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Cooking Terms, Part V Trivia Quiz

There is no end to culinary quizzes because there is no end to interesting things to have and use and eat and do in the kitchen. Test your knowledge of a bit of the language of cooking.

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

Author
FatherSteve

Time
5 mins

Type
Multiple Choice

Quiz #
327,511

Updated
Dec 03 21

# Qns
10

Difficulty
Average

Avg Score
7 / 10

Plays
5390

Awards
Top 5% quiz!

Last 3 plays: Dorsetmaid (10/10), Guest 99 (9/10), Guest 205 (10/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. Pottery may be glazed. Windows may be glazed. And sometimes your eyes glaze over. What does it mean to glaze food? Hint

To coat food with a sweet or savoury liquid which will set up with a smooth and shiny surface

To pour pan drippings over a roast while cooking

To wrap uncooked food in dough to produce a dish baked in its own wrapper

To dredge food in flour, cornmeal or fine bread crumbs before deep-frying

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Question 2 of 10

2. Nicolas Cage played Captain Corelli in the 2001 film version of the 1993 novel "Corelli's Mandolin." A mandolin is a stringed instrument with frets, rather like a lute. In the kitchen, what is a mandoline? Hint

A musical instrument played to accompany the cooking of authentic Italian food.

A wooden frame strung with wires like a harp used to cut pasta dough into long strips

A hand-operated device into which adjustable blades are inserted for slicing fruits, vegetables and (sometimes) fingertips

A wire on a stainless steel frame, shaped like a coping saw, used to slice cheese

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Question 3 of 10

3. You are shopping for pots and pans. You come across some shiny ones which are labeled 18/10. What does 18/10 mean in reference to metal pots and pans? Hint

The steel in the pan is made from no more than 18% and no less than 10% carbon.

The pan is 18 mm thick and contains a core of either copper or aluminum which is 10 mm thick.

The pan is made of stainless steel which contains 18% chromium, 10% nickel and the remainder iron.

The pan conforms to a (U.S.) federal regulation (7 C.F.R. B.II.18/10) which governs metals used in cooking.

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Question 4 of 10

4. In the play "Witches" (ca. 1613) by Thomas Middleton (1580-1627), Hecate (a witch) says "I'll mar their sillabubs and frothy feastings under cows' bellies with the parish youths." What, pray tell, is a sillabub (or syllabub or sillibub, depending on who's doing the spelling)? Hint

wassail

a Scandinavian dish made with herring

whole milk or cream, sweetened with sugar, curdled with wine or hard cider

an Italian chocolate meringue tart

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Question 5 of 10

5. A seamstress bastes with large stitches to hold pieces of cloth together for final sewing. A boxer bastes another by thrashing him severely with blows to head and shoulders. How does a cook baste? Hint

By sewing a rolled roast together around its stuffing before cooking

By cooking over coals on a stick or rod forced through a roast

By pounding tough meat to make it thinner and more tender

By moistening food (especially meat) with liquid (especially fat) during cooking

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Question 6 of 10

6. In Vietnam it is called n�ớc mắm. In Thailand, it is called nam pla. In Burma, ngan bya yay. In Laos, nam pa. In Cambodia, teuk trei. What is it? Hint

Fish sauce

Ginseng

Fried rice

A wok

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Question 7 of 10

7. In U.S. and Canadian kitchens, what is a ricer? Hint

An electric rice cooker with an inner pot for the rice and an outer pot for boiling water

A metal colander in which rice is washed before cooking

A bamboo mat (called makisu) in which cooked rice is rolled to make sushi.

A perforated utensil through which soft-cooked foods such as potato and squash can be extruded to produce bits about the size of rice

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Question 8 of 10

8. 18th and 19th Spanish Roman Catholic priests in the Americas opposed eating chile peppers on the theory that they inspired bodily passions, calling them "hot as Hell's brimstone." Which tastes hotter: the Jalapeno or the Scotch Bonnet? Hint

The Jalapeno

Neither is particularly hot

They are both equally hot

The Scotch Bonnet

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Question 9 of 10

9. In 2008, Merriam Webster added the word "Prosecco" to its collegiate English dictionary. What is Prosecco? Hint

Finely-milled Semolina flour used as a drying agent to crust wet ingredients

An Italian dry-cured ham, especially that made in the region of Parma

A dry-cured Italian pork sausage flattened under a heavy weight

An Italian sparkling dry wine made from the grape of the same name in the Veneto region.

