General Awareness

Food Ingredients and Cookery

3,481 Questions

Food ingredients and cookery questions test knowledge of culinary practices, dietary alternatives, and food standards. This subject is relevant for general awareness and hospitality exams. Use this set to review essential cooking facts.

Culinary ingredientsPlant based milkFood adulterationCooking techniquesGluten free diet

Food Ingredients and Cookery Questions

Multiple choice

Name the acid seen in curd?

  1. Ascorbic acid

  2. Turmeric acid

  3. Lactic acid

  4. Malic acid

Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Lactic acid is produced by the fermentation of lactose by bacteria in milk, which causes the milk to curdle and form curd.

Multiple choice

Which of the following will not show Tyndall effect?

  1. Milk

  2. Starch solution

  3. Salt solution

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

The Tyndall effect is the scattering of light by particles in a colloid or suspension. A true salt solution has particles too small to scatter light.

Multiple choice

Which of the following sets of products is obtained from animals?

  1. Honey, milk, egg

  2. Grains, meat, ghee

  3. Cheese, curd, spinach

  4. Pulses, fruits, cereals
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Honey is the food product obtained from an insect honey bee; milk from the milk yielding animals like cow, goat, and buffalo; whereas eggs from the egg laying animals. So, all these are animal products. Grains, pulses, spinach, fruits etc. are plant products.

Multiple choice

What do we get from cow and goat?

  1. Curd

  2. Cheese

  3. Ghee

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

Cow and goat are known as milk yielding animals as they give milk, whereas curd, cheese and ghee are the products which are obtained by processing milk. 

Multiple choice

Which of the following grains is not a cereal?

  1. Wheat

  2. Oats

  3. Maize

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

Cereals are grains which contain starch and are used as food. e.g. wheat, rice, oats, maize, millets etc. Grams are not starchy and can not be classified as cereals. 

Multiple choice

Antacids are called

  1. milk of mango

  2. milk of magnesia

  3. milk of pineapple

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

Milk of magnesia is a suspension of magnesium hydroxide, which is a common antacid used to treat heartburn and indigestion.

Multiple choice

The antacid is called

  1. milk of mango

  2. milk of magnesia

  3. milk of pineapple

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

The antacid is called milk of magnesia. Magnesium hydroxide is an inorganic compound with the chemical formula Mg(OH)2. As a suspension in water, it is often called milk of magnesia because of its milk-like appearance. The solid mineral form of magnesium hydroxide is known as brucite. Magnesium hydroxide is a common component of antacids and laxatives; it interferes with the absorption of folic acid and iron. Magnesium hydroxide has low solubility in water, with a Ksp of 1.5 x 10−11; all of magnesium hydroxide that does dissolve does dissociate. Since the dissociation of this small amount of dissolved magnesium hydroxide is complete, magnesium hydroxide is considered a strong electrolyte.

Multiple choice

Which of the following is nearly a complete food by itself?

  1. Cheese

  2. Meat

  3. Rice

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

Milk is one of the most nutritious naturally occuring liquids. It offers several health benefits and is regarded as complete food for infants. Here we give you some quick nutritional facts about milk. The way in which milk is processed changes its nutritional value. It can be condensed or dehydrated or its fat content can be removed to get milk in its different forms.