Basic Cooking Methods! Interesting Trivia Quiz

15 Questions | Total Attempts: 1879

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Basic Cooking Methods! Interesting Trivia Quiz

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Questions and Answers
  • 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