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






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






3. Name 4 Moist heat cooking methods






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






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






6. Is one of the five tastes






7. A baked egg dish is called this:






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






9. When should you flip pancakes during cooking?






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






11. Which color eggs are the most nutritional?






12. 3 tsp is equal to:






13. Examples of spreads for sandwiches






14. 1 cup is equal to:






15. Decorative - edible accompaniment for sandwiches on plates






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






17. A salt most preferred by chefs because it contains no additives






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






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






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






21. The term 'al dente' refers to






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






23. 1 pint is equal to :






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






25. What are 4 basic types of salt?






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






27. What is the smallest grade of egg?






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






29. Examples of thickeners used in baking can include:






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






31. The chemical name for table salt is;






32. The best place to store eggs






33. Another name for hero sandwiches






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






35. For best results when using fresh pastas






36. To combine two foods together until smooth and creamy






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






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






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






40. How long should scrambled eggs be cooked?






41. 1 quart is equal to:






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






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






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






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






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






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






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






49. The Italian version of a pressed sandwich






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






Can you answer 50 questions in 15 minutes?



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