A) Artificial flavors B) Locally sourced ingredients C) Processed foods D) Pre-packaged meals
A) Microwaving B) Slow cooking C) Freeze-drying D) Flash frying
A) Modern techniques B) Experimentation C) Fusion elements D) Passed-down knowledge
A) Plastic wrapping B) Fermentation C) Vacuum sealing (modern) D) Irradiation
A) Enhance flavor and preserve food B) Used sparingly to avoid strong tastes C) Mainly for decoration D) To mask poor ingredients
A) Provides context and significance B) Unnecessary for cooking C) Just for academics D) Only relevant for professional chefs
A) Ordering takeout B) Knife skills C) Relying on electric gadgets D) Using pre-cut vegetables
A) Animal fats (lard, ghee) B) Vegetable oil (modern) C) Margarine D) Shortening
A) Reflects local resources and customs B) Just a way to be different C) Indicates lower quality ingredients D) Shows lack of standardization
A) Food processor B) Mortar and pestle C) Electric mixer D) Immersion blender
A) Eating before cooking B) Cleaning up while cooking C) Serving the food D) Preparing ingredients before cooking
A) Only for presentation purposes B) Because it's trendy C) Maximizes flavor and nutrition D) Minimizes cost of ingredients
A) Slows down the cooking process B) Makes food taste old C) Preserves cultural heritage D) Limits creativity
A) Microwaving B) Pressure cooking (modern) C) Using chemical tenderizers D) Marinating
A) Thickens the dish B) Only for soup C) Adds depth of flavor D) Just for adding liquid
A) Mass-produced cookbooks B) Oral tradition and family cookbooks C) Professional culinary schools D) Online databases
A) Only for large events B) Reduces individual workload C) Less efficient D) Strengthens social bonds
A) Learn from elders and family B) Only from restaurant chefs C) Only from cookbooks D) Online cooking tutorials
A) Pre-ground spices B) Stone grinding C) Electric blenders D) Food processors
A) Discarded immediately B) Fed to pets C) Used in new dishes to minimize waste D) Reheated as is
A) Directly heating food and influencing flavor B) Replaced entirely by electricity C) Not important at all D) Just for boiling water
A) Cast iron B) Plastic containers C) Non-stick pans D) Aluminum foil
A) Artificial sweeteners B) Refined sugar exclusively C) Honey, maple syrup, or molasses D) Sweeteners are avoided completely
A) Allows flavors to develop fully B) Unnecessary C) Only for beginners D) Just a matter of preference
A) Using a microwave B) Using a dehydrator (modern) C) Oven drying at high heat D) Air drying
A) Throwing them away after use B) Soaking in bleach C) By hand D) Using a high-powered dishwasher
A) To remove bacteria B) Just to add salt C) Preservation and flavor enhancement D) To make meat more expensive
A) Fast food B) Microwaved meals C) Seasonal accompaniments D) Pre-packaged sides
A) Make it as bland as possible B) Completely change the ingredients C) Remove all spices and herbs D) Adjust seasoning while respecting the core flavors
A) To make food less accessible B) Just to be trendy C) To make food more expensive D) Preserves traditional agriculture |