Science General

Culinary Techniques

2,080 Questions

Culinary techniques encompass the various methods and processes used in cooking, baking, and food preparation. This includes specialized approaches like molecular gastronomy, clay oven baking, and traditional boiling or simmering. Questions on these topics are common in hospitality management and culinary arts exams.

Molecular gastronomyBaking and cake slicingClay oven cookingBoiling methodsKitchen tools

Culinary Techniques Questions

Multiple choice

What method will her mother have to use to separate the flour and the pulses?

Directions: Read the scenario given below carefully and answer the question that follows.

Trisha was running in the kitchen when she suddenly knocked into her mother and upset the dishes she was working with. The flour her mother had taken out to make chappatis and the pulses she was going to wash for dinner had gotten mixed up.

  1. Filtration

  2. Evaporation

  3. Winnowing

  4. Sedimentation

  5. Sieving
Reveal answer Fill a bubble to check yourself
E Correct answer
Explanation

Correct. Sieving is used when components of a mixture have different sizes. In this case the flour is fine and the pulses are bigger. So, by sieving the flour can be separated from the pulses.

Multiple choice

Food is cooked faster in a pressure cooker because

  1. steam is hotter than boiling water

  2. high pressure increases the boiling point of water

  3. water starts boiling at a lower temperature

  4. None of these
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Food is cooked faster in a pressure cooker because high pressure increases the boiling point of water.

Multiple choice

Which out of the following is not a effect of heating?

  1. Conversion of milk into curd

  2. Melting of ice

  3. Conversion of steam to solid form

  4. Conversion of raw egg to boiled egg
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

conversion of steam to solid form is not an effect of heating. It is an effect of cooling.

Multiple choice

Directions: Rearrange the following six sentences (1), (2), (3), (4), (5) and (6) in a proper sequence to form a meaningful paragraph and then answer the question given below.

(1) Cooling: Bread should be cooled at least for two hours to allow the crumb structure to stabilise and develop full flavour. (2) Resting: The benching or resting lasts approximately 20 to 30 minutes and relaxes the gluten in making the final shaping of dough easier. (3) Baking: The dough is baked and it is often scored with a sharp knife prior to baking,to allow the bread to expand without bursting. (4) Storage: Baked breads will stale most quickly at temperatures between 32 degrees and 50 degrees F and therefore, should never be placed in a refrigerator. (5) Scaling: All ingredients are accurately measured and lined up in order of use. (6) Mixing: Ingredients are combined into smooth,uniform dough and fermentation is initiated.

Which of the following should be the second sentence after rearrangement?

  1. 2

  2. 3

  3. 4

  4. 5

  5. 6
Reveal answer Fill a bubble to check yourself
E Correct answer
Explanation

The correct answer is option (5). The correct sequence is 562314. After measuring, the ingredients are mixed. Then they are left to rest, so that final shaping of dough can take place. Then comes baking, followed by cooling. and at last comes the storage of cooled bread.

Multiple choice

Directions: Rearrange the following six sentences (1), (2), (3), (4), (5) and (6) in a proper sequence to form a meaningful paragraph and then answer the question given below.

(1) Cooling: Bread should be cooled at least for two hours to allow the crumb structure to stabilise and develop full flavour. (2) Resting: The benching or resting lasts approximately 20 to 30 minutes and relaxes the gluten in making the final shaping of dough easier. (3) Baking: The dough is baked and it is often scored with a sharp knife prior to baking,to allow the bread to expand without bursting. (4) Storage: Baked breads will stale most quickly at temperatures between 32 degrees and 50 degrees F and therefore, should never be placed in a refrigerator. (5) Scaling: All ingredients are accurately measured and lined up in order of use. (6) Mixing: Ingredients are combined into smooth,uniform dough and fermentation is initiated.

Which of the following should be the first sentence after rearrangement?

  1. 1

  2. 2

  3. 3

  4. 4

  5. 5
Reveal answer Fill a bubble to check yourself
E Correct answer
Explanation

The correct answer is option (5). The correct sequence is 562314. After measuring, ingredients are mixed. Then they are left to rest so that final shaping of dough can take place. Then comes baking, followed by cooling and then comes the storage of cooled bread.  

Multiple choice

Directions: Rearrange the following six sentences (1), (2), (3), (4), (5) and (6) in a proper sequence to form a meaningful paragraph and then answer the question given below.

(1) Cooling: Bread should be cooled at least for two hours to allow the crumb structure to stabilise and develop full flavour. (2) Resting: The benching or resting lasts approximately 20 to 30 minutes and relaxes the gluten in making the final shaping of dough easier. (3) Baking: The dough is baked and it is often scored with a sharp knife prior to baking,to allow the bread to expand without bursting. (4) Storage: Baked breads will stale most quickly at temperatures between 32 degrees and 50 degrees F and therefore, should never be placed in a refrigerator. (5) Scaling: All ingredients are accurately measured and lined up in order of use. (6) Mixing: Ingredients are combined into smooth,uniform dough and fermentation is initiated.

