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Quiz about Cooking Terms Part XIV
Quiz about Cooking Terms Part XIV

Cooking Terms, Part XIV Trivia Quiz


Are you ready for yet another test of your knowledge of the specialized language of the kitchen?

A multiple-choice quiz by FatherSteve. Estimated time: 5 mins.
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Author
FatherSteve
Time
5 mins
Type
Multiple Choice
Quiz #
347,490
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
8 / 10
Plays
2419
Awards
Top 10% Quiz
Last 3 plays: Nana2727 (10/10), Guest 64 (9/10), mulder100 (7/10).
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Question 1 of 10
1. A suitor may cut in by tapping a dancing partner on the shoulder and taking his place. A driver may cut in when merging with freeway traffic from an on-ramp. One who interrupts a conversation may be said to be cutting in. What does it mean to "cut in" in the kitchen? Hint


Question 2 of 10
2. Alfred, Lord Tennyson wrote "In the Spring a young man's fancy lightly turns to thoughts of love." Posting bail is one way to get sprung from jail. One who buys another's supper springs for the check. What does the term spring mean in baking? Hint


Question 3 of 10
3. Hominy Falls is a community in West Virginia. Frederick Douglass Opie wrote a book on the origins of soul food called "Hog and Hominy." From what is hominy made?

Hint


Question 4 of 10
4. Your cookbook, printed in Great Britain, calls for aubergine. In the United States, Australia, New Zealand, and Canada, what is the correct word for aubergine? Hint


Question 5 of 10
5. In the Song of Solomon in the Old Testament, the writer says his beloved's garments are scented with cinnamon. Kids make cinnamon toast by sprinkling a combination of ground cinnamon and sugar on hot buttered toast. Fine ground cinnamon comes in a spice jar; from what is it ground? Hint


Question 6 of 10
6. Cocktail recipes sometimes call for a dash of bitters. Older cookbooks sometimes call for "just a dash" of some ingredient. How much is a dash? Hint


Question 7 of 10
7. Cookbooks encourage cooks to prepare mise en place. Professional cooking schools emphasize mise en place in their training. Professional kitchens absolutely require all cooks to have mise en place. But what is it? Hint


Question 8 of 10
8. A German Jewish chef is visiting your restaurant and asks you to fetch her some schmaltz. What does she want? Hint


Question 9 of 10
9. In Act II, Scene 1, of Shakespeare's "The Taming of the Shrew," Petruchio says of Katherine: "Kate like the hazel-twig is straight and slender and as brown in hue as hazel nuts, and sweeter than the kernels." What is the other common name for hazelnuts?

Hint


Question 10 of 10
10. Leadbelly sings a song about an old "Grey Goose" his daddy shot and, after they plucked it, his wife put it on to parboil for six months to get it tender. What exactly is the meaning of parboil?

Hint



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quiz
Quiz Answer Key and Fun Facts
1. A suitor may cut in by tapping a dancing partner on the shoulder and taking his place. A driver may cut in when merging with freeway traffic from an on-ramp. One who interrupts a conversation may be said to be cutting in. What does it mean to "cut in" in the kitchen?

Answer: mixing fat and flour into a crumbly dough

Cold butter or shortening is "cut in" to flour to produce a crumbly dough, as in biscuits or scones. Two knives can be used to accomplish this task but using a "pastry blender" (sometimes called a "pastry cutter") is quicker and easier. The goal is produce a light flaky product when baked.
2. Alfred, Lord Tennyson wrote "In the Spring a young man's fancy lightly turns to thoughts of love." Posting bail is one way to get sprung from jail. One who buys another's supper springs for the check. What does the term spring mean in baking?

Answer: a burst of rising as dough first heats up in the oven

When first placed in a hot oven, yeast dough may rise as much as a third of its height due to "oven spring." As the yeast initially heats, it gives off carbon dioxide and, as the water in the bread heats, it gives off steam, both of which cause this sudden rising. Spring ends when the interior of the loaf reaches about 120 degrees F as the yeast are killed by the heat and the crust of the bread becomes inflexible.
3. Hominy Falls is a community in West Virginia. Frederick Douglass Opie wrote a book on the origins of soul food called "Hog and Hominy." From what is hominy made?

