TLE 9 Introduction to Cookery WS 1

What is cookery primarily defined as?

• The process of cleaning the kitchen

• The art of serving food

• The art, science, and practice of preparing food

• The study of food history

Which cooking method involves high temperatures without moisture?

• Dry heat cooking

• Combination cooking

• Steaming

• Moist heat cooking

What is a key benefit of moist heat cooking?

• It preserves nutrients and tenderizes tougher cuts

• It requires no ingredients

• It creates crispy textures

• It is the fastest cooking method

Which of the following is NOT a dry heat cooking method?

• Baking

• Frying

• Grilling

• Boiling

What is the purpose of kitchen safety and sanitation?

• To enhance the flavor of dishes

• To ensure food is prepared safely and hygienically

• To reduce the number of ingredients used

• To make cooking faster

Which of the following is a combination cooking method?

• Baking

• Frying

• Braising

• Steaming

What does proper handwashing help prevent?

• Overcooking

• Cross-contamination

• Burns from hot surfaces

• Food spoilage

Which institution is recognized as a pioneer in culinary education in the Philippines?

• Enderun Colleges

• Academy of Pastry and Culinary Arts (APCA)

• De La Salle-College of Saint Benilde

• Center for Culinary Arts (CCA) Manila

What is a key component of culinary arts related to food presentation?

• Arranging food aesthetically

• Ingredient selection

• Food storage

• Cooking techniques

What does the culinary arts field combine?

• Art with science

• Creativity with technical skills

• Only technical skills

• Only creativity