Protein
Eggs
Meat
Cooking methods
Random
100

 How many essential amino acids must be obtained through food?

9

100

What part of the egg is responsible for  fat

Yolk

100

Meat with more marbling tends to be more

tender

100

Which cooking method involves surrounding food with hot, dry air?

Roasting

100

What natural phenomenon is measured on the Richter scale?

Earthquakes

200

Which type of protein is missing one or more essential amino acids?

Incomplete proteins

200

Why should eggs be kept away from strong‑smelling foods?

Because the shell is porous

200

Cutting meat against the grain reduces the length of what structural component?

muscle fibres

200

What is the primary purpose of braising?

tenderise tough meat using slow moist heat

200

What is the only fruit that has its seeds on the outside?

Strawberry

300

Name one body system that relies on proteins to function properly.

Muscle

300

Cracking an egg reveals a watery white and a flat yolk. What does this indicate?

the egg is old

300

What type of connective tissue in meat breaks down into gelatin during cooking?

collagen

300

What reaction occurs between amino acids and sugars that gives meat a brown crust?

Maillard reaction

300

Which famous scientist developed the theory of general relativity?

Albert Einstein

400

What happens to proteins when they are heated and their structure changes permanently?

Denaturation

400

What kitchen mistake can prevent egg whites from whipping properly, even if everything else is correct?

A greasy bowl or tool

400

What happens to meat proteins when exposed to high heat too quickly?

they tighten and become tough

400

Which cooking method uses only steam to apply heat to food?

Steaming

400

What country invented paper around 2,000 years ago?

China

500

Name one example of a food combination that can create a complete protein.

rice + beans / hummus + pita / peanut butter + whole grain bread?

500

When heating custards or sauces, what happens if the protein coagulates too quickly?

Curdling

500

Which type of cut benefits most from low‑and‑slow cooking?

Tough cuts

500

Why should meat not go directly from the fridge to high heat cooking?

Causes uneven cooking and tough texture

500

What galaxy is Earth located in?

The Milky Way Galaxy

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