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Quiz about Cooking Terms Part VII
Quiz about Cooking Terms Part VII

Cooking Terms, Part VII Trivia Quiz


One of the great joys of cooking is that a lifetime is not long enough to learn all there is to know about it. Use this quiz to chart your progress in learning the culinary language.

A multiple-choice quiz by FatherSteve. Estimated time: 6 mins.
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Author
FatherSteve
Time
6 mins
Type
Multiple Choice
Quiz #
328,040
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
7 / 10
Plays
3834
Awards
Top 5% quiz!
Last 3 plays: Guest 24 (8/10), sally0malley (10/10), BELLADOGS (3/10).
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Question 1 of 10
1. Chef gives you a box of oranges and asks you to make supremes. How do you do that? Hint


Question 2 of 10
2. A gambler conceals part of her winnings by skimming them to avoid paying taxes. Some milk is skim. A rock skims the water when it is thrown so as to bounce on the surface. What does a chef do when skimming? Hint


Question 3 of 10
3. Chef asks you to reorganize a part of the pantry. On one shelf, you find containers of the following: arrowroot, corn starch (cornflour in Britain), cream of tartar, kudzu powder, potato starch, tapioca starch (cassava flour) and Wondra® instantized wheat flour. Which one doesn't belong with the others? Hint


Question 4 of 10
4. Chef sees you chopping herbs with a chef's knife. She brings you a special knife with its own special cutting board and asks if you've ever tried one of these. It is a single sharpened blade in the shape of a crescent with a wooden handle on each end. The board has a shallow depression in it to contain the food being processed. Chef demonstrates by rocking the knife back and forth over the herbs and the results are impressive. What has chef just offered you? Hint


Question 5 of 10
5. Both professional kitchens and home kitchens are potential sources of food poisoning. To minimize this risk, the standard advice is to keep hot foods hot and cold foods cold. This is because pathogenic bacteria thrive between certain temperatures. What is this range of temperatures, called "the Danger Zone"? Hint


Question 6 of 10
6. Chef Kwon is visiting from the Republic of Korea and wants to introduce diners to some of the classic flavours of his country's cuisine. He thinks that it will be easier to coax people into trying these dishes if the menu describes them in familiar terms. What food to which Western diners would be accustomed is "kimchi" most like? Hint


Question 7 of 10
7. Gloria E. Anzaldúa wrote "I am an act of kneading, of uniting and joining that not only has produced both a creature of darkness and a creature of light, but also a creature that questions the definitions of light and dark and gives them new meanings." Emily Dickinson wrote that the wind kneads the grass. What is a cook doing when kneading? Hint


Question 8 of 10
8. Chef is working on an off-menu special and asks you to fetch the "Ras el hanout" for her. Where do you go to find it? Hint


Question 9 of 10
9. What do the following have in common? Russian pelmeni, Italian ravioli, Jewish kreplach, Chinese jiaozi and Swabian maultaschen. Hint


Question 10 of 10
10. Which of the following is a pure example of caramelization only? Hint



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Most Recent Scores
Oct 28 2024 : Guest 24: 8/10
Oct 28 2024 : sally0malley: 10/10
Oct 26 2024 : BELLADOGS: 3/10
Oct 18 2024 : Guest 216: 6/10
Oct 16 2024 : Guest 72: 7/10
Oct 15 2024 : Guest 50: 6/10
Oct 12 2024 : Guest 174: 8/10
Oct 08 2024 : lolleyjay: 10/10
Oct 03 2024 : PDAZ: 9/10

Score Distribution

quiz
Quiz Answer Key and Fun Facts
1. Chef gives you a box of oranges and asks you to make supremes. How do you do that?

Answer: Cut out each section, removing the skin, membranes and seeds.

Supreme is pronounced with a short "e" as in "soo-PREHM." It can be used as a verb or a noun. Any citrus fruit may be supremed. A thin-bladed very-sharp knife is necessary to the task. The resulting pie-shaped wedges are called supremes.
2. A gambler conceals part of her winnings by skimming them to avoid paying taxes. Some milk is skim. A rock skims the water when it is thrown so as to bounce on the surface. What does a chef do when skimming?

Answer: To remove a substance from a liquid's surface in order to discard it

While fat may be skimmed from the surface of a liquid with a spoon, a far easier way to remove it (if there is time) is to chill the liquid and lift off the congealed fat in one piece.
3. Chef asks you to reorganize a part of the pantry. On one shelf, you find containers of the following: arrowroot, corn starch (cornflour in Britain), cream of tartar, kudzu powder, potato starch, tapioca starch (cassava flour) and Wondra® instantized wheat flour. Which one doesn't belong with the others?

