FREE! Click here to Join FunTrivia. Thousands of games, quizzes, and lots more!
Quiz about Foods that Take a Beating
Quiz about Foods that Take a Beating

Foods that Take a Beating Trivia Quiz


Food is beaten vigorously to mix ingredients, incorporate air, and produce a smooth, light result. How much do you know about these foods which are beaten?

A multiple-choice quiz by FatherSteve. Estimated time: 4 mins.
  1. Home
  2. »
  3. Quizzes
  4. »
  5. Hobbies Trivia
  6. »
  7. Food & Drink
  8. »
  9. Cooking and Baking

Author
FatherSteve
Time
4 mins
Type
Multiple Choice
Quiz #
394,915
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
8 / 10
Plays
540
Awards
Top 35% Quiz
Last 3 plays: Guest 70 (8/10), flee (7/10), Guest 175 (5/10).
- -
Question 1 of 10
1. Meringue is popular as a baked topping for baked goods and as a cookie in its own right. Of what, primarily, is meringue made?
Hint


Question 2 of 10
2. What is often added to egg whites before beating (whipping) to keep them from becoming gritty, grainy and dry? Hint


Question 3 of 10
3. African-American inventor Willis Johnson of Cincinnati, Ohio, patented a device in 1884 which made it far easier to beat ingredients. What was it? Hint


Question 4 of 10
4. Whipped cream (or Chantilly cream) is aerated cream, produced by beating (or whipping) heavy cream. This is best accomplished at what temperature? Hint


Question 5 of 10
5. Oil, vinegar and mustard drizzled into a blender filled with spinning egg yolks produces what sauce?
Hint


Question 6 of 10
6. Profiteroles, croquembouches, éclairs, St. Honoré cake, gougères and chouquettes are all made with one particular sort of pastry dough. What is it? Hint


Question 7 of 10
7. Cooks quite successfully beat egg whites in bowls of glass or stainless steel, but many chefs insist on using bowls made of what for this task?
Hint


Question 8 of 10
8. If someone serves you a gougère, what are you about to eat?
Hint


Question 9 of 10
9. Your Japanese friend serves you tamagoyaki. What are you eating? Hint


Question 10 of 10
10. What makes a mousse a mousse? Hint



(Optional) Create a Free FunTrivia ID to save the points you are about to earn:

arrow Select a User ID:
arrow Choose a Password:
arrow Your Email:




Most Recent Scores
Sep 17 2024 : Guest 70: 8/10
Sep 16 2024 : flee: 7/10
Sep 14 2024 : Guest 175: 5/10
Sep 09 2024 : Guest 173: 6/10

Quiz Answer Key and Fun Facts
1. Meringue is popular as a baked topping for baked goods and as a cookie in its own right. Of what, primarily, is meringue made?

Answer: egg whites

Meringue is a preparation made essentially of beaten (whipped) egg whites, sweetened with sugar or honey, acidulated with lemon or vinegar, fixed with gelatin or cornstarch. It is commonly flavoured with vanilla or almond extract. The egg whites are beaten to stiff peaks and then baked. If thoroughly baked, they are crispy all the way through. If baked briefly, they are crisp on the outside and chewy on the inside. In Europe, meringue is used to make cookies. In the USA, lemon-meringue pie is ubiquitous. It is also an important component in Baked Alaska.
2. What is often added to egg whites before beating (whipping) to keep them from becoming gritty, grainy and dry?

Answer: any of these

Egg whites are beaten (whipped) to incorporate large amounts of air in them. Beaten egg whites leaven cakes and other foods by making them light and airy. The bonds created in beaten egg white can include disulfide bonds which produce bad results. This is avoided by adding acid to the egg whites -- cream of tartar, vinegar, lemon juice -- which binds the sulphur and prevents unstable gritty foam.
3. African-American inventor Willis Johnson of Cincinnati, Ohio, patented a device in 1884 which made it far easier to beat ingredients. What was it?

Answer: the egg beater

Johnson described his invention in his patent application thus: "The object of [the] invention is to provide a machine wherewith eggs, batter, and other similar ingredients used by bakers, confectioners, &c., can be beaten or mixed in the most intimate and expeditious manner." His beater attached a series of whisk wires driven by a hand crank to a handle. Egg beaters of this design are still produced and used today.
4. Whipped cream (or Chantilly cream) is aerated cream, produced by beating (or whipping) heavy cream. This is best accomplished at what temperature?