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Question 10 of 10

10. An athlete can pull a muscle. A horse can pull a cart. A coach may pull a player from the game. Oars can be pulled. A car can pull to the side of the road. What does it mean to pull meat? Hint

To stretch meat such as whole salmon or squirrel on a frame for cooking near hot coals

To separate manually meat which has been slow cooked until falling-apart tender

To beat or pound meat with a mallet to tenderize it

To pass slices of meat through a multi-bladed cuber to break up tough fibers

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Most Recent Scores

Dec 16 2024 : Dorsetmaid: 10/10
Dec 13 2024 : Guest 99: 9/10
Dec 12 2024 : Guest 205: 10/10
Nov 25 2024 : HacchiGryphon: 6/10
Nov 25 2024 : sally0malley: 9/10
Nov 25 2024 : tetrahedron: 10/10
Nov 22 2024 : fado72: 10/10
Nov 22 2024 : DJSora15: 3/10
Nov 22 2024 : FREEDOM49: 5/10

Score Distribution

Quiz Answer Key and Fun Facts

1. Pottery may be glazed. Windows may be glazed. And sometimes your eyes glaze over. What does it mean to glaze food?

Answer: To coat food with a sweet or savoury liquid which will set up with a smooth and shiny surface

Baked goods may be glazed with egg wash or diluted honey. Aspic is used to glaze cold meats and vegetables. Jelly makes an excellent glaze as does highly reduced meat stock.

Answer: A hand-operated device into which adjustable blades are inserted for slicing fruits, vegetables and (sometimes) fingertips

Italians, especially those from around Abruzzo, use a strung-wire pasta-cutting device called "la chitarra" (meaning "the guitar"). Modern mandolines include blades which produce julienne cuts such as for French fries and garnishes.

3. You are shopping for pots and pans. You come across some shiny ones which are labeled 18/10. What does 18/10 mean in reference to metal pots and pans?

Answer: The pan is made of stainless steel which contains 18% chromium, 10% nickel and the remainder iron.

Stainless steel is an excellent material for making pots and pans in that it is scratch- and dent-resistant, cleans up easily and is durable. It is a less efficient conductor of heat than either copper or aluminum, so a core of one of those metals is often sandwiched into stainless steel pots and pans.

Answer: whole milk or cream, sweetened with sugar, curdled with wine or hard cider

A Tudor treat, sillabub was sometimes created by milking a cow directly into the punch bowl, hence the reference in Middleton's play to "feastings under cow' bellies."

5. A seamstress bastes with large stitches to hold pieces of cloth together for final sewing. A boxer bastes another by thrashing him severely with blows to head and shoulders. How does a cook baste?

Answer: By moistening food (especially meat) with liquid (especially fat) during cooking

A roast may be basted with marinade, fat or sauce using a spoon, a bulb baster or a paint brush. Fried eggs may be basted with cooking fat by spooning it over the upside yolk.

6. In Vietnam it is called n�ớc mắm. In Thailand, it is called nam pla. In Burma, ngan bya yay. In Laos, nam pa. In Cambodia, teuk trei. What is it?

Answer: Fish sauce

Most Asian cuisines have a version of fermented fish sauce which is essential as an ingredient, as well as a dipping sauce or condiment. Every Asian cuisine has an argument for why theirs is the best. Not every Western nose finds the odour delightful but this sauce blends poetically with other ingredients to produce distinctive and wonderful flavours.

7. In U.S. and Canadian kitchens, what is a ricer?

Answer: A perforated utensil through which soft-cooked foods such as potato and squash can be extruded to produce bits about the size of rice

Some ricers are made like garlic presses: with a plunger which forces food through holes at the bottom of a cylinder. Some ricers are built like a saucepan with holes in the bottom through which food is forced by a screw-type device operated by a hand crank. This sort is sometimes called a "food mill." Riced potatoes are sometimes the first step in making mashed potatoes and lefse.

Answer: The Scotch Bonnet

In 1912, a pharmaceutical chemist named Wilbur Scoville developed a scale to compare the hotness of chile peppers. It measures the relative amount of capsaicin, which is what makes chile peppers taste hot. The Jalapeno measures between 2500 and 8000 Scoville units. The Scotch Bonnet measures between 150,000 and 325,000 Scoville units.

9. In 2008, Merriam Webster added the word "Prosecco" to its collegiate English dictionary. What is Prosecco?

Answer: An Italian sparkling dry wine made from the grape of the same name in the Veneto region.

Prosecco has been made since Roman times. Some people find it similar to Asti Spumante and most people compare it to champagne. Unlike champagne, Prosecco is best drunk very young. It is an indispensable ingredient in a Bellini Cocktail.

10. An athlete can pull a muscle. A horse can pull a cart. A coach may pull a player from the game. Oars can be pulled. A car can pull to the side of the road. What does it mean to pull meat?

Answer: To separate manually meat which has been slow cooked until falling-apart tender

Pork, chicken and turkey may all be pulled. This is the essence of some kinds of Southern American barbecue. The meat is shredded with the fingers or with two forks, for those whose hands are not made of asbestos.

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:

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