Culinary Arts Ultimate Trivia Quiz!

24 Questions | Attempts: 9915

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Culinary Arts Ultimate Trivia Quiz! - Quiz

How much do you know about culinary arts? Will you be able to pass this culinary knowledge quiz that we've prepared below? Take this test and see for yourself. Culinary arts, as we know, is somewhat like food art in which a chef prepares exciting and visually appealing food. The presentation lies in the creation of meals. Today, this quiz will inform you about why culinary arts is a commendable application. So, let's get started with it.


Questions and Answers
  • 1. 
    Sauteed meats should be turned rather frequently during the cooking process to ensure even cooking.
    • A. 

      True

    • B. 

      False

  • 2. 
    The primary purpose of heating the saute pan is to cut down on the overall cooking time.
    • A. 

      True

    • B. 

      False

  • 3. 
    Sweating typically uses a lower cooking temperature than that of saute.
    • A. 

      True

    • B. 

      False

  • 4. 
    Coated saute pans are ideal for creating a nice crust on meat items.
    • A. 

      True

    • B. 

      False

  • 5. 
    Recovery time is the amount of time it takes oil to the correct cooking temperature after food is added.
    • A. 

      True

    • B. 

      False

  • 6. 
    Marinating is soaking an item in a combination of wet and dry ingredients to provide flavor and moisture.
    • A. 

      True

    • B. 

      False

  • 7. 
    Larding means to insert long, thin strips of fat into an item before cooking to add and maintain to moisture to the interior of the item being cooked.
    • A. 

      True

    • B. 

      False

  • 8. 
    Broiling is a rapid cooking method that uses high heat from a source located above the food. 
    • A. 

      True

    • B. 

      False

  • 9. 
    The primary point of basting id to prevent foods from drying out during the cooking process and to add flavor to the foods being cooked.
    • A. 

      True

    • B. 

      False

  • 10. 
    Steaming can be defined as a moist-heat cooking method in which foods are cooked by direct contact to vapors created by broiling water.
    • A. 

      True

    • B. 

      False

  • 11. 
    Par-cooking is designed to shorten the finishing time of the food items during service meal service.
    • A. 

      True

    • B. 

      False

  • 12. 
    Combination cooking is the use of both dry-heat and moist-heat cooing methods to produce a single dish.
    • A. 

      True

    • B. 

      False

  • 13. 
    Steaming can take place with or without pressure. 
    • A. 

      True

    • B. 

      False

  • 14. 
    Blanching is often referred to as shocking.
    • A. 

      True

    • B. 

      False

  • 15. 
    Sauces for stir-fried items are typically made directly in the wok or pan in which the food items were cooked. 
    • A. 

      True

    • B. 

      False

  • 16. 
    Allowing cooked meats time to rest allows the natural juices, which are being drawn out to the edges of the meat during the roasting process, to return to the center of the food item making it juicier when cut.
    • A. 

      True

    • B. 

      False

  • 17. 
    Foods are at risk of losing moisture and producing dry results when cooked using dry-heat cooking methods.
    • A. 

      True

    • B. 

      False

  • 18. 
    Standard poaching is a last minute cooking method best suited to food that is cut into portion-sized or smaller pieces.
    • A. 

      True

    • B. 

      False

  • 19. 
    Scoring can be used with dough to release steam that builds up during the baking process. On this process, slashes are cut into the tops of the dough being baked.
    • A. 

      True

    • B. 

      False

  • 20. 
    The high heat rowning reaction that occurs when an amino acid and sugar coexist, evolving a characteristic flavor useful in food preparations is known as _________________. 
    • A. 

      Warming Reaction 

    • B. 

      Mallard Reaction

    • C. 

      Reckon Reaction 

    • D. 

      None of the above 

  • 21. 
    The _________  is the temperature at which fats and oils begin to smoke, which means that the fat has begun to break down and burn.
    • A. 

      Heating point 

    • B. 

      Burning point 

    • C. 

      Smokre points

    • D. 

      Cool point 

  • 22. 
    The cooign liquid is used to shallow-poach an item and is traditionally used as a base for an accompanying sauce known as Cuisson. 
    • A. 

      True 

    • B. 

      False

  • 23. 
    ___________ is the French word for stew that means "restores the appetite". 
    • A. 

      Bon Appetit

    • B. 

      Rugout

    • C. 

      Nugout

    • D. 

      None of the above 

  • 24. 
    ___________ is a Hungarian stew made from beef, veal, or poultry, seasoned with paprika, and usually served with potatoes or dumplings. 
    • A. 

      Goulash

    • B. 

      Halászlé

    • C. 

      Pörkölt

    • D. 

      None of the above 

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