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Food & Cooking Quiz Worksheet

QUIZLINO
Set 1 · Mixed
Name:Class / Group:Score:     / 20

Choose the best answer for each question. The answer key is on the last page.

  1. What is the name of the Japanese fermented soybean food with a sticky texture?
    A. Natto B. Tofu C. Miso D. Soba
  2. Which fruit is traditionally used to make the French dessert tarte Tatin?
    A. Pear B. Apple C. Peach D. Plum
  3. Which vitamin is especially abundant in citrus fruits?
    A. Vitamin A B. Vitamin C C. Vitamin D D. Vitamin K
  4. Which cooking method involves cooking food in water that is kept below boiling?
    A. Poaching B. Roasting C. Grilling D. Frying
  5. Which country is famous for the dish bunny chow?
    A. Kenya B. South Africa C. Nigeria D. Ethiopia
  6. Which spice is made from the dried aril of the nutmeg seed?
    A. Mace B. Saffron C. Sumac D. Anise
  7. Which cooking technique involves briefly frying spices in hot oil to release their flavors?
    A. Tempering B. Poaching C. Braising D. Fermenting
  8. Which cheese is traditionally used in a classic Caesar salad?
    A. Gouda B. Parmesan C. Mozzarella D. Cheddar
  9. Which grain is the main ingredient in sushi?
    A. Wheat B. Rice C. Corn D. Barley
  10. Which ingredient is used to clarify butter by removing water and milk solids?
    A. Heat B. Baking Soda C. Vinegar D. Cornstarch
  11. Which country is famous for the dish feijoada?
    A. Portugal B. Brazil C. Argentina D. Colombia
  12. Which ingredient gives yogurt its tangy flavor?
    A. Yeast B. Lactic Acid Bacteria C. Baking Soda D. Vinegar
  13. Which nut is traditionally used to make marzipan?
    A. Cashew B. Almond C. Walnut D. Pistachio
  14. Which grain is traditionally used to make Italian risotto?
    A. Basmati Rice B. Arborio Rice C. Jasmine Rice D. Brown Rice
  15. Which type of bean is commonly used to prepare baked beans?
    A. Kidney Beans B. Navy Beans C. Pinto Beans D. Black Beans
  16. Which tart green fruit is the base for traditional Mexican salsa verde?
    A. Tomatillo B. Lime C. Avocado D. Jalapeno
  17. Which kitchen tool is primarily used to mash potatoes?
    A. Potato Masher B. Whisk C. Colander D. Tongs
  18. Which country is famous for the dish haggis?
    A. Ireland B. Scotland C. Wales D. England
  19. Which vegetable is commonly used to make traditional pickles?
    A. Cucumber B. Lettuce C. Spinach D. Celery
  20. Which cooking term means to remove foam or fat from the surface of a liquid?
    A. Skim B. Score C. Fold D. Reduce
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Answer key – Food & Cooking (Set 1)

