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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. A baked egg dish is called this:






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






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






4. Examples of thickeners used in baking can include:






5. For best results when using fresh pastas






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






7. The main attraction of the sandwich






8. The Italian version of a pressed sandwich






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






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






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






12. How long should scrambled eggs be cooked?






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






14. Decorative - edible accompaniment for sandwiches on plates






15. Another name for hero sandwiches






16. 16 oz is equal to:






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






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






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






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






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






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






23. What are 4 basic types of salt?






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






25. The term 'al dente' refers to






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






27. 1 pound is equal to:






28. The Cuban version a pressed sandwich






29. 1 quart is equal to:






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






31. Name 4 Moist heat cooking methods






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






33. 1 cup is equal to:






34. To combine two foods together until smooth and creamy






35. When should you flip pancakes during cooking?






36. Another name for a french pancake






37. The chemical name for table salt is;






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






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






40. What are the 3 grades of eggs?






41. A type of salt produced by evaporating seawater






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






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






44. 3 tsp is equal to:






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






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






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






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






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






50. The man credited with inventing the sandwich







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Can you answer 50 questions in 15 minutes?


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