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