Cooking Quiz

As a rule of thumb, how much dried herb should be used in place of fresh herb?

• The same amount as you would fresh

• Half the amount as you would fresh

• Twice as much as you would fresh

• Three times as much as you would fresh

What is the purpose of a marinade in meat preparation?

• To preserve the meat for longer storage

• To tenderize the meat

• To cool the meat before cooking

• To dry out the meat

What should be done to dried herbs near the beginning of the cooking process?

• They should be soaked in water

• They should be added near the end

• They should be added near the beginning

• They should be frozen first

What is a rub primarily used for?

• To marinate the food internally

• To season and flavor the exterior of the food

• To bind ingredients together in a recipe

• To thicken sauces and gravies

What is the main role of starches in a commercial kitchen?

• To add color to food

• To act as binders and thickening agents

• To increase the nutritional value of food

• To preserve food

What is the most commonly used grain to produce flour?

• Rice

• Corn

• Wheat

• Oats

How should fresh herbs be stored to maintain their freshness?

• In a dry, warm place

• Submerged in oil

• Wrapped in damp paper towels and refrigerated

• Left on the counter at room temperature

What is the primary function of brining in cooking?

• To reduce cooking time

• To enhance the meat's natural flavors

• To increase the moisture content of the meat

• To preserve the meat

Which of the following is a common method to test pasta for doneness?

• Checking its color

• Throwing it against the wall to see if it sticks

• Tasting it

• Measuring its length