A CULINARY QUIZ
Welcome!!! Care to try your hand at
this
challenging little quiz??? Dive right in, write down
the answers and e-mail me to get the results.
GOOD LUCK
1)
A coddled egg is ? (a) Poached in whiskey (b)
Double
yoked (c) cooked 8-10 min in hot water (d) Broken
one
handed.
2) Puree means: (a) Cook in a small
amount of fat (b) cut ot chop fine (c) pressed
through a sieve (d) cut into small strips
3) In menu planning, which would add the least
nutritional value to the meal? (a) Whole wheat bread
(b) Cheese souffle (c) Baked potato (d) Lemon
chiffon
pie
4) To Baste means to: (a) Soak meat in a
liquid before cooking (b) Pour liquid over food as
it
cooks (c) Fry meat in deep fat (d) Tie poultry
with
a string before cooking
5) The number of
grams in a pound is closest to: (a) 654 (b) 254
(c)
454 (d) 554
6) Which group of food is
highest
in cholesterol?: (a) Egg Yolk/Liver/Sweetbreads (b)
Egg white/liver/pork (c) Custard/ all bran/ Pork
(d)
sponge cake/liver/cottage cheese
7) Good Beef
should be: (a) Pink with light yellow fat & hard
flesh (b) Bright red with creamy white fat, well
marbled with firm flesh (c) Cherry in color with
hard
fat & firm flesh (d) Pink with soft fat and hard
flesh
8) When roasting beef the weight loss
is closest to: (a) Negligible (b) 50% (c) 10% (d)
25%
9) Milk which has fat globules disperced
throughout is know as: (a) Approved (b) Certified
(c) Homogenized (d) Pasturized
10) Which
one
is NOT a legume: (a) Black beans (b) Peanuts (c)
Okra
(d) Lentils
11) Cooking with dry heat is
known as: (a) Blanching (b) Frying (c) Baking (d)
braising
12) There are how many ounces in a
gallon?: (a) 128 (b) 64 (c) 164 d)
(98)
13) To Sear means to: (a) mark with
lines with a knife (b) To plunge into cold water
(c) To brown quickly over high heat (d) To remove
the feathers from poultry
14) Brown eggs can
be substituted for white eggs because they: (a)
Contain more protien (b) Are higher in calories (c)
are richer in vitamin D (d) Have the same food
value
15) A boneless cut of fish is called:
(a)Filet (b) Scod (c) Medalion (d)
Fillet
16) The best roasting temperture for
beef is: (a)150 (b)275 (c) 350 (d) 450
17)
To hasen coagulation of a poached egg add which to
the water?: (a) Salt (b) Baking Soda (c) Vinegar
(d) butter
18) Eviscreated when regarding
poultry or meat means: (a) Gutted (b) Inspected
(c) Boned (d) aged
19) To marinate means to:
(a) Fry in olive oil (b) Blend until smooth (c) To
soak in liquid (d) To cook with tomatos
20)
Which is not a pasta: (a) Macaroni (b) lentils (c)
linguini (d) angel hair
21) A capon is a :
(a) spice (b) a Fish (c) A type of poultry (d) a
cut of lamb
22) The French dish Coq Au Vin is
: (a) Beef with rice (b) Fish & Clams (c) Chicken
in wine (d) Cheese & potatoes
23) The
Spanish dish Arroz Con Pollo is: (a)Beans with meat
(b) Lamb & pasta (c) Chicken & Rice (d)
Strawberries with cream
24) Which spice would
go best with Beef (a) Mace (b) Nutmeg (c) Rosemary
(d) Dill
25) Manhatten Clam Chowder is made
with : (a) Tomato stock (b) Cream of mushroom soup
(c) a milk stock (d) Beer stock
26) Pate de
Foie Gras is: (a) A vegetarian pattie (b) Baked
potatos (c) A goose liver spred (d) A French
Desert
27) Bouillabaise is a : (a) German
pork & cabbage (b) a spicy seafood chowder (c) a
braided bread (d) a New Orleans spice
28) A
Bouquet Garni is a: (a) Italian salad (b) Herbs &
Spices tied together to flavor broths (c) A salad
made from edible flower petals (d) a Table
centerpiece
29) Which is not a cheese?: (a)
Brie (b) Gouda (c) Beaufort (d)
Zimphendal
30) Which is not a sauce?: (a)
Hollandaise (b) Bearnaise (c) Bechamel (d) Rangoon
31) Which green would not be used in a
salad?: (a) Dandelion (b) Chard (c) Romaine (d)
Rhubarb
32) Roux is: (a) A French cheese
(b) Butter & Flour mixture (c) a Greek rice (d) Red
wine
33) Saute means to: (a) Beat rapidly
(b) Set on fire (c) Fry rapidly in butter or oil
(d) Chill before serving
34) Mutton is from:
(a) Sheep (b) Calves (c) Pigs (d) Horses
35)
Which vegetables have enough protein they can be
substituted for meat in a menu (a) Squash (b)
Legumes (c) Mushrooms (d) Beets
36) The
initials F.D.A. stands for (a) Farmers & Dairy
Association (b) Federal Diet Association (c) Food
& Drug Association (d) Fish & Dairy
Association
37) Which is the LEAST
accecptable way to cook Lobster? (a) Boiling (b)
Broiling (c) Baking (d) Grilling
38)
Gorgonzola Cheese is similar to: (a) Cheddar Cheese
(b) Cottage Cheese (c) Brie Cheese (d) Blue
Cheese
39) Squab is a type of: (a) Fish (b)
Beef (c) Poultry (d) shellfish
40) Beef
Wellington is: (a) Beef in a Mushroom Gravy (b)
Beef in a pastry shell (c) Beef stew (d) Beef
cooked with Burgundy wine.
41) Yorkshire
Pudding is a: (a) Creamy chocolate pudding (b) a
heavy muffin type compliment to a meal (c) a Rum
dessert (d) an English rice pudding
42) A
Sous Chef makes: (a) Desserts (b) main Entrees (c)
Soups & sauces (d) Pasta dishes
43) Which
oil is not used in cooking? (a) Peanut oil (b)
Saffron oil (c) Castor Oil (d) Olive Oil
44)
A Blind Robin is : (a) a salted fish (b) a poultry
dish (c) a pickled egg (d) a type of frying
pan
45) Beef tenderloin comes from the: (a)
Rib section (b) the hind quarters (c) the front
legs (d) the rump section
46) Which is not a
root?: (a) Horseradish (b) Beets (c) chives (d)
Turnips
47) Au Gratin means: (a) With Cream
(b) Browned to a crisp, thin crust (c) Slightly
Grated (d) With corn
48) When whipping cream
it helps to: (a) use a hand whip (b) Chill the
bowl & Beaters (c) Use light cream (d) add
water
49) Which will make a sauce transparent:
(a) Wheat Flour (b) Cornstarch (c) Tapioca (d)
salt
50) A Crepe is a : (a) A clam (b) a
spice (c) a thin pancake (d) a pastry
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Well there you have it, I look forward to
your
tests
to score!! Each question is worth 2 points for a
total of 100 for a perfect score.
TRAPS
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Email: trapairian@webtv.net
