Common Questions About Cooking

18 Questions About Cooking

Everybody loves food - and there’s no argument in that part. There are many interesting terms in the culinary industry to describe the delicate skill of cooking, and there are many different sorts of dishes, techniques, and cuisines, each with its own distinct style. Read on to see how much you know about the amazing world of cooking with these great food trivia questions.

There are so many interesting questions about cooking to learn that it's practically impossible to fit everything into a small quiz like this, but we all know that even the most accomplished chefs, despite their denials, struggle with kitchen essentials. Fortunately, there is a solution to every situation. We'll do our best to answer your most common cooking questions.

Here are some of the most often asked questions and their answers:

1. Which side of the foil should you be cooking on?
Technically, the glossy side, but the difference is so small that it's unimportant.

2. What is the most effective method for melting chocolate?
Chop it (or use chips) and microwave for 30 seconds at a time, stirring after each interval, until perfectly smooth.

3. I get eggs from a farmer, and they are frequently of varying sizes. How do I weigh or split them appropriately for baking? 
Measure after cracking and whisking together. 3 tablespoons or 70g or 2.5oz of beaten egg equals 1 large egg.

4. How can you enhance your knife skills without taking a course? 
On YouTube, find an onion cutting video and practice with a complete bag of yellow onions. (It's a good idea to put the diced onions in the freezer.)

5. Are there any herbs and spices that may be purchased dry? Which is better when it's fresh? 
Spices should always be dry, while herbs should always be fresh. The exception is oregano. It's preferable if it's dry.

6. Is it better to utilize the green or white part of the green onion (scallion) or both? 
Use only the green for garnishes; for cooking, use both the green and white up to about 1" from the root.

7. How can I cook a good steak to well-done status without overcooking it? 
Sear it quickly in a cast-iron skillet on the stovetop; transfer to a 400°F oven with a meat thermometer until the steak reaches 145°F

8. What's the best way to make a burger at home without using a grill?
A griddle or grill pan made of cast iron. Never press and only flip once. To let the smoke escape, open the window.

9. How long does it take for an oven to preheat?
All ovens are different, but it takes about 15 minutes to preheat to 350 degrees Fahrenheit and 20 minutes to preheat to 400 degrees Fahrenheit on average.

10. How can I keep the yolk of a hard-boiled egg from turning green? 
Cook them in stages. Place the eggs in cold water, bring to a boil, then remove from the heat and set aside for 10 minutes.

11. Do bone-in chicken breasts have a superior flavor to boneless chicken breasts?
Yes, it is correct! Any meat that is cooked on the bone is more delicious and juicier. However, there is a catch: Cooking time for bone-in pieces of beef might be double that of boneless portions. Boneless chicken and chops are good choices if you're short on time.

12. Many recipes call for saving some of the pasta cooking water to use in the sauce. Wouldn't normal water suffice?
Not at all. The starch from the pasta is present in the cooking water. When you add it to the sauce, it thickens and clings to the pasta better. Drain the water into a basin, or use a ladle or dunk a glass measuring cup in the pot before straining the pasta to save some. Mix a few teaspoons at a time into your sauce until you're happy with the consistency.

13. When I sear my meat, how can I keep it from adhering to the pan? What am I doing incorrectly?
Because your skillet isn't getting hot enough, your meat won't caramelize, which means it'll stick to the pan because it won't create a golden-brown crust. For at least five minutes, heat a large, heavy skillet over medium-high heat.

14. Should I use salted or unsalted butter in a recipe that just calls for butter?
In general, unsalted butter should be used in baking. It's a good idea to cook with unsalted butter because it allows you more control over how salty the finished dish tastes. Keep salted butter on the table for slathering on fresh bread!

15. Can I use whole wheat flour instead of all-purpose flour?
Because whole wheat germ and bran absorb more water, replacing white flour with whole wheat flour makes baked items denser, drier, and crumblier. It's simply not a smart idea in baked foods that require a light and soft texture, such as cake.

16. What is the approximate amount of water required to cook rice?
A general rule is to use two cups of water for every cup of rice. This isn't always the case, though. There are a variety of elements that influence how much water you need, according to a senior editor of Cook's Science at America's Test Kitchen, these include the size of the pot and how much evaporates. When you double your portions, the water does not evaporate twice as fast (a ratio of 1:2 does not equate to 2:4).

17. When preparing vegetables, how do you save the nutrients?
According to a study that looked at numerous vegetable cooking methods, steaming is the greatest way to maintain and improve the nutrients in veggies like broccoli. A simple method for steaming them is as follows: Fill a big glass bowl halfway with broccoli, add about a tablespoon of water, cover with a plate, and microwave for a few minutes on high.

18. What happens to meat when it's marinated?
Marinades are used to give a piece of meat a variety of flavors. Typically, marinades contain an acid that reacts with the meat and breaks down some of the protein, making the flesh softer. However, don't keep it in for too long or the meat may become mushy. Marinating your meat can also help you grill healthily since studies have linked it to the formation of fewer HCAs.

These are only some of the questions we usually hear from other people or see online. If you have questions to ask us, feel free to comment below and we will answer your questions in the next Q&A blog post. Hope this short quiz helps you a lot in learning about food and cooking!


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