Cooking Knowledge Test Quiz!
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Questions and Answers
- 1.
The outside covering of a grain is called the
- A.
Endosperm
- B.
Bran
- C.
Germ
- D.
Skin
Correct Answer
B. BranExplanation
The outside covering of a grain is called the bran.Rate this question:
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- 2.
________________________________ wheat is used to make pasta.
Correct Answer
DurumExplanation
Durum wheat is a type of wheat that is commonly used to make pasta. It has a high protein content and a hard texture, which makes it ideal for making pasta dough. Durum wheat is milled into semolina flour, which is then mixed with water to form pasta dough. This dough is then shaped into various pasta shapes, such as spaghetti, macaroni, or penne. Durum wheat pasta has a firm texture and holds its shape well when cooked. It is also known for its golden color and nutty flavor.Rate this question:
- 3.
The doneness for pasta is ______________________________.
Correct Answer
al denteExplanation
The doneness for pasta is "al dente," which means it is cooked to be firm to the bite. This term is commonly used in Italian cuisine to describe pasta that is cooked just enough to be tender but still have a slight resistance when chewed. Cooking pasta al dente ensures that it retains its shape and texture, and is not overcooked or mushy. It is a preferred doneness for many pasta dishes.Rate this question:
- 4.
Whole grains should be kept no more than:
- A.
One week
- B.
Two weeks
- C.
Three weeks
- D.
Four weeks
Correct Answer
C. Three weeksExplanation
Whole grains should be kept no more than three weeks because they have a higher oil content compared to refined grains. The oil in whole grains can become rancid over time, leading to a stale or unpleasant taste. Keeping them for longer than three weeks increases the risk of spoilage and reduces the quality of the grains. It is important to store whole grains in a cool, dry place in airtight containers to maintain their freshness and prevent moisture and pests from affecting them.Rate this question:
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- 5.
The products of fermentation in yeast breads are:
- A.
Carbon dioxide and alcohol
- B.
Carbon monoxide and alcohol
- C.
Alcohol and oxygen
- D.
Nitrogen and carbon
Correct Answer
A. Carbon dioxide and alcoholExplanation
During fermentation in yeast breads, yeast converts sugar into carbon dioxide and alcohol through a process called alcoholic fermentation. The carbon dioxide produced creates air pockets in the dough, causing it to rise. The alcohol produced evaporates during baking. Therefore, the correct answer is carbon dioxide and alcohol.Rate this question:
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- 6.
The protein found in flour is ___________________.
Correct Answer
glutenExplanation
Gluten is the protein found in flour. It is a complex mixture of proteins that gives dough its elasticity and helps it rise. Gluten is formed when two proteins, glutenin and gliadin, combine in the presence of water. It provides structure and texture to baked goods, making them chewy and moist. However, gluten can cause problems for individuals with celiac disease or gluten sensitivity, leading to digestive issues. Therefore, it is important for those individuals to avoid consuming gluten-containing products.Rate this question:
- 7.
A ____________________ makes a baked product rise.
Correct Answer
leavenerExplanation
A leavener is an ingredient or substance that helps baked products to rise. It releases gases, such as carbon dioxide, which create air pockets in the dough or batter. These air pockets expand during baking, causing the product to become light, fluffy, and increase in volume. Common examples of leaveners include yeast, baking powder, and baking soda.Rate this question:
- 8.
The folding and pressing of dough is called ___________________.
Correct Answer
kneadingExplanation
Kneading refers to the process of folding and pressing dough, usually with the hands, in order to develop gluten and create a smooth and elastic texture. This technique is commonly used in baking to mix ingredients thoroughly and create a uniform consistency in the dough. Kneading helps to distribute the yeast evenly, develop structure, and improve the texture of the final baked product.Rate this question:
- 9.
__________________ are a mixture of milk, egg, and flavoring that is used in pies, pastries, and aas creams for desserts.
Correct Answer
custardsExplanation
Custards are a mixture of milk, egg, and flavoring that is commonly used in pies, pastries, and ice creams for desserts. Custards provide a creamy and rich texture to these desserts, making them more delicious and enjoyable. They are versatile and can be flavored with various ingredients such as vanilla, chocolate, or fruit extracts. Custards can be baked or cooked on the stovetop, and they can be served warm or chilled depending on the desired consistency. Overall, custards are a popular and tasty component in many dessert recipes.Rate this question:
- 10.
The top grade of beef is ________________________.
Correct Answer
primeExplanation
Prime is the highest grade of beef. It is known for its superior quality, tenderness, and marbling. Prime beef comes from young cattle and has abundant fat marbling throughout the meat, which enhances its flavor and juiciness. It is typically more expensive and sought after by consumers and high-end restaurants due to its exceptional taste and texture.Rate this question:
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Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
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Current Version
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Mar 21, 2023Quiz Edited by
ProProfs Editorial Team -
Apr 14, 2010Quiz Created by
Brfreeman
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