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Quiz about Cooking Terms Part X
Quiz about Cooking Terms Part X

Cooking Terms, Part X Trivia Quiz


Do you wish that every cookbook included a glossary? Are some cooking terms so obscure that you keep a culinary dictionary in your kitchen? Can you identify these cooking terms (as well as you did in my last nine quizzes on the same subject)?

A multiple-choice quiz by FatherSteve. Estimated time: 6 mins.
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Author
FatherSteve
Time
6 mins
Type
Multiple Choice
Quiz #
330,019
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
7 / 10
Plays
1650
Awards
Top 20% Quiz
Last 3 plays: Guest 24 (5/10), pski (10/10), Guest 50 (7/10).
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Question 1 of 10
1. Zest, in a culinary context, is both a verb and a noun. In the bathroom context, it is a bar of soap! What is the meaning of this verb in cooking? Hint


Question 2 of 10
2. Chafing is not usually a good thing. Skin irritated by rubbing chafes. Annoying people chafe. A line on a sailboat worn by rubbing on a metal surface is chafed. What is a chafing dish? Hint


Question 3 of 10
3. Chef wants to serve a roasted pork tenderloin with glazed sweet onions. Which of the following onions is not considered "sweet"? Hint


Question 4 of 10
4. What do you add when the recipe calls for three cups of "tomato concassé"? Hint


Question 5 of 10
5. Water boils at 100 degrees Celsius or 212 degrees Fahrenheit under normal barometric pressure (30 in. Hg) at sea level. Denver, Colorado, is called the Mile High City because its altitude above sea level is 5280 feet (1609 meters). Assuming normal barometric pressure, at what temperature does water boil in Denver?
Hint


Question 6 of 10
6. On "Saturday Night Live", Cheri Oteri played Nadine, a cashier at Burger Castle who repeatedly told her customers to "simmer down." Simmering has a very specific meaning in culinary terms. What does it mean? Hint


Question 7 of 10
7. Chinese five-spice powder adds a unique flavour to all manner of Chinese dishes. It is especially useful as a rub or in a marinade for meat, poultry and fish. Which of the following is a typical basic recipe for five-spice powder? Hint


Question 8 of 10
8. Chef asks you to cube a peeled potato. What should you do to it? Hint


Question 9 of 10
9. A visiting chef from Malaysia introduces a number of new foods, new flavours and new ways to cook. She then asks you "What is the difference between rendang and rambutan?" Hint


Question 10 of 10
10. Macbeth says, to an apparition of a king, "Thy crown does sear mine eye-balls" in Act IV of "The Tragedy of Macbeth." What does it mean when a cook sears an ingredient? Hint



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Most Recent Scores
Oct 28 2024 : Guest 24: 5/10
Oct 16 2024 : pski: 10/10
Oct 15 2024 : Guest 50: 7/10
Oct 12 2024 : Guest 174: 9/10
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Sep 19 2024 : Guest 173: 5/10
Sep 07 2024 : Guest 102: 6/10
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Score Distribution

quiz
Quiz Answer Key and Fun Facts
1. Zest, in a culinary context, is both a verb and a noun. In the bathroom context, it is a bar of soap! What is the meaning of this verb in cooking?

Answer: To remove the thin coloured flavourful surface of a citrus peel

The peel of an orange, lemon, grapefruit or lime is composed of the thin outermost coloured part (the flavedo) and a thicker white inner pith (the albedo). Zest is shaved, scraped or peeled from the flavedo and added to food for colour, scent and flavour.

The tool most often used to accomplish this task is called a zester, although a grater, microplane or even a vegetable peeler will often do the task just as well.
2. Chafing is not usually a good thing. Skin irritated by rubbing chafes. Annoying people chafe. A line on a sailboat worn by rubbing on a metal surface is chafed. What is a chafing dish?

Answer: A covered dish with a heat source to keep foods warm for service

The term "chafing dish" derives from the French verb "chauffer" meaning "to make warm." The dish is used either tableside or on a buffet. Most modern chafing dishes are made of metal but they may be made of glass or ceramic, as well. The source of heat may be burning charcoal, an alcohol lamp, an electrical element, or another source.
3. Chef wants to serve a roasted pork tenderloin with glazed sweet onions. Which of the following onions is not considered "sweet"?

