Are You a Master Chef or Should You Just Order Takeout?

Question 1

What Tool Is Best for Whisking Eggs?

Question 1

What’s the Primary Ingredient in Guacamole?

Question 1

What Does “al Dente” Describe in Cooking?

Question 1

What Kitchen Appliance Uses Hot Air to Cook With Minimal Oil?

Question 1

What Is Mise En Place?

Question 1

What Knife Is Ideal for Slicing Bread?

Question 1

What’s the Main Protein in Hummus?

Question 1

What Does Broiling Do to Food?

Question 1

Which Fat Is Solid at Room Temperature?

Question 1

What’s the Purpose of Resting Meat After Cooking?

Question 1

What’s the Safest Way to Defrost Frozen Meat?

Question 1

What Is Clarified Butter Also Known as?

Question 1

What Temperature Does Water Boil at Sea Level?

Question 1

What Cooking Method Submerges Food in Hot Fat?

Question 1

What Is the Term for Cooking Food Slowly in Liquid?

Question 1

What Is the Function of Baking Powder?

Question 1

What Is the Julienne Cut?

Question 1

What Does It Mean to “deglaze” a Pan?

Question 1

What’s the Primary Ingredient in Pesto?

Question 1

What’s the Term for Partially Cooking Food by Boiling?

Question 1

What Utensil Is Used to Zest Citrus Fruits?

Question 1

What’s the Ideal Internal Temperature for Cooked Chicken?

Question 1

What Does “folding” Mean in Baking?

Question 1

What Does a Mandoline Slicer Do?

Question 1

What Spice Gives Curry Its Yellow Color?

Question 1

What Cooking Term Means to Brown Meat Quickly on High Heat?

Question 1

What’s the Purpose of a Kitchen Scale?

Question 1

What Herb Is Traditionally Used in Caprese Salad?

Question 1

What’s the Term for Soaking Meat in Seasoned Liquid?

Question 1

What Is a Roux Used for?

Question 1

What Does It Mean to “caramelize” Onions?

Question 1

What Is the Main Use of a Dutch Oven?

Question 1

What’s the Best Way to Test Cake Doneness?

Question 1

What Does It Mean to “proof” Dough?

Question 1

Which Kitchen Tool Is Used to Puree Soups?

Question 1

What Is Couscous Technically Classified as?

Question 1

What Does It Mean to “baste” Meat?

Question 1

What Kitchen Tool Is Ideal for Flipping Pancakes?

Question 1

What Cooking Technique Uses Low, Indirect Heat and Smoke?

Question 1

What Kitchen Gadget Is Designed to Open Cans Safely?

Question 1

What Grain Is Risotto Traditionally Made From?

Question 1

What Is the Process of Soaking Meat in Salty Water Called?

Question 1

What’s the Best Pan for Stir-Frying?

Question 1

What Does “sift” Mean in Baking?

Question 1

What Tool Removes Corn From the Cob Efficiently?

Question 1

What Gives Red Velvet Cake Its Color?

Question 1

What’s the Purpose of Preheating an Oven?

Question 1

What Fruit Is Essential in Bananas Foster?

Question 1

What’s the Function of an Egg Wash?

Question 1

What Cooking Method Is Used for Poached Eggs?

Question 1

What Is a Common Ratio for Vinaigrette?

Question 1

What Type of Pan Is Best for Baking Cookies?

Question 1

What’s the Best Way to Preserve Fresh Herbs?

Question 1

What’s the Best Oil for Deep Frying Due to Its High Smoke Point?

Question 1

What Is the Best Method for Cooking a Steak Rare?

Question 1

What Is the Purpose of Trussing a Chicken?

Question 1

Which Appliance Can Knead Dough Automatically?

Question 1

What Does “resting Dough” Allow?

Question 1

What Ingredient Gives Meringue Its Stiff Peaks?

Question 1

What Is a Common Use for Parchment Paper in Baking?

Question 1

What Ingredient Helps Bread Dough Rise?

Question 1

What’s the Function of a Slotted Spoon?

Question 1

What Is the Main Component of a Béchamel Sauce?

Question 1

What Is the First Step in the Creaming Method?

Question 1

What Food Is Traditionally Wrapped in Seaweed and Rice?

Question 1

What Gives Brown Sugar Its Color and Flavor?

Question 1

What Is a Microplane Used for in the Kitchen?

Question 1

Which Liquid Is Commonly Used for Deglazing a Pan?

Question 1

What Does “resting Dough in the Fridge” Do?

