Culinary Arts - Test 1


1. A leavening agent made from dry acid or salt acid, baking soda, and starch or flour is:
A. Baking powder
B. Baking eggs
C. Baking fat
D. Baking soda


2. Potatoes are high in which nutrient(s)?
A. Carbohydrates
B. Fat
C. Protein
D. Vitamin A


3. Identify the muffin method:
A. Cut fat into flour first then add remaining ingredients.
B. Add all room temperature ingredients in one bowl.
C. Cream butter or margarine with sugar first, then add remaining ingredients.
D. Blend dry ingredients first, then blend wet ingredients, then add together.


4. Identify the ingredients in Hollandaise Sauce:
A. Egg yolks, olive oil, an acid
B. Egg whites, clarified butter, an acid
C. Egg whites, clarified butter, mayonnaise
D. Egg yolks, clarified butter, an acid


5. What is the function of gluten combined with leavening gasses?
A. Minimizes gasses.
B. Enlarges gas bubbles.
C. Deflates them so the bread can rise.
D. Provides structural strength to keep gasses in.


6. Identify the thickening agent used in Bechamel sauce:
A. White roux
B. Emulsification
C. Brown roux
D. White stock


7. Cutting vegetables into long, skinny strips:
A. Chop
B. Julienne
C. Mince
D. Cube


8. What is the main reason that you must knead bread dough?
A. Warm the liquid ingredient in the dough.
B. Activate the sugar that softens the dough.
C. Thoroughly incorporate the salt.
D. Activate gluten that gives bread structure.


9. Identify the classic base for Espargnole sauce:
A. Tomatoes
B. Fish stock
C. Egg yolks and butter
D. Roasted veal stock


10. Other than fruit, what are the four main ingredients in jam?
A. Sugar, pectin, liquid, an acid.
B. Sugar, starch, liquid, an alkaline.
C. Syrup, gelatin, liquid, an acid.
D. Syrup, gelatin, liquid, an alkaline.






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