Cooking quiz

What clear liquid is the most important to both cooking and life itself?

Milk is an example of a(n) _______, where droplets of oil are suspended in water.

Egg yolk is an example of a(n) ________, a chemical which allows droplets of oil to be suspended in water.

An emulsifier has two ends, one is ______ and the other is ______

When it gets heated to a certain temperature, what chemical starts absorbing lots of water?

What temperature do you need to heat it to?

This is useful when _____ sauce.

What are the two main methods for safely cutting food?

What are the 2 main examples of water-in-oil emulsion?

What type of pasta is in long, thin, bendy, cylinders?

What type of pasta is in tubes that look like they're in italics?

What type of pasta is in a bow tie shape, or a butterfly shape?

What type of pasta is in smooth, straight tubes?

What type of pasta is can contain a small amount of stuffing

What type of pasta is in large sheets?

What do pathogenic bacteria need to survive and reproduce? (and therefore stop them by changing one or more of these conditions)

Water

What is the minimum temperature that you can cook and sterilise food?

What is the minimum temperature that you can legally (UK) cook commercial food at?

How long do you legally have to cook it at that temperature at least?

What should you do before any eating or making any meal?

What is a long, hard, orange vegetable called?

What green vegetable looks like a small deciduous tree?

What white vegetable looks like a small deciduous tree?

What white, sweet vegetable looks similar to a long, hard, orange vegetable?

What is the name of a knife edge with small indents or teeth?

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?

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?

What method of heating goes through the movement of air due to uneven heating?

What method of heating goes through the movement of air due to a fan or other air mover?

What method of heating goes through direct contact, for example in a pan?

What method of heating goes through infrared rays?

Is gelatinisation when starch absorbs water?

Is this the 39th question of the quiz?