What Is Your Cooking IQ?
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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
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