Quality Cooking MCQ Quiz in తెలుగు - Objective Question with Answer for Quality Cooking - ముఫ్త్ [PDF] డౌన్‌లోడ్ కరెన్

Emulsification: dispersing one liquid into other which are insoluble in each other for example mayonnaise.

Additional Information

Sieving: passing through a fine wire mesh to remove dirt and impurities. It also helps to entrap air for example sieving of flour.

Refining: freeing any material from impurities for example sugar.

Skimming: removing of floating layer.

Rendering: separating of fat of animals from their connective tissue by heat.

Filteration: separating solids from liquids through fine mashed materials as in filtering fruit juices or jelly through cloth bag.

Evaporation and reduction: removal of water without the lid.

Homogenization: sub-dividing large particles into smaller ones by forcing them into aperture with great pressure( fat increases).

Mincing: cutting into very small pieces like mutton/onion.

Additional Information

Shredding: cutting into long narrow pieces by means of a shredding knife for example cabbage.

Slicing: cutting into thin pieces but not as fine as shredding.

Slitting: example green chillies.

Grating: reducing into small particles by rubbing on a rough surface.

Grinding: reducing into small pieces but by crushing for example in masala.

Seasoning of tandoor is done to maintain its quality and working ability.

Key PointsSeasoning of Tandoor:

• This is done to maintain the quality of the tandoor and its working ability. 
• Seasoning gives strength, covers the minute cracks, enhances flavor, and helps the coating of the inner walls to work efficiently.

Additional Information Tandoor:

• It has been found in the Harappan and even pre-Harappan times and sites.
• The roots of the name are also interesting like the equipment itself.
• Some believe it came from KUND from Sanskrit, while some say it is TATA ANDAR which means hot inside in Persian.
• Tandoor is particularly famous in India, Afghanistan, Pakistan, and the Persian region of Iran, Iraq, and other middle eastern countries.
• It is now famous all over but known for these areas.
• Awadhi, Hyderabadi, Punjabi, and Kashmiri have delicacies are created in a Tandoor.
• They have a variety of bread, Kebabs and Tikkas made in the Tandoor.

Food is cooked in its own juices, so its flavor is retained is one of the advantage of microwave cooking.

Key PointsMicrowave cooking:

Definition: Microwave cookery is cooking or reheating food using electromagnetic waves in a microwave oven powered by electricity. Microwaves activate the water molecules or particles of food, causing heat by friction which cooks or reheats the food.

Advantages:

• Very fast method of cooking
• Fast method of defrosting
• Economical on electricity and labour
• Food is cooked in its own juices, so its flavour is retained
• Minimises food shrinkage and drying-out

Disadvantages:

• Not suitable for all foods
• Limited space
• Can only penetrate 5 cm into food (from all sides)

Examples of foods which might be cooked by microwave:

• Farinaceous (pasta) -
• Fish (trout, salmon) -
• Vegetables (potatoes) -
• Pre-cooked meals

Deep frying in a special covered fryer that traps steam created by food and increases pressure in the fryer is called pressure frying.

Key Points

• Pressure frying means deep frying in a special covered fryer that traps the steam given off by the food being cooked and increases the pressure inside the kettle.
• Pressure frying requires accurate timing, because the product cannot be seen while it is cooking.
• In a standard fryer, even though the fat may be at 350° F (175° C) the temperature inside the food will not rise above 212° F (100° C), the boiling point of water.
• In a pressure fryer, this temperature is raised and cooks the food much faster without excessive browning. At the same time, the fat temperature could be lower (325° F/165° C).

When a vacuum-sealed food package is immersed in the water bath, it is called Sous Vide.

Key PointsSous Vide:

• ​French for "under vacuum", is a method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature much lower than normally used for cooking typically around 55 to 60° C (131 to 140° F) for meat, higher for vegetables.
• The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

The puff section of pastry kitchen specializes in the making of puffs, croissants and sweet paste.

Key PointsPuff section:

• This section does all the laminated doughs such as puff, croissant and makes basic pastes such as sweet paste.
• This section also makes various products such as vol au vents, savoury quiches, and pies.
• This part of the pastry kitchen is a highly skilled job and croissants are one of the most important products of any hotel.
• Many guests judge the stature of the hotel from the quality of croissants produced by that hotel.
• This section produces laminated products, related dough, and pastes for all sections of pastry.
• Whether the pastry section requires a puff pastry base for its cakes or the dessert section needs something for making desserts, this section will make products for them.

Both 1 and 2 are the methods of cooking of rice.

Key PointsThere are two methods of cooking of rice:

Draining method:

• In this, the starch gets removed from the grain as the excess water is drained off.
• For this, approx. 4 liters of water/liquid is suitable for cooking about 500 g of rice.
• Rice may also be washed as it removes the outer dirt and also washes away a part of the starch.

Absorption method:

• In this process the entire liquid gets absorbed by the rice grain and most of the starch gets retained.
• The amount of liquid depends on the water absorption power of the grain and it ranges from 1,5 times to 2.5 times.

Coarse and open texture: in this one can see uneven and large holes due to the excessive addition of raising agent.

Additional Information

The following are the incorrect textures that spoil a dish and should be avoided.

1. Hard texture: the air enclosed has been driven off, maybe due to the addition of more liquid than required, or has not been mixed properly. The low temperature of the oven also spoils the texture.
2. Soggy texture: this occurs due to the presence of too much moisture.
3. Lumpy texture: this is caused due to the improper mixing of solids and liquids at the same temperature. This texture may occur in sauces, gnocchi, suji halwa, etc.

Icing made from boiled sugar and liquid glucose and then agitated to form a homogeneous mass of minute crystals is called fondant.

Key PointsFondant: Icing made from boiled sugar and liquid glucose and then agitated to form a homogeneous mass of minute crystals. An act of covering with icing, frosting, or fondant is called masking.

Frosting: To coat a cake with icing, usually of whipped cream or cheese

Enrobe: Coating chocolate with melted chocolate or icing

Gum Arabica: Sticky substance obtained from the acacia tree that hardens on exposure to air.