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






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






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






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






5. A baked egg dish is called this:






6. Examples of thickeners used in baking can include:






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






8. When should you flip pancakes during cooking?






9. 1 cup is equal to:






10. Another name for a finger sandwich






11. 16 oz is equal to:






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






13. Is one of the five tastes






14. Examples of spreads for sandwiches






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






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






17. What is the smallest grade of egg?






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






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






20. What are the 3 grades of eggs?






21. Po'boys came from which state and famous city






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






23. How long should scrambled eggs be cooked?






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






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






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






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






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






29. Decorative - edible accompaniment for sandwiches on plates






30. 1 pint is equal to :






31. 1 pound is equal to:






32. Name 4 Moist heat cooking methods






33. Another name for a french pancake






34. The Italian version of a pressed sandwich






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






36. The main attraction of the sandwich






37. 1 gallon is equal to:






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






39. Which color eggs are the most nutritional?






40. The term 'al dente' refers to






41. 3 tsp is equal to:






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






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






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






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






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






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






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






49. 1 quart is equal to:






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







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Can you answer 50 questions in 15 minutes?


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