4th Quarter - Cookery 3 Periodical Test

What are farinaceous products primarily made from?

• Fruits

• Grains

• Dairy

• Meats

Which type of rice is known for its sticky texture when cooked?

• Basmati

• Jasmine

• Arborio

• Long-grain

What is the standard water-to-rice ratio for cooking most types of rice?

• 1:1

• 1:2

• 1:3

• 1:4

What is the primary ingredient in pasta?

• Rice

• Wheat flour

• Cornmeal

• Potato

Which cooking technique is best for preparing risotto?

• Boiling

• Steaming

• Stirring constantly while adding broth

• Baking

What is the purpose of soaking rice before cooking?

• To improve flavor

• To reduce cooking time

• To make it more nutritious

• To change the color

Which of the following is not a type of stock?

• Vegetable stock

• Fish stock

• Fruit stock

• Chicken stock

What is the best method for storing stocks?

• In a dry place

• In the refrigerator

• In a warm place

• In the freezer

What is the primary purpose of a stock in cooking?

• To add thickness to sauces

• To provide flavor and depth to dishes

• To serve as a side dish

• To act as a garnish

Which of the following stocks is made using bones?

• Vegetable stock

• Fish stock

• Chicken stock

• All of the above