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Cooking Terms, Part IV Trivia Quiz

This is the fourth in a series of quizzes which explore your knowledge of the peculiar language of the kitchen. Bon appétit et bonne chance.

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

Author
FatherSteve

Time
5 mins

Type
Multiple Choice

Quiz #
327,113

Updated
Dec 03 21

# Qns
10

Difficulty
Average

Avg Score
7 / 10

Plays
2752

Awards
Top 20% Quiz

Last 3 plays: Guest 172 (7/10), Guest 68 (7/10), Guest 208 (8/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. The three witches in Shakespeare's Macbeth brew a spell in a cauldron "Like a Hell-broth, boyle and bubble." "Boyle" is Elizabethan spelling for "boil" but what is to "parboil"? Hint

To cook partially and/or briefly in boiling liquid

To reduce a solid to a liquid by boiling

To cook completely in boiling liquid

To cook with eye of newt and toe of frog

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Question 2 of 10

2. In the 1950 Broadway musical "Guys and Dolls," the character Miss Adelaide performs her closing number at the Hot Box nightclub singing "I love you a bushel and a peck, a bushel and a peck, though you make my heart a wreck." What does this Frank Loesser lyric mean by "a peck"? Hint

A measure of dry volume equal to two bushels

As much as a chicken can hold in its mouth

The liquid measure equivalent of one bushel

A measure of dry volume equal to two gallons

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Question 3 of 10

3. Which of the following foods does not belong on this list? Hint

Argentine chimichurri

Ukrainian vushka

Italian tortellini

Chinese wonton

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Question 4 of 10

4. Two pieces of metal may be brazed together. A brazen hussy is woman unlikely to be brought home to meet one's parents. In medieval times, a brazier was a person who made objects of brass. What does it mean to braise food? Hint

To cook slowly at low temperature in a small amount of liquid

To darken the surface of food with a torch

To cook directly over glowing coals

To bind two pieces of meat together to cook as one

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Question 5 of 10

5. In Thai cooking (and in traditional Chinese medicine, Vietnamese cooking and Indonesian cooking), a root which looks like and is taxonomically related to the ginger root is used extensively. Unlike ginger, it is not hot on the tongue. Its flavour is more like a mixture of citrus and wood. What is the name of this wonderful ingredient? Hint

galangal

longan

coriander

rambutan

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Question 6 of 10

6. Steel is a strong metal made of iron and carbon. A person with nerves of steel is very brave. A steely look is a look of determination. One prepares for a difficult or unpleasant task by steeling one's self. What does it mean to steel a knife? Hint

To pass a knife blade across a steel (or ceramic) rod to sharpen it

To take the knife of another cook without permission

To heat a knife blade until it is cherry red and then plunge it in cold oil to harden it

To draw a knife blade across a flat sharpening stone

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Question 7 of 10

7. According to Alfred Lord Tennyson, "In the Spring a young man's fancy lightly turns to thoughts of love." In summer, a young cook's fancy lightly turns to thoughts of clafoutis. What is clafoutis (or clafouti or even clafoutie, depending on who's spelling it)? Hint

An Irish breakfast dish of eel, spring onion and potato

A French dessert of cherries baked in a sweet batter

A Greek dish of baked apples stuffed with walnuts

A creamy Russian pudding made with raspberries and milk

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Question 8 of 10

8. Sometimes a dish shares its name with the container in which it is cooked, e.g, a casserole. As regards the container (not the dish), what is a tagine? Hint

A two-part flat-bottomed circular clay pot with a conical or dome-shaped clay lid

A roasting pot with a concave lid designed to hold ice cubes which cause steam inside the pot to condense

A two-part metal pot with an outer bottom layer that holds water and an inner top layer that holds food

A two-part copper pot, hinged together like a clamshell, with clamps to secure the lid

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Question 9 of 10

9. Chef wants to inspire you to participate in cooking competitions so he shows you a DVD of the Canadian team participating in the 2007 Bocuse d'Or (Concours Mondial de la Cuisine). Where is this famous international cooking competition held? Hint

Paris, France

Lyon, France

Orlando, Florida

Erfurt, Germany

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Question 10 of 10

10. Dredging is a kind of underwater excavation carried out to deepen a harbour or channel. It is also a technique for harvesting seafood (e.g. scallops or crabs) from the bottom. Sometimes political candidates "dredge up" sordid parts of their opponent's past. What does it mean "to dredge" in the kitchen? Hint

To dry off wet food before deep frying it

To siphon off a liquid sitting under a layer of floating oil

To lightly coat food with flour or breadcrumbs before frying

To marinate

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Quiz Answer Key and Fun Facts

1. The three witches in Shakespeare's Macbeth brew a spell in a cauldron "Like a Hell-broth, boyle and bubble." "Boyle" is Elizabethan spelling for "boil" but what is to "parboil"?

Answer: To cook partially and/or briefly in boiling liquid

A recipe which directs that vegetables or fruits be parboiled before freezing them is telling the reader/cook to blanch them.

Answer: A measure of dry volume equal to two gallons

There are two pecks in a kenning and four pecks in a bushel. One doesn't hear much of kennings any more.

3. Which of the following foods does not belong on this list?

Answer: Argentine chimichurri

Tortellini, vushka and wontons are all small pasta dumplings filled with meat or vegetables or cheese served in a broth or a sauce. Chimichurri is a sauce made of herbs, garlic and vinegar served with meats, especially beef.

Answer: To cook slowly at low temperature in a small amount of liquid

Braising softens tough cuts of meat by breaking down their connective tissues. Examples include Carbonade Flamande, coq au vin, goulash, chicken cacciatore and Chinese red-cooked beef.

Answer: galangal

Both the leaves and the seeds of the annual coriander are used in cooking around the world. Longan is a sweet juicy fruit which is both eaten raw and cooked in East Asian desserts and sweet-and-sour preparations. Rambutan is a hairy seeded fruit used in Malaysian, Indonesian, Sri Lankan, and Filipino cooking (among others).

Answer: To pass a knife blade across a steel (or ceramic) rod to sharpen it

A steel does not grind away any of the metal in a knife blade. It "sharpens" the blade by straightening any curl or irregularity in the sharpened edge of the blade.

Answer: A French dessert of cherries baked in a sweet batter

Clafoutis is traditionally made only with black cherries. When other fruits (e.g. Marionberries or plums) are substituted, the dish is technically called a flagnarde.

8. Sometimes a dish shares its name with the container in which it is cooked, e.g, a casserole. As regards the container (not the dish), what is a tagine?

Answer: A two-part flat-bottomed circular clay pot with a conical or dome-shaped clay lid

A double pot with a water bath is a bain marie. A concave-lid pot which facilitates condensation is a doufeu. A copper (or aluminum) pot shaped like a clamshell is the Portuguese cataplana; it is used to produce a seafood dish of the same name.

Answer: Lyon, France

Lyon is the home of the competition's namesake-founder Paul Bocuse. The so-called Culinary Olympics (the Internationale Kochkunst Ausstellung) has most recently been held in Erfurt, Germany.

Answer: To lightly coat food with flour or breadcrumbs before frying

Dredging is often assisted by first wetting food in milk or beaten egg to make the dry ingredient stick better. The process of dredging helps food brown while frying and produces a crispy crust.

Source: Author FatherSteve

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