Can You Answer 12 Cooking Methods Questions?

I know you're a whiz in the kitchen. Show me how well you know about different cooking techniques! Click to start this quiz!
START THE QUIZ!

Question 1/12

innovativelanguage.com
An easy one to kick off this quiz: What temperature does water boil at?
100 degrees Celsius/212 degrees Fahrenheit
74 degrees Celsius/100 degrees Fahrenheit
115 degrees Celsius/205 degrees Fahrenheit
Next Question

Question 2/12

kitchenscoop.com
If a chef uses the "julienne" cutting technique to cut carrots, what will the result look like?
Cubes
Thick strips
Thin strips
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Question 3/12

miaminewtimes.com
Which of the following dishes is a wok normally used to cook?
Mashed Potatoes
Stir Fry
Fried Chicken
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Question 4/12

yummly.com
If someone asked you to sear a piece of salmon, which parts of the salmon would be cooked at a high temperature?
The salmon's surface
The entire salmon, cooked all the way through
Halfway through the salmon, so that the center is still pink
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Question 5/12

rentcafe.com
An egg that is fried on both sides while keeping the yolk runny is called ___.
Scrambled
Over Easy
Sunny Side Up
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Question 6/12

educationcareerarticles.com
What does the cooking term "coddling" mean?
Heating food in water just below the boiling point
Cooking in grease, oil, and sugar water (or syrup)
Caremilizing the entire piece of food
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Question 7/12

yukon-news.com
What is the most common way a traditional butcher "tenderizes" raw meat?
Broiling
Pounding or piercing
Deep frying
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Question 8/12

wordpress.com
What term refers to the browning of sugar, resulting in a nutty flavor and brown color?
Braising
Charboiling
Caramelizing
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Question 9/12

klesickfamilyfarm.com
If I were to plunge a fruit or vegetable into boiling water, then remove it after a brief time period and plunge it in ice water, what cooking technique am I using?
Blanching
Deglazing
En vessie
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Question 10/12

allianceabroad.com
Which of these is most commonly used for long, slow cooking processes?
Earth oven
Dutch oven
Pressure cooker
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Question 11/12

twimg.com
The cooking technique called "reduction" refers to the process of thickening and intensifying a liquid mixture's (such as soup or sauce) flavor by ___.
Mixing with olive oil
Adding flour or other pasty product
Simmering or boiling
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Question 12/12

thesizzleworks.com
Using oil or butter to gently heat vegetables, often resulting in tender pieces is called what?
Steeping
Sweating
Sous-vide
Result
Not bad! You have much to learn, but I have faith you'll be a head chef one day. Dust off that apron and get to cooking those tasty dishes!

C+, Up-And-Coming Chef

com.au
Right!
Great job! Not quite a head chef yet, but there's no doubt that you have years of experience in the kitchen preparing tasty meals.

B+, Experienced Sous Chef

careerealism.com
Right!
You did amazingly! You must have experience with hundreds of cooking techniques. I would be honored to eat some of your dishes. Congratulations!

A+, Master Head Chef

rocknrollghost.com
Right!
Check Your Answers
Play Again
1
An easy one to kick off this quiz: What temperature does water boil at?
100 degrees Celsius/212 degrees Fahrenheit
74 degrees Celsius/100 degrees Fahrenheit
115 degrees Celsius/205 degrees Fahrenheit
2
If a chef uses the "julienne" cutting technique to cut carrots, what will the result look like?
Cubes
Thick strips
Thin strips
3
Which of the following dishes is a wok normally used to cook?
Mashed Potatoes
Stir Fry
Fried Chicken
4
If someone asked you to sear a piece of salmon, which parts of the salmon would be cooked at a high temperature?
The salmon's surface
The entire salmon, cooked all the way through
Halfway through the salmon, so that the center is still pink
5
An egg that is fried on both sides while keeping the yolk runny is called ___.
Scrambled
Over Easy
Sunny Side Up
6
What does the cooking term "coddling" mean?
Heating food in water just below the boiling point
Cooking in grease, oil, and sugar water (or syrup)
Caremilizing the entire piece of food
7
What is the most common way a traditional butcher "tenderizes" raw meat?
Broiling
Pounding or piercing
Deep frying
8
What term refers to the browning of sugar, resulting in a nutty flavor and brown color?
Braising
Charboiling
Caramelizing
9
If I were to plunge a fruit or vegetable into boiling water, then remove it after a brief time period and plunge it in ice water, what cooking technique am I using?
Blanching
Deglazing
En vessie
10
Which of these is most commonly used for long, slow cooking processes?
Earth oven
Dutch oven
Pressure cooker
11
The cooking technique called "reduction" refers to the process of thickening and intensifying a liquid mixture's (such as soup or sauce) flavor by ___.
Mixing with olive oil
Adding flour or other pasty product
Simmering or boiling
12
Using oil or butter to gently heat vegetables, often resulting in tender pieces is called what?
Steeping
Sweating
Sous-vide