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Cooking Terms, Part II Trivia Quiz

Every activity has its own special language to describe things and processes. Cooking is no exception. How many of these cooking terms do you know well?

A multiple-choice quiz by FatherSteve. Estimated time: 5 mins.

Author
FatherSteve

Time
5 mins

Type
Multiple Choice

Quiz #
257,437

Updated
Jan 28 23

# Qns
10

Difficulty
Average

Avg Score
7 / 10

Plays
12567

Awards
Top 5% quiz!

Last 3 plays: Guest 172 (8/10), Guest 67 (9/10), Guest 68 (9/10).

Question 1 of 10

1. Oscar Wilde once said, "An egg is always an adventure". The word coddle may mean to treat with indulgence or to pamper. How does one coddle an egg? Hint

Wrap the shell in bread dough and bake in a moderate oven.

Boil it vigorously for about ten minutes and chill it immediately.

Leave it out at room temperature for three days before cooking it.

Cook it for about ten minutes in 180-degree (F) water.

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Question 2 of 10

2. At Passover and on the days immediately following, observant Jews refrain from leaven by eating only unleavened bread. Matzo is the most common example. From a culinary (as opposed to a religious) viewpoint, which of the following are leaveners? Hint

Yeast

Baking soda (sodium bicarbonate)

Baking powder

All of these

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Question 3 of 10

3. William Arthur Ward once said "A pinch of praise is worth a pound of scorn". How much of a dry ingredient would you add if the recipe called for a pinch? Hint

One half of one dash

Any of these.

1/16 of a teaspoon

0.308057601 cubic centimeter

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Question 4 of 10

4. Psychologist Richard Carlson wrote a best-selling book entitled "Don't Sweat the Small Stuff". Chef hands you some carrots, celery and onions and tells you she wants you to dice and sweat them. What does she want you to do after cutting them? Hint

Gently cook them in oil in a covered pan to soften but not brown

Cook them quickly in strongly salted water

Treat them with greater care than usual

Dehydrate them

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Question 5 of 10

5. Entomophagy is the technical term for people eating bugs. People eat all sorts of insects, sometimes even intentionally, but one rarely sees a recipe for cooking butterflies. How does one butterfly a piece of meat? Hint

Carve it into the silhouette of a butterfly

Dust it lightly with flour using a soft brush and a gentle touch

Split it down the center so as to be able to open the two sides to lay flat and even.

Cook it slowly by submerging it in hot clarified butter

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Question 6 of 10

6. According to the noted American poet and writing teacher Paul Engle (1908-1991), "Writing is like this-you dredge for the poem's meaning the way police dredge for a body." In what can food be dredged before cooking? Hint

Corn meal

All of these

Bread crumbs

Flour

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Question 7 of 10

7. Workers punch clocks. Boxers punch each other. Chef hands you a large bowl of something and asks you to punch it down. What did she likely give to you? Hint

Risen dough

Live crustaceans which are threatening to escape from the bowl

Cuts of tough meat which need to be beaten to tenderize them

Lumpy batter which needs to be stirred up to a uniform consistency

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Question 8 of 10

8. Psalm 30:3b (in the King James Version) says "Thou hast kept me alive, that I should not go down to the pit." Which of the following fruits is NOT pitted? Hint

Olives

Cherries

Avocados

Kiwi fruits

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Question 9 of 10

9. Prices can be steep. Hills can be steep. Places that have been around for a long time may be described as "steeped in history". Which of the following is NOT a purpose of steeping food? Hint

To caramelize the natural sugars in the food being steeped

To remove an unwanted ingredient such as salt

To extract a flavour or colour into the liquid

To add the flavour of a liquid to the food being steeped

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Question 10 of 10

10. Lilliputians are smaller than Brobdingnagians. David was smaller than Goliath. Which of these classic cuts is the smallest? Hint

Batonettes

Julienne

Brunoise

Paysanne

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Quiz Answer Key and Fun Facts

1. Oscar Wilde once said, "An egg is always an adventure". The word coddle may mean to treat with indulgence or to pamper. How does one coddle an egg?

Answer: Cook it for about ten minutes in 180-degree (F) water.

Foods other than eggs (e.g. fruit) may be coddled, using the same method, as well. The warmth of the water bath cooks the food gently. In eggs, this produces a creamy result.

Answer: All of these

The verb "to leaven" derives from the Latin (and Italian) verb "levare" which means to lift up, to lighten or to raise. Leavening is a chemical or biological agent which releases gas (typically carbon dioxide) as bubbles in dough or batter, as in the making of bread, cake or pancakes.

3. William Arthur Ward once said "A pinch of praise is worth a pound of scorn". How much of a dry ingredient would you add if the recipe called for a pinch?

Answer: Any of these.

A "pinch" is an informal culinary measurement, roughly equivalent to the amount that can be held between the thumb and forefinger. It is usually used when the amount required is so small that precision doesn't matter. Some modern mini-spoon measuring sets include a "pinch spoon" which holds 1/16 teaspoonful.

Answer: Gently cook them in oil in a covered pan to soften but not brown

Sweating will draw some of the moisture out of the vegetables and leave it mixed with the fat.

Answer: Split it down the center so as to be able to open the two sides to lay flat and even.

One may butterfly anything from a shrimp to a pork loin roast.

Answer: All of these

In cooking, dredging is the process of coating foods with dry ingredients such that these stick to the outside.

7. Workers punch clocks. Boxers punch each other. Chef hands you a large bowl of something and asks you to punch it down. What did she likely give to you?

Answer: Risen dough

Risen dough, filled with gas bubbles, needs to be punched down before it can be shaped into the desired mass and allowed to rise again.

8. Psalm 30:3b (in the King James Version) says "Thou hast kept me alive, that I should not go down to the pit." Which of the following fruits is NOT pitted?

Answer: Kiwi fruits

Pitting is the act of removing a large central seed from a fruit by cutting carefully around it and removing it from the flesh. Kiwi fruits have no large central seed; their tiny black seeds, dispersed throughout the fruit, are edible.

9. Prices can be steep. Hills can be steep. Places that have been around for a long time may be described as "steeped in history". Which of the following is NOT a purpose of steeping food?

Answer: To caramelize the natural sugars in the food being steeped

Sugars begin to caramelize at around 310�F, much above the temperatures at which food is steeped. Blossoms, leaves and such may be steeped in hot water to make tea. Salt may be removed from dried codfish or smoked ham by steeping in water. Fruit may be steeped in brandy to add the liquor's flavour to the fruit.

10. Lilliputians are smaller than Brobdingnagians. David was smaller than Goliath. Which of these classic cuts is the smallest?

Answer: Brunoise

Brunoise are tiny (1/16-inch square cubes of vegetables). They are cut from julienne (long skinny match-stick like pieces of vegetables). A paysanne is a thin slice of a fruit or vegetable, such as a round slice of carrot, resembling a coin. A batonette is a small piece of vegetable cut 1/8 x 1/8 x � inch.

Source: Author FatherSteve

This quiz was reviewed by FunTrivia editor gtho4 before going online.
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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.

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