Test Your Knowledge On Some Random Facts With This Trivia!
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Always keep a smoking chamber tightly closed.
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True
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False
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About This Quiz
Dive into culinary essentials with our trivia! Explore topics like smoking chambers, sugar in cures, osmosis in meats, confit methods, and the process of rendering fats. Perfect for sharpening your kitchen knowledge and understanding food preparation techniques.
Questions and Answers
- 2.
The primary reason for using sugar products in cures is flavor.
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True
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False
Correct Answer
A. TrueExplanation
Sugar products are commonly used in cures because they provide a pleasant taste. This is important because many medications and treatments can have a bitter or unpleasant taste, which can make them difficult to consume. By adding sugar, the flavor of the cure is improved, making it more palatable and increasing the likelihood that patients will comply with the treatment regimen. Therefore, the statement that the primary reason for using sugar products in cures is flavor is true.Rate this question:
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- 3.
Osmosis occurs when there is an equal balance between the amount of salty fluid brine outside the meat cells and the amount of unsalty fluid inside the cells.
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True
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False
Correct Answer
A. FalseExplanation
Osmosis occurs when there is a difference in concentration between two solutions separated by a semi-permeable membrane. In the given statement, it is mentioned that osmosis occurs when there is an equal balance between the amount of salty fluid brine outside the meat cells and the amount of unsalty fluid inside the cells. This is incorrect because osmosis actually occurs when there is a difference in concentration, not when it is equal. Therefore, the correct answer is False.Rate this question:
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- 4.
The confit method is called “potting” in English.
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True
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False
Correct Answer
A. TrueExplanation
The confit method, which involves slow-cooking meat in its own fat, is indeed referred to as "potting" in English. This term is used to describe the preservation process of cooking and storing meat in a sealed pot or container, typically with the addition of fat. This method helps to preserve the meat and enhance its flavor and tenderness. Therefore, the statement "The confit method is called 'potting' in English" is true.Rate this question:
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- 5.
The process of rendering converts liquid fat into semi-solid fat.
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True
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False
Correct Answer
A. FalseExplanation
Rendering is a process that converts solid fat into liquid fat by melting it. This process is commonly used to extract fat from animal tissues. It involves heating the fat at a low temperature for an extended period of time until it melts. Therefore, the given statement is incorrect as rendering converts solid fat into liquid fat, not into semi-solid fat.Rate this question:
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- 6.
When using TCMs, it is all right to estimate rather than use an accurate scale.
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True
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False
Correct Answer
A. FalseExplanation
Estimating instead of using an accurate scale when using TCMs is not alright. TCMs, or Traditional Chinese Medicines, are often used for their therapeutic benefits. However, accurate dosing is crucial for safety and effectiveness. Estimating the dosage can lead to incorrect amounts being administered, potentially causing harm or reducing the desired effects. Therefore, it is not advisable to estimate when using TCMs and instead, an accurate scale should be used.Rate this question:
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- 7.
A dry cure is sometimes called a “brine.”
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True
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False
Correct Answer
A. FalseExplanation
A dry cure is not called a "brine." A dry cure refers to a method of preserving food by using a mixture of salt, sugar, and spices without the addition of liquid. On the other hand, a brine is a solution of salt and water used for preserving or flavoring food. Therefore, the statement that a dry cure is sometimes called a "brine" is incorrect.Rate this question:
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- 8.
Irregularly shaped food items are not well suited to dry curing.
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True
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False
Correct Answer
A. TrueExplanation
Irregularly shaped food items, such as those with uneven thickness or odd shapes, do not dry evenly during the curing process. This can lead to inconsistent drying and potential spoilage or bacteria growth. Therefore, dry curing is not well suited for irregularly shaped food items.Rate this question:
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- 9.
The sole purpose of the pellicle is to prevent wrapping materials from sticking to the meat during storage.
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True
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False
Correct Answer
A. FalseExplanation
The statement is false because the sole purpose of the pellicle is not to prevent wrapping materials from sticking to the meat during storage. The pellicle is a thin layer that forms on the surface of meat when it is exposed to air. Its purpose is to help the meat retain moisture and develop a better texture and flavor when cooked. It does not have any direct relation to preventing sticking of wrapping materials.Rate this question:
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- 10.
The type of wood burned to produce smoke significantly affects the flavor of the finished food product.
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True
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False
Correct Answer
A. TrueExplanation
The type of wood used to produce smoke during cooking does indeed have a significant impact on the flavor of the food. Different types of wood, such as hickory, mesquite, or applewood, impart distinct flavors to the food, enhancing its taste and aroma. This is particularly important in smoking and barbecuing techniques, where the smoke is used to infuse flavors into the meat or other ingredients. Therefore, it is true that the type of wood burned during cooking affects the flavor of the finished food product.Rate this question:
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- 11.
