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Quiz about Cooking Terms Part XVI
Quiz about Cooking Terms Part XVI

Cooking Terms, Part XVI Trivia Quiz


Fifteen quizzes about the language of the kitchen are insufficient to cover the field adequately. Are you ready for another?

A multiple-choice quiz by FatherSteve. Estimated time: 5 mins.
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Author
FatherSteve
Time
5 mins
Type
Multiple Choice
Quiz #
369,357
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
7 / 10
Plays
871
Awards
Top 35% Quiz
Last 3 plays: moonlightxx (10/10), Guest 79 (7/10), Guest 142 (5/10).
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Question 1 of 10
1. Drizzle is a kind of light rain with tiny raindrops; freezing drizzle is what produces black ice on roadways. What does it mean when a recipe asks you to drizzle something over something else? Hint


Question 2 of 10
2. Our chef returns from a U.S. tour of the mid-Atlantic states and is eager to make scrapple. In addition to cornmeal, what is the other principal ingredient in scrapple?
Hint


Question 3 of 10
3. If a dish is garnished so as to make it amandine, what is added?
Hint


Question 4 of 10
4. What is the difference between molasses and treacle?
Hint


Question 5 of 10
5. Allen Ginsberg, William S. Burroughs and Jack Kerouac were all part of the Beat Generation. The heart of rock-n-roll is the beat. Which of the following may be used when a recipe directs one to beat a mixture? Hint


Question 6 of 10
6. A chef visiting from Australia asks for some verjus or verjuice with which to make a salad dressing. What is chef asking for? Hint


Question 7 of 10
7. What is the difference between bread flour and cake flour? Hint


Question 8 of 10
8. Johann Sebastian Bach wrote a series of preludes and fugues in all major and minor keys which he published in 1722 under the title "The Well-Tempered Clavier." The Roman Emperor Nero (37-68 AD) was reputed to have an awful temper. Steel is tempered; glass is tempered. How does one temper chocolate? Hint


Question 9 of 10
9. Cholent -- a slowly simmered stew of meat (beef, chicken or sausage), potatoes, beans, barley (or rice) -- is especially associated with people of one particular religion. Which is it?
Hint


Question 10 of 10
10. The chef de patisserie "suggests" that you blind bake the crusts for the French silk chocolate pies. What does she want you to do? Hint



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Most Recent Scores
Mar 28 2024 : moonlightxx: 10/10
Mar 27 2024 : Guest 79: 7/10
Mar 27 2024 : Guest 142: 5/10
Mar 23 2024 : Nana2727: 6/10
Mar 11 2024 : Guest 64: 9/10
Mar 06 2024 : Guest 70: 5/10
Mar 05 2024 : Guest 50: 8/10
Mar 05 2024 : panagos: 9/10
Feb 28 2024 : Guest 108: 8/10

Score Distribution

quiz
Quiz Answer Key and Fun Facts
1. Drizzle is a kind of light rain with tiny raindrops; freezing drizzle is what produces black ice on roadways. What does it mean when a recipe asks you to drizzle something over something else?

Answer: to pour a thin even line of fine liquid drops

To drizzle is less than to pour. Melted butter is drizzled over vegetables. Olive oil is drizzled over salads. Balsamic vinegar is drizzled over too many things. Reduced fruit juices are drizzled on ice cream and cake.
2. Our chef returns from a U.S. tour of the mid-Atlantic states and is eager to make scrapple. In addition to cornmeal, what is the other principal ingredient in scrapple?

Answer: pig parts left over at butchering

Scrapple is made by stewing the trimmings of a freshly butchered pig including the head, bones and some offal. The seasoned stock is then used to cook cornmeal which is mixed with the meat picked from the bones and formed into loaves. Scrapple is most often served sliced and fried.

A truly American dish, it derives from the German panhas and is similar to the white pudding and hog's pudding made in Great Britain.
3. If a dish is garnished so as to make it amandine, what is added?

Answer: almonds

The term "amandine" is French and is added to the end of the name of a dish to indicate its garnish, e.g. sole amandine. Cookbooks produced in the United States misspell this term "almondine" but continue to use it after the name of the dish in the French manner.
4. What is the difference between molasses and treacle?

