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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. The man credited with inventing the sandwich






2. 1 cup is equal to:






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






4. 1 quart is equal to:






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






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






7. Examples of thickeners used in baking can include:






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






9. 1 pound is equal to:






10. Another name for a finger sandwich






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






12. 1 pint is equal to :






13. Which color eggs are the most nutritional?






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






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






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






17. How long should scrambled eggs be cooked?






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






19. The Italian version of a pressed sandwich






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






21. Another name for hero sandwiches






22. What are the 3 grades of eggs?






23. 3 tsp is equal to:






24. Decorative - edible accompaniment for sandwiches on plates






25. For best results when using fresh pastas






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






27. The main attraction of the sandwich






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






29. The Cuban version a pressed sandwich






30. What are 4 basic types of salt?






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






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






33. The term 'al dente' refers to






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






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






36. 1 gallon is equal to:






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






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






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






40. Another name for a french pancake






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






42. When should you flip pancakes during cooking?






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






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






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






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






47. Name 4 Moist heat cooking methods






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






49. A baked egg dish is called this:






50. Is one of the five tastes







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Can you answer 50 questions in 15 minutes?


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