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Ever wondered why the recipe insists on that one step? The kitchen's full of reasons like that. @mrsthegeek scored 785 in Baking & Cooking on Outlier Trivia. Can you beat it?

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The ten questions

The answers stay hidden. Play the pack to try them yourself.

1Food › Cheese & DairyMediumButtermilk was traditionally the liquid left over from making what?Right1.7s+100
2Food › Cheese & DairyMediumPaneer is set by adding what to hot milk?Wrong2.7s0
3Food › Cooking TechniquesMediumMasa for tortillas is made from corn treated with which substance?Right6.5s+93
4Food › Cheese & DairyVery hardRaclette takes its name from the practice of doing what?Right2.3s+100
5Food › Cheese & DairyHardIn cheesemaking, affinage refers to what?Right2.8s+99
6Food › Cheese & DairyHardWhich mould is responsible for the blue veins in Roquefort?Right2.1s+100
7Food › BakingHardWhich Italian bread is defined by very high hydration and an open crumb?Right4.1s+97
8Food › Cheese & DairyExpertLate blowing, a defect that splits hard cheeses, is caused by which bacteria?Wrong5.3s0
9Food › DishesEasyThe Valencian rice dish paella takes its name from what?Right4.8s+96
10Food › BakingEasyWhat mainly makes a souffle rise in the oven?Right2.1s+100