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.
- 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.
- 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.
- 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.
- 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
- 6.The resulting liquid created during the stewing process is
- A.
Strained, reduced and served as the sauce.
- B.
Served with the stew.
- C.
Strained and discarded.
- 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.
- 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.
- 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.
- 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.
- 11.First-class tender cuts of meat are the only suitable meat cuts for grilling.
- A.
True
- B.
False
- 12.Salamander, char grill and gyros are all equipment used for grilling.
- A.
True
- B.
False
- 13.When poaching eggs vinegar is added to the water to add flavour.
- A.
True
- B.
False
- 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
- 15.Blind baking refers to baking in the oven without a light.
- A.
True
- B.
False
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