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Paneer: Quiz

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Question 1: To prepare paneer, food ________ (usually lemon juice, vinegar, citric acid or yogurt) is added to hot milk to separate the curds from the whey.
AcidAcid–base reactionOxygenAcid dissociation constant

Question 2:
What region does Paneer belong to?
South Asia and Iran
Western Philosophy
Poitou-Charentes
Lombardy, Italy

Question 3: In the area surrounding the Gujarati city of ________, surti paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.
VadodaraRajkotAhmedabadSurat

Question 4: Unlike most cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing an important source of ________ for vegetarian Hindus.
MetabolismMyosinProteinActin

Question 5: The well-known ________ features plain chhana beaten by hand and shaped into balls which are soaked in syrup.
Gulab jamunRasgullaKheerPakhal

Question 6: In most cuisines, the curds are wrapped in cloth and placed under a heavy weight, such as a stone slab, for 2–3 hours, and then cut into cubes for use in ________.
Indian cuisineMalaysian cuisineBengali cuisineCurry

Question 7: It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food ________.
OxygenAcid–base reactionAcidAcid dissociation constant

Question 8: Paneer (________: पनीर panīr, from Persian پنير panir) is a fresh cheese common in South Asian cuisine.
Punjabi languageHindustani languageSanskritHindi

Question 9: Hard ponir is typically eaten in slices at teatime with ________ or various types of bread, or deep-fried in a light batter.
HardtackAmerican EnglishBiscuitCheese







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