Quiz: Only A Master Chef Will Be Able To Answer These 16 Questions

chef, cooking, Rachel Ray

Are you a master chef?

Test your knowledge of the basic aspects of cooking and culinary lingo that only a master chef would know!

 Sep 03, 2017

1 of 16Pick your answer!

What ingredient makes dough rise?

2 of 16Pick your answer!

What is the difference between jelly and jam?
Jelly has added sweeteners, jam does not
Jam has more calories than jelly
Jelly is made from fruit juice, jam is made from crushed fruit

3 of 16True or False?

A tomato is a vegetable.

4 of 16Pick your answer!

Which of the following methods makes boiled eggs easier to peel?
Putting them in cold water after boiled
Putting them in the freezer
Rolling them in flour

5 of 16Pick your answer!

What is the term for cutting something into small pieces?

6 of 16Pick your answer!

What does adding salt to boiling water do?
Stops water from boiling
Makes water boil faster
Makes the water boil at a higher temperature

7 of 16Pick your answer!

Which of the following is an alternative to butter?
Coconut oil

8 of 16Pick your answer!

What does braise mean?
To cook something rapidly in an uncovered pan
To cook something slowly in a covered container
To cook something in the microwave

9 of 16Pick your answer!

What can you do to make a dish less sweet?
Add salt
Add baking soda
Add flour

10 of 16Pick your answer!

How many teaspoons are in a tablespoon?

11 of 16Pick your answer!

Which of the following is a cooking herb?

12 of 16Pick your answer!

Which of the following is a cooking spice?
Cayenne Pepper
Coconut oil
Raspberry paste

13 of 16Pick your answer!

Describe the process of sautéing something?
Boiling in water on the stove
Frying quickly in a pan with a small amount of fat
Keeping something in a crockpot for the entire day

14 of 16Pick your answer!

Which cooking method is used to cook meat over an open fire?

15 of 16Pick your answer!

What is the texture of pasta that is cooked al dente?
Hard and crunchy
Soft and mushy
Tender, yet slightly firm to bite

16 of 16Pick your answer!

After you puree something, what consistency should it be?
Hard and brittle
Chunky and tough
Smooth and thick
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