Do You Have Basic Idea About Cooking Vocabulary? Trivia Quiz
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There are very few people in this world who can turn something though to be plain and turn it into a food wonder and all they did is practice their skills and achieve the unthinkable. Are you an aspiring chef? The quiz below is designed to test your knowledge of basic cooking terms used in every kitchen.
Questions and Answers
- 1.
To cook quickly in a small amount of fat
- A.
Saute
- B.
Braise
- C.
Simmer
- D.
Poach
Correct Answer
A. SauteExplanation
Saute is the correct answer because it involves cooking food quickly in a small amount of fat. This cooking method requires high heat and constant stirring or tossing of the ingredients in a skillet or pan. It is commonly used to cook vegetables, meat, or seafood, resulting in a flavorful and slightly caramelized exterior. Sauteing allows for the food to cook quickly while maintaining its texture and preserving its natural flavors.Rate this question:
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- 2.
A mixture of rough cut or diced vegetables, herbs, and spices, used for seasoning
- A.
Mirepox
- B.
Mise en place
- C.
Sear
- D.
Saute
Correct Answer
A. MirepoxExplanation
Mirepox is a mixture of rough cut or diced vegetables, herbs, and spices that is commonly used for seasoning in cooking. It is often used as a base for soups, stews, and sauces, as it adds flavor and depth to the dish. Mirepox typically consists of onions, carrots, and celery, although variations may include other vegetables such as leeks or garlic. By sautéing or cooking the mirepox, the flavors of the vegetables and herbs are released, enhancing the overall taste of the dish.Rate this question:
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- 3.
To cook in water or other liquid that is bubbling rapidly, about 212 F
- A.
Reduce
- B.
Steam
- C.
Boil
- D.
Simmer
Correct Answer
C. BoilExplanation
Boiling is the process of cooking food in water or liquid that is rapidly bubbling at around 212°F (100°C). This high temperature causes the liquid to reach its boiling point, creating bubbles and releasing steam. Boiling is commonly used to cook pasta, vegetables, and other ingredients that require a quick and thorough cooking process. It helps to soften the food and kill any harmful bacteria present. Therefore, the correct answer is "Boil".Rate this question:
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- 4.
To cut into thin strips
- A.
Julienne
- B.
Brunoise
- C.
Large Dice
- D.
Mince
Correct Answer
A. JulienneExplanation
Julienne is the correct answer because it means to cut food into thin, matchstick-like strips. This technique is commonly used in cooking for vegetables, such as carrots or bell peppers, to create uniform pieces that cook quickly and evenly. It is a precise and delicate cut that adds visual appeal and texture to dishes.Rate this question:
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- 5.
A clear, thin liquid flavored by meat, poultry and fish and their bones
- A.
Simmer
- B.
Stock
- C.
Blanch
- D.
Roast
Correct Answer
B. StockExplanation
Stock is a clear, thin liquid flavored by meat, poultry, and fish and their bones. It is commonly used as a base for soups, sauces, and other dishes. It is made by simmering the ingredients in water for an extended period of time, allowing the flavors to infuse into the liquid. The resulting stock is rich in flavor and can be used to enhance the taste of various dishes.Rate this question:
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- 6.
Which term refers to cooking with direct contact with steam?
- A.
Blanch
- B.
Steam
- C.
Simmer
- D.
Boil
Correct Answer
B. SteamExplanation
"Steam" in cooking involves direct contact with steam, utilizing its heat for food preparation. This gentle and moist cooking method helps retain nutrients and flavors while avoiding excessive heat exposure. It is commonly employed for vegetables, seafood, and delicate items, promoting healthy and flavorful culinary outcomes.Rate this question:
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- 7.
To brown the surface of a food quickly at a high temperature
- A.
Sear
- B.
Blanch
- C.
Roast
- D.
Fry
Correct Answer
A. SearExplanation
Searing is the correct answer because it involves quickly browning the surface of a food at a high temperature. This cooking technique is commonly used to enhance the flavor and appearance of meats by creating a caramelized crust. Searing helps to lock in the juices and create a rich, savory flavor. It is typically done at the beginning of the cooking process and can be done using various methods such as pan-searing or grilling.Rate this question:
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- 8.
To cook in a small amount of liquid that is hot but not boiling
- A.
Simmer
- B.
Reduce
- C.
Poach
- D.
Broil
Correct Answer
C. PoachExplanation
Poaching is a cooking method where food is gently cooked in a small amount of hot liquid, usually just below boiling point. This technique is commonly used for delicate foods such as eggs, fish, or fruits, as it allows them to cook slowly and evenly without losing their shape or becoming tough. Unlike boiling or broiling, poaching ensures that the food remains tender and retains its natural flavors. Therefore, the correct answer for this question is poach.Rate this question:
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- 9.
Means the same as bake except you generally do this to meats
- A.
Bake
- B.
Roast
- C.
Broil
- D.
Blanch
Correct Answer
B. RoastExplanation
Roasting is a cooking method that involves cooking meat, poultry, or vegetables in an oven or over an open flame. It is similar to baking, but it is specifically used for meats. Roasting typically involves higher temperatures and longer cooking times compared to baking, resulting in a browned and flavorful exterior while keeping the interior moist and tender. Unlike broiling, which uses direct heat from above, roasting utilizes indirect heat, allowing the meat to cook evenly. Blanching, on the other hand, is a technique used to briefly cook vegetables or fruits in boiling water and then immediately transferring them to ice water to halt the cooking process.Rate this question:
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- 10.
