Science of Cooking: Master the Art of Cooking with Science

Question 1

Which of the following physical changes does NOT occur during the cooking process?

Accepted Answer

Fermentation of yogurt

Answer

Liquefaction of butter

Answer

Browning of meat

Answer

Evaporation of water

Question 2

In which cooking process do enzymes play a pivotal role?

Accepted Answer

Rising of bread

Answer

Caramelization of sugar

Answer

Gelatinization of starch

Answer

Emulsification of mayonnaise

Question 3

Which compound, acting as a reducing agent, helps prevent discoloration in fruits and vegetables?

Accepted Answer

Citric acid

Answer

Acetic acid

Answer

Sucrose

Answer

Sodium chloride

Question 4

The Maillard reaction contributes to the formation of which flavor and color compound in cooked foods?

Accepted Answer

Caramel

Answer

Savory flavor

Answer

Acetaldehyde

Answer

Chlorophyll

Question 5

Which ingredient category is responsible for binding ingredients, resulting in a smooth and thickened texture in sauces and soups?

Accepted Answer

Thickeners

Answer

Flavorings

Answer

Emulsifiers

Answer

Leavening agents

Question 6

Define 'sous vide', a culinary technique that involves:

Accepted Answer

Cooking food in a vacuum-sealed bag submerged in a temperature-controlled water bath

Answer

Cooking food over an open flame

Answer

Cooking food in a microwave oven

Answer

Cooking food in a pressure cooker

Question 7

During baking, what physical process causes bread to brown?

Accepted Answer

Maillard reaction

Answer

Caramelization

Answer

Gelatinization

Question 8

What is enzymes' primary function in cooking?

Accepted Answer

Break down complex molecules into smaller ones

Answer

To create new molecules from smaller ones

Question 9

Gelatinization mainly causes which change in food texture?

Accepted Answer

Thickening

Answer

Softening

Question 10

Before cooking vegetables, blanching is done to:

Accepted Answer

Preserve their color and nutrients

Answer

To remove their skins

Question 11

In cooking, salt's primary role is to:

Accepted Answer

Enhance flavor

Answer

To preserve food

Question 12

Which of the following is NOT a key element in the Maillard reaction, the chemical reaction responsible for browning in foods?

Accepted Answer

Water

Answer

Sugars

Answer

Proteins

Answer

Oxygen

Question 13

The process of breaking down food into simpler molecules during cooking is known as:

Accepted Answer

Hydrolysis

Answer

Oxidation

Answer

Caramelization

Answer

Gelatinization

Question 14

In baking, which ingredient is primarily responsible for providing structure and stability?

Accepted Answer

Flour

Answer

Eggs

Answer

Butter

Answer

Milk

Question 15

The cooking method that involves cooking food at a low and constant temperature over a long period is:

Accepted Answer

Braising

Answer

Roasting

Answer

Sautéing

Answer

Grilling

Question 16

Which cooking method is most effective for preserving the nutrients in vegetables?

Accepted Answer

Steaming

Answer

Boiling

Answer

Frying

Answer

Microwaving

Question 17

Which chemical reaction occurs when meat is cooked, causing proteins to change shape?

Accepted Answer

Denaturation

Answer

Maillard reaction

Answer

Emulsification

Answer

Hydrolysis

Question 18

The process of combining liquids and fats to create a smooth, stable mixture, such as mayonnaise, is called:

Accepted Answer

Emulsification

Answer

Gelatinization

Answer

Caramelization

Answer

Hydrolysis

Question 19

Which of the following factors does NOT affect the rate of cooking?

Accepted Answer

Humidity in the cooking environment

Answer

Surface area of the food

Answer

Temperature

Answer

Volume of the food

Question 20

The scientific study of the relationship between food and health is known as:

Accepted Answer

Nutrition

Answer

Nutraceuticals

Answer

Food science

Answer

Dietetics

Question 21

What important role do enzymes play in food preparation?

Accepted Answer

Acting as catalysts in chemical reactions

Answer

Preserving food items

Answer

Enhancing flavors in food

Answer

Eliminating harmful bacteria

Question 22

Which of the following cooking methods involves exposing food directly to heat?

Accepted Answer

Grilling

Answer

Poaching

Answer

Steaming

Answer

Sous vide

Question 23

What is the term for the chemical reaction responsible for creating brown pigments and flavors in browned food?

Accepted Answer

Maillard reaction

Answer

Caramelization

Answer

Glycation

Answer

Oxidation

Question 24

What primary purpose does a roux serve in cooking?

Accepted Answer

Thickening sauces and soups

Answer

Introducing flavors to dishes

Answer

Stabilizing emulsions

Answer

Enhancing the tenderness of meat

Question 25

What is the crucial function of baking powder in baked goods?

Accepted Answer

Creating gas bubbles for rising

Answer

Adding flavors to the baked good

Answer

Extending the shelf life of the baked good

Answer

Improving the texture of the baked good

Question 26

Which of the following is a physical change that occurs in food during cooking?

Accepted Answer

Melting butter

Answer

Caramelizing sugar

Answer

Fermenting dough

Answer

Baking bread

Question 27

Why is food safety of utmost importance in cooking practices?

Accepted Answer

To prevent foodborne illnesses

Answer

To maintain the nutritional integrity of food

Answer

To enhance the taste of food preparations

Answer

To improve the visual appeal of food

Question 28

Which of the following is NOT a fundamental responsibility of a professional cook?

