Test Your Cooking Techniques Knowledge And Food! Trivia Questions Quiz

50 Questions | Total Attempts: 105

SettingsSettingsSettings
Please wait...
Test Your Cooking Techniques Knowledge And Food! Trivia Questions Quiz

Are you looking to test Your Cooking Techniques Knowledge and Food? Food has a lot of power when it comes to living things. As living beings, you need it so that your body is able to function as it should and can also help one up lift their spirit based on how good it tastes. How good are you when it comes to cooking different types of foods? Do take up the quiz and get to find out!


Questions and Answers
  • 1. 
    A process of heating food, the practice or skill of preparing food by combining, mixing, and heating ingredients.
    • A. 

      Hunting

    • B. 

      Forraging

    • C. 

      Cooking

    • D. 

      Butchering

  • 2. 
    Energy that is transferred between two objects or substances of different temperatures. 
    • A. 

      Energy

    • B. 

      FIRE

    • C. 

      Heat

    • D. 

      Conduction

  • 3. 
    Convection is when heat passes from one object to another through direct contact.
    • A. 

      True

    • B. 

      False

  • 4. 
    Conduction is when heat passes from one object to another through direct contact.
    • A. 

      True

    • B. 

      False

  • 5. 
    Radiation occurs due to the circular movement of fluid or gas. 
    • A. 

      True

    • B. 

      False

  • 6. 
    Occurs due to circular movement of fluid or gas. 
    • A. 

      Convection

    • B. 

      Conduction

    • C. 

      Radiation

    • D. 

      Induction

  • 7. 
    Reason that food is cooked
    • A. 

      Makes food harder to digest.

    • B. 

      Makes food taste better. 

    • C. 

      Makes food unsafe for consumption.

    • D. 

      Makes food convenient to cook.

  • 8. 
    A type of radiation used for cooking that utilizes an electric or ceramic heating element that gives off electromagnetic energy waves. 
    • A. 

      Microwave Radiation

    • B. 

       Infrared Radiation

    • C. 

      Thermodynamic Radiation

    • D. 

      Exothermic Radiation

  • 9. 
    Radiation that utilizes short, high-frequency waves that penetrate food, which agitates its water molecules to create friction and transfer heat. 
    • A. 

      Microwave Radiation

    • B. 

      Infrared Radiation

    • C. 

      Nuclear Radiation

    • D. 

      Exothermic Radiation

  • 10. 
    Uses electromagnetic waves to transfer energy.
    • A. 

      Radiation

    • B. 

      Convection

    • C. 

      Conduction

    • D. 

      Irradiation 

  • 11. 
    This occurs when the proteins and sugars in the food are exposed to heat and merge together to form a brown exterior surface. 
    • A. 

      Malard Reaction

    • B. 

      Maillard Reaction

    • C. 

      Mayard Reaction

    • D. 

      Over Action

  • 12. 
    The reaction that occurs when sugars are exposed to high heat and produce browning and change in flavor.
    • A. 

      Coloration

    • B. 

      Browning

    • C. 

      Caramelization

    • D. 

      None of the above

  • 13. 
    Process of gently simmering the liquid until it reduces in volume and results in a thicker and more concentrated flavor.
    • A. 

      Boiling

    • B. 

      Simmering

    • C. 

      Reduction

    • D. 

      Evaporation

  • 14. 
    The process of protein changing from liquid to a semisolid or solid-state when heat or friction is applied.
    • A. 

      Coagulation

    • B. 

      Caramelization

    • C. 

      Melting 

    • D. 

      Simmering

  • 15. 
    Cooking technique that uses hot air, hot metal, a flame or hot fat to conduct heat and brown food.
    • A. 

      Dry heat cooking methods

    • B. 

      Moist heat cooking methods

    • C. 

      Direct heat cooking method

    • D. 

      Radiation Cooking

  • 16. 
    Food is cooked uncovered in an oven. Used mainly in pieces of bread, pastries, fish, and pasta.
    • A. 

      Broiling

    • B. 

      Roasting

    • C. 

      Baking

    • D. 

      Stir frying 

  • 17. 
    Cooking technique that uses liquid or steam as the cooking medium
    • A. 

      Dry Heat Cooking Method

    • B. 

      Moist Heat Cooking Method

    • C. 

      Warm Heat Cooking Method

    • D. 

      None of the above

  • 18. 
    Cooking food using moist heat and dry heat cooking methods.
    • A. 

      Dry Heat Cooking

    • B. 

      Moist Heat Cooking

    • C. 

      Combination Cooking 

    • D. 

      Direct Heat Cooking

  • 19. 
    The meat of all the large domestic cattle, including heifer, cow, ox, bullock and bull.
    • A. 

      Beef

    • B. 

      Veal

    • C. 

      Ox

    • D. 

      Bull

  • 20. 
    The meat of young cattle (calf). most veal comes from male calves of dairy cattle breeds. Compared to beef, veal has a delicate taste and tender texture.
    • A. 

      Beef

    • B. 

      Veal

    • C. 

      Bull 

    • D. 

      Ox

  • 21. 
    Composition of beef and veal
    • A. 

      Muscle & connective tissue

    • B. 

      Fat & bone

    • C. 

      Water & carbohydrates 

    • D. 

      All of the Above

  • 22. 
    Whole animal, minus entrails, head, feet and hide.
    • A. 

      Sides 

    • B. 

      Primal 

    • C. 

      Carcas 

    • D. 

      Wholesale cuts

  • 23. 
    The farther the meat from the head and the hoof, the more tougher the meat will be.
    • A. 

      True

    • B. 

      False

  • 24. 
    Primary divisions of quarters,foresaddles, hindsaddles and carcasses. Are always the starting point for smaller cuts.
    • A. 

      Sides

    • B. 

      Quarters

    • C. 

      Primal cuts

    • D. 

      Dressed form

  • 25. 
    The grades are choice, good, medium, light, and heavy. The grade of a carcass depends upon its form, quality, finish, and weight.
    • A. 

      Beef Carcass

    • B. 

      Veal Carcass 

    • C. 

      Pork Carcass

    • D. 

      None of the above

Related Topics
Back to Top Back to top