Culinology

What are the 4 ingredients used to make candy corn?

Sugar, corn syrup, wax, and water

Name 5 out of 10 parts of a knife.

Tang, butt, rivets, handle, heel, spine, tip, edge, bolster, point

Classifying baking powders containing the following ingredients as either fast acting or slow acting. Tartrates, orthophosphates, sodium acyl pyrophosphate, sodium aluminum phosphate, sodium aluminum sulfate.

Tartrates, orthophosphates: Fast acting sodium acyl pyrophosphate, sodium aluminum phosphate, sodium aluminum sulfate: slow acting

Name 4 components in an English Afternoon Tea.

Tea, Sandwiches, Scones, Cakes

What are the five sugar heating stages for making caramel?

thread, firm ball, soft crack, hard crack, caramel

List the five French mother sauces.

Tomate, Béchamel, Velouté, Espagnole, Hollandaise

What are 5 characteristic toppings of a Cobb salad?

Tomato, bacon, hard-boiled eggs, avocado, chives, Roquefort / blue cheese, red wine vinaigrette

Give 3 examples of sourdough bread.

Traditional sourdough bread, San Francisco sourdough, sourdough boule, sourdough batard, sourdough rye bread, whole wheat sourdough, multigrain sourdough, sourdough ciabatta, sourdough focaccia, and sourdough breadsticks

There are three main types of sourdough based on fermentation methods. Explain the differences.

Type I sourdough is the traditional form, maintained through continuous refreshment with flour and water. It relies on a stable culture of wild yeasts and lactic acid bacteria, fermented at room temperature. This type is used for artisan breads and requires frequent feeding to remain active. Type II sourdough is a semi-liquid or dough-like sourdough, fermented under controlled conditions for a longer time, typically at higher temperatures. It has stronger acidity and is often used in industrial bread production, as it can be stored for longer periods before use. Type III sourdough is a dehydrated or inactive form of sourdough, where fermentation is stopped, and the culture is dried for later use. It is commonly found in commercial baking, as it provides sourdough flavor without the need for continuous maintenance.

Describe how gluten-free bread compensates for the lack of gluten structure.

Uses hydrocolloids (xanthan gum, guar gum), starches, and proteins to mimic elasticity and gas retention in dough.

Give 6 examples of yeast bread.

White Bread, Whole Wheat Bread, Sourdough Bread, Baguette, Brioche, Challah, Ciabatta, Rye Bread, Focaccia, Dinner Rolls, Pretzels, Bagels, English Muffins, Pita Bread, Cinnamon Rolls, Shokupan, Texas Toast, Kifli

What do the following pasta names mean? Ziti, Vermicelli, Ravioli, Tagliatelle, Spaghetti, Rigatoni, Penne, Macaroni, Linguini

Ziti: Bride and Groom, Vermicelli: Little worms, Ravioli: To wrap, Tagliatelle: To cut, Spaghetti: Little strings, Rigatoni: To line, Penne: Pens/feathers, Macaroni: Blessed/happy, Linguini: Little tongues

If beef steaks or pork chops are to be broiled, they should be cut: A.3/4-1 inch thick, B.3 inches, C.less than 1/2 inch, or D.none of the above?

A.3/4-1 inch thick

Overcooking meat results in: A.greater shrinkage and decreased tenderness/juiciness, B.makes meat more moist, C.produces a lower cost per serving, or D.all of the above?

A.overcooking meat results in a greater shrinkage and decreased tenderness and juiciness

Spices may specifically described as: a. leaves and stems of soft-stemmed plants. b. bark, roots, buds, flowers, and seeds. c. any fresh plant that is used to flavor food. d. NON-aromatic vegetable products

B

With which of the following cooking methods would you obtain the greatest non-enzymatic browning: braising, grilling, or stewing?

Braising

The role of spices in Indian history does not include: A. For health benefits B. For preservation C. For reducing salt addition D. For masking unpleasant tastes and odors

C. for reducing salt addition

Which of the following is not a mother sauce of France? A. Sauce Veloute B. Sauce Espagnole C. Sauce Bordelaise D. Sauce Bechamel

C. Sauce Bordelaise

What is the correct method for determining when a roast is done? A.cook for 3 hours at 425F, B.cook for 3 hours per pound of meat, C.cook 45 minutes per pound of meat, or D.use a meat thermometer to determine the internal temperature of the roast

D. use a meat thermometer to determine the internal temp of the roast (145F for safety)

Chili powder is an example of a: 1. seed. 2. herb. 3. true spice. 4. spice blend.

Spice blend