Question 1

What Does It Mean to “scald” Milk?

Question 1

What Should You Never Do When Using Nonstick Pans?

Question 1

What Does a Pastry Blender Do?

Question 1

What Does “double Boiler” Cooking Prevent?

Question 1

What Is Chiffonade?

Question 1

What’s the Purpose of Blanching Vegetables?

Question 1

What’s the Difference Between Baking Soda and Baking Powder?

Question 1

What Tool Removes Pits From Cherries or Olives?

Question 1

What Is the Term for Cutting Food Into Tiny, Even Cubes?

Question 1

What Does “season to Taste” Mean?

Question 1

What Is the Main Liquid Used in Making Risotto?

Question 1

What Is the Best Use for a Box Grater’s Smallest Holes?

Question 1

What Does It Mean to “scald” a Tomato?

Question 1

What’s the Purpose of a Kitchen Thermometer?

Question 1

Which Tool Is Best for Removing Pasta From Water?

Question 1

What Does the Term “umami” Refer to?

Question 1

What Is the Benefit of “low and Slow” Cooking?

Question 1

What Kitchen Item Is Used to Make Whipped Cream?

Question 1

What Does It Mean to “grease a Pan”?

Question 1

What Is the Benefit of Cast Iron Cookware?

Question 1

What Does “sweating” Vegetables Mean?

1

Tongs

2

Whisk

3

Fork

4

Spatula

A whisk quickly blends and incorporates air into eggs, making them fluffier and better for cooking.

1

Avocado

2

Tomato

3

Onion

4

Lettuce

Avocados provide the creamy texture and mild flavor that are essential for authentic guacamole.

1

Slightly firm pasta

2

Overcooked rice

3

Soft bread

4

Boiled meat

“Al dente” means pasta is firm to the bite, a texture preferred in Italian-style cooking.

1

Microwave

2

Toaster

3

Air fryer

4

Slow cooker

Air fryers use circulating hot air to crisp food, mimicking frying with significantly less oil.

1

Buying groceries

2

Prepping ingredients in advance

3

Cooking fast

4

Cleaning up

“Mise en place” is a French term meaning “everything in its place” — organizing ingredients before cooking.

1

Serrated knife

2

Cleaver

3

Paring knife

4

Chef’s knife

A serrated knife’s jagged edge cuts through crusty bread without crushing the soft interior.

1

White beans

2

Peas

3

Chickpeas

4

Lentils

Chickpeas, also known as garbanzo beans, are the core ingredient in traditional hummus recipes.

1

Steams it

2

Boils it

3

Cooks with direct heat from above

4

Freezes it

Broiling applies intense heat from above to brown or crisp food quickly, like in ovens or grills.

1

Butter

2

Vegetable oil

3

Olive oil

4

Canola oil

Butter remains solid at room temperature due to its saturated fat content, unlike most plant-based oils.

1

To cool it faster

2

To soften fat

3

To tenderize

4

To retain juices

Resting lets juices redistribute evenly, preventing them from leaking when the meat is cut.

1

In the fridge

2

Under hot water

3

On the counter

4

In the sun

Defrosting meat in the fridge keeps it at a safe temperature and reduces the risk of bacterial growth.

1

Cream

2

Ghee

3

Margarine

4

Yogurt

Ghee is butter with milk solids removed, making it more stable for high-heat cooking and longer storage.

1

90°C / 194°F

2

80°C / 176°F

3

100°C / 212°F

4

110°C / 230°F

At sea level, water boils at 100°C (212°F), a basic principle in boiling and steaming recipes.

1

Deep frying

2

Grilling

3

Baking

4

Boiling

Deep frying involves cooking food by submerging it in hot oil, creating a crispy and golden exterior.

1

Simmering

2

Grilling

3

Roasting

4

Toasting

Simmering cooks food gently in liquid below boiling, ideal for soups, stews, and delicate proteins.

1

Sweetening

2

Thickening

3

Leavening

4

Coloring

Baking powder helps baked goods rise by releasing carbon dioxide during mixing and heating.

1

Thin matchstick strips

2

Wedges

3

Thick cubes

4

Rounds

Julienne cuts produce uniform, thin strips that are ideal for stir-fries, salads, and garnishes.

1

Heat it empty

2

Add liquid to release stuck bits

3

Season it with salt

4

Wash it thoroughly

Deglazing adds flavor by incorporating browned bits into sauces, often using wine, broth, or water.

