Cooking and Cuisine Quiz

What is the main purpose of cooking food to make it digestible?

• To improve its color

• To break down tough fibers and complex molecules

• To add new flavors

• To make it easier to see

Which of the following is an example of what happens when you overcook a steak?

• It becomes juicy and tender.

• It loses its juicy texture and becomes dry.

• Its natural flavor becomes stronger.

• It becomes a different color but the texture stays the same.

What is a modern food service trend from the 1990s to today?

• Famous chefs creating unique dishes

• Focus on value and convenience

• Serving only classic French cuisine

• Using only expensive ingredients

Who is considered the "Father of Modern Cuisine"?

• Antoine Carême

• Boulanger

• Georges Auguste Escoffier

• Paul Bocuse

Which factor is being considered when you decide to dice a chicken breast instead of cooking it whole?

• Kind of food

• Size of the pieces

• Ingredients and cooking utensils

• Heat transfer

What type of cuisine is described as lighter and more delicate?

• French Grande Cuisine

• Fusion Cuisine

• Nouvelle Cuisine

• Modern Cuisine

What is a major risk of overcooking vegetables?

• They become sweeter.

• They lose their nutritional value.

• They become crunchy.

• They become easier to chop.

Which of these is NOT a negative effect of overcooking?

• Loss of color

• Dry and burnt food

• Improved digestibility

• Loss of flavor

Which of the following is a factor that influences the application of heat in cooking?

• The brand of the food

• The size of the kitchen

• The kind of food to be cooked

• The number of people eating

What did Boulanger, the Parisian soup-seller, create that made history in 1765?

• The first cookbook

• A special soup called "le restaurant divin"

• A new type of cooking utensil

• The first fast-food restaurant