Example questions: cooking myths and facts (3 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.
“Cooking with wine will completely eliminate all the alcohol.”
Reveal the answer
FALSE Depending on cooking method and time, significant alcohol can remain. Long simmering reduces it more.
Fun fact: Flambéed dishes can retain over 75% of their alcohol!
Learn more for yourself: pubs.niaaa.nih.gov
“Raw honey is safer for infants than pasteurized honey.”
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FALSE No form of honey should be given to infants under 1 year due to the risk of botulism.
Fun fact: Infant botulism is rare but can be severe.
Learn more for yourself: cdc.gov
“Lettuce should be washed even if labeled 'pre-washed.'”
Reveal the answer
FALSE Triple-washed or 'ready-to-eat' lettuce is considered safe and should not be rewashed as it can introduce contaminants.
Fun fact: Washing it again can actually make it dirtier!
Learn more for yourself: fda.gov
“Freezing kills all bacteria in food.”
Reveal the answer
FALSE Freezing halts bacterial growth but does not kill most bacteria. They can become active again when thawed.
Fun fact: Only proper cooking kills bacteria.
Learn more for yourself: fsis.usda.gov
“Raw eggs can carry salmonella even if the shell is clean.”
Reveal the answer
TRUE Salmonella can be present inside an intact egg if the hen was infected.
Fun fact: Use pasteurized eggs for recipes like mayo or Caesar dressing.
Learn more for yourself: fda.gov
“Adding cold liquid to hot roux results in smoother sauces.”
Reveal the answer
TRUE Cold liquids help prevent lumps by slowing gelatinization of starch.
Fun fact: Reverse works too—hot liquid + cool roux also avoids lumps.
Learn more for yourself: seriouseats.com
“The Maillard reaction only occurs when sugar is present.”
Reveal the answer
FALSE The Maillard reaction happens between amino acids and reducing sugars; sugar is not required in high amounts.
Fun fact: It’s why steak crust and toast smell so good.
Learn more for yourself: exploratorium.edu
“Butter and margarine can be substituted 1:1 in all recipes.”
Reveal the answer
FALSE Water content in margarine can affect baking results, especially in pastries or cookies.
Fun fact: Margarine can make cookies spread more.
Learn more for yourself: kingarthurbaking.com
“Soaking beans overnight eliminates the need for cooking.”
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FALSE Soaking softens beans and reduces cooking time but does not cook them or neutralize all harmful compounds.
Fun fact: Raw kidney beans contain toxins that must be boiled out.
Learn more for yourself: fda.gov
“Brown sugar is simply white sugar with molasses added back in.”
Reveal the answer
TRUE Most commercial brown sugar is made by mixing white sugar with molasses.
Fun fact: You can make your own brown sugar at home with this trick.
Learn more for yourself: sugar.org
“All spices lose potency at the same rate.”
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FALSE Whole spices last longer than ground, and oils in some (like paprika) degrade faster.
Fun fact: Keep them in airtight, dark containers to last longer.
Learn more for yourself: extension.usu.edu
“Using cold eggs in baking helps batter emulsify better.”
Reveal the answer
FALSE Room-temperature eggs mix better and trap more air, improving structure.
Fun fact: Cold eggs can lead to curdled batters.
Learn more for yourself: kingarthurbaking.com
“Adding salt to egg whites before whipping will stabilize them.”
Reveal the answer
FALSE Salt can actually hinder foam formation. Use acid like lemon juice or cream of tartar instead.
Fun fact: A pinch of acid makes your meringue magic.
Learn more for yourself: exploratorium.edu
“Glass pans bake more slowly than metal ones.”
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TRUE Glass insulates and holds heat longer, leading to slower but more even baking.
Fun fact: You may need to lower your oven temp by 25°F with glass.
Learn more for yourself: kingarthurbaking.com
“You should always wash mushrooms before cooking.”
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TRUE Briefly rinsing and drying mushrooms won’t harm texture and removes dirt.
Fun fact: Mushrooms are not sponges!
Learn more for yourself: seriouseats.com
“Boiling milk destroys all of its nutrients.”
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FALSE Boiling affects some vitamins but leaves core nutrients like calcium and protein mostly intact.
Fun fact: Pasteurization is a controlled, mild version of this.
Learn more for yourself: ncbi.nlm.nih.gov
“Coconut oil has a higher smoke point than olive oil.”
Reveal the answer
FALSE Coconut oil smokes at ~350°F, while extra light olive oil can go over 450°F.
Fun fact: Refining increases an oil’s smoke point.
Learn more for yourself: cookingforengineers.com
“Using a serrated knife is better for slicing soft tomatoes.”
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TRUE The teeth on a serrated blade grip the skin and prevent squashing.
Fun fact: Serrated knives are also great for bread and citrus.
Learn more for yourself: cooksillustrated.com
“Reheating rice can be dangerous if not done correctly.”
Reveal the answer
TRUE Bacillus cereus bacteria in cooked rice can multiply if left at room temp too long.
Fun fact: Refrigerate rice promptly and reheat to steaming.
Learn more for yourself: nhs.uk
“Freshly ground pepper is chemically different from pre-ground pepper.”
Reveal the answer
TRUE Pre-ground pepper loses volatile oils quickly. Fresh grinding releases more aroma and flavor.
Fun fact: That nose-tingling scent? It’s piperine, released on grinding.
Learn more for yourself: seriouseats.com