Answer: Spanish yellow Onions from California

Probably the best-known sweet onion in the US is the Vidalia onion from Georgia. They are considered "sweet" because of their high water content and low sulfur content. Despite claims by the producers, varieties of sweet onions may be used interchangeably.
4. What do you add when the recipe calls for three cups of "tomato concassé"?

Answer: Dice of peeled and seeded fresh ripe tomatoes

The culinary term "concassé" (pronounced "kon-kuh-SAY") derives from the French verb "concasser" meaning to crush or to grind. It is a rough chop of any ingredient (most often tomatoes, usually vegetables, occasionally fruit). Tomato concassé is fresh ripe tomatoes, the seeds of which have been removed, peeled after parboiling in boiling water and shocking in an ice bath, the flesh chopped into some size of dice.
5. Water boils at 100 degrees Celsius or 212 degrees Fahrenheit under normal barometric pressure (30 in. Hg) at sea level. Denver, Colorado, is called the Mile High City because its altitude above sea level is 5280 feet (1609 meters). Assuming normal barometric pressure, at what temperature does water boil in Denver?

Answer: 94.4 degrees Celsius or 202.89 degrees Fahrenheit

Absent confounding weather factors like high- or low-pressure systems, barometric pressure increases at lower elevations (e.g. 31 in. Hg at 1000 feet (305 meters) below sea level). Conversely, the weight of the atmosphere decreases at higher elevations (e.g. 25 in. Hg at 5000 feet (1524) meters above sea level), which is about the elevation of Denver. This is why cooking boiled foods takes longer at higher elevations.
6. On "Saturday Night Live", Cheri Oteri played Nadine, a cashier at Burger Castle who repeatedly told her customers to "simmer down." Simmering has a very specific meaning in culinary terms. What does it mean?

Answer: To cook food in a liquid at a temperature just lower than the boiling point

Simmering is a method which is gentle on food, often done to prevent foods from toughening or breaking up during cooking. Chefs debate the "perfect" temperature for simmering but it is generally held to be somewhere between 185 degrees Fahrenheit (85 degrees Celsius) and 205 degrees Fahrenheit (96 degrees Celsius). A simmering liquid is just below the boiling point such that tiny bubbles rise gently to the surface.
7. Chinese five-spice powder adds a unique flavour to all manner of Chinese dishes. It is especially useful as a rub or in a marinade for meat, poultry and fish. Which of the following is a typical basic recipe for five-spice powder?

Answer: Szechuan peppercorns, star anise, cinnamon, fennel seed, cloves

The balance of flavours in five-spice powder accords with the Chinese principle of balancing yin and yang in food. Chinese cinnamon (cassia bark) is often substituted for true cinnamon. The best five-spice powder is made by toasting and grinding whole spices for each use rather than using a preparation purchased pre-ground in a jar. Tarragon, oregano and thyme are not typical components of five-spice powder.
8. Chef asks you to cube a peeled potato. What should you do to it?

Answer: Slice it into slabs, cut the slabs into planks, and cut the planks into cubes, all of equal dimensions on every side.

Recipe directions to cube an ingredient are normally accompanied with further direction as to the resulting size desired. Cubes are most often cut with 1/2-inch to 2-inch sides. Perfect geometry assures even cooking of the ingredient.
9. A visiting chef from Malaysia introduces a number of new foods, new flavours and new ways to cook. She then asks you "What is the difference between rendang and rambutan?"

Answer: Rendang is beef cooked in coconut milk and rambutan is a sweet white fruit covered with hairs or soft spines.

The rambutan is similar to the litchee (lychee) and the longan. It is contained in a peelable hairy skin and surrounds an oval seed. The rambutan is native to the Malay Archipelago. Rendang is an Indonesian dish, now popular in Malaysia and Singapore.

It is a dish of beef cooked slowly in coconut milk and spices. When all the braising liquid is evaporated, the meat is then fried in the coconut oil which comes out of the milk.
10. Macbeth says, to an apparition of a king, "Thy crown does sear mine eye-balls" in Act IV of "The Tragedy of Macbeth." What does it mean when a cook sears an ingredient?

Answer: To quickly cook the surface of food (usually meat) over high heat

Searing meat produces an appetizing brown colour on the surface and induces savoury flavours through the Maillard reaction. Contrary to common belief, searing does not "seal in" the juices of the meat during further cooking. That notion is 150 years old but has been disproved by kitchen science. Once seared, meats may be fried at a lower temperature, baked, roasted or braised to finish 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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