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Introduction To Culinary Arts

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. What is the smallest grade of egg?






2. To let food stand in a seasoned mixture to enhance flavor and tenderize is called:






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






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






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






6. What are the 3 grades of eggs?






7. 16 oz is equal to:






8. Examples of thickeners used in baking can include:






9. Ginger is an example of an herb or a spice?






10. To cook in a liquid where bubbles rise and break at the surface is called:






11. Seasonings that come from the leaves and stems of plants






12. A sandwich made from a rolled pizza crust and fillings and baked is called what:






13. Which color eggs are the most nutritional?






14. The man credited with inventing the sandwich






15. 1 quart is equal to:






16. 3 tsp is equal to:






17. What are 4 basic types of salt?






18. Cinnamon is an example of an herb or a spice?






19. When making muffins and filling the pans - fill the pan about:






20. The best place to store eggs






21. 1 gallon is equal to:






22. What type of egg is cooked in simmering water?






23. A type of salt produced by evaporating seawater






24. How long should scrambled eggs be cooked?






25. A process of cooking part way - not to completion - to speed up service at a restaurant






26. Basil would be an example of an herb or a spice?






27. To combine two foods together until smooth and creamy






28. The shell of an egg has holes that allows it to 'breathe' in air






29. A moist heat cooking method for vegetables when you are most concerned with preserving the nutrients






30. The best time to pasta to the water is when:






31. Name 4 Moist heat cooking methods






32. A delicate type of flour that has less protein in it for softer baked goods is:






33. Examples of spreads for sandwiches






34. The pepper that comes from the dried unripe berries of the pepper vine






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






36. 1 pint is equal to :






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






38. Seasonings that come from the bud - bark - roots - stalks and fruits of plants






39. A moist heat cooking method for foods like fish and chicken breasts






40. Chives are an example of an herb or a spice?






41. The chemical name for table salt is;






42. A ham and cheese sandwich dipped in egg batter - fried and served with jelly is called a:






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






44. Decorative - edible accompaniment for sandwiches on plates






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






46. When should you flip pancakes during cooking?






47. The type of gas given off by certain types of fruits during the ripening process is called:






48. Po'boys came from which state and famous city






49. The pepper that comes from ripe pepper berries after they have been dried and the husk has been removed






50. A combination of aromatic vegetables used to season dishes is called:







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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