Part 2 — Answer key

Compare your answers after you have finished Part 1.

1. You want a pot of broth to cook gently for an hour without breaking delicate ingredients apart. Which heat level are you aiming for?
   Simmer
2. Adding salt to water makes it boil at a much lower temperature, dramatically speeding up pasta cooking.
   False
3. For food safety, what minimum internal temperature should poultry (like chicken or turkey) reach?
   165°F
4. Mayonnaise stays creamy because it is an emulsion. Which ingredient is the key emulsifier that helps oil and water stay mixed?
   Egg yolk
5. A rolling boil is characterized by vigorous, continuous bubbling that keeps happening even if you stir the pot.
   True
6. Washing raw chicken in the sink helps remove bacteria and is recommended before cooking.
   False
7. You grill a steak and slice it immediately, and the cutting board floods with juice. What simple step most helps prevent that next time?
   Rest it before slicing
8. Extra virgin olive oil is unsafe to cook with because it becomes toxic at typical sauté temperatures.
   False
9. You want consistent baking results and you tend to scoop flour straight from the bag. What is the most reliable way to measure flour?
   Use a kitchen scale
10. Cornstarch-thickened sauces should be boiled hard for several minutes to get thicker.
    False
11. In food safety, the “danger zone” is roughly 40°F to 140°F, where bacteria can grow quickly.
    True
12. You’re out of baking soda, but you have baking powder. Which statement best explains baking powder?
    It is acid plus base, ready to make bubbles
13. A common rule of thumb is to use about one-third as much dried herb as the amount of fresh herb called for.
    True
14. Searing meat “seals in” its juices, so a seared steak loses less moisture than an unseared one.
    False
15. A recipe asks you to cut carrots into “julienne.” What shape are you aiming for?
    Thin matchstick strips
16. If chicken is no longer pink inside, it is always safe to eat.
    False
17. Cooling leftovers in shallow containers helps them chill faster and spend less time in the danger zone.
    True
18. You just shaped raw chicken patties and need to wash up before touching anything else. About how long should you scrub your hands with soap and water?
    About 20 seconds
19. You over-salt a pot of soup. Which fix is most likely to help without making it taste “weird”?
    Dilute with unsalted liquid, then adjust seasoning
20. After searing chicken thighs, there’s a brown layer stuck to the pan. When you add wine and scrape, what are you doing?
    Deglazing
21. Poaching is generally cooler than simmering and is done with little to no bubbling.
    True
22. Your sautéed onions are softening nicely, but every time you add minced garlic at the beginning it turns bitter. What’s the best adjustment?
    Add garlic later, after the onions soften
23. You want the classic creamy texture of risotto without adding cream. Which rice is most associated with traditional risotto?
    Arborio
24. To cool a big pot of soup quickly, it is best to put the entire hot pot straight into the refrigerator and let it cool overnight.
    False
25. Why do many cooks salt pasta water generously?
    It seasons the pasta itself
26. You’re making gravy and the recipe says “make a roux first.” What is a roux?
    Flour and fat cooked together
27. For most pasta dishes, rinsing cooked pasta under water helps the sauce cling better.
    False
28. Your cream won’t whip and stays soupy even after several minutes. Which issue is most likely?
    The bowl or whisk has grease on it
29. You want fall-apart tender beef for tacos. Which cut is most suited to a low-and-slow braise?
    Beef chuck
30. A classic vinaigrette ratio is about 3 parts oil to 1 part acid, then season to taste.
    True
31. You roast broccoli but it comes out pale and soggy instead of browned. Which change most helps browning?
    Dry it well and spread it in one layer
32. When a recipe says to “devein” shrimp, what are you removing?
    The digestive tract
33. Crowding a skillet helps food brown better because it traps heat around the ingredients.
    False
34. Your homemade custard has tiny scrambled-egg bits, but the flavor is fine. What’s the best way to salvage a smooth texture?
    Strain it through a fine sieve
35. Hollandaise sauce is famously fussy. What best describes what it is?
    An emulsion of egg yolk and butter
36. Your caramel keeps turning grainy as it cooks. Which technique is most likely to prevent sugar crystals from forming?
    Add a little corn syrup and avoid stirring
37. You salt chicken thighs an hour before roasting and leave them uncovered in the fridge. What’s a main benefit of doing this?
    It makes the skin dry out for better browning
38. You want a glossy, translucent sauce thickener for a stir-fry that will set quickly as it heats. Which thickener fits best?
    Cornstarch
39. Your mayonnaise “breaks” and looks oily and separated. What’s a reliable way to bring it back?
    Whisk the broken mayo into a fresh egg yolk
40. You roast chicken but the skin stays rubbery. Which step is most likely to make it crispier next time?
    Air-dry it uncovered in the fridge
41. You’re cooking thick pork chops and you want them safe and not overdone. Why is a thermometer more trustworthy than cutting one open to check color?
    Temperature predicts doneness and safety better than color
42. You want to make traditional spaghetti alla carbonara. Which ingredient is NOT considered traditional in classic versions?
    Heavy cream
43. You chill homemade stock and it turns jiggly like soft jelly. What caused that texture?
    Gelatin from collagen
44. You’re trying to get a deep brown crust on scallops. Which condition most helps Maillard browning?
    A dry surface and high heat
45. A soufflé rises dramatically in the oven, then starts to sink as it cools. What is the main reason it rises in the first place?
    Egg white foam expands and sets with heat
46. You temper chocolate so it snaps and shines instead of turning dull and streaky. What are you controlling by tempering?
    Cocoa butter crystal structure
47. You simmer dried beans for hours and they still stay firm. You realize you added tomatoes early in the pot. Why does that matter?
    Acid slows bean softening
48. A recipe calls for 1 tablespoon of kosher salt, but you only have fine table salt. What’s the best adjustment?
    Use about half as much