Cooking Lessons Cooking Trivia 5

Question 1

You need to hold a hollandaise sauce for service. Why is this sauce notoriously unstable?

Accepted Answer

It is a delicate warm emulsion that can break with temperature changes

Answer

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?

Accepted Answer

Potatoes

Answer

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?

Accepted Answer

In the refrigerator over several days

Answer

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?

Accepted Answer

It lets the cook control the exact salt level

Answer

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?

Accepted Answer

Sous vide

Answer

Sous vide, French for 'under vacuum,' cooks sealed food at exact low temperatures in water.

Cooking Lessons Practice Test