Culinary Arts - Test 2


1. Identify the product of the following ingredient ratio, 3 parts flour and 2 parts egg:
A. Pie dough
B. Pasta
C. Cookie
D. Biscuit


2. Before buying fish, identify the easiest way to determine if it is fresh:
A. Smell - if it has a slight sea smell or no odor.
B. Smell - should have a fishy odor.
C. Sight - a whole fish should have brown gills.
D. Touch - the texture of fish should be soft and leave a slight imprint.


3. What is another name for chick peas?
A. Black turtle beans
B. Lima beans
C. Split peas
D. Garbanzo beans


4. After muffins are finished baking, when should they be removed from the baking container and placed on a cooling rack?
A. Let muffins sit an hour.
B. Let muffins sit at least 10 minutes.
C. Immediately.
D. Let muffins cool to room temperature.


5. If you followed ingredient amounts perfectly but your muffins turned out dense and chewy, what is likely the cause?
A. Under-baking.
B. Over-mixing the batter.
C. Over-filling muffin batter in tray.
D. Over-greasing muffin tray.


6. Beans, peas and lentils are also known as:
A. Fruit
B. Complementary carbohydrates
C. Vegetables
D. Legumes


7. Identify the best indicator of a high quality fresh watermelon:
A. Light for size, dull sound when tapped.
B. Soft at the stem, dull sound when tapped.
C. Heavy for size, deep hollowed sound when tapped.
D. Heavy for size, brown color at stem.


8. Before baking a potato, why is it important to pierce the skin?
A. Softens the hard skin.
B. Allows steam to penetrate the potato.
C. Allows steam to escape from the potato.
D. Increases starch content.


9. Identify the red or green variety of the popular paste made from ingredients such as coriander, galagal, and lemongrass:
A. Fish paste
B. Curry paste
C. Garlic paste
D. Soy paste


10. Identify this sour, acidic ingredient that is made from fermented grain:
A. Balsamic vinegar
B. Apple cider vinegar
C. White wine vinegar
D. Rice vinegar






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