Cooking Methods
Popular Foods
Interesting facts
Terminology
100
What is double steaming and where does it originate from?
Chinese cooking technique in which food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours.
100
What is a flavourful authentic Indian dish?
Curry
100
What is Bird's Nest soup, which culture does it originate from?
It is a soup made from real bird's nests, and it originates from Asia.
100
What does "a la creme" mean?
It is French for served with creme
200
what does the term Rotisserie mean?
meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or while being roasted in an oven.
200
What is a signiature vietnam dish?
Pho
200
Who calls their native food "Bush-tucks"?
The Aborigines of Australia
200
What is the spanish word for peanuts?
Cacahuates
300
what does the term smoking mean?
the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Hot smoking will cook and flavor the food, while cold smoking only flavors the food.
300
What is pineapple chow, and which country does it originate from?
Chunks of fresh fruit with lime juice, hot pepper, salt, garlic and chadon bene. It comes from the caribbean.
300
What is the energy food of hikers and bikers called?
Gorp
300
What is the spanish word for dates?
Datiles
400
which cooking technique is this explaining:food is heated in water kept just below the boiling point.
coddling
400
What is a Chinese signature dish?
Chow mein
400
Who were pretzles rewarded to?
Children who knew their prayers
400
What does the italian word "olio" mean in english?
Oil
500
What does it mean to poach something?
process of gently simmering food in liquid, generally milk, stock or wine.
500
Which berry pie is well known in Canada?
Saskatoon pie
500
Who believed horseradish was worth its weight in gold?
The Ancient greeks
500
what is the german word for tongue?
zunge
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