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      What Is Your Cooking IQ?

      What Is Your Cooking IQ?
      Start Quiz!
      Food · Lifestyle · Trivia / IQ

      By BrainFall Staff - Updated: April 2, 2024

      Anyone can buy a few ingredients and follow a recipe, but in order to do that, you must know the basics of cooking. Take this quiz and determine whether or not you have mastered the basics of cooking!

      What Is Your Cooking IQ?

      Ever wondered if your kitchen prowess is up to par with the culinary masters of our time, or perhaps you suspect that your skills might align more with those of an enthusiastic amateur who's most daring feat is perfectly boiling an egg? Fret not, fellow flavor fanatics, because we're about to embark on a delightful journey to uncover the savory secrets lodged within the depths of our cooking intellect.

      A kitchen with various cooking utensils, ingredients, and appliances scattered around. A cookbook open on a counter, with steam rising from a pot on the stove

      We all toss around terms like 'sauté' and 'julienne' with the casual ease of a salt shaker, and we've got the battle scars (and occasional kitchen mishap stories) to prove our dedication to the culinary cause. But let's turn up the heat and see if our cooking fundamentals truly sizzle or fizzle. Consider this an exclusive invitation to join us in whisking through our culinary knowledge, all in the name of fun and, possibly, a teensy bit of bragging rights. It's time to don those aprons and chef hats with flair—it's quiz time at BrainFall, and your Cooking IQ is on the menu!

      Unwrapping the Culinary Enigma

      A table set with a variety of cooking utensils, ingredients, and a cookbook open to a complex recipe

      Alright fellow foodies, let's dish out the delectable details of our cooking smarts. We're here to crack the code of culinary prowess, where gadgets gleam, and the proof is in the pudding—or the cast iron quesadilla, if we're getting specific.

      Decoding Food IQ

      What does it mean to have a high Food IQ? It's the zest in your kitchen conversation, the know-how peppering every dish you whip up. It's not just about reciting recipes but understanding the why and the how. For instance, Daniel Holzman and Matt Rodbard serve up scrumptious sagacity in Food Lab, mixing science with supper.

      Kitchen Tools & Toys

      In the arsenal of any kitchen virtuoso, there's more than just a splendid spatula. We've got gadgets galore! Don't be fooled, a microwave often gets a bad rap, but it can be your sidekick for more than just reheating pizza. And let's not forget about the sous vide machine, a culinary game-changer ensuring perfectly cooked, flavor-packed feasts, and the heroic cast iron skillet, ideal for everything from searing steaks to that famed quesadilla we just can't shut up about.

      Cooking Techniques Unscrambled

      Now, let's whisk away the confusion surrounding various cooking techniques. Whether it's achieving those perfect quadrillage (those fancy grill marks!) or mastering the gentle art of sous vide—cooking is a playground. Béchamel sauce might sound highbrow, but it's just milk meeting butter and flour in a tasty roux rendezvous. Trust us, with a little practice, you'll be the maestro of the kitchen orchestra.

      Your Kitchen, Your Rules

      Let's get this straight: your kitchen is not just a kitchen—it's a culinary playground where the only judge is your palate. We've tossed the rulebook out the window to bring you the quintessential guide to mastering your kitchen domain.

      Recipe for Success

      We all have that one special dish, the kind that makes guests beg "Can we have the recipe?" But let’s be honest, half the time we’re following our gastronomic instincts more than some step-by-step manual. Maybe you've channeled your inner Ina Garten to make the perfect roast chicken or perhaps you've finessed Eric Ripert's technique into your seafood dishes. The real secret ingredient? A pinch of confidence and a dash of creativity.

      Myth Busting: The Foodie Edition

      Bust out the party horns because we're about to debunk some major kitchen tall-tales. Think sous vide is just for the pros? Wrong! It’s a game-changer for us home cooks who want to impress without the stress. How about the myth that handmade pasta is a job only for Nonnas and Claire Saffitz? Please, we’ve been cranking out fettuccine since before it was cool. And to anyone who still believes that mealtime quandaries can stump the likes of us—with some inspiration from Roy Choi and Priya Krishna—we say, bring it on!

      Start Quiz!

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      Question 1/10

      Can you identify this commonly used cooking instrument?

      • Colander
      • Pasta Breather
      • Bowl
      • Mixer
      Question 2/10

      When cooking on a stovetop, how can you tell when the skillet is hot enough to add oil?

      • Touch the skillet to tell
      • It's ready when a few drops of water immediately evaporate
      • After it's been on for 5 minutes
      • It's ready when a tablespoon of salt dissolves
      Question 3/10

      Every chef is concerned about food safety. Which type of cutting board best avoids harboring bacteria?

      • Wood
      • Plastic
      • Slate
      • Counter tops
      Question 4/10

      When cooking meat, many recipes require the cook to tenderize the meat. What does tenderize mean?

      • Softly rubbing the meat after it's cooked
      • Singing tenderly to the meat before cooking
      • To pound or pierce the meat before cooking
      • To handle the meat tenderly throughout the entire cooking process
      Question 5/10

      What do you add to boiling pasta water to increase both the flavor and the boiling point of the water?

      • Cheese
      • Rosemary
      • Salt
      • Pepper
      Question 6/10

      Every chef knows there are many ways to chop vegetables. Identify the "Julienne Cut":

      Question 7/10

      Can you identify this cooking instrument?

      • Wand
      • Spatula
      • Ladle
      • Whisk
      Question 8/10

      Why is it important to let meat stand for 15-30 minutes before cutting?

      • To allow the meat to continue cooking
      • To allow the meat's juices to redistribute
      • To avoid burning my hands
      • To give myself time to finish cooking the rest of my meal
      Question 9/10

      You should cut meat with the grain.

      • True
      • False
      Question 10/10

      What does the "light" in Light Olive Oil refer to?

      • Weight
      • Taste
      • Calorie count
      • The amount that should be used
      Calculating Result...

      Start Quiz!

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