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






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






3. 3 tsp is equal to:






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






5. 16 oz is equal to:






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






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






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






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






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






11. To combine two foods together until smooth and creamy






12. For best results when using fresh pastas






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






14. A baked egg dish is called this:






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






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






17. 1 pound is equal to:






18. Another name for a finger sandwich






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






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






21. What are 4 basic types of salt?






22. The chemical name for table salt is;






23. What is the smallest grade of egg?






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






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






26. Is one of the five tastes






27. Another name for a french pancake






28. The main attraction of the sandwich






29. Name 4 Moist heat cooking methods






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






31. When should you flip pancakes during cooking?






32. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






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






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






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






40. A type of salt produced by evaporating seawater






41. 1 quart is equal to:






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






43. Another name for hero sandwiches






44. Examples of thickeners used in baking can include:






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






46. The Cuban version a pressed sandwich






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






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






49. The term 'al dente' refers to






50. The Italian version of a pressed sandwich







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Can you answer 50 questions in 15 minutes?


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