Culinary Knowledge Quiz

Which chef is credited with modernizing French cuisine and introducing the brigade system?

• Paul Bocuse

• Auguste Escoffier

• Julia Child

• François La Varenne

Which of the following is NOT one of the five French "mother sauces"?

• Béchamel

• Hollandaise

• Pesto

• Velouté

What is the primary feature of "haute cuisine"?

• Fast and simple food

• Street food

• Refined and elegant cooking techniques

• Vegetarian-only meals

What does the French term "bain-marie" refer to?

• A traditional pastry

• A sauce pan

• A water bath for gentle cooking

• A vegetable slicer

Which region of China is famous for its spicy and numbing cuisine?

• Cantonese

• Jiangsu

• Sichuan

• Shandong

Which of the following is NOT a common cooking method in Chinese cuisine?

• Stir-frying

• Grilling

• Deep-frying

• Roasting in a tandoor

Which spice gives Sichuan cuisine its signature numbing effect?

• Star anise

• Ginger

• Sichuan peppercorn

• Cloves

Which of the following is a classic Chinese herb blend?

• Garam masala

• Five-spice powder

• Herbes de Provence

• Thai red curry paste

What is a "wok" primarily used for in Chinese cuisine?

• Rolling dough

• Grilling meat

• High-heat stir-frying and deep-frying

• Baking bread

Which religion has had a major influence on the development of vegetarian cuisine in India?

• Islam

• Christianity

• Hinduism

• Zoroastrianism