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