What mainly affects the aroma of Indian cuisine?
Answer and explanation
Correct answer: Choice of spices and cooking method
The aroma of Indian food mainly comes from volatile aromatic oils in spices and from methods such as tempering, roasting, grinding and slow cooking. The size of a serving plate may affect presentation, but it does not create the food's actual aroma. Exam tip: Aroma is a sensory quality of food.
Frequently asked questions
What is the correct answer to this question?
Choice of spices and cooking method
Why is this the correct answer?
The aroma of Indian food mainly comes from volatile aromatic oils in spices and from methods such as tempering, roasting, grinding and slow cooking. The size of a serving plate may affect presentation, but it does not create the food's actual aroma. Exam tip: Aroma is a sensory quality of food.
Which subject and chapter does this question cover?
This is a Class 11 Home Science question. Chapter: Work, Livelihood and Career. Topic: Traditional occupations in India - Indian cuisine.
