Culinary fundamentals

Question 1

What are the types of milk based on fat content?

Answer 1

Whole milk (3.25% fat), Reduced fat milk (2% fat), Skim milk (0.01% fat).

Question 2

Name two milk by-products.

Answer 2

Milk butter, Yogurt, Sour milk.

Question 3

What are common sources of animal milk?

Answer 3

Cow, Sheep, Goat, Camel, Donkey, Horse, Buffalo.

Question 4

What are plant-based milk alternatives?

Answer 4

Soy, Rice, Almond, Chestnut.

Question 5

What are two methods of milk preservation?

Answer 5

Pasteurization, UHT treatment.

Question 6

What is the minimum fat content in heavy cream?

Answer 6

35%

Question 7

Which type of cream has at least 45% milk fat?

Answer 7

Double cream

Question 8

Describe half and half cream.

Answer 8

Contains 25% milk fat.

Question 9

What are the main categories of cheese by texture?

Answer 9

Fresh cheese, Soft cheese, Semi-soft cheese, Semi-hard cheese, Hard cheese, Extra-hard cheese.

Question 10

Give an example of a semi-hard cheese and an extra-hard cheese.

Answer 10

Semi-hard: Cheddar, Extra-hard: Parmesan.

Question 11

Name a spice derived from buds.

Answer 11

Cloves.

Question 12

Which part of the plant does turmeric come from?

Answer 12

Root.

Question 13

What is cinnamon derived from?

Answer 13

Bark.

Question 14

What are some examples of common spices?

Answer 14

Allspice, Cinnamon, Clove, Coriander, Cumin, Saffron, Vanilla, Turmeric.

Question 15

How should dried spices be stored?

Answer 15

In an opaque, airtight container, kept cool and dry.

Question 16

What are the main types of vegetables?

Answer 16

Root (e.g., carrot, beetroot), Stem (e.g., celery, asparagus), Leaf (e.g., lettuce, spinach), Fruit (e.g., tomato, zucchini), Tuber (e.g., potato), Fungus (e.g., mushroom).

Question 17

Name three categories of fruits.

Answer 17

Stone fruits, Citrus, Melons.

Question 18

What is the primary Swiss supplier for fruits and vegetables?

Answer 18

Leguriviera.

Question 19

List three common preservation methods for fruits and vegetables.

Answer 19

Freezing, Drying, Pickling.

Question 20

How are Grade A fruits distinguished?

Answer 20

Excellent color, uniform weight, shape, and size.

Question 21

Which condiment changes color, flavor, and texture in food?

Answer 21

Vinegar.

Question 22

Name three types of cooking oils.

Answer 22

Olive, Canola, Sunflower.

Question 23

How many servings of fruits and vegetables are recommended per day according to Swiss standards?

Answer 23

Five servings.

Question 24

What are the benefits of consuming seasonal produce?

Answer 24

Best flavor, nutritional quality, environmental sustainability, cost-effectiveness.