1

Basil

2

Spinach

3

Cilantro

4

Parsley

Pesto is traditionally made with fresh basil, pine nuts, garlic, olive oil, and cheese.

1

Blanching

2

Scalding

3

Roasting

4

Curing

Blanching involves briefly boiling food, then cooling it, often used to loosen skins or preserve color.

1

Peeler

2

Microplane

3

Grater

4

Mandoline

A microplane finely removes the aromatic zest of citrus without including the bitter white pith underneath.

1

180°F (82°C)

2

165°F (74°C)

3

140°F (60°C)

4

150°F (65°C)

Chicken must reach 165°F to be safely cooked and free from harmful bacteria like salmonella.

1

Rolling dough

2

Gently combining without deflating

3

Mixing vigorously

4

Spreading evenly

Folding gently incorporates ingredients like whipped cream without losing volume or introducing air bubbles.

1

Chops ice

2

Slices food uniformly

3

Mixes dough

4

Grinds spices

Mandolines slice ingredients like potatoes or cucumbers with consistent thinness, useful for professional-looking dishes.

1

Saffron

2

Turmeric

3

Cumin

4

Paprika

Turmeric is the vibrant, earthy spice responsible for the bright yellow color in many curry blends.

1

Steam

2

Poach

3

Sear

4

Simmer

Searing locks in flavor and creates a rich brown crust by applying high heat briefly to meat.

1

Level baking sheets

2

Time meals

3

Sharpen knives

4

Accurate ingredient measurement

A kitchen scale ensures consistent, accurate measuring of ingredients, crucial in baking and portion control.

1

Oregano

2

Dill

3

Parsley

4

Basil

Caprese salad features tomato, mozzarella, and fresh basil drizzled with olive oil and sometimes balsamic vinegar.

1

Fermenting

2

Boiling

3

Marinating

4

Deglazing

Marinating tenderizes meat and enhances flavor by soaking it in a seasoned liquid, often acidic or oily.

1

Tenderizing meat

2

Thickening sauces

3

Preserving vegetables

4

Adding sweetness

A roux combines flour and fat, like butter, and serves as a base for thickening sauces or gravies.

1

Cook slowly to release sweetness

2

Pickle them

3

Boil quickly

4

Chop finely

Caramelizing onions involves slow cooking to release natural sugars, giving them a sweet, golden-brown flavor.

1

Searing only

2

Slow, even cooking

3

Microwaving

4

Whipping cream

Dutch ovens are heavy pots used for slow-cooking stews, roasts, and braises due to excellent heat retention.

1

Insert toothpick

2

Shake pan

3

Tap it

4

Use a fork

Inserting a toothpick ensures the cake’s center is baked through; if it comes out clean, it’s ready.

1

Bake it

2

Shape into balls

3

Let it rise

4

Knead again

Proofing allows yeast to ferment and the dough to rise, improving texture and flavor before baking.

1

Rolling pin

2

Tongs

3

Immersion blender

4

Grater

An immersion blender purees soups directly in the pot, avoiding mess and eliminating the need for transferring.

1

Rice

2

Seed

3

Grain

4

Pasta

Couscous may look like grain but is actually tiny pasta made from semolina and water.

1

Add salt

2

Dry out

3

Marinate long-term

4

Moisten with liquid

Basting involves pouring or brushing liquid over meat during cooking to enhance moisture and flavor.

1

Ladle

2

Whisk

3

Strainer

4

Spatula

A flat spatula lifts and flips pancakes gently, ensuring they cook evenly and don’t fall apart.

1

Steaming

2

Frying

3

Broiling

4

Smoking

Smoking flavors food slowly with wood smoke and low heat, commonly used for meats and cheeses.

1

Garlic press

2

Can opener

3

Jar lifter

4

Vegetable peeler

A can opener is specifically designed to cut through metal lids cleanly and prevent injuries or spills.

1

Couscous

2

Arborio rice

3

Basmati rice

4

Brown rice

Arborio rice has a high starch content, giving risotto its signature creamy texture during slow cooking.

1

Brining

2

Curing

3

Marinating

4

Braising

Brining enhances meat’s moisture and flavor by soaking it in a saltwater solution before cooking.

1

Wok

2

Skillet

3

Griddle

4

Saucepan

Woks distribute high heat quickly and allow for fast cooking with minimal oil, perfect for stir-frying.

1

Pass through a mesh to aerate

2

Shake violently

3

Steam ingredients

4

Add sugar

Sifting removes lumps and adds air to dry ingredients, ensuring even mixing and a lighter texture.