Answer: Treacle is the British word for what Americans call molasses.

Both sugar cane and sugar beets are refined by the extraction of sugar crystals; the remaining syrup is treacle or molasses. In other parts of the world, molasses or treacle is produced from berries, from dates and even from carob.
5. Allen Ginsberg, William S. Burroughs and Jack Kerouac were all part of the Beat Generation. The heart of rock-n-roll is the beat. Which of the following may be used when a recipe directs one to beat a mixture?

Answer: any of these

Beating is a process whereby a mixture is made smooth and light by the incorporation of air through vigorous stirring. Batters are commonly beaten. The word "batter" derives from the Old French "battre" which means "to beat."
6. A chef visiting from Australia asks for some verjus or verjuice with which to make a salad dressing. What is chef asking for?

Answer: unfermented green grape juice

Verjus was commonly used to add acid to foods in the Middle Ages in Europe. Its use was replaced by wine and vinegar. In the last few years, verjus has returned, perhaps led by Australian chef and vintner Maggie Beer.
7. What is the difference between bread flour and cake flour?

Answer: Bread flour produces more gluten and cake flour less gluten than does all-purpose flour.

Most white flour is milled from wheat. Wheat contains gliadin and glutenin, two proteins which, when combined and activated, produce gluten. The more protein in flour, the more gluten it will produce and vice versa. Bread flour contains 14-16% protein, all-purpose (AP) flour 10-12%, pastry flour 9% and cake flour only 7-8%. Bread flour produces dense chewy bread while cake flour produces light and airy cakes.
8. Johann Sebastian Bach wrote a series of preludes and fugues in all major and minor keys which he published in 1722 under the title "The Well-Tempered Clavier." The Roman Emperor Nero (37-68 AD) was reputed to have an awful temper. Steel is tempered; glass is tempered. How does one temper chocolate?

Answer: heating and cooling it to specific temperatures

In order to produce high-quality chocolate with a beautiful gloss which snaps when it is broken (rather than crumbles), it must be tempered. Traditional temperers heat and cool the chocolate to specific temperatures, often using a stone slab. This process determines the size of crystals in the chocolate; smaller is better. Modern tempering is done by computer in a tempering machine.
9. Cholent -- a slowly simmered stew of meat (beef, chicken or sausage), potatoes, beans, barley (or rice) -- is especially associated with people of one particular religion. Which is it?

Answer: Judaism

Because of the prohibition of work (including cooking) on the Sabbath, Jews developed a dish which could be set in a slow oven on Friday before sunset and eaten warm for lunch the next day. In the past, community ovens served; modernly, electric slow cookers take their place. Cholent is commonly served in synagogues after morning prayer services on Shabbat.
10. The chef de patisserie "suggests" that you blind bake the crusts for the French silk chocolate pies. What does she want you to do?

Answer: prebake the pie crusts without any filling in them

Blind baking is a method of prebaking pie crusts without any filling. This is especially important where the crust is to contain a very wet filling or where the filling needs to remain unbaked. Blind baking can be accomplished by fitting foil or parchment paper into the crust and then holding it down with pie weights, pastry weights, or uncooked dried beans. This apparatus is removed part way through baking to allow the crust to brown.
Source: Author FatherSteve

This quiz was reviewed by FunTrivia editor WesleyCrusher before going online.
Any errors found in FunTrivia content are routinely corrected through our feedback system.
Related Quizzes
This quiz is part of series Cooking Terms:

The language of the kitchen can be specialized and opaque; these quizzes test one's knowledge of that culinary dialect.

  1. Cooking Terms Average
  2. Cooking Terms, Part II Average
  3. Cooking Terms, Part III Average
  4. Cooking Terms, Part IV Average
  5. Cooking Terms, Part V Average
  6. Cooking Terms, Part VI Average
  7. Cooking Terms, Part VII Average
  8. Cooking Terms, Part VIII Average
  9. Cooking Terms, Part IX Average
  10. Cooking Terms, Part X Average
  11. Cooking Terms, Part XI Average
  12. Cooking Terms, Part XII Average

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