Are you a foodie?

Define that cooking technique (loosely)

100

What is a reduction?

In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.

200

Define blanching.

Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.

300

What is dredging?

Dredging is a cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking. Put most simply, dredging involves little more than pulling or rolling the wet food through the dry material to provide an even coating.

400

What is sous vide?

sous vide cooking is the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water.

500

What is deglazing?

Deglazing is simply the act of adding liquid to a hot pan, which allows all of the caramelized bits stuck to the bottom to release.

Guess where you'd find these

100

Sacher Torte

Sachertorte is a chocolate cake, or torte of Austrian origin, invented by Franz Sacher, supposedly in 1832 for Prince Metternich in Vienna. It is one of the most famous Viennese culinary specialties.

200

Borscht

Borscht is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, one of the most famous dishes of Ukrainian cuisine, made with beetroots as one of the main ingredients, which give the dish its distinctive red color.

300

Nasi Lemak

Nasi lemak is a Malay cuisine dish consisting of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also the native dish in neighbouring areas with significant Malay populations such as Singapore; Brunei, and Southern Thailand.

400

Fesenjan

Khoresh-e fesenjān, or simply fesenjān, is an Iranian stew from Gilan province, Iran.

500

Tagine 

A tajine or tagine is a North African Maghreb dish which is named after the earthenware pot in which it is cooked. It is also called maraq or marqa.

Where's that spice mix from?

100

Herbes de Provence 

France

200

Togarashi

Japan

300

Ras El Hanout

North Africa

400

Panch Phoron

India/Bengal

500

Jerk Spice

Jamaica

True or False

100

Is potato starch a real ingredient? 

True!

200

Tomatoes have been a part of Indian Cuisine since 500 BC.

False. Tomato came to India by way of Portuguese explores during the early 16th century. 

300

Baguettes are not a part of Vietnamese cuisine 

False. French colonialism, thanks. 

400

The Chinese introduced Ramen to the Japanese. 

True. Ramen was introduced by Chinese immigrants in the late 19th or early 20th century 

500

Soy sauce is a fermented food 

True