Culinary Arts Trivia Questions
Total Questions: 26
Who is the author of 1996's 'Baking With Julia,' a companion book to her PBS series?
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julia child
What ingredient should you whip before topping Chantilly potatoes?
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cream
What is a sweet treat that has varieties such as refrigerator and drop?
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cookie
What is the Japanese dish that consists of various ingredients wrapped around vinegared rice?
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sushi
According to 'Joy of Cooking', what is the most popular citrus fruit garnish for clear soups?
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lemon
In what field is Georges-Auguste Escoffier considered a legendary figure?
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cooking
What is the sweet red spice commonly used in French and Hungarian dishes?
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paprika
What type of poultry is used in the curry dish called Country Captain, which includes green peppers, almonds, and currants?
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chicken
In which country is lavender commonly included in the herb mixture known as herbes de Provence?
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france
Nigiri sushi consists of a thin slice of raw fish placed on a small bed of what?
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rice
In cooking, what shape should a Coeur a la creme mold or wicker basket be?
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heart
What do you call a collection of recipes?
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cookbook
What is often made with coffee in its redeye variety?
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gravy
What lingual organ of sheep does Escoffier claim makes an excellent luncheon entree?
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tongue
What is the term often used in the Western world for the East Indian blend of spices known as garam masala?
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curry
What Hungarian spice does The Good House-Keeping Cookbook suggest sprinkling on cold buttermilk with salt?
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paprika
What is the multi-spiced powder from India commonly used to season meat and rice?
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curry
Sauce Mousseline is a variation of hollandaise sauce made by adding which ingredient?
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cream
What is made from fried ham drippings and is often referred to as the redeye type?
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gravy
What expensive spice gives Risotto Alla Milanese its golden color?
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saffron
Which part of the goose do French chefs use to make pate de foie gras?
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liver
What ingredient must be added to white sauce to make Mornay sauce?
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cheese
What cut of meat from the breast of a cow is commonly used for making corned beef by salting and pressing it?
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brisket
What sauce is made by combining garlic, pine nuts, parmesan cheese, olive oil, and basil?
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pesto
What part of a chicken is traditionally used in rumaki?
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liver
What type of food item is a chorizo, commonly added to a paellero when preparing paella?
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sausage
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