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Introduction To Culinary Arts

Subject : cooking
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Which color eggs are the most nutritional?

2. Not a salt but contains salt like qualities with a protein like flavor

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

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

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

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

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

8. Another name for a french pancake

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

10. The Italian version of a pressed sandwich

11. 16 oz is equal to:

12. Another name for hero sandwiches

13. 3 tsp is equal to:

14. For best results when using fresh pastas

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

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

17. Examples of thickeners used in baking can include:

18. The leavening agent used in quick breads is a:

19. The way a food feels when we bite into - touch it or cut it

20. A baked egg dish is called this:

21. What are 4 basic types of salt?

22. To combine two foods together until smooth and creamy

23. The man credited with inventing the sandwich

24. Is one of the five tastes

25. 1 cup is equal to:

26. A type of salt produced by evaporating seawater

27. Muffin - biscuits - pancakes and waffles are examples of:

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

29. The main attraction of the sandwich

30. A combination of aromatic herbs and vegetables tied together in pot during cooking is called:

31. 1 pint is equal to :

32. The Cuban version a pressed sandwich

33. How long should scrambled eggs be cooked?

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

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

36. The best place to store eggs

37. To cut into pieces less than 1/8 of an inch is called:

38. 1 pound is equal to:

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

40. What are the 3 grades of eggs?

41. When should you flip pancakes during cooking?

42. Parsley is an example of an herb or a spice?

43. For best accuracy in baking - it recommended to weigh or scoop measure ingredients?

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

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

46. 1 quart is equal to:

47. Examples of spreads for sandwiches

48. The term 'al dente' refers to

49. A fried egg with a partially set yolk is considered:

50. What is the smallest grade of egg?