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Cooking & Kitchen Trivia

Foodies · Medium · 15-20 min

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About This Board

This board helps players review Cooking & Kitchen Trivia through a Jeopardy-style game format on Kleveroo. It includes categories such as 👨‍🍳 Techniques, 🍳 Tools, 🔥 Heat & Timing, 🥣 Sauces & Stocks, 🔪 Knife Prep. It is useful for classroom review, team trivia, family game night, test prep, and group play.

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A peek at what's on the board — 5 categories and one sample clue from each. Answers stay hidden until you open them, so the game still works.

  • 👨‍🍳 Techniques

    This dry-heat method cooks food quickly in a pan with a small amount of fat.

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    Sautéing

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  • 🍳 Tools

    This handheld tool has small holes and is used to shave citrus peel or hard cheese.

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    Microplane

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  • 🔥 Heat & Timing

    This cooking level keeps liquid moving with small gentle bubbles rather than a rolling boil.

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    Simmer

    +4 more clues in this category

  • 🥣 Sauces & Stocks

    This simple sauce combines butter, flour, and milk as a white sauce base.

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    Béchamel

    +4 more clues in this category

  • 🔪 Knife Prep

    This cut turns food into small cubes.

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    Dice

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Board content

👨‍🍳 Techniques

$100 — This dry-heat method cooks food quickly in a pan with a small amount of fat.
Sautéing
$200 — This moist-heat method cooks food gently in liquid below a boil.
Poaching
$300 — This method browns food first, then cooks it slowly in covered liquid.
Braising
$400 — This technique seals food in a bag and cooks it in a precise water bath.
Sous vide
$500 — This French technique cuts vegetables into very thin matchstick strips.
Julienne

🍳 Tools

$100 — This handheld tool has small holes and is used to shave citrus peel or hard cheese.
Microplane
$200 — This pan has sloped sides and is commonly used for flipping food while cooking over high heat.
Wok
$300 — This kitchen tool removes solids from stock or sauce while letting liquid pass through.
Strainer
$400 — This heavy pot is valued for even heat and is often used for stews and braises.
Dutch oven
$500 — This shallow perforated spoon is used to lift food from hot liquid or oil.
Spider skimmer

🔥 Heat & Timing

$100 — This cooking level keeps liquid moving with small gentle bubbles rather than a rolling boil.
Simmer
$200 — This high-heat step creates a browned crust on meat before slower cooking.
Searing
$300 — This carryover effect means food continues cooking after it is removed from heat.
Residual heat
$400 — This method rapidly cools cooked vegetables in ice water to stop cooking and preserve color.
Shocking
$500 — This sugar stage around 300°F creates brittle candy texture.
Hard crack

🥣 Sauces & Stocks

$100 — This simple sauce combines butter, flour, and milk as a white sauce base.
Béchamel
$200 — This mixture of cooked fat and flour thickens gumbo, gravy, and sauces.
Roux
$300 — This sauce is made from egg yolks, butter, and lemon juice and is common on eggs Benedict.
Hollandaise
$400 — This mother sauce is a brown sauce traditionally made with stock and espagnole.
Demi-glace
$500 — This clear broth is clarified using egg whites and ground meat to form a raft.
Consommé

🔪 Knife Prep

$100 — This cut turns food into small cubes.
Dice
$200 — This cut produces very fine pieces smaller than a chop.
Mince
$300 — This knife cut makes long thin strips of leafy herbs or vegetables.
Chiffonade
$400 — This precise cube cut is about one-eighth inch on each side.
Brunoise
$500 — This cut creates tiny uniform cubes from julienned strips in classic French prep.
Fine brunoise

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