Vegetable & Starch Cookery – MCQs – Culinary Arts

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1. What is the best method to preserve the nutrients in vegetables?





2. Which vegetable is classified as a cruciferous vegetable?





3. What is blanching?





4. Which starch is commonly used to thicken sauces?





5. What is the main characteristic of root vegetables?





6. Which cooking method helps retain the bright green color of vegetables?





7. What is the primary component of potatoes?





8. Which vegetable is classified as a tuber?





9. What happens when vegetables are overcooked?





10. Which starch is used to make risotto?





11. What is the term for cutting vegetables into thin, matchstick-like strips?





12. Which cooking method is most suitable for delicate vegetables like spinach?





13. Which starch is commonly derived from wheat?





14. What is the main reason for shocking vegetables in ice water after blanching?





15. What is the French term for a mixture of diced carrots, onions, and celery used as a flavor base?





16. Which type of rice is commonly used for sushi?





17. Which vegetable is high in beta-carotene?





18. What is the best storage condition for most root vegetables?





19. What is the purpose of parboiling potatoes before roasting?





20. What does “al dente” mean when cooking pasta?





21. Which starch is extracted from cassava root?





22. What is the best method to cook starchy vegetables to prevent them from becoming waterlogged?





23. Which vegetable is classified as an allium?





24. Which cooking method best enhances the natural sweetness of root vegetables?





25. What is the main advantage of using a pressure cooker for vegetables?





26. What is the ideal ratio of water to rice for most standard cooking?





27. What is the process of removing seeds and skin from tomatoes called?





28. Which potato variety is best for making French fries?





29. What is the purpose of scoring starchy vegetables before baking?





30. What is the main purpose of a roux in vegetable-based soups?





31. Which cooking method is commonly used for stir-frying vegetables?





32. What is the main reason for soaking legumes before cooking?





33. Which vegetable is considered a legume?





34. What is the purpose of glazing vegetables?





35. Which pasta shape is commonly used for baked pasta dishes?





36. What happens if you rinse pasta after cooking?





37. What is the best way to retain color in purple cabbage during cooking?





38. Which type of starch is best for thickening clear sauces?





39. What is the best method to cook asparagus to retain crispness?





40. Which vegetable is commonly used in making gnocchi?





41. What does “sweating vegetables” mean in cooking?





42. Which rice variety is known for its fragrant aroma?





43. What is the main benefit of leaving the skin on potatoes during cooking?





44. What is the best cooking method for frozen vegetables to preserve texture?





45. Which type of pasta is typically used for soups?





46. What is the term for cooking vegetables in their own natural juices?





47. Which vegetable is a good source of vitamin K?





48. What happens when you cook starchy foods at high temperatures for too long?





49. Which method helps prevent potatoes from browning after peeling?





50. What is the term for cutting leafy herbs or vegetables into thin ribbons?





 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