Trivia questions and answers, drawn fresh from the well

• Hard Hard difficulty.
• Cooking

Which French sauce is a mayonnaise-like emulsion of garlic and olive oil?

Answer

Aioli

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• Hard Hard difficulty.
• Cooking

What Japanese stock is commonly made from kombu and katsuobushi?

Answer

Dashi

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• Hard Hard difficulty.
• Cooking

What overhead professional broiler is used to brown or finish dishes quickly with intense heat?

Answer

Salamander

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• Intermediate Intermediate difficulty.
• Cooking

Which cooking fat is made by slowly cooking and straining pork fat?

Answer

Lard

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• Intermediate Intermediate difficulty.
• Cooking

What is the French term for igniting alcohol in a dish to burn it off theatrically?

Answer

Flambé

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• Intermediate Intermediate difficulty.
• Cooking

Which Catalan sauce is traditionally made with roasted red peppers, tomatoes, garlic, nuts, and olive oil?

Answer

Romesco

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• Intermediate Intermediate difficulty.
• Cooking

What process makes chocolate glossy and snappy by controlled heating and cooling?

Answer

Tempering

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• Intermediate Intermediate difficulty.
• Cooking

What cooking method seals food in folded parchment paper so it steams in its own juices?

Answer

En papillote

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• Intermediate Intermediate difficulty.
• Cooking

Which restaurateur is most often credited with creating Caesar salad in Tijuana, Mexico?

Answer

Caesar Cardini

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• Intermediate Intermediate difficulty.
• Cooking

What scale measures the pungency or heat of chili peppers?

Answer

Scoville scale

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• Easy Easy difficulty.
• Cooking

Which Japanese seasoning is made by fermenting soybeans with salt and koji?

Answer

Miso

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• Easy Easy difficulty.
• Cooking

Which French dessert is a caramel-topped custard whose name means burnt cream?

Answer

Crème brûlée

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