Which of the following should be the last sentence after rearrangement?

  1. 1

  2. 2

  3. 3

  4. 4

  5. 5
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

The correct answer is option (4). The correct sequence is 562314. After measuring, the ingredients are mixed. Then they are left to rest, so that final shaping of dough can take place. Then comes baking, followed by cooling and then comes the storage of cooled bread.  

Multiple choice

Directions: Rearrange the following six sentences (1), (2), (3), (4), (5) and (6) in a proper sequence to form a meaningful paragraph and then answer the question given below.

(1) Cooling: Bread should be cooled at least for two hours to allow the crumb structure to stabilise and develop full flavour. (2) Resting: The benching or resting lasts approximately 20 to 30 minutes and relaxes the gluten in making the final shaping of dough easier. (3) Baking: The dough is baked and it is often scored with a sharp knife prior to baking,to allow the bread to expand without bursting. (4) Storage: Baked breads will stale most quickly at temperatures between 32 degrees and 50 degrees F and therefore, should never be placed in a refrigerator. (5) Scaling: All ingredients are accurately measured and lined up in order of use. (6) Mixing: Ingredients are combined into smooth,uniform dough and fermentation is initiated.

Which of the following should be the fourth sentence after rearrangement?

  1. 2

  2. 3

  3. 4

  4. 5

  5. 6
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

The correct answer is option (2). The correct sequence is 562314. After measuring, ingredients are mixed. Then they are left to rest so that final shaping of dough can take place. Then comes baking, followed by cooling and then comes the storage of cooled bread.  

Multiple choice

Directions: Rearrange the following six sentences (1), (2), (3), (4), (5) and (6) in a proper sequence to form a meaningful paragraph and then answer the question given below.

(1) Cooling: Bread should be cooled at least for two hours to allow the crumb structure to stabilise and develop full flavour. (2) Resting: The benching or resting lasts approximately 20 to 30 minutes and relaxes the gluten in making the final shaping of dough easier. (3) Baking: The dough is baked and it is often scored with a sharp knife prior to baking,to allow the bread to expand without bursting. (4) Storage: Baked breads will stale most quickly at temperatures between 32 degrees and 50 degrees F and therefore, should never be placed in a refrigerator. (5) Scaling: All ingredients are accurately measured and lined up in order of use. (6) Mixing: Ingredients are combined into smooth,uniform dough and fermentation is initiated.

Which of the following should be the fifth sentence after rearrangement?

  1. 1

  2. 2

  3. 3

  4. 4

  5. 5
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

The correct answer is option (1). The correct sequence is 562314. After measuring, ingredients are mixed. Then they are left to rest so that final shaping of dough can take place. Then comes baking, followed by cooling and then comes the storage of cooled bread.  

Multiple choice

Cooking oil can be converted into vegetable ghee by the process of _____.

  1. Oxidation

  2. Hydrogenation

  3. Distillation

  4. Crystallization
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Cooking oil can be converted into vegetable ghee by the process of hydrogenation (option B). Hydrogenation adds hydrogen atoms to unsaturated fatty acids in liquid oils, making them solid at room temperature. This is the same process used to make margarine. Oxidation would degrade the oil, distillation separates components, and crystallization is a purification technique.

Multiple choice

Food is cooked in a pressure cooker quickly because

  1. the boiling point of water decreases

  2. the boiling point of water increases

  3. it absorbs heat quickly

  4. it retains heat for a longer duration
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

A pressure cooker seals steam inside, raising the internal pressure. Higher pressure increases the boiling point of water above 100°C. Food cooks at this higher temperature, which transfers heat faster and reduces cooking time significantly.

Multiple choice

Culinary is related to _________.

  1. cooking

  2. painting

  3. dressing

  4. style of hair dressing
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Culinary relates to cooking or the practice of food preparation. It comes from the Latin 'culina' meaning kitchen. The term encompasses all aspects of cooking and food arts.

Multiple choice

Directions: Choose the option which can substitute the following sentence.

A metal frame on which meat, fish or vegetables are cooked outside over a fire.

  1. Barbecue

  2. Cookout

  3. Grill

  4. Tandoor
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

A barbecue is specifically a metal frame or grill used for cooking meat, fish, or vegetables outdoors over an open fire. While 'grill' is similar, barbecue is the more precise term for outdoor cooking over fire. Tandoor is a specific clay oven, and cookout refers to the event rather than the equipment.