Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Culinary Arts Test 2
| Question | Answer |
|---|---|
| Name the 6 categories of pasta | Strand, Tubular, Ribbon, Shaped, Stuffed, Soup |
| Fresh pasta is made from what three ingredients? | Flour, Eggs, Salt |
| Why did pasta spread so easily through the world as a staple ingredient? | It's easy to transport because it is dried |
| Which country was the first to make pasta? | Italy |
| What are the two main categories of pasta? | Fresh and dried |
| What flours are the most commonly used to make pasta? | 00 and Semolina |
| Strand pasta is best with what kind of sauce? | Thin, oil based |
| What are the steps to cook pasta? | Boil, salted water Add pasta and stir Cook to al dente Drain but don't rinse |
| What does al dente mean? | To the tooth |
| What is the proper water to pasta ratio? | 1 liter of water to 100 g of pasta |
| Name a vegetable from the squash family | Acorn, Banana, Butternut, Pumpkin, Zucchini, Yellow |
| What is a root vegetable | It grows underground but has leaves that grow above ground. |
| What is a tuber | Vegetables that grow underground and are connected by a root system. Potatoes are tubers. |
| What are the market forms of potatoes? | Fresh, canned, frozen, dehydrated. |
| What is a legume? | A plant that has a double seamed pod and a single row of seeds. |
| What is a pulse? | The dried seeds of a legume |
| What nutrients are found in a legume | complex carbohydrates, protein, fiber |
| Name a type of cabbage | bok choy, broccoli, brussels sprouts, cauliflower, kale, kohlrabi, napa, savoy |
| Name a fruit vegetable | avocados, eggplants, peppers, tomatillos, tomatoes |
| what is the most expensive mushroom? | truffle |
| Preserved vegetables can come in these three forms: | canned, frozen, dried |
| Seafood is divided into these two categories: | in fish, shellfish |
| Name a saltwater fish | Artcic char, sea bass, cod, grouper, haddock, herring, tuna, salmon, sardine, red snapper, shark, skate, swordfish, mahi mahi |
| How do you tell if fish is fresh | catfish, walleye, pike, eel, perch, trout, tilapia, whitefish |
| How long can fish be held? | overall appearance: moist, pliable fins, fresh odor, cleary shiny bulging eyes |
| what are the 2 classifications of shellfish | 1-2 days |
| what does en papillote mean? | mollusks, crustaceans |
| Why is poaching a good cooking method for fish? | In paper |
| Which type of fish is used for raw preparations | Because the flesh is lean and delicate |
| What are the various kinds of poultry? | Chicken, turkey, duck, quail, goose |
| Why is chicken so popular? | Easy to find, easy to raise, inexpensive, easy to cook, nutritious, mild flavor |
| What is the best way to thaw chicken? | In the refrigerator |
| What is the amino acid in turkey that makes you tired? | Tryptophan |
| What makes duck meat different than other poultry? | It is all dark meat and very fatty |
| What are the benefits of basting? | Moisture, flavor, browning |
| What temperature does poultry get cooked to? | 165 degrees F |
| What are the four categories of beef cuts? | Tender, Tough, Ground, Organ |
| What are some tender cuts of beef? | tenderloin, ribs, filet mignon, ribeye |
| What are the benefits of raising beef in a sustainable way? | Grass fed is healthy and the animals get to roam, reduced carbon footprint, ethical treatment of animals, better land management |
| Why did people originally cure meats? | To preserve them |
| What is a tough cut of pork | Shoulder, leg |
| What are the benefits of marinading? | Flavor, moisture, tenderize |
| What are the characteristics of lamb meat? | high in fat, robust flavor |
| What meat is Bison most like in flavor? | Beef |
| What are the benefits of plant based meat alternatives? | environmentally friendly, nutritious, ethical to animals, provides versatility in diet |
| What is an emulsion? | The combining of two unmixable ingredients. |
| True or False: Herbs are the fragrant leaves of plants | True |
| True or False: Bark of certain plants can be used as a spice | True |
| Name two forms in which herbs can be used | Fresh or Dried |
| This seasoning was the reason for exploration in the 1500's - 1700's | Spices |
| Besides seasoning for food, what were herbs and spices originally used for? | Medicine, spiritual ceremonies, food preservation |
| What three grains account for the world's grain harvest? | Corn, Rice, Wheat |
| True or False: The 2 subcategories of grains are unprocessed and organic? | False: they are refined and whole grain |
| What are the three main parts of a grain | Endosperm, Bran, and Germ |
| Refined grains have what parts removed? | Bran and Germ |
| True or False: Refined grains are much healthier than whole? | False |
| Name 5 grains: | Rice, Wheat, Corn, Quinoa, Oats, Barley, Rye Farro, Millet |
| True or False: Soul Food cuisine came about from enslaved people having to make the most of limited rations | True |
| Name some common soul food dishes | Fried chicken, collard greens, cornbread, black-eyed peas, mac and cheese |
| Who are the Gullah Geechee People? | descendants of enslaved africans, found along the southeast coast of the US, work to preserve African traditions of language, food, art |
| What is the main food staple of Gullah Geechee food? | Rice |
| Cooked dressings have little or no... | fat |
| Most salad dressings are made of these two ingredients: | oil and vinegar |
| What is the ratio of oil to vinegar in a vinaigrette? | 1 parts vinegar to 3 parts oil |
| True or False: A main course salad should be a stand alone meal | True |
| Bound salads are held together with what component | dressing |
Created by:
shawa1