Test Your Knowledge of Herve This's Kitchen Mysteries

Kitchen Mysteries by Herve ThisFrom the past to the cutting edge. Earlier this week we tested readers on the history of food with a quiz based on Cheese, Pears, and History in a Proverb. Today we offer a quiz based on Herve This’s: Kitchen Mysteries: Revealing the Science of Cooking , which is now available in paperback. Find out how well you know the scientific principles involved in cooking and storing food.

(Click here for the answers)


1. The microwave is least suited for preparing which food?
a) Chicken
b) Carmel
c) Soufflé
d) Fish

2. Which fruit yields the best jam?
a) Strawberries
b) Blackberries
c) Grapes
d) Apricots

3. What is the secret to combining tea and milk?
a) Add milk to hot water, then add tea
b) Add milk to tea after letting it steep for a few seconds
c) Pour milk first, then add hot tea
d) Add milk to tea after letting it steep for a few minutes

4. Where is the best place to store a banana?
a) On the counter
b) In the refrigerator
c) In the freezer
d) Outdoors if the temperature is below 50 degrees

5. In bread-making, flour how old makes the best bread?
a) A year
b) 2 months
c) 1 week
d) A couple days

6. Which is not necessary when making yogurt?
a) Milk
b) Heavy cream
c) More yogurt
d) Heat

7. When should the sugar be added to meringue?
a) Before beating the eggs
b) Immediately after beating the eggs
c) After having let the beaten eggs set
d) Throughout the entire process, in small amounts

8. When placing a sorbet mixture into the freezer, what temperature should the mixture be?
a) Cold
b) Room temperature
c) Warm
d) Hot

9. In what kind of bowl should egg whites ideally be beaten?
a) Ceramic
b) Steel
c) Plastic
d) Copper

10. When should salt be added to beef stew if you want to emphasize the flavor of the meat?
a) Immediately
b) A while into cooking
c) Towards the end
d) At the very end

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