Part 2 — Answer key

Compare your answers after you have finished Part 1.

1. In this general knowledge quiz foods question, which herb is the traditional base for classic pesto alla Genovese?
   Basil
2. Searing a steak until it is well browned on the outside seals in all of its juices.
   False
3. You are gently cooking onions at the start of a stew and want them soft and translucent without browning. Which cooking technique are you using?
   Sweating
4. Perishable foods should not be kept in the temperature range between about 5°C and 60°C for more than 2 hours because this is the bacterial danger zone.
   True
5. You are tracking your macronutrients in a food knowledge quiz. Which of these foods is best described as primarily a source of protein rather than carbohydrates or fat?
   Skinless chicken breast
6. In this food trivia question, which part of the plant is the spice cinnamon obtained from?
   Bark
7. In a food trivia quiz focused on labels, you are asked which nutrient is most directly associated with raising LDL ("bad") cholesterol when eaten in excess. Which one should you choose?
   Saturated fat
8. At a restaurant, you order a hot stone bowl filled with rice, mixed vegetables, chili paste, and sliced beef, topped with a fried egg. In a food trivia quiz, this dish would most likely be identified with which cuisine?
   Korean
9. Select all that apply. You are playing a food trivia game and sorting items into fermented and non-fermented categories. Which of these foods are produced by fermentation?
   Sauerkraut; Kimchi; Yogurt
10. You are baking a cake and the recipe says to cream butter and sugar until light and fluffy. What is the main purpose of this step?
    Incorporate air into the mixture
11. In a food knowledge quiz about healthy eating, you are asked to pick high-fiber plant foods. Select all that apply.
    Brown lentils; Oats; Avocado
12. After pan-frying a steak, you want to make a quick pan sauce using the browned bits stuck to the skillet. Which step is essential to lift those flavorful bits into the sauce?
    Pour in wine or stock and scrape the pan
13. Umami taste is primarily associated with glutamate and certain nucleotides that occur in foods like aged cheese, cured meats, and mushrooms.
    True
14. You are preparing a large chicken salad for a buffet in a busy kitchen. Select all that apply. Which actions will significantly reduce the risk of foodborne illness?
    Cool cooked chicken quickly before mixing into the salad; Wash hands thoroughly with soap before handling ingredients; Chill the finished salad below 5°C before service
15. You want to make a traditional Mexican mole poblano that you saw featured in a food trivia quiz. Which ingredient is most characteristic of this sauce compared with many other savory sauces?
    Chocolate
16. Arrange these stages for making a basic yeast bread loaf in the correct order, from first to last.
    Correct order: Mix ingredients into a dough → Knead until smooth and elastic → Let dough rise until doubled → Shape into a loaf → Proof shaped loaf before baking → Bake until cooked through
17. You are making meringues and want them to be stable with fine volume. Which ingredient is commonly added in small amounts to help stabilize the egg white foam?
    Cream of tartar
18. In a tastyarea quiz on Mediterranean appetizers, you are asked to build a traditional mezze platter. Select all that apply. Which items are typical components of an Eastern Mediterranean mezze spread?
    Tabbouleh; Tzatziki; Hummus
19. You are home-canning low-acid foods such as green beans. To prevent botulism when storing jars at room temperature, which method is essential?
    Processing jars in a pressure canner