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Cooking quiz - Statistics
General Stats
- This quiz has been taken 308 times
- The average score is 9 of 40
Answer Stats
| Cooking Q | Answer | % Correct |
|---|---|---|
| What clear liquid is the most important to both cooking and life itself? | Water | 99%
|
| What do you need to do to pasta in order to make it floppy and edible? | Boil/Simmer | 88%
|
| What green vegetable looks like a small deciduous tree? | Broccoli | 42%
|
| What is a long, hard, orange vegetable called? | Carrot | 41%
|
| What type of pasta is in tubes that look like they're in italics? | Penne | 40%
|
| What white vegetable looks like a small deciduous tree? | Cauliflower | 39%
|
| What type of pasta is in long, thin, bendy, cylinders? | Spaghetti | 39%
|
| What type of pasta is can contain a small amount of stuffing | Tortellini/Ravioli | 36%
|
| Is this the 39th question of the quiz? | No | 35%
|
| What should you do before any eating or making any meal? | Wash hands | 32%
|
| Milk is an example of a(n) _______, where droplets of oil are suspended in water. | Emulsion | 31%
|
| Is gelatinisation when starch absorbs water? | Yes | 31%
|
| What type of pasta is in large sheets? | Lasagne | 29%
|
| What white, sweet vegetable looks similar to a long, hard, orange vegetable? | Parsnip | 24%
|
| What is the name of a knife edge with small indents or teeth? | Serrated edge | 24%
|
| Air | 20%
| |
| Egg yolk is an example of a(n) ________, a chemical which allows droplets of oil to be suspended in water. | Emulsifier | 20%
|
| What type of pasta is in a bow tie shape, or a butterfly shape? | Farfalle | 20%
|
| What temperature do you need to heat it to? | 60°C/140°F | 17%
|
| What is the minimum temperature that you can cook and sterilise food? | 60°C/140°F | 17%
|
| What beige foodstuff is made from plants and fungus, and is often cut by a knife with small indents or teeth, and is often smothered in a fatty water-in-oil emulsion? | Bread | 15%
|
| What is the minimum temperature that you can legally (UK) cook commercial food at? | 75°C/167°F | 12%
|
| Correct temperature | 11%
| |
| An emulsifier has two ends, one is ______ and the other is ______ | Hydrophobic | 11%
|
| When it gets heated to a certain temperature, what chemical starts absorbing lots of water? | Starch | 11%
|
| Hydrophilic | 10%
| |
| What method of heating goes through direct contact, for example in a pan? | Conduction | 9%
|
| This is useful when _____ sauce. | Thickening | 9%
|
| What type of pasta is in smooth, straight tubes? | Ziti | 9%
|
| Claw | 8%
| |
| Butter | 7%
| |
| What method of heating goes through infrared rays? | Radiation | 5%
|
| How long do you legally have to cook it at that temperature at least? | 2 mins | 4%
|
| What are the two main methods for safely cutting food? | Bridge | 4%
|
| What do pathogenic bacteria need to survive and reproduce? (and therefore stop them by changing one or more of these conditions) | Correct pH | 4%
|
| Nutrients | 4%
| |
| What are the 2 main examples of water-in-oil emulsion? | Cheese | 3%
|
| What method of heating goes through the movement of air due to a fan or other air mover? | Mechanical convection | 1%
|
| What method of heating goes through the movement of air due to uneven heating? | Natural convection | 1%
|
| What beige foodstuff has to be cooked for a long time, and is cultivated in deep pits, and is popular in the polynesian and melanesian diet? | Pulaka/Giant swamp taro/Cyrtosperma merkusii | 0%
|
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