Answer: very cold

Cream with at least 35% milk fat is beaten to incorporate air, increasing its volume and creating an attractive topping. The air is trapped mechanically in the butterfat which process is best accomplished at the lowest workable temperature. Whipping the cream too long (called "churning") produces butter.
5. Oil, vinegar and mustard drizzled into a blender filled with spinning egg yolks produces what sauce?

Answer: mayonnaise

Mayonnaise has been around as long as there have been olives for oil and hens for eggs. Made with a whip for centuries, the process is now much improved by the invention of the electric blender. The egg yolk and oil create an emulsion into which the mustard and vinegar are incorporated. Lemon juice substitutes well for the vinegar.

The near-white to pale-yellow thick sauce is delightful on salads and in sandwiches. It may be enhanced by the addition of garlic, tarragon, parsley, beet juice, sweet pickle, pimento, and goodness only knows what else.
6. Profiteroles, croquembouches, éclairs, St. Honoré cake, gougères and chouquettes are all made with one particular sort of pastry dough. What is it?

Answer: pâte à choux

Pâte à choux (choux pastry) is a light pastry dough made without a raising agent. Instead, its water content turns to steam during baking and causes it to puff. The resulting cavity is often filled with something yummy after baking. Water and butter are boiled together. Flour is dumped in all at once and beaten severely for about three minutes. Then eggs are dumped in one at a time and further beaten severely until a perfect consistency is achieved. All manner of delectables can be produced from this dough, as the question suggests.
7. Cooks quite successfully beat egg whites in bowls of glass or stainless steel, but many chefs insist on using bowls made of what for this task?

Answer: copper

Beating (whipping) egg whites in very clean stainless-steel bowls works fine. The beating causes tightly-clumped egg proteins to loosen up and bind air bubbles which gives the egg whites luster and loft. Another kind of bond can form, a disulfide bond, which produces gritty, grainy, dry egg whites. A copper bowl prevents these latter sorts of undesirable bonds from forming. An acid such as cream of tartar will accomplish the same thing when using another sort of bowl.
8. If someone serves you a gougère, what are you about to eat?

Answer: a sort of cheese puff

The classic French gougère (pronounced goo-ZHER) is a baked pastry made of pâte à choux flavoured with cheese, typically Gruyère, Comté, or Emmentaler. Most commonly served as small appetizers, gougères can also be made in a baked ring. The latter often includes a filling of mushrooms and/or ham.

They may be served warm or cold. In Belgium, there is a traditional connection of eating gougères on "Dimanche des Rameaux" (Palm Sunday).
9. Your Japanese friend serves you tamagoyaki. What are you eating?

Answer: omelette

In Japanese, "tamagoyaki" means grilled egg. Eggs are beaten until smooth and then fried in a specially-shaped rectangular pan called a makiyakinabe. The resulting omelette is then rolled up for service. Possible additives to the egg include sugar, soy sauce, dashi broth, mirin and sake.

In the West, an omelette is a dish in which well-beaten eggs (perhaps with a little milk or cream added) are fried undisturbed in butter or other fat and then often folded around a filling.
10. What makes a mousse a mousse?

Answer: it contains tiny air bubbles to make it light

"Mousse" is a French word meaning foam. Mousses are a type of food made with beaten (whipped) egg white and/or beaten (whipped) cream. They are lightened by the incorporation of air into them. Mousses may be sweet or savoury, e.g. chocolate mousse as a pudding-type dessert or cake filling, salmon mousse inside shells of tuile.
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 Homonymous Endeavour: Beat:

These quizzes were all the result of an exercise in the Authors' Lounge called "The Homonymous Endeavour." Authors first thought of all the possible meanings of the word "beat" and then wrote one quiz for each.

  1. Hal Has The Beat! Very Easy
  2. U.S. Senators: Who Did They Beat? Average
  3. Pounding a Beat - Print Journalism Average
  4. Pounding a Beat - Broadcast Journalism Average
  5. Pounding a Beat - Radio Journalism Average
  6. Foods that Take a Beating Average
  7. Beat-'Em-Up! Average
  8. A Furious Beating of Wings Average
  9. Not Green and Sweet, but Tired and Beat Average
  10. Beating the Wind Average
  11. Beating Around 'Em Average

10/4/2024, Copyright 2024 FunTrivia, Inc. - Report an Error / Contact Us