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