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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 type of egg is cooked in simmering water?






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






3. Name 4 Moist heat cooking methods






4. Is one of the five tastes






5. Another name for a finger sandwich






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






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






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






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






10. When should you flip pancakes during cooking?






11. 16 oz is equal to:






12. Another name for a french pancake






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






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






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






16. 1 gallon is equal to:






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






18. The chemical name for table salt is;






19. The Italian version of a pressed sandwich






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






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






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






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






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






25. The term 'al dente' refers to






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






27. 3 tsp is equal to:






28. Examples of thickeners used in baking can include:






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






30. What are the 3 grades of eggs?






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






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






33. 1 cup is equal to:






34. A baked egg dish is called this:






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






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






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






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






39. The best place to store eggs






40. 1 pound is equal to:






41. For best results when using fresh pastas






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






43. A type of salt produced by evaporating seawater






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






45. The man credited with inventing the sandwich






46. The Cuban version a pressed sandwich






47. Decorative - edible accompaniment for sandwiches on plates






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






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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