Anne’s Quiz #4

Cooking

So you can throw a steak on the grill or a chicken in the oven. But are you really cooking? This quiz is based on "Joy of Cooking" by Rombauer and Becker.

1. Why is cooking at 2000-m elevation different from cooking at sea level?: a) water boils at a higher temperature; b) water boils at a lower temperature; c) oil boils at a lower temperature; d) the air is thinner and can't transfer the heat as well

2. When making pickles, what may be added to improve crispness?: a) bubble gum; b) salt; c) grape or cherry leaves; d) pimentos

3. How can you tell when jelly is gelling and ready to pour into canning jars?: a) the liquid mixture becomes difficult to stir; b) the liquid mixture will drip from a spoon in a single sheet instead of separate drops; c) let a drop of water fall on the liquid mixture; if it sinks, the jelly isn't ready yet; d) cook the liquid for precisely 27 minutes

4. What is a "Baked Alaska?": a) a summer treat consisting of a chilled watermelon half covered with baked meringue; b) an appetizer made from baked 1" cubes of salmon and 'snowballs' of coconut meringue; c) a traditional Eskimo dish made from whale blubber; d) a dessert consisting of ice cream on cake covered with meringue and baked for a few minutes

5. Which of the following is NOT recommended for high-altitude baking?: a) raise the baking temperature 25 degrees; b) don't use eggs; c) decrease the amount of baking powder; d) increase the liquid content

6. How much fat must butter have to fit the legal definition?: a) at least 80%; b) at least 50%; c) 100%; d) none is required

7. How big is a peck of pickled peppers?: a) whatever Peter Piper says it is; b) 8 quarts; c) 1 wheelbarrow full; d) 3.7 pounds

8. What is the recommended procedure to open a coconut?: a) pierce the 3 blocks dots at the peak, drain, tap with a hammer all over; b) ask a native Hawaiian to do the job; c) put it in a vise and squeeze until it cracks; d) drop it from a second-story window onto concrete

9. What is the difference between 'perdrix' and 'perdreau' on a restaurant menu describing partridge?: a) perdrix indicates a female bird and perdreau a male one; b) perdrix indicates grouse and perdreau a quail; c) perdrix indicates an old bird and perdreau a young one; d) perdrix is served with white wine and perdreau with red

10. What are sweetbreads?: a) the liver and heart of beef cattle; b) a turkey stuffing made with liver and honey; c) a heavy bread made with honey and candied fruits; d) the thymus and pancreas glands of a calf or mature beef cattle

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quiz 4 created 1996