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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. 16 oz is equal to:






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






3. 1 gallon is equal to:






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






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






6. Is one of the five tastes






7. 1 cup is equal to:






8. Another name for a finger sandwich






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






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






11. To combine two foods together until smooth and creamy






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






13. For best results when using fresh pastas






14. Another name for hero sandwiches






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






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






17. 3 tsp is equal to:






18. A type of salt produced by evaporating seawater






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






20. Name 4 Moist heat cooking methods






21. Which color eggs are the most nutritional?






22. The chemical name for table salt is;






23. When should you flip pancakes during cooking?






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






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






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






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






28. 1 quart is equal to:






29. Examples of spreads for sandwiches






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






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






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






33. How long should scrambled eggs be cooked?






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






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






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






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






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






39. The best place to store eggs






40. A baked egg dish is called this:






41. The main attraction of the sandwich






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






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






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






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






46. What are 4 basic types of salt?






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






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






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






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







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