The emulsifier found in egg yolk is lecithin.
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True
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False
Correct Answer
A. TrueExplanation
Egg yolk contains lecithin, which is a type of emulsifier. Lecithin helps to stabilize and blend together oil and water-based ingredients, allowing them to form a smooth and homogeneous mixture. This is why egg yolks are often used in recipes such as mayonnaise or hollandaise sauce, where emulsification is necessary to create a creamy texture. Therefore, the statement that the emulsifier found in egg yolk is lecithin is true.Rate this question:
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- 12.
A basic mayonnaise having no particularly assertive flavors is known as an unfinished mayonnaise.
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True
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False
Correct Answer
A. FalseExplanation
The statement suggests that a basic mayonnaise without any strong flavors is called an unfinished mayonnaise. However, this is not true. The term "unfinished mayonnaise" does not exist in culinary terminology. Mayonnaise is a sauce made from oil, egg yolk, and vinegar or lemon juice, and it is considered finished once it is properly emulsified.Rate this question:
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- 13.
An emulsion is a uniform mixture of two normally unmixable substances.
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True
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False
Correct Answer
A. TrueExplanation
An emulsion is a type of mixture where two normally unmixable substances, such as oil and water, are evenly distributed throughout each other. This means that the substances are thoroughly mixed together and there are no visible separate layers. Therefore, the statement "An emulsion is a uniform mixture of two normally unmixable substances" is true.Rate this question:
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- 14.
Verjus is a tart, unfermented condiment made from unripe wine grapes.
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True
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False
Correct Answer
A. TrueExplanation
Verjus is indeed a tart, unfermented condiment made from unripe wine grapes. This means that it is made from grapes that have not yet fully ripened and have not been fermented into wine. Verjus is commonly used in cooking and adds a sour and acidic flavor to dishes. It is often used as a substitute for vinegar or lemon juice in recipes. Therefore, the statement "Verjus is a tart, unfermented condiment made from unripe wine grapes" is true.Rate this question:
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- 15.
A tossed salad is a combination of leafy greens mixed with vinaigrette dressing and having minimal garnishes.
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True
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False
Correct Answer
A. FalseExplanation
The statement is false because a tossed salad can include a variety of ingredients, not just leafy greens. It can also include vegetables, fruits, proteins, and other toppings. The dressing used in a tossed salad can be vinaigrette, but it can also be other types of dressings such as ranch or Caesar. Additionally, the garnishes in a tossed salad can vary depending on personal preference and the type of salad being made. Therefore, the statement that a tossed salad is only made of leafy greens mixed with vinaigrette dressing and minimal garnishes is incorrect.Rate this question:
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- 16.
A green salad mixed or topped with a variety of brightly colored vegetable garnishes is known as a simple salad.
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True
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False
Correct Answer
A. FalseExplanation
A green salad mixed or topped with a variety of brightly colored vegetable garnishes is not known as a simple salad.Rate this question:
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- 17.
Lettuce and other salad greens having brown or discolored areas are described as “rusted.”
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True
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False
Correct Answer
A. TrueExplanation
The statement is true because lettuce and other salad greens that have brown or discolored areas are commonly referred to as "rusted." This term is used to describe the appearance of these vegetables when they have been exposed to air or light for too long, causing them to oxidize and develop a rusty or discolored appearance.Rate this question:
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- 18.
Most salad greens should be stored between 32 and 42°F (0 and 6°C).
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True
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False
Correct Answer
A. FalseExplanation
Salad greens should actually be stored at a slightly higher temperature than the given range. The ideal temperature for storing salad greens is between 36 and 40°F (2 and 4°C). Storing them at temperatures below 32°F (0°C) can cause them to freeze and become damaged. Therefore, the statement that most salad greens should be stored between 32 and 42°F (0 and 6°C) is incorrect.Rate this question:
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- 19.
Salad plates may be stored on the line with other service plates.
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True
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False
Correct Answer
A. FalseExplanation
Salad plates should not be stored on the line with other service plates. This is because salad plates are typically smaller in size compared to other service plates and have a specific purpose for serving salads. Storing them with other service plates may lead to confusion and mix-up during service. It is best practice to store salad plates separately to ensure they are easily accessible and can be used specifically for serving salads.Rate this question:
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- 20.
Originating in Provence, France, mesclun is the name given to a mixture of baby lettuces, young arugula, and immature red chicory.
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True
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False
Correct Answer
A. TrueExplanation
Mesclun is indeed a mixture of baby lettuces, young arugula, and immature red chicory that originated in Provence, France. This mixture is commonly used in salads and is known for its delicate and flavorful combination of greens.Rate this question:
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- 21.