Accepted Answer

Permitting smoking in the kitchen area

Answer

Maintaining a clean and hygienic work environment

Answer

Utilizing fresh and superior quality ingredients

Answer

Following established cooking procedures

Question 29

Which cooking methods are best for preserving vitamins and minerals in vegetables?

Accepted Answer

Steaming

Accepted Answer

Microwaving

Answer

Boiling

Answer

Frying

Question 30

In cooking, why is it essential to follow precise measurements and maintain a balance of ingredients?

Accepted Answer

To ensure a harmonious culinary experience by avoiding imbalances in flavor and texture.

Accepted Answer

To guarantee consistent results and prevent culinary mishaps like undercooked or overcooked dishes.

Answer

To enhance the visual appeal of dishes, making them more visually pleasing.

Answer

To comply with food safety regulations and adhere to established culinary standards.

Question 31

What is the Maillard reaction, and how does it affect food quality? Provide specific examples.

Accepted Answer

A chemical reaction between amino acids and sugars that creates flavor and color compounds

Answer

A reaction between acids and bases that forms salt and water

Answer

A reaction between fats and water that creates soap

Answer

A reaction between enzymes and proteins that degrades proteins

Question 32

Which factor does NOT influence the speed of chemical reactions in cooking?

Accepted Answer

Type of saucepan used

Answer

Temperature

Answer

Surface area

Answer

Concentration

Question 33

Which ingredient is primarily responsible for the browning of food during cooking?

Accepted Answer

Sugar

Answer

Salt

Answer

Starch

Answer

Fat

Question 34

What is the purpose of kneading dough in bread-making?

Accepted Answer

Develop gluten

Answer

Remove air bubbles

Answer

Make the dough smoother

Answer

Increase its volume

Question 35

What is the primary function of pectin in fruits?

Accepted Answer

Providing structure and firmness

Answer

Adding sweetness

Answer

Enhancing colour

Answer

Preventing spoilage

Question 36

What is the function of baking powder in baking?

Accepted Answer

To leaven the dough or batter

Answer

To tenderize the final product

Answer

To add flavour

Answer

To alter the pH of the dough or batter

Question 37

Which of the following is NOT a benefit of using a slow cooker?

Accepted Answer

Significant time savings

Answer

Convenience

Answer

Energy efficiency

Answer

Preservation of nutrients

Question 38

Define the Maillard reaction.

Accepted Answer

A chemical reaction between amino acids and sugars

Answer

A reaction between acids and bases

Answer

A reaction between proteins and fats

Answer

A reaction between enzymes and proteins

Question 39

What is the Maillard reaction?

Accepted Answer

A chemical reaction between sugars and amino acids that produces flavour and colour

Answer

A process that breaks down proteins

Answer

A reaction that occurs when fats are heated

Answer

A chemical change that occurs when water is added to flour

Question 40

Which cooking method is most effective in preserving nutrients?

Accepted Answer

Steaming

Answer

Boiling

Answer

Frying

Answer

Grilling

Question 41

Which of the following is a good source of dietary fibre?

Accepted Answer

Fruit and vegetables

Answer

White bread

Answer

Processed meats

Answer

Sugar

Question 42

What is the recommended internal temperature for cooked chicken?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

180°F (82°C)

Answer

212°F (100°C)

Question 43

What is the primary function of baking powder in baking?

Accepted Answer

To make dough or batter rise

Answer

To add flavour

Answer

To tenderize meat

Answer

To preserve food

Question 44

Which of the following is NOT a characteristic of a well-prepared sauce?

Accepted Answer

Grainy texture

Answer

Smooth consistency

Answer

Rich flavour

Answer

Balanced seasoning

Question 45

Which cooking method is ideal for preserving the texture and nutrients of delicate vegetables?

Accepted Answer

Steaming

Answer

Boiling

Answer

Microwaving

Answer

Frying

Question 46

Define the Maillard reaction in cooking.

Accepted Answer

A chemical reaction between amino acids and reducing sugars, responsible for browning and flavour development in cooked foods.

Answer

A reaction that converts fats into glycerol and fatty acids.

Answer

A reaction that breaks down proteins into amino acids.

Question 47

Explain the difference between hydrophilic and hydrophobic substances in the context of cooking.

Accepted Answer

Hydrophilic substances dissolve in water, while hydrophobic substances do not; this affects their behaviour in cooking processes.

Answer

Hydrophilic substances have a higher density than hydrophobic substances.

Answer

Hydrophilic substances are organic, while hydrophobic substances are inorganic.

Question 48

Which vitamin is crucial for calcium absorption in the body?

Accepted Answer

Vitamin D

Answer

Vitamin A

Answer

Vitamin E

Answer

Vitamin C

Question 49

What are the primary benefits of blanching vegetables before cooking?

Accepted Answer

To preserve colour, texture, and nutrients while removing surface bacteria.

Answer

To soften the vegetables for easier cooking.

Answer

To add flavour to the vegetables.

Question 50

Describe the role of yeast in the baking process.

Accepted Answer

To produce carbon dioxide gas through fermentation, causing dough to rise and become light and airy.

Answer

To provide nutrients for the growth of bread.

Answer

To enhance the flavour of the bread.

Question 51

Explain the primary significance of food safety practices in the kitchen.

Accepted Answer

To prevent the growth and spread of harmful bacteria that can cause foodborne illnesses and ensure the safety of food for consumption.

Answer

To ensure that food is cooked to perfection.

Answer

To reduce the risk of food spoilage.