Modernist/Contemporary Cuisine – MCQs – Culinary Arts

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1. Which technique is commonly used in modernist cuisine to create foams?





2. What is the primary purpose of sous-vide cooking?





3. Which ingredient is used in spherification to form gel-like spheres?





4. What does the term “deconstruction” mean in modern cuisine?





5. Which gas is commonly used in whipped cream siphons?





6. What is the purpose of using liquid nitrogen in modernist cuisine?





7. Which modern cooking technique uses ultrasonic waves?





8. What is a key characteristic of molecular gastronomy?





9. Transglutaminase is commonly referred to as:





10. Which modernist technique creates edible “caviar” from liquids?





11. What type of gel is created using agar-agar?





12. Which device is essential for sous-vide cooking?





13. Which modernist cooking method is used to infuse flavors rapidly into liquids?





14. What is the main function of xanthan gum in modernist cuisine?





15. What does “cryogenic freezing” refer to in cooking?





16. Which modern technique is often used to clarify liquids without heat?





17. What does the term “gelification” mean in modernist cooking?





18. Which of the following is a commonly used hydrocolloid in modernist cuisine?





19. What is the main purpose of using a blowtorch in contemporary plating?





20. In molecular gastronomy, what does “emulsification” refer to?





21. Which modern ingredient is used to create heat-stable foams?





22. What is a signature dish often made using spherification?





23. What is a “dehydrator” used for in contemporary cuisine?





24. Which modernist process helps enhance natural colors and textures through pressure?





25. Which tool is essential for making powdered oils?





26. What is the primary benefit of sous-vide for meat?





27. Which modern ingredient is often used to create edible films?





28. What does “flash freezing” mean in modernist cooking?





29. Which contemporary cooking method involves cooking under high pressure?





30. What is the purpose of using edible gold leaf in modern cuisine?





31. Which tool is used to create “air” or very light foam in dishes?





32. Which ingredient is used for reverse spherification?





33. Which modernist method transforms fruit into “leather”?





34. What is the key purpose of foam in modernist dishes?





35. Which term refers to turning a liquid into a light, airy structure?





36. Which gelling agent is derived from red algae?





37. What is “carbonation” in modern cooking?





38. Which technique creates translucent, thin sheets of flavor?





39. What is the main goal of modernist cuisine?





40. Which modern ingredient is often used to stabilize ice creams?





41. What is “vacuum sealing” mainly used for?





42. Which cooking method uses a Pacojet?





43. Which modernist technique creates a “cloud” effect for plating?





44. What is the purpose of “flash infusion” in modern cuisine?





45. Which type of gel remains firm even at higher temperatures?





46. What is the main role of lecithin in foams?





47. Which cooking technique is associated with “low and slow” temperature control?





48. What does the term “modernist plating” emphasize?





49. Which hydrocolloid is used for cold oil spherification?





50. Which technique helps retain maximum nutrients and flavor during cooking?





 Core Culinary Subjects

  1. Introduction to Culinary Arts – MCQs – Culinary Arts

  2. Food Preparation & Cooking Techniques – MCQs – Culinary Arts

  3. Knife Skills and Safety – MCQs – Culinary Arts

  4. Culinary Terminology – MCQs – Culinary Arts

  5. Garde Manger (Cold Kitchen) – MCQs – Culinary Arts

  6. Soups, Stocks & Sauces – MCQs – Culinary Arts

  7. Meat, Poultry & Seafood Preparation – MCQs – Culinary Arts

  8. Vegetable & Starch Cookery – MCQs – Culinary Arts

  9. Baking & Pastry Arts – MCQs – Culinary Arts

  10. International Cuisine – MCQs – Culinary Arts

  11. Regional/Local Cuisine – MCQs – Culinary Arts

  12. Modernist/Contemporary Cuisine – MCQs – Culinary Arts

 Baking and Pastry Specialization

  1. Fundamentals of Baking – MCQs – Culinary Arts

  2. Pastry Techniques – MCQs – Culinary Arts

  3. Bread Making & Artisan Breads – MCQs – Culinary Arts

  4. Cake Decorating – MCQs – Culinary Arts

  5. Chocolate and Confectionery Arts – MCQs – Culinary Arts

  6. Plated Desserts – MCQs – Culinary Arts

🍽️ Food & Beverage Management

  1. Menu Planning and Design – MCQs – Culinary Arts

  2. Food Costing and Control – MCQs – Culinary Arts

  3. Inventory & Purchasing Management – MCQs – Culinary Arts

  4. Food Safety & Sanitation (HACCP/ServSafe) – MCQs – Culinary Arts

  5. Restaurant & Kitchen Operations – MCQs – Culinary Arts

  6. Hospitality and Customer Service – MCQs – Culinary Arts

  7. Beverage Studies (Wine, Coffee, Tea, etc.) – MCQs – Culinary Arts

  8. Bar and Beverage Management – MCQs – Culinary Arts

 Business & Management in Culinary

  1. Culinary Entrepreneurship – MCQs – Culinary Arts

  2. Hospitality Management – MCQs – Culinary Arts

  3. Catering and Event Planning – MCQs – Culinary Arts

  4. Marketing for Food & Hospitality – MCQs – Culinary Arts

  5. Human Resources in Hospitality – MCQs – Culinary Arts

  6. Financial Management for Culinary Professionals – MCQs – Culinary Arts

 Nutrition and Health

  1. Nutrition and Menu Planning – MCQs – Culinary Arts

  2. Dietary and Special Needs Cooking – MCQs – Culinary Arts

  3. Food Allergies and Intolerances – MCQs – Culinary Arts

  4. Sustainable Cooking Practices – MCQs – Culinary Arts

 Other Essential Courses

  1. Culinary Math – MCQs – Culinary Arts

  2. Food Science and Technology – MCQs – Culinary Arts

  3. Culinary History and Culture – MCQs – Culinary Arts

  4. Internship / Industry Placement – MCQs – Culinary Arts

  5. Capstone Project or Culinary Portfolio – MCQs – Culinary Arts