1

Ice cream scoop

2

Spatula

3

Corn stripper

4

Garlic press

A corn stripper separates kernels cleanly from the cob, saving time and reducing mess during prep.

1

Food coloring

2

Cherries

3

Tomatoes

4

Strawberries

Red velvet cake uses red food coloring and cocoa for its unique reddish-brown color and subtle chocolate flavor.

1

Save electricity

2

Harden the rack

3

Ensure even cooking

4

Cool faster

Preheating brings the oven to the correct temperature before baking, promoting consistency and even results.

1

Banana

2

Pear

3

Peach

4

Apple

Bananas Foster is a flambéed dessert featuring bananas cooked in butter, sugar, and rum, often served over ice cream.

1

Create shine or crispness

2

Increase protein

3

Add color

4

Reduce baking time

An egg wash adds a glossy finish and helps pastries or breads brown nicely in the oven.

1

Pan frying

2

Baking

3

Simmering in water

4

Steaming

Poaching involves gently simmering eggs in water, preserving their shape and creating a tender texture.

1

2 parts vinegar to 1 part oil

2

3 parts oil to 1 part vinegar

3

Equal vinegar and mustard

4

1:1 ratio

A 3:1 ratio balances acidity and richness in vinaigrettes for salad dressings and marinades.

1

Springform

2

Skillet

3

Wok

4

Sheet pan

Sheet pans provide a large, flat surface and even heat distribution, perfect for baking batches of cookies.

1

Store on the counter

2

Wrap in foil

3

Cook immediately

4

Freeze or dry them

Freezing or drying herbs preserves flavor and extends their shelf life beyond a few days.

1

Sesame oil

2

Butter

3

Olive oil

4

Canola oil

Canola oil withstands high heat, making it ideal for deep frying without burning or releasing harmful compounds.

1

Sear briefly on both sides

2

Broil for 10 minutes

3

Simmer gently

4

Bake at 400°F

Searing quickly on high heat leaves the inside pink and juicy, perfect for rare steak lovers.

1

Add flavor

2

Help it fly

3

Make it pretty

4

Keep shape and cook evenly

Trussing ties the bird to keep its shape, ensuring even cooking and better presentation.

1

Microwave

2

Stand mixer

3

Toaster

4

Blender

A stand mixer with a dough hook attachment kneads bread or pizza dough quickly and evenly.

1

Cook itself

2

Rise twice as fast

3

Gluten to relax

4

Mix ingredients more

Resting dough improves texture by allowing gluten strands to relax, making it easier to shape and stretch.

1

Butter

2

Egg whites

3

Baking powder

4

Milk

Beaten egg whites trap air, forming stiff peaks used in desserts like meringue, soufflés, and macarons.

1

Speed baking

2

Cool quickly

3

Add flavor

4

Prevent sticking

Parchment paper creates a non-stick surface, making cleanup easier and keeping baked goods from tearing.

1

Salt

2

Sugar

3

Butter

4

Yeast

Yeast ferments sugars in the dough, producing carbon dioxide which causes the bread to rise and develop texture.

1

Drain liquids

2

Zest citrus

3

Cut vegetables

4

Flip pancakes

A slotted spoon lifts solid food while draining away cooking liquid or oil at the same time.

1

Tomato

2

Stock

3

Milk

4

Cream

Béchamel is a classic white sauce made by thickening milk with a roux of butter and flour.

1

Melt butter

2

Add flour

3

Add eggs

4

Beat butter and sugar

Creaming butter and sugar incorporates air, which helps baked goods rise and develop a light, fluffy texture.

1

Meatloaf

2

Sushi

3

Lasagna

4

Gnocchi

Sushi is a Japanese dish typically made of vinegared rice and various fillings, often wrapped in seaweed.

1

Cocoa

2

Caramel

3

Maple syrup

4

Molasses

Molasses is added to white sugar to create brown sugar, giving it a moist texture and rich flavor.

1

Opening cans

2

Grating finely

3

Mixing sauces

4

Measuring liquids

Microplanes grate hard ingredients like cheese, citrus zest, garlic, or nutmeg into fine shreds for flavor.

1

Wine

2

Honey

3

Milk

4

Oil

Wine lifts flavorful browned bits from the pan surface, forming the base for a sauce or reduction.

1

Improves flavor and texture

2

Heats it

3

Drys it out

4

Kills yeast

Cold resting slows fermentation, deepens flavor, and firms dough for easier shaping and handling.

