Question 1

The service of many small bowls of food on a tray in Gujarat is called:&#10;A)Tandoori&#10;B)Thali&#10;C)Masala&#10;D)Wazwan

Accepted Answer

Thali is the term used for the service of many small bowls of food on a tray in Gujarat. Tandoori refers to dishes cooked in a clay oven, Masala refers to a mixture of spices used to flavor a dish, and Wazwan refers to a traditional Kashmiri feast.

Question 2

Dum Pukht is:&#10;A)A slow method of cooking by trapping steam&#10;B)A curry dish from Bengal&#10;C)A type of stuffed bread&#10;D)A layered rice and meat dish

Accepted Answer

Dum Pukht is a slow method of cooking by trapping steam, which is commonly used in Indian and Pakistani cuisine. The dish is cooked in a sealed container, allowing the steam to infuse the food with flavor and making it incredibly tender. The term "dum" refers to the process of steaming, while "pukht" means to cook.

Question 3

Curry is:&#10;A)A single spice which flavors all Indian dishes&#10;B)The individual combination of up to 25 spices&#10;C)A stew or braise&#10;D)A rice dish

Accepted Answer

Curry is not a single spice, but rather a combination of spices that varies depending on the recipe or region. It can consist of up to 25 spices, including turmeric, cumin, coriander, and ginger.

Question 4

The Indian bread which is deep fried is:&#10;A)Poori&#10;B)Naan&#10;C)Parantha&#10;D)Chapatti

Accepted Answer

Poori is the only option that is deep fried. Naan, Parantha, and Chapatti are usually prepared by baking, grilling or roasting.

Question 5

The Indian curry that called vindaloo was influenced by the:&#10;A)Persians&#10;B)Arabs&#10;C)Malays&#10;D)Portuguese

Accepted Answer

The answer of The Indian curry that called vindaloo was...

Question 6

The high temperature cylindrical oven which roasts meat and makes naan is called a:&#10;A)Thali&#10;B)Papad&#10;C)Tandoor&#10;D)Asafetida

Accepted Answer

Thali and Papad are utensils and Asafetida is a spice. The high temperature cylindrical oven used for roasting meat and making naan is called a Tandoor.

Question 7

Ghee is:&#10;A)Cooking oil&#10;B)A mix of spices&#10;C)Clarified butter&#10;D)A type of dal

Accepted Answer

Ghee is a type of clarified butter commonly used in Indian cuisine. It is made by heating butter and then straining out the milk solids, leaving behind a rich and nutty flavored liquid.

Question 8

The religion which prohibits the eating of beef is:&#10;A)Muslim&#10;B)Jain&#10;C)Buddhist&#10;D)Hindu

Accepted Answer

The religion which prohibits the eating of beef is Hinduism. Cows are considered sacred in Hinduism and their slaughter is prohibited. Therefore, the consumption of beef is strictly prohibited in Hinduism.

Question 9

The process of toasting spices in oil either before starting a dish or as a finishing touch is called:&#10;A)Garam masala&#10;B)Jaggery&#10;C)Pakora&#10;D)Baghar

Accepted Answer

The process of toasting spices in oil is called Baghar in Indian cuisine. It is often used as a finishing touch to dishes such as dal, raita, and chutneys to enhance their flavor and aroma.

Question 10

Dal are:&#10;A)Root vegetables&#10;B)Indian breads&#10;C)Pulses and legumes&#10;D)Forms of chutney

Accepted Answer

Dal refers to a variety of pulses and legumes, such as lentils, peas, and beans, that are commonly used in Indian cuisine.

Deck 12: Japanese Cuisine