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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. Seasonings that come from the leaves and stems of plants






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






3. 1 quart is equal to:






4. Name 4 Moist heat cooking methods






5. What is the smallest grade of egg?






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






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






8. 1 pound is equal to:






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






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






11. For best results when using fresh pastas






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






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






14. 1 cup is equal to:






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






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






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






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






19. The man credited with inventing the sandwich






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






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






22. Is one of the five tastes






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






24. The term 'al dente' refers to






25. When should you flip pancakes during cooking?






26. Decorative - edible accompaniment for sandwiches on plates






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






28. 3 tsp is equal to:






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






30. A type of salt produced by evaporating seawater






31. What are 4 basic types of salt?






32. The chemical name for table salt is;






33. To combine two foods together until smooth and creamy






34. Examples of spreads for sandwiches






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






36. A baked egg dish is called this:






37. The best place to store eggs






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






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






40. The main attraction of the sandwich






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






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






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






44. The Italian version of a pressed sandwich






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






46. What are the 3 grades of eggs?






47. How long should scrambled eggs be cooked?






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






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






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







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Can you answer 50 questions in 15 minutes?


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