Cooking Lessons Cooking Trivia 2 â Questions and Answers
Question 1: What is the culinary term for cooking food briefly in boiling water and then plunging it into ice water?
- Blanching (Correct answer)
- Braising
- Poaching
- Steaming
Correct answer: Blanching
Blanching involves brief boiling followed by an ice bath to stop cooking and preserve color.
Question 2: Which mother sauce is made from a roux and milk?
- Velouté
- BĂ©chamel (Correct answer)
- Espagnole
- Hollandaise
Correct answer: BĂ©chamel
BĂ©chamel is the classic white sauce made by whisking milk into a butter-and-flour roux.
Question 3: At approximately what internal temperature is a whole chicken considered safely cooked according to USDA guidelines?
- 145°F
- 155°F
- 165°F (Correct answer)
- 185°F
Correct answer: 165°F
The USDA recommends cooking all poultry to a minimum internal temperature of 165°F.
Question 4: What does the French term 'mise en place' mean in a professional kitchen?
- Cleaning as you go
- Everything in its place (Correct answer)
- Cooking to order
- Plating with precision
Correct answer: Everything in its place
Mise en place means having all ingredients prepped and organized before cooking begins.
Question 5: Which knife cut produces small cubes approximately 1/8 inch on each side?
- Julienne
- Chiffonade
- Brunoise (Correct answer)
- Batonnet
Correct answer: Brunoise
Brunoise is a fine dice of about 1/8 inch, typically made by dicing julienned vegetables.
Question 6: What happens to onions when they are cooked slowly over low heat for a long time?
- They become bitter
- They caramelize and turn sweet (Correct answer)
- They lose all flavor
- They become crunchy
Correct answer: They caramelize and turn sweet
Slow cooking breaks down the onion's natural sugars, caramelizing them into a sweet, golden result.
Question 7: Which ingredient acts as the emulsifier in traditional mayonnaise?
- Egg yolk (Correct answer)
- Vinegar
- Mustard seed oil
- Salt
Correct answer: Egg yolk
Lecithin in egg yolk binds oil and acid together into a stable emulsion.
Cooking Lessons Cooking Trivia 2
What is the culinary term for cooking food briefly in boiling water and then plunging it into ice water?