Test Your Cooking Techniques Knowledge And Food! Trivia Questions Quiz

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Anthony Gerard
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Test Your Cooking Techniques Knowledge And Food! Trivia Questions Quiz - 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

    Correct Answer
    C. Cooking
    Explanation
    Cooking is the correct answer because it involves the process of heating food and the skill of preparing it by combining, mixing, and heating ingredients. Hunting and foraging involve gathering food, while butchering refers to the process of preparing meat. Cooking encompasses all these activities and is the most appropriate choice based on the given explanation.

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  • 2. 

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

    • A.

      Energy

    • B.

      FIRE

    • C.

      Heat

    • D.

      Conduction

    Correct Answer
    C. Heat
    Explanation
    Heat is the energy that is transferred between two objects or substances of different temperatures. When there is a temperature difference between two objects, heat flows from the object with higher temperature to the object with lower temperature. It is a form of energy transfer that occurs through conduction, convection, or radiation. Heat is often associated with fire, as fire is a source of heat energy.

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  • 3. 

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

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Convection is actually the transfer of heat through the movement of a fluid, such as air or water. It does not require direct contact between objects. This process occurs when warmer, less dense fluid rises and cooler, denser fluid sinks, creating a continuous circulation of heat. Therefore, the given statement is false.

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  • 4. 

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

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Conduction is the transfer of heat energy between objects that are in direct contact with each other. When two objects touch, the molecules in the hotter object transfer some of their energy to the molecules in the colder object, causing the colder object to heat up. This process continues until both objects reach thermal equilibrium. Therefore, the statement "Conduction is when heat passes from one object to another through direct contact" is true.

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  • 5. 

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

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Radiation does not occur due to the circular movement of fluid or gas. Radiation refers to the emission of energy as electromagnetic waves or as moving subatomic particles, particularly high-energy particles that cause ionization. It can occur through various processes such as radioactive decay, nuclear reactions, or electromagnetic waves emitted by charged particles. The circular movement of fluid or gas is more related to convection, which is a different mode of heat transfer.

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  • 6. 

    Occurs due to circular movement of fluid or gas. 

    • A.

      Convection

    • B.

      Conduction

    • C.

      Radiation

    • D.

      Induction

    Correct Answer
    A. Convection
    Explanation
    Convection is the correct answer because it refers to the transfer of heat through the circular movement of fluid or gas. When a fluid or gas is heated, it becomes less dense and rises, while the cooler fluid or gas sinks. This circular movement creates a convection current, which allows heat to be transferred from one area to another. Convection is commonly observed in everyday life, such as when hot air rises from a heater or when water boils in a pot.

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  • 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.

    Correct Answer
    B. Makes food taste better. 
    Explanation
    Cooking food can enhance its flavor and taste by breaking down complex molecules, such as proteins and starches, into simpler forms that are more easily detected by our taste buds. The process of cooking can also release aromatic compounds that add to the overall taste experience. Therefore, the correct answer is "Makes food taste better."

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  • 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

    Correct Answer
    B.  Infrared Radiation
    Explanation
    Infrared radiation is a type of radiation that utilizes an electric or ceramic heating element to give off electromagnetic energy waves. It is commonly used for cooking as it heats food by directly transferring heat to the molecules within the food. This type of radiation is often used in devices such as infrared grills or ovens, where the heat is generated by the heating element and then transferred to the food through the emission of infrared waves.

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  • 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

    Correct Answer
    A. Microwave Radiation
    Explanation
    Microwave radiation is the correct answer because it utilizes short, high-frequency waves that can penetrate food. These waves agitate the water molecules present in the food, causing friction and generating heat. This heat transfer is what allows microwaves to cook or heat food quickly and efficiently. Infrared radiation is also used for cooking, but it does not penetrate as deeply as microwave radiation. Nuclear radiation and exothermic radiation are not commonly used for cooking or heating food.

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  • 10. 

    Uses electromagnetic waves to transfer energy.

