Fundamentals of Culinary Preparation Quiz

Explore your culinary expertise with these 14 questions covering frying, herbs, cooking methods, ingredients, and more!

Practice Learn Test

What is the ideal temperature for frying foods?

150°C - 175°C (300°F - 350°F)

200°C - 220°C (400°F - 425°F)

100°C - 125°C (212°F - 257°F)

250°C - 275°C (480°F - 530°F)

What does the term 'al dente' refer to in culinary language?

Undercooked pasta

Overcooked vegetables

Perfectly cooked pasta

Overcooked pasta

What is the primary ingredient in mayonnaise?

Vinegar

Mustard

Egg yolks

Olive oil

Which knife is typically used for slicing fruits and vegetables?

Paring knife

Chef's knife

Serrated knife

Boning knife

Which type of sauce is made from a mixture of fat, flour, and liquid, used to thicken and flavor dishes?

Velouté

Hollandaise

Bechamel

Espagnole

What is the main ingredient in the Indian dish 'Saag Paneer'?

Chicken

Lamb

Paneer

Fish

Which of the following herbs is commonly used in Mediterranean cuisine?

Thyme

Tarragon

Cilantro

Rosemary

What is the purpose of 'blanching' in cooking?

To enhance flavor

To tenderize meat

To preserve food

To partially cook and preserve color

What is the purpose of 'deglazing' in cooking?

To remove excess fat

To add flavor and moisture to a dish

To emulsify sauces

To tenderize meat

#10

Which of the following is NOT a type of flour commonly used in baking?

Bread flour

All-purpose flour

Cake flour

Semolina flour

#11

What is the primary ingredient in a classic Caesar salad dressing?

Balsamic vinegar

Lemon juice

Anchovies

Soy sauce

#12

What is the purpose of 'proofing' in baking bread?

To test the quality of flour

To allow yeast to ferment

To add flavor to the dough

To prevent dough from sticking

#13

Which cooking method involves cooking food in a vacuum-sealed pouch at a precise temperature?

Sous vide

Braising

Poaching

Broiling

#14

What is the main ingredient in the traditional French dish 'Bouillabaisse'?

Beef