quiz co

 

1.Which of the following is the primary purpose of marinating food?

• a. To change the color of the food

• b. To enhance flavor and tenderize the food

• c. To make food cook faster

• d. To remove bacteria from the food

2. A chef is preparing a marinade using lemon juice, olive oil, and herbs. What type of marinade is this?

• a. enzymatic

• b. acidic

• c. oil-based

• d. dry rub

3. A restaurant wants to marinate chicken using pineapple juice. What will happen if they leave it too long?

• a. The chicken will become tough and dry

• b. The chicken will become mushy due to enzymes

• c. The marinade will lose its flavor

• d. The chicken will not absorb the marinade

4. Which of the following foods requires the shortest marinating time?

• a. fish fillet

• b. beef brisket

• c. whole chicken

• d. pork ribs

5. A food business wants to sell bottled marinades. Which of the following is the most important food safety practices?

• a. Using only organic ingredients

• b. Storing marinades at room temperature

• c. Ensuring proper packaging and labeling

• d. Adding artificial flavors for better taste

6. A barbecue vendor reuses the leftover marinade from raw meat for basting cooked meat. Why is this unsafe?

• a. The marinade will make the meat too salty

• b. The marinade will make the cooked meat too soft

• c. The marinade may contain harmful bacteria from raw meat

• d. The marinade will burn quickly over high heat

7. If a person is allergic to dairy, which of the following marinades should they avoid?

• a. Soy sauce, garlic, and ginger

• b. Lemon juice, olive oil and herbs

• c. Yogurt, turmeric and cumin

• d. Vinegar, honey, and chili flakes

8. A cook is preparing a beef marinade but wants to avoid using acids. Which ingredient should they remove?

• a. Olive oil

• b. Garlic

• c. Soy sauce

• d. Vinegar

9. Which of the following statements about marinating is TRUE?

• a. All marinades tenderize meat equally

• b. Marinades can help preserve food for longer periods

• c. Marinades should always be boiled before use

• d. Marinating always shortens cooking time

10. A chef wants to speed up marinating process for a steak. Which method will be most effective?

• a. Keeping the steak at room temperature while marinating

• b. Using a vacuum-sealed bag to marinate the steak

• c. Adding extra salt to the marinade

• d. Marinating for a longer time than recommended