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Cooking Terms, Part VI Trivia Quiz

Culinary language skills are important to reading and writing recipes, reading and writing cookbooks and bragging to your colleagues about your gastronomic creations. Here's a quiz to test your knowledge of the specialized language of the kitchen.

A multiple-choice quiz by FatherSteve. Estimated time: 5 mins.

Author
FatherSteve

Time
5 mins

Type
Multiple Choice

Quiz #
327,848

Updated
Dec 03 21

# Qns
10

Difficulty
Average

Avg Score
7 / 10

Plays
2990

Awards
Top 10% Quiz

Last 3 plays: xchasbox (7/10), Tisser (7/10), Guest 40 (9/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. Chef is ebullient at sourcing twelve plump pheasants, plucked, with heads and feet off. She directs you to truss them for roasting. Whatever are you supposed to do? Hint

Cover the bird with heavily-buttered cheesecloth to keep the skin moist during roasting

Run two long metal rods through the bird's body cavity to hold it up off the bottom of the roasting plan

Stuff the bird with truffles

Secure the legs and wings with butcher's twine or skewers to produce a nicely-shaped presentation of the bird

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Question 2 of 10

2. "The Brave Little Toaster" is an animated American film released in 1987, based on a story written by Thomas M. Disch. In culinary terms, which of the following may be toasted? Hint

grains

cheese

all of these

spices

3. A tort is a wrong done to the person or property of another which is redressable at civil law. A tart is a sexually promiscuous woman sometimes imitated at "tarts and vicars" parties. In the kitchen, what is the difference between a torte and a tart? Hint

A torte is a cake made primarily with flour and eggs with a sweet or savoury filling between the layers; a tart is a shallow open-faced pastry crust with a sweet filling.

A torte is a rich cake made with eggs and ground nuts but little flour; a tart is a shallow open-faced pastry crust with a sweet or savoury filling.

A torte is a layered cake made without filling; a tart is a rich cake made with a sweet filling.

A torte is a sweet-filled pie made of pastry dough; a tart is a rich cake layered with either sweet or savoury filling.

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Question 4 of 10

4. The more baking experience one gains, the more one learns about the variety of flours available and of their use for specific purposes. Is "all-purpose flour" made of hard, high-gluten wheat or soft, low-gluten wheat? Hint

Hard, high gluten wheat

A mixture of both

Soft, low gluten wheat

Neither; it is gluten-free

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Question 5 of 10

5. A score is twenty of something. To score is to carry or kick the ball across the goal. A musical score contains notes and directions. To score an exam is to give it a grade. What does it mean when a chef scores something? Hint

To cut into twenty equal pieces

To cut slits in the surface of food for decoration, to allow fat to escape or a glaze to penetrate

To cook a steak or chop on a grill and then rotate it sixty degrees to produce a diamond-shaped char pattern

To quickly sear a raw roast by using a kitchen torch's flame on its surface

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Question 6 of 10

6. How many (US) tablespoons are there in one (US) liquid pint? Hint

47.3

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Question 7 of 10

7. A typical chef's knife has a blade 6 to 12 inches long tapering to a pointed tip. What is the sharpened part of the blade, opposite the tip, closest to the bolster or handle called? Hint

the strong end

the foot

the heel

the bottom

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Question 8 of 10

8. What is the difference between cannellini, cannelloni and cannoli? Hint

Cannellini are pasta tubes, cannelloni are beans and cannoli is a dessert.

Cannellini are beans, cannelloni are pasta tubes and cannoli is a dessert.

Cannellini are beans, cannelloni is a dessert and cannoli are pasta tubes.

Cannellini is a dessert, cannelloni are beans and cannoli are pasta tubes.

