boiling water.

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• 4.

### Braising requires the food to be

• A.

Half-covered with liquid, covered and cooked in the oven.

• B.

Completely covered with liquid, covered and cooked in the oven.

• C.

Half-covered with liquid, covered and cooked on the stove.

A. Half-covered with liquid, covered and cooked in the oven.
Explanation
Braising is a cooking method that involves cooking food slowly in a small amount of liquid. The food is typically placed in a pot or pan, and then partially covered with liquid. By partially covering the food, it allows for the flavors to infuse into the food while also allowing some evaporation to occur. The pot or pan is then covered with a lid to trap the heat and moisture, and the cooking process is continued in the oven. This method helps to tenderize tougher cuts of meat and allows the flavors to develop more fully.

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• 5.

### Foods to be stewed should be prepared

• A.

Into large pieces prior to stewing.

• B.

Smaller even bite-sized pieces prior to stewing.

• C.

Not prepared

B. Smaller even bite-sized pieces prior to stewing.
Explanation
When stewing foods, it is recommended to prepare them into smaller even bite-sized pieces. This allows for more even cooking and ensures that all the ingredients are cooked through at the same time. It also enhances the flavor as the smaller pieces can absorb the flavors of the stewing liquid more effectively. Large pieces may take longer to cook and may result in unevenly cooked or tough pieces of food. Therefore, preparing the foods into smaller even bite-sized pieces prior to stewing is the correct approach.

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• 6.

### The resulting liquid created during the stewing process is

• A.

Strained, reduced and served as the sauce.

• B.

Served with the stew.

• C.

B. Served with the stew.
Explanation
The resulting liquid created during the stewing process is served with the stew. This means that the liquid, which is often flavorful and rich in taste, is not discarded but rather used as a sauce to enhance the overall flavor of the dish. Serving the liquid with the stew allows for a more complete and enjoyable dining experience, as it adds moisture and additional flavor to the dish.

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• 7.

### Poaching is a suitable cookery method for

• A.

Large portions of tough cuts of meat.

• B.

Only eggs.

• C.

Smaller portions of tender foods.

C. Smaller portions of tender foods.
Explanation
Poaching is a suitable cookery method for smaller portions of tender foods because it involves gently simmering the food in liquid, such as water or broth, at a low temperature. This method helps to retain the tenderness and delicate texture of the food, making it ideal for cooking delicate proteins like fish, poultry, or vegetables. It allows the food to cook evenly and gently without drying out or becoming tough.

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• 8.

### The difference between baking and roasting is

• A.

The temperature for baking is much higher.

• B.

Baking requires the addition of a baste.

• C.

Roasting requires the addition of a baste.

C. Roasting requires the addition of a baste.
Explanation
The correct answer is "roasting requires the addition of a baste." This means that when roasting food, such as meat or vegetables, it is common to add a baste, which is a liquid mixture (such as broth or marinade) that is brushed or poured over the food during cooking. Basting helps to keep the food moist and adds flavor. On the other hand, baking does not typically require the addition of a baste, as it involves cooking food in an oven at a high temperature without the need for basting.

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• 9.

### The four forms of frying are:

• A.

Shallow, deep, stir and pan-frying.

• B.

Deep, saute, shallow, and stove.

• C.

Pan, shallow, oven and deep.

A. Shallow, deep, stir and pan-frying.
Explanation
The correct answer is "shallow, deep, stir and pan-frying." This answer accurately lists the four forms of frying, which are shallow frying (cooking food in a small amount of oil), deep frying (immersing food completely in hot oil), stir frying (quickly cooking food in a small amount of oil while continuously stirring), and pan-frying (cooking food in a moderate amount of oil in a frying pan).

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• 10.

### Foods to be deep fryed are generally coated to:

• A.

Protect the foods from drying out, add texture and colour.

• B.

Cook the foods faster.

• C.

Keep the oil from getting cold.

A. Protect the foods from drying out, add texture and colour.
Explanation
The correct answer is to protect the foods from drying out, add texture and colour. Coating the foods before deep frying creates a barrier that prevents moisture loss, keeping the interior moist and tender. Additionally, the coating adds a crispy texture to the fried food and can contribute to its overall appearance by providing a golden or brown color.

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• 11.

### First-class tender cuts of meat are the only suitable meat cuts for grilling.

• A.

True

• B.

False

A. True
Explanation
The statement is true because first-class tender cuts of meat, such as ribeye, sirloin, or filet mignon, have a higher fat content and are more tender. These cuts are ideal for grilling because the high heat of the grill helps to cook the meat quickly and evenly, while also allowing the fat to render and create a delicious, juicy flavor. Other cuts of meat, such as tougher cuts or those with less fat, may not be suitable for grilling as they can become dry and tough.

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• 12.

### Salamander, char grill and gyros are all equipment used for grilling.

• A.

True

• B.

False

A. True
Explanation
The statement is true because a salamander, char grill, and gyros are all types of equipment that are commonly used for grilling. A salamander is a kitchen appliance that uses high heat from above to broil or brown food, while a char grill is a type of grill that uses charcoal or wood to cook food, and gyros are typically cooked on a vertical rotisserie grill. Therefore, all three of these equipment options are suitable for grilling food.

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• 13.

### When poaching eggs vinegar is added to the water to add flavour.

• A.

True

• B.

False

B. False
Explanation
Vinegar is not added to the water when poaching eggs to add flavor. The main purpose of adding vinegar to the water is to help coagulate the egg whites faster, resulting in a neater and more compact poached egg. The vinegar helps the egg whites to set and prevents them from spreading out too much in the water. It does not contribute to the flavor of the poached eggs.

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• 14.

### Stweing and braising are long slow wet methods of cookery used to break down connective tissues in tough cuts of meat.

• A.

True

• B.

False

A. True
Explanation
Steaming and braising are indeed long, slow, wet methods of cookery that are used to break down connective tissues in tough cuts of meat. Steaming involves cooking food by exposing it to steam, which helps to retain moisture and tenderize the meat. Braising, on the other hand, involves searing the meat first and then simmering it in a liquid, such as broth or wine, for an extended period of time. This slow cooking process helps to break down the tough fibers in the meat, resulting in a tender and flavorful dish. Therefore, the given answer, True, is correct.

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• 15.

### Blind baking refers to baking in the oven without a light.

• A.

True

• B.

False

B. False
Explanation
Blind baking refers to baking a pastry crust without the filling. It is done by pre-baking the crust before adding the filling. The term "blind" refers to the fact that the crust is baked without being able to see it, not to the absence of a light in the oven. Therefore, the statement that blind baking refers to baking in the oven without a light is false.

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• Current Version
• Mar 07, 2024
Quiz Edited by
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• Aug 21, 2011
Quiz Created by
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