Culinary Arts Smallware Test

40 Questions | Total Attempts: 381

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Culinary Arts Smallware Test - Quiz

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Questions and Answers
  • 1. 
    A bain marie is a wide, shallow skillet with very short, sloping sides
    • A. 

      True

    • B. 

      False

  • 2. 
    The tool that cuts a thin layer from fruits and vegetables more efficiently than a paring knife is a channel knife.
    • A. 

      True

    • B. 

      False

  • 3. 
    A food mill strains and purees foods at the same time
    • A. 

      True

    • B. 

      False

  • 4. 
    A thermistor thermometer is not designed to stay in the food while cooking.
    • A. 

      True

    • B. 

      False

  • 5. 
    Pots and pans made of stainless steel will conduct heat rapidly and evenly
    • A. 

      True

    • B. 

      False

  • 6. 
    The cookware with high, sloped sides that is great for stir frying is the wok
    • A. 

      True

    • B. 

      False

  • 7. 
    The hand tool that is used to add air to mixtures is the whisk
    • A. 

      True

    • B. 

      False

  • 8. 
    Braisingg pans and casseroles typically have low sides and lids to keep moisture in.
    • A. 

      True

    • B. 

      False

  • 9. 
    A ricer is the cookware used to perfect rice.
    • A. 

      True

    • B. 

      False

  • 10. 
    After cleaning smallware, it is important to air- dry them rather than towel- dry them.
    • A. 

      True

    • B. 

      False

  • 11. 
    Do not overfill the food processor container
    • A. 

      True

    • B. 

      False

  • 12. 
    Toaster ovens do what regular ovens do on a smaller scale, and use more energy to do so.
    • A. 

      True

    • B. 

      False

  • 13. 
    The tool that cuts lengthwise grooves in vegetables is a
  • 14. 
    A very fine mesh sieve shaped like a cone is called a
  • 15. 
    Thermometers that stay in the food while cooking should be used in food that is at least ___________ thick
  • 16. 
    The thermometer that gives the fastest reading ( 2 to 5 seconds) and can be used in both thin and thick foods is the ________ thermometer
  • 17. 
    A saute pan with a wide shallow bottom, sloping sides, and single long handle is a
  • 18. 
    The difference between a saucepot and a saucepan is that
  • 19. 
    The similarity between souffle dishes, ramekins, and custard cups is that they all
  • 20. 
    The cookware materials that might react with foods are
  • 21. 
    When using a three-compartment sink, you should fill the first and second sinks with water that is what temperature?
  • 22. 
    After adding the sanitizing solution to the third sink, you should submerge smallware for how long?
  • 23. 
    At what speed should you start an elctric mixer?
  • 24. 
    Which material is the poorest conductor of heat?
  • 25. 
    Which utensil is used to make melon balls?
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