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Worksheets

Quis BTB

Total questions: 23

Worksheet time: 8mins

Name
Class
Date
1.

What ingredients are commonly used to make Roti Canai?

a)

Rice flour, coconut milk, and sugar


b)

Wheat flour, water, salt, butter, dan kadang susu kental manis atau telur


c)

Corn flour, yeast, and milk


d)

Glutinous rice, salt, and coconut milk

2.

What cooking method is used to prepare the vegetables in Goma Ae?

a)

Deep-frying


b)

 Deep-frying


c)

 Blanching 


d)

 Steaming 


3.

What is the main characteristic ingredient commonly used in Ethiopian cuisine?


a)

Teff for injera and berbere as the main spice

b)

Wheat and mozzarella cheese

c)

Rice and soy sauce


d)

Corn and tomato sauce

4.

What are the simple base ingredients for Yorkshire Pudding?

a)

Butter, sugar, and eggs

b)

Milk, oil, and yeast

c)

 Flour, water, and butter


d)

Flour, eggs, and milk

5.

Why is Lu Rou Fan considered a suitable main course?


a)

Because it is served cold

b)

Because it is light and small in portion

c)

Because it has a sweet–savory flavor and is filling

d)

Because it is made only of vegetables


6.

Is gazpacho andaluz served with?

a)
  1. Hot

b)

Cold

c)
  1. Warm

d)

Frozen

7.

What dessert is specifically listed in the 'INDIAN SET MENU'?

a)

Es Pisang Ijo


b)

Strawberry Mouse


c)

Gulab Jamun

d)

Devil Pancake

8.

What type of pastry is used to make Baklava?

a)

Thin pastry sheet

b)

Puff pastry


c)

Phyllo pastry


d)

Choux pastry

9.

Which Name course mean “Upside-down”

a)

Kunafa

b)

Hummus

c)

Maqlubah

d)

Harira


10.

What fruit toppings are commonly in Pavlova?


a)

Banana chips and dried raisins


b)

Strawberries, kiwi, and passionfruit


c)

 Avocado and tomato slices


d)

Pineapple jam and canned corn

11.

What ingredients are used to make Falafel with Tahini Sauce?

a)

Beef, soy sauce, ginger, garlic, onions, flour, and sesame oil

b)

 Rice, coconut milk, chili, garlic, turmeric, and fish sauce

c)

Potatoes, cheese, butter, cream, salt, and pepper


d)

Chickpeas, herbs (parsley & cilantro), garlic, onion, spices (cumin & coriander), flour, tahini, lemon juice, and olive oil

12.

Why is Caldo Verde called “green soup”?

a)

Because it uses green tomatoes


b)

Because it is made entirely of green vegetables


c)

 Because of the thinly sliced green kale that gives it a green color

d)

Because food coloring is added


13.

Which of the following statements best describes Bibimbab?

a)

 A crispy Korean snack made from glass noodles wrapped in seaweed and usually eaten with tteokbokki sauce.

b)

 A warm and spicy Korean stew made with soft tofu and a rich, smoky broth.

c)

A colorful Korean rice bowl mixed with vegetables, beef, egg, and gochujang, creating balanced flavors and different textures.

d)

 I Dont Know


14.

Vietnamese food is famous for its balance of flavors and the use of fresh ingredients. The principle of balancing five elements of taste believed by the Vietnamese people consists of :

a)

Sweet, salty, sour, spicy, and bitter

b)

Sweet, sour, savory, spicy, and fresh


c)

Salty, sour, spicy, fresh, and sweet

d)

Bitter, sweet, sour, spicy, and savory


15.

What type of cheese is usually used in Quiche Lorraine and Onion Soup?


a)

Sliced cheese

b)

Cheddar cheese 

c)

 Mozzarella cheese 

d)

Gruyere cheese

16.

What dipping sauce is usually served with mozzarella sticks?

a)

Mayonaise

b)

Tar-Tar Sauce

c)

Marinara Sauce

d)

Teriyaki Sauce

17.

The dish sinigang belongs to which food category in Filipino cuisine?

a)

 Appetizer

b)

Soup

c)

Main Course

d)

Dessert

18.

What is the main course dish in the presentation?

a)

Dim Sum

b)

Sweet and Sour Pork

c)

Kung Pao Chicken

d)

Beef Chow Mein

19.

Which of the following best describes the main ingredients of beef stroganoff?

a)

Noodles with tomato and basil sauce

b)

Beef cooked in creamy sauce with mushrooms

c)

Grilled chicken with peanut sauce

d)

Fried fish with lemon butter sauce

20.

How does the position of the food relative to the heat source (above, below, or beside) influence the cooking results, as explained in the video?

a)

All three produce exactly the same outcome regardless of food

b)

Overheat grilling always keeps food raw inside, while underheat burns it

c)

Between-heat grilling is only suitable for liquid-based foods

d)

Overheat grilling gives char and grill marks, underheat grilling (broiling) uses heat from above

21.

What type of dish is Coxinha de Frango?

a)

It is a dessert

b)

It is an appetizer

c)

It is a beverage

d)

It is a main course

22.

What is the main ingredient for Nasi Goreng?

a)

 Flour

b)

Meatballs

c)

Rice

d)

Vegetable

23.

What country is the best or famous with the largest chocolate production in the word ?

a)

Belgian

b)

France

c)

India

d)

Indonesia