To cook in hot fat
- A.
Fry
- B.
Blanch
- C.
Deglaze
- D.
Poach
Correct Answer
A. FryExplanation
Frying is the process of cooking food in hot fat. It involves immersing the food in oil or fat at a high temperature, which results in a crispy and browned exterior. This method is commonly used for cooking various foods such as vegetables, meat, and seafood. Blanching, deglazing, and poaching are different cooking techniques that do not involve cooking in hot fat.Rate this question:
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- 11.
Means to cook from radiant heat from above
- A.
Boil
- B.
Steam
- C.
Broil
- D.
Blanch
Correct Answer
C. BroilExplanation
Broiling means to cook from radiant heat from above. This cooking method involves placing the food on a rack or grill pan and exposing it to direct heat from the top element of the oven. The intense heat quickly cooks the food and creates a browned, crispy exterior while keeping the interior moist and tender. Broiling is commonly used for cooking meats, fish, and vegetables, and it is a great way to achieve a caramelized or charred finish on the food.Rate this question:
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- 12.
To cook by simmering or loiling until the quantity of liquid is decreased, often done to concentrate the flavors
- A.
Reduce
- B.
Simmer
- C.
Boil
- D.
Blanch
Correct Answer
A. ReduceExplanation
Reduce is the correct answer because it means to cook by simmering or boiling until the quantity of liquid is decreased. This cooking method is often done to concentrate the flavors of the dish. By reducing the liquid, the flavors become more intense and the sauce or broth thickens. This technique is commonly used in recipes for sauces, soups, and stews to enhance the taste and consistency of the dish.Rate this question:
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- 13.
To swirl a liquid in a saute pan, roast pan, or other pan to dissolve cooked particles of food remaining on the bottom
- A.
Reduce
- B.
Simmer
- C.
Deglaze
- D.
Roast
Correct Answer
C. DeglazeExplanation
Deglazing is the process of adding liquid to a pan to dissolve the cooked particles of food that are stuck to the bottom. This technique is commonly used in cooking to create flavorful sauces or gravies. By adding liquid, such as wine, broth, or vinegar, and then scraping the bottom of the pan with a spoon, the cooked particles are loosened and incorporated into the liquid, enhancing the overall flavor of the dish. Therefore, deglazing is the correct answer as it accurately describes the process of swirling a liquid in a pan to dissolve cooked food particles.Rate this question:
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- 14.
A type of strainer
- A.
Simmer
- B.
Sear
- C.
Mise en place
- D.
China Cap
Correct Answer
D. China CapExplanation
China Cap is a type of strainer used in cooking. It is a conical-shaped sieve with small holes that allows liquid to pass through while straining out solids. The term "China Cap" is derived from the cap-like shape of the strainer and its origin from China. It is commonly used in professional kitchens to strain stocks, sauces, and soups, removing any impurities or unwanted particles. The China Cap is a versatile tool that helps to achieve a smoother and more refined texture in culinary preparations.Rate this question:
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- 15.
To cook in a small amount of liquid at a very low temparature for a very long time
- A.
Blanch
- B.
Braise
- C.
Broil
- D.
Simmer
Correct Answer
B. BraiseExplanation
Braising is the correct answer because it involves cooking food in a small amount of liquid at a low temperature for a long period of time. This method is often used for tough cuts of meat or vegetables to tenderize them and infuse them with flavor. It allows the food to slowly break down and become tender while retaining its moisture. Blanching, broiling, and simmering do not involve cooking food in a small amount of liquid for an extended period of time.Rate this question:
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- 16.
A term for everything in place
- A.
Mirepox
- B.
Blanch
- C.
Mise en place
- D.
Deglaze
Correct Answer
C. Mise en placeExplanation
"Mise en place" is a French culinary term that refers to the practice of organizing and preparing all necessary ingredients and equipment before starting to cook. It literally means "putting in place" and emphasizes the importance of being well-prepared and organized in the kitchen. This term encompasses the idea of having everything in its proper place and ready to use, which is essential for efficient and successful cooking.Rate this question:
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- 17.
To cook in a liquid that is bubbling gently around 185 F
- A.
Boil
- B.
Simmer
- C.
Poach
- D.
Blanch
Correct Answer
B. SimmerExplanation
Simmer is the correct answer because it refers to cooking food in a liquid that is bubbling gently around 185°F. Boiling refers to cooking in a liquid that is rapidly bubbling and reaching its boiling point. Poaching involves cooking food in a liquid that is just below boiling point. Blanching refers to briefly submerging food in boiling water and then immediately transferring it to cold water. Therefore, simmer is the most appropriate term for cooking in a liquid that is gently bubbling around 185°F.Rate this question:
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- 18.
To cook an item partilaly and very briefly, unsually in water, and then to cool rapidly
- A.
Simmer
- B.
Blanch
- C.
Boil
- D.
Broil
Correct Answer
B. BlanchExplanation
Blanching refers to the process of partially and quickly cooking an item, often in boiling water, and then cooling it rapidly. This technique is commonly used to soften or partially cook vegetables, fruits, or nuts before using them in recipes. Blanching helps to preserve the color, texture, and nutritional value of the food while also making it easier to peel or remove the skin. It is different from boiling as blanching involves a shorter cooking time and rapid cooling to stop the cooking process. Broiling, simmering, and boiling are not the correct answers as they do not involve the same process as blanching.Rate this question:
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Current Version
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Feb 02, 2024Quiz Edited by
ProProfs Editorial Team -
Nov 04, 2008Quiz Created by
Chefjayme
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