Which sauce is a “mother sauce” of French cuisine?

Velouté Pesto Hollandaise Béchamel Next Question

Which spice was once worth more than gold?

Saffron Nutmeg Cinnamon Pepper Next Question

What’s the difference between simmering and poaching?

Simmering uses lower heat than poaching Poaching uses lower heat than simmering Simmering requires a covered pot Poaching requires boiling water Next Question

Which ingredient tenderizes meat the most?

Paprika Lemon juice Olive Oil Sugar Next Question

At sea level, what temperature does water boil?

100°C 200°F 100°F 212°C Next Question

Which cut is the smallest: dice, mince, or chop?

Dice Chop Mince Julienne Next Question

Which herb loses flavor fastest when cooked?

Basil Oregano Rosemary Thyme Next Question

Which seasoning reduces bitterness?

Sugar Salt Rosemary Paprika Next Question

The 5 basic tastes consist of Sweet, Sour, Salty, Umami, and what?

Smoky Bitter Tangy Spicy Next Question

What does “deglazing” do?

Tenderizes vegetables Lifts browned bits from the pan Thickens a sauce Removes excess fat Next Question

Which fat has the highest smoke point?

Lard Avocado oil Coconut oil Butter Next Question

Which sauce is made by reducing wine?

Chimichurri Demi‑glace Pan sauce Gastrique Next Question

Which cheese has the highest fat content?

Brie Cottage cheese Feta Parmesan Next Question

Which spice blend includes cinnamon, cloves, and cardamom?

Herbs de Provence Cajun seasoning Garam masala Za’atar Next Question

Which ingredient curdles dairy?

Butter Salt Lemon Juice Sugar Next Question

Which cooking method uses dry heat?

Poaching Steaming Braising Broiling Next Question

What does “julienne” mean?

Paper‑thin slices Small cubes Thin matchstick strips Roughly chopped Next Question

Which pan material heats the fastest?

Cast iron Ceramic Copper Stainless steel Next Question

Which fruit ripens fastest after picking?

Grapes Strawberries Apples Bananas Next Question

What does “mise en place” refer to?

Preparing ingredients before cooking Letting dough rest Cooking over high heat Serving food family‑style Next Question

Which food absorbs flavor the fastest?

Chicken Carrots Mushrooms Potatoes Next Question

Which tool is used to emulsify sauces?

Tongs Whisk Ladle Spatula Next Question

Which ingredient is the main component of tahini?

Cashews Sesame seeds Sunflower seeds Almonds Next Question

What does “tempering” prevent?

Over‑mixing Burning Curdling Over‑salting Next Question

Which tool is used to zest citrus?

Microplane Mandoline Paring knife Peeler Submit Quiz