Food Allergies and Intolerances – MCQs – Culinary Arts

50 Score: 0 Attempted: 0/50 Subscribe
1. What is a food allergy?





2. Which of the following is a common food allergen?





3. Food intolerance primarily affects the:





4. Which reaction is most severe in food allergies?





5. Lactose intolerance is caused by deficiency of:





6. Which of these is considered a food intolerance rather than an allergy?





7. What is the best immediate treatment for anaphylaxis?





8. Gluten intolerance is also known as:





9. Which of the following is a major allergen under food safety regulations?





10. Cross-contact in food preparation refers to:





11. Which type of milk is safe for someone with a cow’s milk allergy?





12. Symptoms of food allergies may include:





13. Which of these is a non-IgE mediated food allergy?





14. Histamine is released during an allergic reaction by:





15. The “big eight” food allergens include:





16. Food intolerance often results in:





17. Which food is safe for someone with a nut allergy?





18. A wheat allergy requires avoidance of:





19. Which seafood is a common allergen?





20. Oral allergy syndrome is triggered by:





21. Which is a non-allergenic protein source?





22. A person with egg allergy should avoid:





23. What is the primary difference between allergy and intolerance?





24. Which food additive may trigger intolerance symptoms?





25. The best prevention for food allergy reactions is:





26. Which cooking method helps reduce some food intolerances?





27. Gluten is found in:





28. What is the role of an allergen-free kitchen area?





29. Food intolerance often occurs due to:





30. What should a food handler do after preparing a meal with nuts?





31. A milk allergy is different from lactose intolerance because:





32. Which allergen is often hidden in salad dressings and sauces?





33. What is the purpose of allergen labeling?





34. Which of these is not part of the “big eight” allergens?





35. A person with soy allergy should avoid:





36. What is a key safety measure in allergy-friendly food service?





37. Histamine intolerance is linked to:





38. Which type of reaction can occur minutes after allergen exposure?





39. Which allergen may be present in marzipan?





40. Sulfite sensitivity often affects:





41. Which is a suitable dessert for someone with gluten intolerance?





42. What is the role of antihistamines in food allergies?





43. Cross-reactivity in food allergies means:





44. Which fruit is commonly associated with latex-fruit syndrome?





45. The term “hypoallergenic food” means:





46. A low-histamine diet excludes:





47. Which food is safe for someone with shellfish allergy?





48. Food allergy prevalence is highest in:





49. What does the term “allergen-free menu” mean?





50. The most important step in managing food allergies is:





 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