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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. 3 tsp is equal to:






2. When should you flip pancakes during cooking?






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






4. Is one of the five tastes






5. Name 4 Moist heat cooking methods






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






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






8. What are the 3 grades of eggs?






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






10. Examples of thickeners used in baking can include:






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






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






13. Which color eggs are the most nutritional?






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






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






16. Another name for a finger sandwich






17. The Italian version of a pressed sandwich






18. The man credited with inventing the sandwich






19. Examples of spreads for sandwiches






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






21. How long should scrambled eggs be cooked?






22. For best results when using fresh pastas






23. 1 gallon is equal to:






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






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






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






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






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






29. What is the smallest grade of egg?






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






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






32. Another name for a french pancake






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






34. The Cuban version a pressed sandwich






35. 1 cup is equal to:






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






37. The term 'al dente' refers to






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






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






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






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






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






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






44. Another name for hero sandwiches






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






46. The main attraction of the sandwich






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






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






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






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







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Can you answer 50 questions in 15 minutes?


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