  1. A. Natto – Natto is the sticky Japanese fermented soybean food. When stirred, it forms long, stretchy strings. Its strong smell and texture make it a love-it-or-hate-it food, even in Japan. It is usually mixed with soy sauce and mustard and eaten with rice.
  2. B. Apple – Tarte Tatin is made with apples. Apples are caramelised in butter and sugar in a pan, covered with pastry and baked, then turned upside down to serve. Legend says the Tatin sisters, who ran a hotel in France in the 1880s, created it by accident.
  3. B. Vitamin C – Citrus fruits such as oranges, lemons and limes are rich in vitamin C. The body needs it to make collagen and heal wounds; without it, people get scurvy. In the 1700s, British sailors were given lemon or lime juice to prevent scurvy, which is why they were nicknamed 'limeys'. Amla is an even richer source.
  4. A. Poaching – Poaching cooks food in water or another liquid kept below boiling, about 70–80°C, with only small bubbles. To poach an egg, cooks often add a little vinegar to help the white set quickly and stir the water to make a whirlpool, which keeps the egg in a neat shape.
  5. B. South Africa – Bunny chow comes from Durban, South Africa, which has a large Indian community. It is a hollowed-out loaf of white bread filled with curry. Despite its name, it contains no rabbit; one theory links the name to 'bania', a term for Indian traders who sold it.
  6. A. Mace – Mace is made from the dried aril, the red, lacy covering around the nutmeg seed. So one fruit from the nutmeg tree gives two different spices. Mace tastes like a lighter, more delicate nutmeg. It is called javitri in Hindi and is used in biryanis and garam masala.
  7. A. Tempering – Tempering, called tadka or chhaunk in Hindi, means briefly frying spices such as mustard seeds, cumin, curry leaves and dried chillies in hot oil or ghee. This releases their flavours and aromas. The tempering is then poured over dals, chutneys and curries.
  8. B. Parmesan – A classic Caesar salad uses Parmesan cheese with romaine lettuce, croutons and a dressing of egg, lemon, garlic, Worcestershire sauce and olive oil. It was created in 1924 by Italian-born chef Caesar Cardini at his restaurant in Tijuana, Mexico, not in Rome.
  9. B. Rice – Rice is the main ingredient in sushi; the word 'sushi' actually refers to the vinegared rice, not the fish. Short-grain Japanese rice is used because it is sticky enough to hold together. A sushi chef can spend years learning just to cook the rice perfectly.
  10. A. Heat – Butter is clarified using heat. Gently heating butter lets the water evaporate and the milk solids separate and sink. The pure golden fat is then poured or strained off. Clarified butter can be heated hotter without burning. Ghee is cooked a bit longer, so the milk solids brown and add a nutty flavour.
  11. B. Brazil – Feijoada comes from Brazil, where it is considered the national dish. It is a rich stew of black beans slowly cooked with pork and beef, served with rice, collard greens, orange slices and farofa (toasted cassava flour). In Brazil it is often eaten on Wednesdays and Saturdays.
  12. B. Lactic Acid Bacteria – Yogurt's tangy flavour comes from lactic acid bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria turn lactose (milk sugar) into lactic acid, which thickens the milk and makes it sour. Indian dahi is made in the same way.
  13. B. Almond – Marzipan is a sweet paste made from ground almonds and sugar, sometimes with egg white. It can be shaped into tiny fruits and animals or rolled out to cover cakes. The German city of Lübeck is famous for its marzipan, which has protected status there.
  14. B. Arborio Rice – Risotto is made with Arborio rice, a short, plump Italian grain from the Po Valley. It is rich in a starch called amylopectin, which is released as the rice is stirred and hot stock is added little by little. That starch gives risotto its creamy texture while each grain keeps a slight bite ('al dente').
  15. B. Navy Beans – Baked beans are usually made with navy beans, also called haricot beans, cooked in a tomato sauce. Despite the name, canned baked beans are usually stewed rather than baked. In Britain they are a classic part of a full English breakfast and of 'beans on toast'.
  16. A. Tomatillo – Tomatillos are the base of traditional Mexican salsa verde. They look like small green tomatoes wrapped in a papery husk and have a tart, citrusy flavour. They are roasted or boiled and blended with green chillies, onion, garlic and coriander. Tomatillos are related to the cape gooseberry.
  17. A. Potato Masher – A potato masher has a flat, perforated or wavy head that is pressed down to crush cooked potatoes. Mashing by hand rather than in a blender is important, because over-mixing releases too much starch and makes potatoes gluey. A potato ricer gives an even smoother result.
  18. B. Scotland – Haggis is Scotland's national dish. It is made from a sheep's heart, liver and lungs minced with oatmeal, onion, suet and spices, traditionally cooked inside a sheep's stomach. It is eaten on Burns Night, 25 January, after the poet Robert Burns, who wrote 'Address to a Haggis'.
  19. A. Cucumber – Cucumbers are the most common vegetable for traditional pickles, especially in Europe and North America, preserved in vinegar or salt brine with dill and garlic. In India, achar is made from many fruits and vegetables, especially raw mango, lime and chillies, preserved in oil and spices.
  20. A. Skim – Skimming means lifting off foam, scum or fat that rises to the surface of a simmering liquid, such as stock, soup or jam. It is done with a spoon or a flat, perforated skimmer. It keeps stocks clear and makes the final flavour cleaner.