    • A.

      Radiation

    • B.

      Convection

    • C.

      Conduction

    • D.

      Irradiation 

    Correct Answer
    A. Radiation
    Explanation
    Radiation is the correct answer because it involves the transfer of energy through electromagnetic waves. Unlike convection and conduction, which require a medium such as air or a solid to transfer heat, radiation can occur in a vacuum. Irradiation refers to the process of exposing an object to radiation.

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  • 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

    Correct Answer
    B. Maillard Reaction
    Explanation
    The correct answer is Maillard Reaction. This reaction occurs when the proteins and sugars in the food are exposed to heat and merge together to form a brown exterior surface. It is a chemical reaction that gives cooked food its distinctive flavor, color, and aroma. The Maillard Reaction is responsible for the browning of bread, searing of meat, and the caramelization of sugar.

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  • 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

    Correct Answer
    C. Caramelization
    Explanation
    Caramelization is the correct answer because it refers to the reaction that occurs when sugars are exposed to high heat. This reaction leads to the browning of the sugars and a change in flavor, resulting in the formation of caramel. Coloration may be a general term that encompasses various reactions, but specifically, caramelization is the process that fits the given description.

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  • 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

    Correct Answer
    C. Reduction
    Explanation
    Reduction is the correct answer because it refers to the process of gently simmering a liquid until it reduces in volume, resulting in a thicker and more concentrated flavor. This technique is commonly used in cooking to enhance the taste and consistency of sauces, soups, and other dishes. During reduction, the liquid evaporates, intensifying the flavors and creating a more flavorful end product.

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  • 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

    Correct Answer
    A. Coagulation
    Explanation
    Coagulation refers to the process of protein changing from liquid to a semisolid or solid-state when heat or friction is applied. This process occurs when proteins denature and form a network of bonds, resulting in the thickening or solidifying of a substance. Coagulation is commonly observed in the cooking of eggs or the formation of curds in cheese-making. This explanation aligns with the given definition of coagulation and accurately describes the process.

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  • 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

    Correct Answer
    A. Dry heat cooking methods
    Explanation
    Dry heat cooking methods involve using hot air, hot metal, a flame, or hot fat to conduct heat and brown food. These methods do not involve the use of water or any other liquid. Examples of dry heat cooking methods include roasting, baking, grilling, broiling, and sautéing. In these methods, the food is exposed to direct heat, which helps to create a flavorful crust on the surface of the food. This is in contrast to moist heat cooking methods, which involve the use of water or other liquid to cook the food.

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  • 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 

    Correct Answer
    C. Baking
    Explanation
    Food is cooked uncovered in an oven, which aligns with the cooking method of baking. Baking is commonly used for items like bread, pastries, fish, and pasta. This method involves surrounding the food with dry heat, allowing it to cook evenly and develop a golden crust.

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  • 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

    Correct Answer
    B. Moist Heat Cooking Method
    Explanation
    Moist heat cooking method involves using liquid or steam as the cooking medium. This method helps to retain moisture in the food and results in tender and juicy dishes. Examples of moist heat cooking methods include boiling, steaming, poaching, and simmering. These techniques are commonly used for cooking vegetables, fish, and delicate meats.

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  • 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

    Correct Answer
    C. Combination Cooking 
    Explanation
    Combination cooking refers to a cooking method that combines both moist heat and dry heat cooking techniques. This allows for the advantages of both methods to be utilized, resulting in a more flavorful and tender dish. The moist heat helps to keep the food moist and tender, while the dry heat helps to create a crispy and browned exterior. This method is often used for dishes such as roasts, where a combination of high heat and moisture is needed to achieve the desired result.

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  • 19. 

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

    • A.

      Beef

    • B.

      Veal

    • C.

      Ox

    • D.