Answer: corn soaked in alkali

Hominy likely originated in Mesoamerica in about the 15th Century BC. Corn is soaked in alkali (often lye derived from wood ashes) in a process called nixtamalization. Whole hominy is used in dishes such as Mexican pozole; ground hominy is eaten in the US in the popular form of "hominy grits."
4. Your cookbook, printed in Great Britain, calls for aubergine. In the United States, Australia, New Zealand, and Canada, what is the correct word for aubergine?

Answer: eggplant

In Britain, a rutabaga is called a swede, a ham steam is called gammon, and golden raisins are called sultanas. Eggplant is a perennial, a member of the nightshade family, native to India. The name aubergine is from the French language.
5. In the Song of Solomon in the Old Testament, the writer says his beloved's garments are scented with cinnamon. Kids make cinnamon toast by sprinkling a combination of ground cinnamon and sugar on hot buttered toast. Fine ground cinnamon comes in a spice jar; from what is it ground?

Answer: the bark of a cinnamon tree

Cinnamon is the inner bark of the cinnamon tree which grows in Ceylon, Indonesia, India, the West Indies, Brazil and Egypt. The stuff grown in Vietnam and China is not true cinnamon but rather cassia.
6. Cocktail recipes sometimes call for a dash of bitters. Older cookbooks sometimes call for "just a dash" of some ingredient. How much is a dash?

Answer: All of these are correct

Dashes, pinches and smidgens are colloquial measurements for very small amounts. This is often an indication that precision is unimportant. There have been some modern attempts to quantify these terms: a dash is equal to 1/8 teaspoon or 2 pinches; a pinch is equal to 1/16 teaspoon or two smidgens; a smidgen is equal to 1/32 teaspoon or half a pinch.
7. Cookbooks encourage cooks to prepare mise en place. Professional cooking schools emphasize mise en place in their training. Professional kitchens absolutely require all cooks to have mise en place. But what is it?

Answer: pre-arrangement of prepared ingredients and necessary tools

Mise en place (pronounced MEEZ-ahn-PLAHS) is a French term meaning, literally, "put in place." It is the habit of a good cook to prepare all of the ingredients before cooking, to lay them out in a sensible order, and to lay out all of the implements which will be needed, once cooking begins. In the patois of restaurant cooking, having one's mise en place ready is called being "fully prepped."
8. A German Jewish chef is visiting your restaurant and asks you to fetch her some schmaltz. What does she want?

Answer: rendered chicken fat

Jewish dietary laws do not permit meat to be cooked in either butter or lard. Chicken (or sometimes goose) fat fills the need suitably. Schmaltz is available as a commercial product but can easily be made at home. Chicken fat is slowly rendered, often with onions added, and then strained into a jar for keeping in the refrigerator. The leftover bits of chicken skin and onions are called, in Yiddish, gribenes or grieven, which is delicious when spread on bread.
9. In Act II, Scene 1, of Shakespeare's "The Taming of the Shrew," Petruchio says of Katherine: "Kate like the hazel-twig is straight and slender and as brown in hue as hazel nuts, and sweeter than the kernels." What is the other common name for hazelnuts?

Answer: filberts

The name "filbert" is from French and likely derives from the readiness of these nuts for harvest around the Feast of Saint Philibert (22 August), the First Abbot of Jumieges and Nermoutier. The English name "hazelnut" is used in Great Britain and in the US, particularly in Oregon where 90% of these nuts produced in the USA are grown.
10. Leadbelly sings a song about an old "Grey Goose" his daddy shot and, after they plucked it, his wife put it on to parboil for six months to get it tender. What exactly is the meaning of parboil?

Answer: to precook in boiling water

Parboiling is a method of partially cooking food in boiling water before its cooking is finished using another method. Parboiling is similar to blanching except that the latter is of shorter duration and is ended by plunging the food into ice water to stop the cooking.

Some older cookbooks call it "leaching." For example, carrots are parboiled before being stir fried with more tender ingredients, vegetables are parboiled before being oven-roasted or charcoal-grilled, new potatoes are parboiled before being fried.

Some older cookbooks suggest parboiling racks of ribs before roasting or barbecuing them.
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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