Culinary Arts EOPA Pre-Assessment Part 3

Which of the following are the two forms of pasta?

• Dry and fresh

• Dry and wet

• Fresh and wet

• Whole wheat and dry

Which of the following are cooked balls of dough which often contain a filling?

• Fresh pasta

• Dry pasta

• Dumplings

• Penne Pasta

Which of the following contains most of the starch and protein present in a grain?

• Bran

• Endosperm

• Germ

• Eye

Which of the following are removed during the milling process?

• Bran and endosperm

• Bran and germ

• Endosperm and germ

• Endosperm and eye

Which of the following is NOT a type of legume?

• Beans

• Peas

• Lentils

• Rice

Which of the following are grasses which grow edible seeds?

• Grains

• Legumes

• Beans

• Lentils

Why should whole grains be soaked prior to cooking?

• To remove the endosperm

• To soften the outer layer

• To increase their boiling point

• To decrease their boiling point

Which of the following statements is true?

• Dry pasta cooks more quickly than fresh pasta

• Only dry pasta should be cooked to al dente

• One pound of dried pasta yields three pounds of cooked pasta

• One pound of dried pasta should be cooked in one cup of liquid

Which of the following correctly describes pasta which is al dente?

• Firm to the bite

• Soft to the bite

• Hard to the bite

• Cold to the bite

Pastas which are long and flat are best served with which type of sauce?

• Heavy meat sauce

• Very heavy cream sauce

• Light cream sauce

• Light meaty sauce