Answer: cream of tartar

Cream of tartar is potassium hydrogen tartrate, obtained from the sediment left over in making grape wines. It is used to stabilize beaten egg whites, to activate baking powder, to inhibit crystal formation in candymaking and, in a pinch, to clean brass and copper cookware. All of the other ingredients on this shelf are starches used as thickeners.
4. Chef sees you chopping herbs with a chef's knife. She brings you a special knife with its own special cutting board and asks if you've ever tried one of these. It is a single sharpened blade in the shape of a crescent with a wooden handle on each end. The board has a shallow depression in it to contain the food being processed. Chef demonstrates by rocking the knife back and forth over the herbs and the results are impressive. What has chef just offered you?

Answer: A mezzaluna

Mezzaluna is Italian for 'half moon" with reference to its shape. They sometimes come with two blades, rocking-horse style, instead of one. They are also called herb choppers, hachoir, ulu (an Inuit word) and crescent knives. A tourné knife (sometimes called a bird's beak knife) has a second tip pointed upward or downward and is used for peeling and garnishing.

A deba bocho is a Japanese knife used to butcher and fabricate primarily fish but also chicken and other meat. A puukko is a Finnish utility knife used to skin and gut game and to clean fish.
5. Both professional kitchens and home kitchens are potential sources of food poisoning. To minimize this risk, the standard advice is to keep hot foods hot and cold foods cold. This is because pathogenic bacteria thrive between certain temperatures. What is this range of temperatures, called "the Danger Zone"?

Answer: 40 degrees F - 140 degrees F (4.5 degrees C - 60 degrees C)

The US Food and Drug Administration changed its definition in 2003 to 41 degrees F - 135 degrees F, but the US Department of Agriculture is still teaching the older, wider range. There is an equally great concern with leaving hot food out to cool at room temperature.

It is wiser to quickly cool hot foods for storage (e.g. by chilling their containers in ice water and/or placing them in several small containers rather than one large one which retains heat longer).
6. Chef Kwon is visiting from the Republic of Korea and wants to introduce diners to some of the classic flavours of his country's cuisine. He thinks that it will be easier to coax people into trying these dishes if the menu describes them in familiar terms. What food to which Western diners would be accustomed is "kimchi" most like?

Answer: pickled vegetables

Kimchi (pronounced KIM-chee) is the universal side dish in Korea. It is made of fermented Napa cabbage to which other vegetables are added depending upon locale and season, e.g. chive, cucumber, green onion and radishes. Hot peppers, ginger and garlic may be added as seasoning agents.
7. Gloria E. Anzaldúa wrote "I am an act of kneading, of uniting and joining that not only has produced both a creature of darkness and a creature of light, but also a creature that questions the definitions of light and dark and gives them new meanings." Emily Dickinson wrote that the wind kneads the grass. What is a cook doing when kneading?

Answer: To mix, work, and shape a pliable mass by folding, pressing and/or stretching with the hands or an electric mixer

It has been said that bakers will reveal their secrets only on a "knead to knough" basis.
8. Chef is working on an off-menu special and asks you to fetch the "Ras el hanout" for her. Where do you go to find it?

Answer: In the spice rack; it is a spice compound.

Ras al hanout is an Arabic spice mix used throughout Northern Africa. There is no single definitive recipe. It normally contains cardamom, chili pepper, cinnamon, cloves, coriander, cumin, nutmeg, and turmeric. It may also include more exotic ingredients such as grains of paradise, ash berries and dried rosebud.
9. What do the following have in common? Russian pelmeni, Italian ravioli, Jewish kreplach, Chinese jiaozi and Swabian maultaschen.

Answer: They are all dumplings with a pasta-like exterior enveloping a stuffing

Most cuisines include some sort of dumpling, sweet or savoury, which may be poached, fried, deep-fried, served dry or sauced or in soup. Other examples are the Chinese wonton, the Polish pierogi, and the Korean yaki-mandu.
10. Which of the following is a pure example of caramelization only?

Answer: Burning the sugar atop crème brulée with a torch

From the perspective of food science, caramelization is what happens to sugar when its molecules begin to break down in the presence of heat. The other examples involve the Maillard Reaction. The Maillard Reaction is much more complex than caramelization and includes literally hundreds of reactions, one of them sometimes being caramelization.

In sloppy colloquial usage, the term "caramelized" is often chosen to mean nothing more than "browned" thereby revealing the speaker's lack of knowledge.
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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