      Bull

    Correct Answer
    A. Beef
    Explanation
    The correct answer is beef because beef refers to the meat of all large domestic cattle, regardless of the specific gender or age of the animal. It includes the meat from heifers, cows, oxen, bullocks, and bulls. Veal specifically refers to the meat from young calves, while ox and bull refer to specific genders of cattle. Therefore, beef is the most appropriate term to use in this context.

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  • 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

    Correct Answer
    B. Veal
    Explanation
    Veal is the correct answer because it refers to the meat of young cattle, specifically calves. Veal is typically sourced from male calves of dairy cattle breeds. It is known for its delicate taste and tender texture, which distinguishes it from beef. The options "Beef," "Bull," and "Ox" are not correct as they do not specifically refer to the meat of young cattle.

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  • 21. 

    Composition of beef and veal

    • A.

      Muscle & connective tissue

    • B.

      Fat & bone

    • C.

      Water & carbohydrates 

    • D.

      All of the Above

    Correct Answer
    D. All of the Above
    Explanation
    The composition of beef and veal includes muscle and connective tissue, fat and bone, as well as water and carbohydrates. Therefore, all of the options provided in the question are correct.

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  • 22. 

    Whole animal, minus entrails, head, feet and hide.

    • A.

      Sides 

    • B.

      Primal 

    • C.

      Carcas 

    • D.

      Wholesale cuts

    Correct Answer
    C. Carcas 
    Explanation
    The correct answer is "Carcas". This term refers to the entire body of an animal after it has been slaughtered and prepared for butchering. It includes all parts of the animal except for the entrails, head, feet, and hide. The carcass is typically divided into wholesale cuts or primal cuts, which are further processed and sold to consumers.

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  • 23. 

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

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The statement is false because the toughness of meat is not determined by its distance from the head and hoof. The tenderness of meat is influenced by factors such as the cut of meat, the age of the animal, the marbling of fat, and the cooking method used. So, the distance from the head and hoof does not directly affect the toughness of the meat.

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  • 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

    Correct Answer
    C. Primal cuts
    Explanation
    The given answer, "Primal cuts," is the correct answer because it is stated that the primary divisions of quarters, foresaddles, hindsaddles, and carcasses are always the starting point for smaller cuts. Primal cuts refer to the main sections of meat that are obtained from these primary divisions. Therefore, primal cuts are the initial cuts made before further dividing the meat into smaller cuts.

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  • 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

    Correct Answer
    B. Veal Carcass 
    Explanation
    The correct answer is Veal Carcass. The grades mentioned (choice, good, medium, light, and heavy) are typically used to classify carcasses based on their form, quality, finish, and weight. Since the question asks for the type of carcass, the answer "Veal Carcass" is the most appropriate option among the given choices.

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  • 26. 

    Beef dish cooked in red wine.

    • A.

      Osso Bucco

    • B.

      Bulalo

    • C.

      Beef Bourguignon

    • D.

      Veal Piccata

    Correct Answer
    C. Beef Bourguignon
    Explanation
    Beef Bourguignon is a classic French dish made by slow-cooking beef in red wine. The dish is known for its rich and flavorful sauce, which is created by combining the wine with beef broth, onions, carrots, and herbs. The slow cooking process allows the beef to become tender and infused with the flavors of the wine and other ingredients. Beef Bourguignon is typically served with potatoes or crusty bread, making it a hearty and satisfying meal.

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  • 27. 

    Beef shank cooked in tomato sauce.

    • A.

      Osso Bucco

    • B.

      Bulalo

    • C.

      Pares 

    • D.

      None of the above

    Correct Answer
    A. Osso Bucco
    Explanation
    Osso Bucco is a traditional Italian dish made by braising beef shank in a flavorful tomato-based sauce. The dish is known for its tender and succulent meat, which is achieved through slow cooking. The tomato sauce adds a rich and tangy flavor to the beef, creating a delicious and comforting dish. Osso Bucco is often served with gremolata, a mixture of lemon zest, garlic, and parsley, which adds a fresh and vibrant element to the dish.

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  • 28. 

    A dish made with ground chuck sandwiched between a bun.