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Question 9 of 10

9. In the First Century AD, Petronius wrote "Moderation in all things, including moderation" (or maybe it was Oscar Wilde or maybe Mark Twain, a bit later). Setting an oven to Gas Mark 4 will produce what many recipes call a "moderate" oven temperature. How hot is a "moderate" oven? Hint

300 degrees F / 150 degrees C

350 degrees F / 180 degrees C

375 degrees F / 190 degrees C

400 degrees F / 200 degrees C

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Question 10 of 10

10. LL Cool J (and Weird Al Yankovic) sang (versions of) a song about a "big old butt." From what part of a pig does pork butt come? Hint

the shoulder

the ham

the hind legs

the loin

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Quiz Answer Key and Fun Facts

1. Chef is ebullient at sourcing twelve plump pheasants, plucked, with heads and feet off. She directs you to truss them for roasting. Whatever are you supposed to do?

Answer: Secure the legs and wings with butcher's twine or skewers to produce a nicely-shaped presentation of the bird

Trussing poultry is a debatable practice in that, although it creates a lovely presentation, the breast of a trussed bird tends to become overdone before the legs and thighs are fully cooked.

2. "The Brave Little Toaster" is an animated American film released in 1987, based on a story written by Thomas M. Disch. In culinary terms, which of the following may be toasted?

Answer: all of these

Toasting means to brown using dry heat. While it is most common to think of bread being toasted (to produce "toast"), it is also possible to toast cheese over or near a fire and to toast whole spices, nuts and grains in a dry frying pan.

Answer: A torte is a rich cake made with eggs and ground nuts but little flour; a tart is a shallow open-faced pastry crust with a sweet or savoury filling.

Some authorities suggest that the words torte and tart derive from the same historic root. This is unlikely. Torte derives from the Late Latin "torta panis" meaning baked bread and entered the English language via the French "tourte." Tart derives from the French meaning small pastry and entered English in the early 19th Century.

Answer: A mixture of both

All-purpose flour is enriched (in the US) with iron, niacin, riboflavin and thiamin. Generally speaking, high-gluten flour made from hard wheat is better for baking bread while low-gluten flour made from soft wheat is better for cakes and biscuits.

Answer: To cut slits in the surface of food for decoration, to allow fat to escape or a glaze to penetrate

Many foods may be scored. Perhaps the most common is ham, which is scored in two directions to produce diamond-shaped cuts, often decorated with a whole clove at each intersection. An elegant way to present whole vegetables is to score them, e.g. cucumbers.

6. How many (US) tablespoons are there in one (US) liquid pint?

Answer: 32

The volume of a tablespoon varies wildly among English-speaking countries. It is 20 ml in Australia, 17.7 ml in Britain, 15 ml in Canada and 14.2 ml in the USA.

7. A typical chef's knife has a blade 6 to 12 inches long tapering to a pointed tip. What is the sharpened part of the blade, opposite the tip, closest to the bolster or handle called?

Answer: the heel

The heel of a chef's knife is used for heavier cutting jobs where more than usual force needs to be applied to the task.

8. What is the difference between cannellini, cannelloni and cannoli?

Answer: Cannellini are beans, cannelloni are pasta tubes and cannoli is a dessert.

The singular of cannellini is cannellino. Cannelloni is the plural of cannellone. The singular of cannoli is cannola; there is no such things as "cannolies."

Answer: 350 degrees F / 180 degrees C

Oven temperatures vary depending upon the size of the oven, the brand, the heating element(s), and other factors. A thermometer placed inside the oven is a better indicator of actual temperature than are the thermostatic controls of the oven.

10. LL Cool J (and Weird Al Yankovic) sang (versions of) a song about a "big old butt." From what part of a pig does pork butt come?

Answer: the shoulder

The butt or Boston butt or pork shoulder is a tough and fatty cut especially useful both for making sausage and for cooking slow and low for barbecue.

Source: Author FatherSteve

This quiz was reviewed by FunTrivia editor ozzz2002 before going online.
Any errors found in FunTrivia content are routinely corrected through our feedback system.

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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.

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  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