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Cooking Terms, Part II

Created by FatherSteve

Fun Trivia : Quizzes : Cooking and Baking
Cooking Terms Part II game quiz
"Every activity has its own special language to describe things and processes. Cooking is no exception. How many of these cooking terms do you know well?"

15 Points Per Correct Answer - No time limit  



1. Oscar Wilde once said "An egg is always an adventure." The word coddle may mean to treat with indulgence or to pamper. How does one coddle an egg?
    Cook it in the shell for about ten minutes in 180-degree (F) water.
    Leave it out at room temperature for three days before cooking it.
    Wrap the shell in bread dough and bake in a moderate oven.
    Boil it vigorously for about ten minutes and chill it immediately.


2. At Passover and on the days immediately following, observant Jews refrain from leaven by eating only unleavened bread. Matzo is the most common example. From a culinary (as opposed to a religious) viewpoint, which of the following are leaveners?
    Yeast
    Baking soda (sodium bicarbonate)
    Baking powder
    All of these


3. William Arthur Ward once said "A pinch of praise is worth a pound of scorn." How much of a dry ingredient would you add if the recipe called for a pinch?
    One half of one dash
    Any of these.
    1/16 of a teaspoon
    0.308057601 cubic centimeter


4. Psychologist Richard Carlson wrote a best-selling book entitled "Don't Sweat the Small Stuff." Chef hands you some carrots, celery and onions and tells you she wants you to dice and sweat them. What does she want you to do?
    Treat them with greater care than usual
    Gently cook them in oil in a covered pan to soften but not brown
    Cook them quickly in strongly salted water
    Dehydrate them


5. Entomophagy is the technical term for people eating bugs. People eat all sorts of insects, sometimes even intentionally, but one rarely sees a recipe for cooking butterflies. How does one butterfly a piece of meat?
    Dust it lightly with flour using a soft brush and a gentle touch
    Carve it into the silhouette of a butterfly
    Cook it slowly by submerging it in hot clarified butter
    Split it down the center so as to be able to open the two sides to lay flat and even.


6. According to the noted American poet and writing teacher Paul Engle (1908-1991), "Writing is like this-you dredge for the poem's meaning the way police dredge for a body." In what can food be dredged before cooking?
    Flour
    Corn meal
    All of these
    Bread crumbs


7. Workers punch clocks. Boxers punch each other. Chef hands you a large bowl of something and asks you to punch it down. What did she likely give to you?
    Lumpy batter which needs to be stirred up to a uniform consistency
    Cuts of tough meat which need to be beaten to tenderize them
    Risen dough
    Live crustaceans which are threatening to escape from the bowl


8. Psalm 30:3b (in the King James Version) says "Thou hast kept me alive, that I should not go down to the pit." Which of the following fruits is not pitted?
    Cherries
    Olives
    Kiwi fruits
    Avocados


9. Prices can be steep. Hills can be steep. Places that have been around for a long time may be described as "steeped in history." Which of the following is not a purpose of steeping food?
    To extract a flavour or colour into the liquid
    To caramelize the natural sugars in the food being steeped
    To remove an unwanted ingredient such as salt
    To add the flavour of a liquid to the food being steeped


10. Lilliputians are smaller than Brobdingnagians. David was smaller than Goliath. Which of these classic cuts is the smallest?
    Julienne
    Brunoise
    Paysanne
    Batonettes


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Compiled Jun 28 12