Cooking quiz

More questions about Cooking

These visible examples show the question style. LearnClash turns the full topic into ranked duels and spaced repetition.

1. 1 Easy

   Which cooking technique means 'under vacuum' in French?

   Answer: Sous vide

   Why: Sous vide ensures perfect edge-to-edge cooking because the water bath stays at the exact target temperature.

2. 2 Medium

   What causes the white coating on badly stored chocolate?

   Answer: Fat bloom

   Why: Fat bloom happens when cocoa butter melts, migrates to the surface, and recrystallizes, affecting appearance but leaving the chocolate safe to eat.

3. 3 Hard

   According to culinary lore, what are the 100 folds in a chef's hat said to represent?

   Answer: ways to cook an egg

   Why: Bon Appétit found no mention of the egg legend in Escoffier's 1903 Guide Culinaire, and Jacques Pépin knows the adage but not its source.

4. 4 Easy

   How does a roux thicken a hot sauce?

   Answer: Starch granules absorb liquid

   Why: Heating starch in liquid causes the granules to swell and burst, trapping water molecules in a thick network.

5. 5 Medium

   What negative effect does adding baking soda have when boiling green vegetables?

   Answer: It turns them mushy

   Why: Baking soda keeps chlorophyll bright green by keeping water alkaline, but it rapidly breaks down the plant's hemicellulose, ruining the texture.

6. 6 Hard

   Which brand of culinary kosher salt has the lowest density per volume?

   Answer: Diamond Crystal

   Why: Diamond Crystal's hollow pyramid flakes trap air: a tablespoon weighs about 9 grams, while the same spoon of Morton weighs about 15.