Cooking-knowledge quiz

Fats and oils, demystified.

Smoke points, frying, butter that browns — a pop quiz on the slipperiest decisions in the kitchen.

Fat is where most kitchen mistakes hide. The wrong oil goes acrid before the food browns. Butter foams, then burns, then turns nutty — and you want to catch it at exactly the right moment. Quizine's fats and oils questions cover smoke points, frying temperatures, why olive oil is rarely the answer at high heat, the difference between clarified butter and ghee, and why a splash of fat at the end of a sauce changes the whole texture. Multiple choice, a short explanation after each one, no maths required.

Three sample questions

Have a think, then tap to reveal the answer. The real quiz adapts in difficulty as you go.

  1. Level 1

    Approximate smoke point of butter:

    • A. ~175°C (350°F)
    • B. ~121°C (250°F)
    • C. ~232°C (450°F)
    • D. ~260°C (500°F)
    Reveal answer

    A. ~175°C (350°F)

    The milk solids in butter brown and burn before the pure fat would. For higher heat, clarify it (or use ghee) — pure butterfat smokes around 252°C (485°F).

  2. Level 2

    Approximate smoke point of refined avocado oil:

    • A. ~271°C (520°F)
    • B. ~175°C (350°F)
    • C. ~204°C (400°F)
    • D. ~316°C (600°F)
    Reveal answer

    A. ~271°C (520°F)

    One of the highest among common oils. Excellent for searing, deep frying, anything high-heat. Mild flavour.

  3. Level 3

    Cooking with extra-virgin olive oil at high heat:

    • A. Largely fine for everyday use; flavour and antioxidants do degrade though
    • B. Forms toxic compounds — never use it hot
    • C. No different from refined oil
    • D. Burns instantly
    Reveal answer

    A. Largely fine for everyday use; flavour and antioxidants do degrade though

    The 'olive oil destroys at high heat' panic is overstated; recent studies show EVOO is fairly stable. But you do lose its flavour — pricey EVOO is wasted heated.

Questions, asked

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Why does smoke point matter?

Because above it, fat starts breaking down — bitter compounds, acrid smoke, off flavours. Picking an oil whose smoke point sits comfortably above your cooking temperature is most of the battle.

How do the levels work?

Three levels of difficulty. You start at level one and the quiz nudges you up after a short run of correct answers; a couple of wrong ones drops you back down. The aim is to keep you on questions that are just hard enough to be interesting.

How long does a session take?

Five minutes is normal. Most people answer eight to twelve questions and come back the next day. The daily challenge is three questions on purpose — easy to keep up with.

What if I think an answer is wrong?

Tell us. There's a contact link in the footer and every report gets read. Mistakes get fixed quickly.

Other Quizine categories

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