India Chapter 12 Exam Questions - International Cuisine 1e Complete Test Bank by The International Culinary. DOCX document preview.
CHAPTER TWELVE QUIZ
1. The Indian bread which is deep fried is:
a. Poori
b. Naan
c. Parantha
d. Chapatti
2. Ghee is:
a. Cooking oil
b. A mix of spices
c. Clarified butter
d. A type of dal
3. The service of many small bowls of food on a tray in Gujarat is called:
a. Tandoori
b. Thali
c. Masala
d. Wazwan
4. The Indian curry that called vindaloo was influenced by the:
a. Persians
b. Arabs
c. Malays
d. Portuguese
5. The religion which prohibits the eating of beef is:
a. Muslim
b. Jain
c. Buddhist
d. Hindu
6. The process of toasting spices in oil either before starting a dish or as a finishing touch is called:
a. Garam masala
b. Jaggery
c. Pakora
d. Baghar
7. Dal are:
a. Root vegetables
b. Indian breads
c. Pulses and legumes
d. Forms of chutney
8. Curry is:
a. A single spice which flavors all Indian dishes
b. The individual combination of up to 25 spices
c. A stew or braise
d. A rice dish
9. Dum Pukht is:
a. A slow method of cooking by trapping steam
b. A curry dish from Bengal
c. A type of stuffed bread
d. A layered rice and meat dish
10. The high temperature cylindrical oven which roasts meat and makes naan is called a:
a. Thali
b. Papad
c. Tandoor
d. Asafetida
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International Cuisine 1e Complete Test Bank
By The International Culinary