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Introduction To Culinary Arts
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Introduction To Culinary Arts
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25 Questions

1. A moist heat method is which food cooked just long enough to cook the outer layer

2. Another name for a french pancake

3. When can you use an egg with a crack in it from the carton?

4. The Italian version of a pressed sandwich

5. A baked egg dish is called this:

6. 1 cup is equal to:

7. Another name for hero sandwiches

8. Another name for a finger sandwich

9. 16 oz is equal to:

10. Which should add to the pasta for best results during cooking? Oil or Salt?

11. Parsley is an example of an herb or a spice?

12. The chemical name for table salt is;

13. When draining pasta - the reason to reserve a cup of cooking water is to:

14. Which color eggs are the most nutritional?

15. Examples of thickeners used in baking can include:

16. A type of salt produced by evaporating seawater

17. When should you flip pancakes during cooking?

18. What are the five senses that contribute to how we taste food?

19. Examples of common baking sweeteners other than sugar can include:

20. Examples of spreads for sandwiches

21. 1 gallon is equal to:

22. To cook quickly in a small amount of fat is to:

23. Is one of the five tastes

24. For best accuracy in baking - it recommended to weigh or scoop measure ingredients?

25. 1 pint is equal to :

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