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Quiz about Cooking Terms Part VIII
Quiz about Cooking Terms Part VIII

Cooking Terms, Part VIII Trivia Quiz


Test your knowledge of the specialized vocabulary used in home and professional kitchens.

A multiple-choice quiz by FatherSteve. Estimated time: 5 mins.
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Author
FatherSteve
Time
5 mins
Type
Multiple Choice
Quiz #
328,663
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
6 / 10
Plays
2120
Awards
Top 35% Quiz
Last 3 plays: Guest 99 (8/10), calmdecember (4/10), HacchiGryphon (5/10).
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Question 1 of 10
1. Many games, such as backgammon and Monopoly, involve the use of dice. Andrew Dice Clay is an American stand-up comedian. A dicey situation is a dangerous or risky one. What does it mean to dice food? Hint


Question 2 of 10
2. Chef notices that one of the equipment racks has become disorganized and asks you to straighten it out. On the shelf you find a colander, a wire-mesh sieve, a chinoise, a bain-marie, a China cap, and a tamis. Which is out of place? Hint


Question 3 of 10
3. The novelties of Italian pasta include the myriads of shapes and the inventive, sometimes fanciful, names by which they are known. Why are orecchiette called orecchiette? Hint


Question 4 of 10
4. Chef read a book about medieval European cookery and has determined to make some modern dishes with verjuice (or verjus). What on earth does he want to use? Hint


Question 5 of 10
5. How many tablespoons are there in one U.S. 4-ounce (113.4 gram) stick of butter? Hint


Question 6 of 10
6. A chum returns from vacation raving about "loco moco" which he tasted for the first time. What on earth is loco moco? Hint


Question 7 of 10
7. Several citrus fruits may be served with a grapefruit spoon. What makes this spoon different from any other spoon? Hint


Question 8 of 10
8. A visiting chef from Oaxaca wanted to test your knowledge of Mexican ingredients. She asked "What's the difference between a tomato and a tomatillo?" What is the difference? Hint


Question 9 of 10
9. Mace Windu is a Jedi Master portrayed in "Star Wars" films by Samuel L. Jackson. A mace is also a ceremonial club (weapon) used to denote that parliamentary assemblies are in session. Mace is also a brand of tear gas in an aerosol spray can. Chef suggests that you season the cream of acorn squash soup with mace. Of what is culinary mace made? Hint


Question 10 of 10
10. You are following a recipe which requires you to beat eggs and sugar together until the mixture reaches "the ribbon stage." What, exactly, is this "ribbon stage" to which the recipe confidently refers? Hint



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quiz
Quiz Answer Key and Fun Facts
1. Many games, such as backgammon and Monopoly, involve the use of dice. Andrew Dice Clay is an American stand-up comedian. A dicey situation is a dangerous or risky one. What does it mean to dice food?

Answer: to cut food into small cubes

Dicing is a knife skill by which fruit, vegetables and sometimes meat are cut into perfect cubes, of equal dimensions on every side, a bit smaller than those "chopped" and a bit larger than those "minced." The purpose of such precision is to ensure that each piece cooks evenly with every other.
2. Chef notices that one of the equipment racks has become disorganized and asks you to straighten it out. On the shelf you find a colander, a wire-mesh sieve, a chinoise, a bain-marie, a China cap, and a tamis. Which is out of place?

Answer: the bain marie

A bain marie is a sort of double boiler with a lower pot for water and a nested upper pot for the substance being heated. All of the other devices are strainers of a sort. In the cartoon strip "Calvin and Hobbes," there is a device made of a colander attached to a cardboard box called the Cerebral Enhance-a-Tron which makes the wearer temporarily incredibly intelligent.
3. The novelties of Italian pasta include the myriads of shapes and the inventive, sometimes fanciful, names by which they are known. Why are orecchiette called orecchiette?

Answer: Because it is shaped like little ears

The shape of pasta is important to its ability to hold different kinds of sauces, to the amount of time necessary to cook it and to its place in the architecture of a dish. Orecchiette are a specialty of Puglia in Southern Italy where they are often served with chunky sauces.
4. Chef read a book about medieval European cookery and has determined to make some modern dishes with verjuice (or verjus). What on earth does he want to use?

Answer: The sour juice of immature fruit (mostly grapes)

Pronounced vayr-ZHOO, this medieval ingredient has enjoyed a comeback among modern chefs. It is used like vinegar or lemon juice to add acid to sauces. It can be found in some wine shops and gourmet ingredient providers.
5. How many tablespoons are there in one U.S. 4-ounce (113.4 gram) stick of butter?

Answer: 8

A stick of butter equals 1/2 cup. There are eight tablespoons in 1/2 cup (U.S. dry measure). The conversions are often made easier for home cooks in the United States by printing these measurements on the paper wrapper surrounding each cube of butter.
6. A chum returns from vacation raving about "loco moco" which he tasted for the first time. What on earth is loco moco?

Answer: A Hawaiian dish made with white rice, a hamburger patty, a fried egg and brown gravy.

One account of the creation of loco moco is that it was invented by the Inouye family at the Lincoln Grill in Hilo, Hawaii, in 1949. Its popularity spread throughout the Hawaiian Islands, to the Mainland and to Samoa, Guam and Saipan.
7. Several citrus fruits may be served with a grapefruit spoon. What makes this spoon different from any other spoon?

Answer: It has sharp serrations on the tip and/or sides of the bowl with which to cut the fruit from the rind.

Some makers/vendors describe this implement as an "orange spoon." The average teaspoon is an implement unequal to the task of digging the fruit out of a grapefruit rind. A grapefruit spoon is a vast improvement. They double as useful tools for getting the seeds out of a papaya or scooping the potato out of its jacket to make twice-baked potatoes.
8. A visiting chef from Oaxaca wanted to test your knowledge of Mexican ingredients. She asked "What's the difference between a tomato and a tomatillo?" What is the difference?

Answer: They are quite different fruits; tomatoes have no husks.

Both members of the family Solanaceae, the tomato is Solanum lycopersicum and the tomatillo is Physalis philadelphica. The tomatillo is more closely related to the gooseberry than to the tomato. Both are used extensively in Mexican cooking but for different purposes. To make matters even more confusing, the tomatillo is called "tomate verde" (green tomato) in Mexico.
9. Mace Windu is a Jedi Master portrayed in "Star Wars" films by Samuel L. Jackson. A mace is also a ceremonial club (weapon) used to denote that parliamentary assemblies are in session. Mace is also a brand of tear gas in an aerosol spray can. Chef suggests that you season the cream of acorn squash soup with mace. Of what is culinary mace made?

Answer: The dried and ground husk of a nutmeg seed

Inside the fruit of the nutmeg tree, there is a single large seed covered by a husk or arillus. This husk is the source of mace, which is similar in flavour to nutmeg but more delicate and especially desirable for the orange colour which it gives to food. There is no such thing as a mace tree or mace shrub.
10. You are following a recipe which requires you to beat eggs and sugar together until the mixture reaches "the ribbon stage." What, exactly, is this "ribbon stage" to which the recipe confidently refers?

Answer: It is the stage at which the batter falls back into the bowl, when lifted on the beater or whisk, in a flat ribbon.

At the ribbon stage, an implement dragged through the mixture leaves an exposed trail for a second. The texture changes because air has been beaten into the mixture. The air causes the mixture to turn a pale yellow, lighter in colour than the deep yellow seen when the process begins. Some cookbooks refer to this stage as having "sabayon consistency."
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.

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  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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