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