Sida Loo Barto Farsamooyinka Karinta Ee Kediska AI

Jawaabaha iyo sharraxaadaha waxay soo baxayaan markaad qaadanayso kediska.

1. According to the guide, why does chicken steam instead of brown in a crowded pan?
   • The oil burns before the chicken cooks
   • The Maillard reaction needs low heat to start
   • Chicken releases gluten when crowded
   • Surface water and a cooler pan keep the surface from getting hot enough
2. The Maillard reaction behind seared flavor is a set of reactions between which substances?
   • Fats and salt
   • Amino acids and sugars
   • Water and starch
   • Acid and baking soda
3. In making a pan sauce, what is fond?
   • The browned bits left in the pan after searing
   • Flour cooked in fat
   • Cold butter whisked in at the end
   • A concentrated stock sold in jars
4. What typically causes an emulsion like hollandaise to break?
   • Adding too much lemon juice
   • Using a whisk instead of a spoon
   • Adding fat too quickly or letting the eggs get too hot
   • Serving it on cold plates
5. What is a roux, as described in the guide?
   • An emulsion of oil and vinegar
   • A stock reduced until syrupy
   • Egg yolks whisked with melted butter
   • Flour cooked in fat
6. What does the claw grip describe in knife work?
   • The thumb and index finger holding the blade
   • The guiding hand's fingertips curled under
   • Holding only the knife handle with the whole fist
   • Rocking the knife tip on the board
7. What does using AI as a Socratic tutor involve, according to the technical section?
   • Asking it to quiz you on why steps matter and to predict what changes will do
   • Asking it only for complete recipes
   • Avoiding follow-up questions to save time
   • Copying its answers without testing them
8. What limitation does the guide note about multimodal AI judging a photo of your cooking?
   • It cannot see color
   • It cannot identify the dish
   • It cannot feel texture or taste seasoning
   • It cannot comment on how evenly vegetables are cut