Cooking For Children Trivia Quiz

Answer: Tablespoon

Tablespoons are the bigger spoon size when measuring food ingredients. There are three teaspoons in one US tablespoon. A set of measuring spoons have increments of teaspoons, usually staring at 1/4 of a teaspoon, and going up by quarters, to a tablespoon. Most measuring spoons come with markings on each one to identify which is which.

Answer: into pieces shaped like sticks

'Julienne' is just a fancy term for cutting food into the shape of thin sticks. Potatoes are a very common way of creating a julienne dish. Other vegetables are also a popular julienne choice.

Answer: work the dough by hand

Kneading dough by hand helps to stiffen the dough, and allow the yeast to be more effective in making the bread rise while baking. Certain dough types are mixed by machine, but most home made types require kneading by hand.

Answer: cut or grind into very small pieces

Mincing ingredients is either done with a grinder, or done by hand. Most minced ingredients are then mixed into something else in a dish. Because of their size, minced ingredients aren't typically the main part of a dish.

Answer: Firm but tender

'Al dente' pasta is firm to bite into, yet still tender. It's a delicate balance between over cooked, and under cooked. Burnt or mushy pasta doesn't work for any dishes, so finding the perfect tenderness is extremely important.

Answer: separate the egg yolk from the egg white

An egg has two parts to it: the yolk, which is the yellow center, and the egg white, which is the slimy substance surrounding the yolk. Separating an egg simply means to take the egg white and separate it from the yolk. Some recipes require separating an egg, because the yolk and the egg white need to be mixed in separately.

For example, certain waffle recipes call for separating eggs, and beating the egg whites until they gain a fluffy texture, and mixing the fluffed up egg whites back into the rest of the waffle mixture.

This allows the waffles to be much softer and fluffier than they normally would be.

Answer: Yes

A simmer is basically a very low boil. A simmer is used to thicken a mixture, and usually accomplished by covering the pan the cooking is being done in. Rice is a common food that requires simmering. A typical rice dish requires the rice to be brought to a full boil, and then lowered to a simmer.

As it simmers, the rice absorbs the rest of the water that wasn't boiled off, which helps to make the rice tender enough to eat.

Answer: letting meat 'soak' in liquid mixture

Marinating meat is just a matter of mixing a few ingredients together, with at least one type of liquid, and letting the meat marinate, or soak. The liquid that ends up seeping into the meat is designed to give the meat a unique flavor, and makes it more juicy when cooked properly.

Answer: shaving off very small pieces of a fruit peel for flavoring

Zesting is done by taking a grater or knife, and grating, or shaving off, very small, fine pieces of a fruit's peel, and adding those pieces to the food. This adds a little extra flavor to the food that's being prepared. Most fruits that are used in zesting are citrus fruits. So in my case, I'll be zesting a lemon for the dish that I'm preparing. Oranges and limes are also common fruits to use.

Answer: Yes

A sifter (or sieve) is used to thin out and remove any lumps from powders like flour to make the substance much easier to mix. The easier something is to mix, the better and smoother the mixture will turn out. I'm glad you were there to help confirm my thought.