Culinary Arts Test 4 with Complete
Solutions
In which region did two kinds of cuisine develop side by side? - ANSWER-The South
Name one product besides corn syrup that corn may be in. - ANSWER-Lipstick, tires, or
soft drinks
Name the most popular cookbook of the 20th Century first published in 1936. -
ANSWER-Joy of Cooking
What category of food was abundant in the Northwest? - ANSWER-Seafood
What was the first drive-in restaurant created by two brothers in the Forties? -
ANSWER-McDonald's
Crispy corn tortilla sandwich filled with beef or chicken & topped with cheese, sauce,
and salad. - ANSWER-Taco
A hollow, roll-shaped piece of dough filled with vegetables, fish or meat & fried. -
ANSWER-Egg Roll
Broad, flat, cooked noodles layered in a baking dish & separated by cheese, sauce, and
sometimes meat. - ANSWER-Lasagna
Various types of vinegary rice dishes, accompanied by pieces of raw fish. - ANSWER-
Sushi
A large, flat piece of unleavened bread made from flour and water. - ANSWER-Matzo
Pastry shell filled with egg & cream custard to which various ingredients are added. -
ANSWER-Quiche
Thin, raised, unsweetened batter cakes that are baked on a griddle. - ANSWER-
Crumpets
Beef roast which is marinated for several days before cooking. - ANSWER-Sauerbraten
Dish of melted cheese and seasonings, used as a dip for bread, cake, and fruit. -
ANSWER-Fondue
, Pastry shell filled with sliced apples, seasoned with sugar and cinnamon, and then
baked - ANSWER-Apple Pie
Rich, crumbly cookie made with sugar, flour, and shortening. - ANSWER-Shortbread
Small pieces of meat, usually lamb, broiled on skewers with onions and tomatoes. -
ANSWER-Shish Kabob
How did Regional Foods develop? - ANSWER-Ethnic groups settled in different regions
of the US
What type of dishes are common in central region of America? - ANSWER-Corn, wheat,
cheese, milk, pork
What types of dishes are common in the Southwest part of America? - ANSWER-Chili,
beans, Mexican food, salsa, beef
________ means firm to the bite, and is the degree of doneness for pasta. All pastas
should be cooked to this stage. - ANSWER-Al Dente
Thin, delicate pastas should be paired with ___________ - ANSWER-light sauces
Thicker pastas should be paired with ___________ - ANSWER-heavier sauces
Pastas with holes or ridges should be paired with ___________ - ANSWER-chunky
sauces
What does adding oil to water do? - ANSWER-It keeps the noodles from sticking
together
What is extra virgin olive oil? - ANSWER-Oil produced from the first pressing of the
olives
What are the main ingredients in pasta? - ANSWER-Water and flour
Is pasta a high or low carbohydrate starch food? - ANSWER-High
What nutrient source does pasta provide? - ANSWER-B vitamins
How long does dry pasta last? - ANSWER-Up to one year
How much bigger does pasta usually get when it is cooked? - ANSWER-It doubles in
size
A custard tart that originated in the Lorraine region is known as ______. - ANSWER-
quiche
Solutions
In which region did two kinds of cuisine develop side by side? - ANSWER-The South
Name one product besides corn syrup that corn may be in. - ANSWER-Lipstick, tires, or
soft drinks
Name the most popular cookbook of the 20th Century first published in 1936. -
ANSWER-Joy of Cooking
What category of food was abundant in the Northwest? - ANSWER-Seafood
What was the first drive-in restaurant created by two brothers in the Forties? -
ANSWER-McDonald's
Crispy corn tortilla sandwich filled with beef or chicken & topped with cheese, sauce,
and salad. - ANSWER-Taco
A hollow, roll-shaped piece of dough filled with vegetables, fish or meat & fried. -
ANSWER-Egg Roll
Broad, flat, cooked noodles layered in a baking dish & separated by cheese, sauce, and
sometimes meat. - ANSWER-Lasagna
Various types of vinegary rice dishes, accompanied by pieces of raw fish. - ANSWER-
Sushi
A large, flat piece of unleavened bread made from flour and water. - ANSWER-Matzo
Pastry shell filled with egg & cream custard to which various ingredients are added. -
ANSWER-Quiche
Thin, raised, unsweetened batter cakes that are baked on a griddle. - ANSWER-
Crumpets
Beef roast which is marinated for several days before cooking. - ANSWER-Sauerbraten
Dish of melted cheese and seasonings, used as a dip for bread, cake, and fruit. -
ANSWER-Fondue
, Pastry shell filled with sliced apples, seasoned with sugar and cinnamon, and then
baked - ANSWER-Apple Pie
Rich, crumbly cookie made with sugar, flour, and shortening. - ANSWER-Shortbread
Small pieces of meat, usually lamb, broiled on skewers with onions and tomatoes. -
ANSWER-Shish Kabob
How did Regional Foods develop? - ANSWER-Ethnic groups settled in different regions
of the US
What type of dishes are common in central region of America? - ANSWER-Corn, wheat,
cheese, milk, pork
What types of dishes are common in the Southwest part of America? - ANSWER-Chili,
beans, Mexican food, salsa, beef
________ means firm to the bite, and is the degree of doneness for pasta. All pastas
should be cooked to this stage. - ANSWER-Al Dente
Thin, delicate pastas should be paired with ___________ - ANSWER-light sauces
Thicker pastas should be paired with ___________ - ANSWER-heavier sauces
Pastas with holes or ridges should be paired with ___________ - ANSWER-chunky
sauces
What does adding oil to water do? - ANSWER-It keeps the noodles from sticking
together
What is extra virgin olive oil? - ANSWER-Oil produced from the first pressing of the
olives
What are the main ingredients in pasta? - ANSWER-Water and flour
Is pasta a high or low carbohydrate starch food? - ANSWER-High
What nutrient source does pasta provide? - ANSWER-B vitamins
How long does dry pasta last? - ANSWER-Up to one year
How much bigger does pasta usually get when it is cooked? - ANSWER-It doubles in
size
A custard tart that originated in the Lorraine region is known as ______. - ANSWER-
quiche