    • A.

      Corned Beef Pandesal

    • B.

      Italian Meatballs 

    • C.

      Hamburgers 

    • D.

      Steak

    Correct Answer
    C. Hamburgers 
    Explanation
    The dish described in the question is a hamburger. It is made with ground chuck, which is a type of beef, and it is sandwiched between a bun. Hamburgers are a popular and common dish that is often served in fast food restaurants and backyard barbecues.

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  • 29. 

    Medium (Approx. 63°C/145°F)  - The meat has a layer of cooked meat around the edge, a full plump appearance, has some give to pressure, juices are red, but not bloody in color.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The given statement describes the characteristics of medium-cooked meat, such as a layer of cooked meat around the edge, a plump appearance, some give to pressure, and red juices. However, the question asks if the statement is true or false, and the correct answer is false.

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  • 30. 

    The flesh of domesticated pig.

    • A.

      Hog

    • B.

      Boar

    • C.

      Pig

    • D.

      Hogget

    Correct Answer
    C. Pig
    Explanation
    The correct answer is "Pig" because the question is asking for the flesh of a domesticated pig, and "Pig" is the most common term used to refer to this animal. "Hog" and "Boar" can also refer to pigs, but they are more commonly used to describe male pigs or wild pigs. "Hogget" is a term used to describe a young sheep, not a pig.

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  • 31. 

    Good quality pork is identified by firm pink flesh, which shows no signs of moisture, with a relatively big amount of fat over the outside and should have a big amount of marbling.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The statement is false because good quality pork is not identified by a relatively big amount of fat over the outside. Instead, good quality pork should have a moderate amount of fat, and the flesh should be firm, pink, and show no signs of moisture. Additionally, it should have a big amount of marbling, which refers to the small streaks of fat within the muscle fibers.

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  • 32. 

    A pork dish that is cooked whole  over coals for a long period of time.

    • A.

      Tonkotsu Broth

    • B.

      Lechon 

    • C.

      Crackling

    • D.

      Bacon

    Correct Answer
    B. Lechon 
    Explanation
    Lechon is a pork dish that is traditionally cooked whole over coals for an extended duration, resulting in a flavorful and tender meat. The other options, Tonkotsu Broth, Crackling, and Bacon, do not fit the description of being cooked whole over coals for a long period of time.

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  • 33. 

    A pork dish made from the loin of the pork, it is cooked with a standard breading procedure (FEB) and is a popular dish from Japan.

    • A.

      Tonkotsu

    • B.

      Tonkatsu

    • C.

      Shogayaki

    • D.

      Shoga

    Correct Answer
    B. Tonkatsu
    Explanation
    Tonkatsu is a pork dish made from the loin of the pork. It is cooked using a standard breading procedure (FEB), which involves coating the pork with flour, egg, and breadcrumbs before frying it. Tonkatsu is a popular dish from Japan and is often served with cabbage and a tangy sauce.

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  • 34. 

    A filipino dish that comes from the pork butt.

    • A.

      Pulled Pork

    • B.

      Pork BBQ

    • C.

      Sinigang

    • D.

      Pares

    Correct Answer
    B. Pork BBQ
    Explanation
    Pork BBQ is a Filipino dish that is made from pork butt. It is a popular street food in the Philippines, where the pork is marinated in a mixture of soy sauce, vinegar, garlic, and other spices, and then grilled or barbecued. The result is tender and flavorful meat with a slightly sweet and savory taste. Pork BBQ is often served on skewers and is commonly enjoyed with rice and a dipping sauce.

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  • 35. 

    Wild boar is considered pork.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Wild boar is not considered pork. While wild boar is a type of pig, the term "pork" specifically refers to the meat from domesticated pigs. Wild boar meat is often referred to as "wild boar" or "boar meat" rather than pork.

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  • 36. 

    Veal is a young bull of what breed of cows?

    • A.

      Milch

    • B.

      Wagyu

    • C.

      Braman

    • D.

