Basic Cooking Methods! Interesting Trivia Quiz
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- 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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