Example questions: cooking myths and facts (2 of 10)
These are examples of how FactApp is played. Read each statement and decide whether it’s true or false. Then see the answer with a short explanation, and follow the source link to learn more for yourself. The real daily challenge mixes many categories.
“It's safe to eat cookie dough if it doesn't contain eggs.”
Reveal the answer
FALSE Raw flour can contain harmful bacteria like E. coli. Both eggs and flour should be cooked to be safe.
Fun fact: Heat-treated flour is used in safe-to-eat commercial doughs.
Learn more for yourself: cdc.gov
“Butter has a higher smoke point than olive oil.”
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FALSE Butter smokes at around 350°F while olive oil can go up to 375–410°F depending on type.
Fun fact: Clarified butter (ghee) has a much higher smoke point.
Learn more for yourself: cookingforengineers.com
“The green color in overcooked garlic indicates toxicity.”
Reveal the answer
FALSE Green or blue garlic is caused by a chemical reaction, not spoilage or toxins.
Fun fact: Some cultures deliberately pickle garlic to turn it blue!
Learn more for yourself: exploratorium.edu
“Adding salt to baked goods inhibits yeast growth.”
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TRUE Salt slows yeast activity, helping control fermentation and improve structure.
Fun fact: Too little salt can make bread rise too fast and collapse.
Learn more for yourself: redstaryeast.com
“Overmixing muffin batter creates lighter, fluffier muffins.”
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FALSE Overmixing develops gluten, which makes muffins dense and chewy.
Fun fact: The ideal muffin batter should be a little lumpy.
Learn more for yourself: kingarthurbaking.com
“Caramelizing onions takes only 10 minutes.”
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FALSE True caramelization of onions takes 30–45 minutes over low heat.
Fun fact: Rushing the process just sautés them.
Learn more for yourself: seriouseats.com
“You can safely thaw meat on the kitchen counter overnight.”
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FALSE Bacteria multiply rapidly at room temperature. Use the fridge, cold water, or microwave instead.
Fun fact: The danger zone is between 40°F and 140°F.
Learn more for yourself: fsis.usda.gov
“Sugar helps baked goods retain moisture.”
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TRUE Sugar is hygroscopic, meaning it attracts and retains moisture during baking.
Fun fact: Brown sugar is more hygroscopic than white sugar.
Learn more for yourself: britannica.com
“Marinating meat for 24 hours guarantees it will be tender.”
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FALSE Marinades rarely penetrate beyond the surface and don’t always tenderize tough cuts.
Fun fact: Acidic marinades can make meat mushy if overdone.
Learn more for yourself: seriouseats.com
“Boiling vegetables can cause nutrient loss.”
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TRUE Water-soluble vitamins like B and C can leach into the cooking water.
Fun fact: Steaming or microwaving retains more nutrients.
Learn more for yourself: ncbi.nlm.nih.gov
“Clear soup stock must be boiled rapidly to extract flavor.”
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FALSE A gentle simmer extracts flavor without clouding the stock with fat and proteins.
Fun fact: Boiling releases more impurities, leading to cloudy broth.
Learn more for yourself: seriouseats.com
“Brown eggs are healthier than white eggs.”
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FALSE Eggshell color is determined by breed and does not affect nutrition.
Fun fact: Brown eggs often cost more due to the larger hens that lay them.
Learn more for yourself: nal.usda.gov
“Lemon juice can prevent cut apples from browning.”
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TRUE Lemon juice inhibits the enzyme polyphenol oxidase, which causes browning.
Fun fact: Vitamin C is the secret antioxidant at work.
Learn more for yourself: postharvest.ucdavis.edu
“High heat is best for cooking all types of fish.”
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FALSE Delicate fish often require gentle heat to avoid drying out and falling apart.
Fun fact: Low and slow brings out flaky perfection in cod and halibut.
Learn more for yourself: nytimes.com
“You should never refreeze thawed meat.”
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FALSE You can safely refreeze meat if it was thawed in the fridge and hasn’t sat at room temperature.
Fun fact: Quality may decline, but safety is preserved.
Learn more for yourself: fsis.usda.gov
“Simmering tomato sauce in an aluminum pot can affect its taste.”
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TRUE Acidic ingredients like tomatoes can react with untreated aluminum, producing off flavors.
Fun fact: Use stainless steel or enameled cookware for acidic foods.
Learn more for yourself: fda.gov
“Whisking egg whites in a plastic bowl works just as well as in glass or metal.”
Reveal the answer
FALSE Plastic can retain grease, which prevents egg whites from whipping properly.
Fun fact: Use a clean metal or glass bowl for best meringues.
Learn more for yourself: exploratorium.edu
“You can eat steak rare because intact muscle is sterile inside.”
Reveal the answer
TRUE Bacteria live on the surface. As long as the exterior is seared, rare steak is safe.
Fun fact: Ground beef must be cooked through—it's all surface!
Learn more for yourself: fsis.usda.gov
“Baking soda and baking powder can be used interchangeably in recipes.”
Reveal the answer
FALSE They are chemically different. Baking powder contains acid; baking soda needs an acidic ingredient to activate.
Fun fact: Substituting without adjusting other ingredients can ruin your bake.
Learn more for yourself: exploratorium.edu
“Rice should always be rinsed before cooking.”
Reveal the answer
TRUE Rinsing removes excess surface starch that can make rice gummy when cooked.
Fun fact: Some rice varieties, like risotto rice, are not rinsed on purpose.
Learn more for yourself: seriouseats.com