Most modern sandwiches are made with leavened bread.
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True
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False
Correct Answer
A. TrueExplanation
Leavened bread refers to bread that has been made with yeast or other leavening agents, causing it to rise and become light and fluffy. Most modern sandwiches, such as those made with white or whole wheat bread, are indeed made with leavened bread. Therefore, the statement is true.Rate this question:
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- 22.
Breads should be stored in the refrigerator.
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True
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False
Correct Answer
A. FalseExplanation
Breads should not be stored in the refrigerator because refrigeration can cause them to become stale faster. The cold temperature of the refrigerator can dry out the bread and make it lose its freshness and texture. It is recommended to store bread in a cool, dry place such as a bread box or a pantry to maintain its quality for a longer period of time.Rate this question:
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- 23.
The sole purpose of a sandwich spread is to add flavor.
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True
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False
Correct Answer
A. FalseExplanation
A sandwich spread does not solely serve the purpose of adding flavor. While flavor is an important aspect of a spread, it also serves other purposes such as providing moisture, enhancing texture, and adding richness to the sandwich. Additionally, spreads can also provide nutritional value and act as a binding agent for the sandwich ingredients. Therefore, it is not accurate to say that the sole purpose of a sandwich spread is to add flavor.Rate this question:
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- 24.
As a sandwich spread, butter creates an efficient moisture barrier, helping to keep the filling and internal garnishes from making the bread soggy.
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True
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False
Correct Answer
A. TrueExplanation
Butter is a commonly used sandwich spread that acts as an efficient moisture barrier. It helps to prevent the filling and internal garnishes from making the bread soggy. This is because butter creates a protective layer between the bread and the moist ingredients, keeping the sandwich fresh and maintaining its texture. Therefore, the statement "As a sandwich spread, butter creates an efficient moisture barrier, helping to keep the filling and internal garnishes from making the bread soggy" is true.Rate this question:
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- 25.
Standard sandwiches feature a 6-oz (180-g) portion of filling.
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True
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False
Correct Answer
A. FalseExplanation
Standard sandwiches do not necessarily feature a 6-oz (180-g) portion of filling. The amount of filling in a standard sandwich can vary depending on the type of sandwich, the preferences of the person making it, and the establishment serving it. Therefore, it is not accurate to say that a 6-oz portion of filling is standard for all sandwiches.Rate this question:
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- 26.
Pickle spears, olives, or cole slaw placed on the plate are examples of external sandwich garnishes.
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True
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False
Correct Answer
A. TrueExplanation
External sandwich garnishes are additional items that are placed on the plate alongside a sandwich to enhance its presentation and flavor. Pickle spears, olives, and cole slaw are all examples of external garnishes commonly used with sandwiches. Therefore, the statement that these items are examples of external sandwich garnishes is true.Rate this question:
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- 27.
A double-decker sandwich is comprised of two pieces of bread and two “decks” of filling and internal garnish.
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True
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False
Correct Answer
A. FalseExplanation
A double-decker sandwich is not comprised of two pieces of bread and two "decks" of filling and internal garnish. A double-decker sandwich typically consists of three slices of bread with two layers of filling in between. Therefore, the correct answer is false.Rate this question:
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- 28.
Pocket sandwiches are made with unleavened flatbreads.
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True
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False
Correct Answer
A. FalseExplanation
Pocket sandwiches are not made with unleavened flatbreads. They are typically made with leavened breads such as pita bread or tortilla wraps, which have risen due to the presence of yeast or baking powder. Unleavened flatbreads, on the other hand, do not contain any leavening agents and do not rise during the cooking process. Therefore, the correct answer is False.Rate this question:
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- 29.
Sandwiches wrapped in deli paper hold together better than sandwiches placed in containers.
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True
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False
Correct Answer
A. TrueExplanation
Sandwiches wrapped in deli paper hold together better than sandwiches placed in containers because the deli paper acts as a barrier, preventing the ingredients from falling out or shifting during transportation. The paper provides a secure and tight wrap, keeping the sandwich intact and maintaining its shape. On the other hand, placing sandwiches in containers may lead to the ingredients moving around, causing the sandwich to become messy and potentially fall apart.Rate this question:
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- 30.
During slow periods, the sandwich maker can multi-task by operating the cash register.
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True
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False
Correct Answer
A. FalseExplanation
During slow periods, the sandwich maker cannot multi-task by operating the cash register. This means that the statement is false.Rate this question:
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Quiz Review Timeline (Updated): Mar 21, 2023 +
Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
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Current Version
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Mar 21, 2023Quiz Edited by
ProProfs Editorial Team -
Dec 07, 2013Quiz Created by
Dans383
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