1

Whip until frothy

2

Cool rapidly

3

Heat until just before boiling

4

Add sugar

Scalding milk helps dissolve sugar and soften proteins, improving texture in custards and some doughs.

1

Lower the heat

2

Add oil

3

Use metal utensils

4

Use it for eggs

Metal tools scratch and damage nonstick coatings, shortening the pan’s life and possibly releasing toxic materials.

1

Melts butter

2

Cuts fat into flour

3

Chills dough

4

Mixes liquids

Pastry blenders cut solid fats into flour to create a crumbly texture ideal for pie crusts and biscuits.

1

Steaming

2

Adding flavor

3

Baking

4

Burning delicate ingredients

Double boilers use indirect heat, preventing scorching for melting chocolate, making custards, and preparing sauces.

1

Thin ribbons of leafy greens

2

A thick sauce

3

A stewing technique

4

A French dessert

Chiffonade is a slicing method that creates delicate ribbons from herbs or leafy vegetables like basil or spinach.

1

Remove starch

2

Add sweetness

3

Preserve color and texture

4

Cook fully

Blanching stops enzyme activity, preserving bright color and crispness before freezing or sautéing vegetables.

1

Soda is sweet

2

Baking powder contains acid

3

Both are liquids

4

They’re identical

Baking powder includes its own acid, while baking soda needs an acidic ingredient in the recipe to work.

1

Grater

2

Pitter

3

Strainer

4

Corer

A pitter presses through fruit to eject the pit cleanly without damaging the flesh, saving prep time.

1

Dice

2

Score

3

Julienne

4

Slice

Dicing ensures uniform pieces for even cooking and better texture in recipes like salsa, stew, or salad.

1

Remove excess liquid

2

Measure salt exactly

3

Adjust seasoning based on preference

4

Add herbs only

“Season to taste” means using personal judgment to enhance flavor with salt, pepper, or spices before serving.

1

Water

2

Milk

3

Stock

4

Cream

Gradually adding warm stock while stirring allows rice to release starch and create risotto’s creamy texture.

1

Zesting citrus

2

Cutting fries

3

Spreading butter

4

Measuring flour

The fine side of a box grater is perfect for zesting citrus or grating hard spices or cheese.

1

Blend it

2

Loosen the skin

3

Burn it

4

Slice it

Scalding tomatoes by briefly boiling them makes their skins peel off easily for sauces or canning.

1

Time the roast

2

Stir sauces

3

Check room temp

4

Measure internal food temperature

Thermometers ensure meat, candy, or bread reaches safe and optimal internal cooking temperatures every time.

1

Spider strainer

2

Fork

3

Ladle

4

Knife

A spider strainer lifts pasta from boiling water quickly and safely while draining excess liquid.

1

Savory flavor

2

Spicy heat

3

Bitter flavor

4

Sweet aftertaste

Umami is a distinct savory taste found in foods like mushrooms, soy sauce, and aged cheese.

1

Speeds cooking

2

Tenderizes tough cuts

3

Burns fat

4

Prevents flavor

Cooking meat low and slow breaks down collagen, making even tough cuts juicy, tender, and full of flavor.

1

Peeler

2

Tongs

3

Spatula

4

Whisk

A whisk incorporates air into heavy cream, creating soft or stiff peaks depending on how long it’s whipped.

1

Apply fat to prevent sticking

2

Decorate it

3

Heat it

4

Season it

Greasing a pan with butter, oil, or spray helps baked goods release cleanly after cooking.

1

Cools instantly

2

Stays light

3

Cooks quickly

4

Retains and distributes heat evenly

Cast iron heats evenly and holds temperature well, making it ideal for searing, frying, and oven use.

1

Sear hard

2

Dry them

3

Cook gently to soften

4

Chop roughly

Sweating vegetables in oil over low heat draws out moisture and builds flavor without browning.

1 / 90

Players who played this quiz:

+

Faster than you:

Wow! You're faster than % of players

Smarter than you:

Amazing! You're smarter than % of players

Think you’ve got what it takes to conquer the kitchen? This quiz will put your cooking knowledge, tool recognition, and recipe skills to the test. Let’s find out if you’re a true home chef or just good with takeout!

About us

At Paddling, we offer an engaging and interactive way to challenge your knowledge across pop culture, entertainment, history, sports, and more. Our trivia quizzes are crafted to entertain and educate, providing a fun learning experience that's accessible from anywhere. With a diverse selection of topics, you're bound to discover something that sparks your interest.