Cookery Quiz

Which of the following is NOT a fundamental concept of cookery?

• Food safety

• Menu planning

• Knife skills

• Interior decoration

In cookery, the term 'mise en place' refers to:

• A type of seasoning

• A method of cooking

• Preparing and organizing ingredients before cooking

• The presentation of the dish

Which of the following is considered a moist-heat cooking method?

• Baking

• Grilling

• Boiling

• Roasting

The primary purpose of using a marinade in cookery is to:

• Preserve the food

• Enhance flavor and tenderize the meat

• Add color to the dish

• Reduce cooking time

What does the term 'al dente' refer to when cooking pasta?

• Overcooked and mushy

• Firm to the bite

• Undercooked and hard

• Spicy and flavorful

Which of the following cooking methods involves cooking food in a small amount of liquid at a temperature just below boiling?

• Poaching

• Grilling

• Deep frying

• Sautéing

Which cooking method is best for preserving the nutrients in vegetables?

• Boiling

• Steaming

• Frying

• Grilling

What is the primary difference between baking and roasting?

• Baking is done at a lower temperature

• Roasting is only for meat

• Baking is typically used for breads and pastries, while roasting is used for meats and vegetables

• There is no difference

In the method of braising, food is first:

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Which of the following is a dry-heat cooking method?

• Steaming

• Broiling

• Poaching

• Simmering