Cooking Lessons Cooking Trivia 5 — Questions and Answers
Question 1: You need to hold a hollandaise sauce for service. Why is this sauce notoriously unstable?
- It is a delicate warm emulsion that can break with temperature changes (Correct answer)
- It contains no fat
- It solidifies at room temperature
- It ferments quickly
Correct answer: It is a delicate warm emulsion that can break with temperature changes
Hollandaise is a warm butter-and-yolk emulsion that separates if it gets too hot or too cold.
Question 2: Which vegetable should NOT be stored in the refrigerator because cold converts its starch to sugar and ruins its texture?
- Carrots
- Potatoes (Correct answer)
- Celery
- Broccoli
Correct answer: Potatoes
Refrigeration converts potato starch to sugar, causing off flavors and dark browning when cooked.
Question 3: What is the safest way to thaw a frozen turkey?
- On the kitchen counter overnight
- In the refrigerator over several days (Correct answer)
- In hot water for an hour
- In direct sunlight
Correct answer: In the refrigerator over several days
Refrigerator thawing keeps the meat below 40°F, preventing bacterial growth during defrosting.
Question 4: Why do many recipes call for unsalted butter even though salt is added separately?
- Unsalted butter is cheaper
- It lets the cook control the exact salt level (Correct answer)
- Salted butter cannot melt properly
- Unsalted butter browns faster
Correct answer: It lets the cook control the exact salt level
Salt content varies between butter brands, so unsalted butter gives the cook precise control over seasoning.
Question 5: Which technique cooks vacuum-sealed food in a precisely controlled water bath?
- Pressure cooking
- Sous vide (Correct answer)
- Double boiling
- Flash frying
Correct answer: Sous vide
Sous vide, French for 'under vacuum,' cooks sealed food at exact low temperatures in water.
Question 6: Your melted chocolate suddenly turned grainy and stiff after a drop of water fell in. What happened?
- It caramelized
- It seized (Correct answer)
- It tempered
- It bloomed
Correct answer: It seized
Even a small amount of water makes melted chocolate seize, clumping the sugar and cocoa particles.
Question 7: Which herb is traditionally the main ingredient in classic Italian pesto alla Genovese?
- Cilantro
- Parsley
- Basil (Correct answer)
- Oregano
Correct answer: Basil
Pesto alla Genovese is built on fresh basil, blended with pine nuts, garlic, Parmesan, and olive oil.
Cooking Lessons Cooking Trivia 5
You need to hold a hollandaise sauce for service.
Why is this sauce notoriously unstable?