Another Culinary Quiz, With Options

Written by Asinus Asinum Fricat on May 29, 2008 – 9:12 am -

You know the drill!

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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


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Posted in Food |

5 Comments

  • At 2008.05.29 10:11, Hedwig said:

    1. C
    2. C
    3. D
    4. B
    5. C
    6. A
    7. B
    8. B
    9. C
    10. C
    11. C
    12. A
    13. C
    14. D
    15. D (tricky there!)
    16. B

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    • At 2008.05.29 10:47, donnamarie said:

      1. c Cooked for 8-10 mins
      2. c sieve
      3. a bread
      4. b pour liquid
      5. c 454
      6. a egg yolk liver sweetbreads
      7. b bright red
      8. d 25%
      9. c Homogenized
      10. c okra
      11. c baking
      12. a 128
      13. c brown quickly
      14. d same
      15. d fiLLet
      16. b 275

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      • At 2008.05.29 11:05, vigilant meerkat said:

        1. C (but that seems like a long time)
        2. C
        3. d
        4. b (I like my eggs basted, not coddled)
        5. c
        6. a
        7. b
        8. d
        9. c
        10.c
        11.c
        12.a
        13.c
        14.d
        15.d
        16.c

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        • At 2008.05.29 11:07, donnamarie said:

          I think the 3 of us only vary on the least nutritious item and the temp to cook a roast beef.

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          • At 2008.05.29 13:16, vigilant meerkat said:

            Do we have answers yet? I guess I’ll have to check back on dKos.

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