      Batangus

    Correct Answer
    A. Milch
    Explanation
    Veal is a type of meat that comes from young calves, specifically male calves. The term "milch" refers to cows that are used for milk production. Since veal comes from young male calves, it can be inferred that the breed of cows used for veal production are milch cows, which are specifically bred for milk production. Therefore, the correct answer is Milch.

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  • 37. 

    Veal is a very young MILCH cow.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Veal is indeed a very young milch cow. Milch cows are specifically raised for their milk production, and veal refers to the meat from a young calf, usually less than 3 months old. The meat is pale and tender due to the limited movement and diet of the calf, making it highly sought after for its delicate flavor and texture. Therefore, the statement is true.

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  • 38. 

    If you are given the choice to be right or kind what do you chose? 

    • A.

      Right

    • B.

      Kind

    • C.

      Nutral

    • D.

      None of the above

    Correct Answer
    B. Kind
    Explanation
    Choosing to be kind means prioritizing empathy, compassion, and understanding towards others. It involves considering the feelings and needs of others, and acting in a way that promotes positivity and harmony. While being right may bring a sense of validation and satisfaction, it often involves asserting one's own beliefs or opinions without considering the impact on others. In contrast, choosing kindness promotes harmony and fosters positive relationships. It allows for understanding and acceptance, even in situations where one might disagree. Ultimately, choosing kindness can lead to a more compassionate and inclusive society.

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  • 39. 

    Click on TRUE to avail of BONUS.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The given correct answer is "True" because the prompt asks the user to click on "TRUE" in order to avail of a bonus. Since the answer matches the action required in the prompt, it can be inferred that the correct answer is "True".

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  • 40. 

    Heat can never be destroyed only what?

    • A.

      Transfered

    • B.

      Made

    • C.

      Created

    • D.

      None of the above

    Correct Answer
    A. Transfered
    Explanation
    Heat can never be destroyed because it is a form of energy. According to the law of conservation of energy, energy can neither be created nor destroyed, it can only be transferred from one form to another. Therefore, the correct answer is "Transfered."

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  • 41. 

    Cooking kills bacteria in food, it also makes food undesirable to eat.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Cooking kills bacteria in food, which is true. However, it does not make food undesirable to eat. In fact, cooking often enhances the flavor, texture, and aroma of food, making it more enjoyable to eat. Therefore, the statement is false.

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  • 42. 

    Bonus is TRUE so chose TRUE. 

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
  • 43. 

    Click on BONUS to avail of BONUS.

    • A.

      Sunob

    • B.

      Bonus

    • C.

      BONUS

    • D.

      SM BONUS

    Correct Answer
    C. BONUS
    Explanation
    The given answer "BONUS" is the correct answer because it is the only word provided that is relevant to the context. The question mentions "Click on BONUS to avail of BONUS," which suggests that the word "BONUS" is significant and should be selected as the answer.

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  • 44. 

    Bone is what gives broth taste. 

    • A.

      True, bone alone is a good source of flavor for a broth

    • B.

      False, it is collagen that is often left  on the bone in a form of connective tissue

    • C.

      Maybe

    • D.

      Not sure

    Correct Answer
    B. False, it is collagen that is often left  on the bone in a form of connective tissue
    Explanation
    Collagen is a protein found in connective tissues, such as bones and cartilage. When bones are simmered in water to make broth, the collagen breaks down and creates a rich and flavorful liquid. Therefore, it is the collagen, not the bone itself, that gives broth its taste.

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  • 45. 

    Domesticated pigs come from the wild.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Domesticated pigs do not come from the wild. They are descendants of wild boars, but they have been selectively bred and raised in captivity for thousands of years to be domesticated animals. Domestication involves the process of taming and breeding animals for specific traits, such as docility and increased meat production. Therefore, the statement that domesticated pigs come from the wild is false.

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Quiz Review Timeline +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 20, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Feb 12, 2019
    Quiz Created by
    Anthony Gerard
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