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Difficulty : Medium-Easy Get 7/10 correct to pass the quiz
Question 1 of 10
What cookery term means removing moisture from food by drying it slowly?
Question 2 of 10
What cooking term means cooked until firm to the bite?
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Question 3 of 10
What shape is any dish called a roulade?
Question 4 of 10
What type of food is a threadfin bream?
Question 5 of 10
What culinary Japanese term refers to a soy sauce marinade often applied to meat dishes?
Question 6 of 10
What color is traditional custard?
Question 7 of 10
What colour is the flesh of the sweet potato?
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Question 8 of 10
What is Yule log normally covered in?
Question 9 of 10
Which of these foods has the most sugar added to it?
Question 10 of 10
What are potatoes cooked in for the dish of potatoes dauphinoise?
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