Food Preparation & Cooking Techniques – MCQs – Culinary Arts

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1. What is the main purpose of blanching vegetables?





2. Which cooking method uses dry heat in an oven?





3. Searing meat is done to:





4. Braising is a combination of:





5. Which method involves cooking food with steam from boiling water?





6. What is the primary purpose of marinating?





7. Which cooking technique uses hot air circulating around the food?





8. Stir-frying is a technique that involves:





9. The process of cutting food into uniform cubes is called:





10. What does “al dente” mean in pasta cooking?





11. Which fat is commonly used for deep frying?





12. Poaching is done at a temperature range of:





13. The Maillard reaction is responsible for:





14. Which utensil is used to flip food on a grill?





15. Deglazing a pan means:





16. Which cooking method retains the most nutrients in vegetables?





17. Sous-vide cooking involves:





18. What is the purpose of resting meat after cooking?





19. Which is a moist-heat cooking method?





20. Which knife is ideal for peeling fruits?





21. Pan-frying is different from deep-frying because:





22. The purpose of “mise en place” is:





23. What is the term for cooking food directly under a heat source?





24. Which liquid is commonly used in poaching fish?





25. Grilling is best suited for:





26. Which term refers to cooking with radiant heat from below?





27. Caramelization occurs when:





28. Which cooking method is used for custards?





29. What is the correct internal temperature for cooked chicken?





30. Sautéing is done using:





31. Which type of heat transfer occurs during grilling?





32. What is the purpose of basting meat?





33. Stewing usually requires:





34. What is the purpose of scoring meat?





35. Which cooking method involves submerging food in hot fat?





36. Resting dough before baking allows:





37. Which oil has a high smoke point suitable for frying?





38. Shocking vegetables after blanching means:





39. Roasting is mainly used for:





40. What is a slurry used for?





41. Which method involves slow cooking in a closed container with little liquid?





42. The process of beating fat and sugar together is called:





43. Which cooking technique uses intense, direct heat to brown food quickly?





44. Which is the safest way to thaw frozen meat?





45. When simmering, the temperature should be around:





46. What is the main function of an oven preheat?





47. Which knife cut produces very fine pieces like a paste?





48. Cooking pasta in excessive water prevents:





49. Which cooking method is suitable for tough cuts of meat?





50. The purpose of using a thermometer in cooking 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