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Cooking Trivia Flashcards

7 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Cooking Trivia flashcards as text

  1. What is the culinary term for cooking food briefly in boiling water and then plunging it into ice water?

    Answer: Blanching

    Blanching involves brief boiling followed by an ice bath to stop cooking and preserve color.

  2. Which mother sauce is made from a roux and milk?

    Answer: Béchamel

    Béchamel is the classic white sauce made by whisking milk into a butter-and-flour roux.

  3. At approximately what internal temperature is a whole chicken considered safely cooked according to USDA guidelines?

    Answer: 165°F

    The USDA recommends cooking all poultry to a minimum internal temperature of 165°F.

  4. What does the French term 'mise en place' mean in a professional kitchen?

    Answer: Everything in its place

    Mise en place means having all ingredients prepped and organized before cooking begins.

  5. Which knife cut produces small cubes approximately 1/8 inch on each side?

    Answer: Brunoise

    Brunoise is a fine dice of about 1/8 inch, typically made by dicing julienned vegetables.

  6. What happens to onions when they are cooked slowly over low heat for a long time?

    Answer: They caramelize and turn sweet

    Slow cooking breaks down the onion's natural sugars, caramelizing them into a sweet, golden result.

  7. Which ingredient acts as the emulsifier in traditional mayonnaise?

    Answer: Egg yolk

    Lecithin in egg yolk binds oil and acid together into a stable emulsion.