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