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






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






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






4. To combine two foods together until smooth and creamy






5. 1 quart is equal to:






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






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






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






9. The main attraction of the sandwich






10. The Cuban version a pressed sandwich






11. 1 pint is equal to :






12. Another name for a french pancake






13. The term 'al dente' refers to






14. For best results when using fresh pastas






15. The best place to store eggs






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






17. 1 gallon is equal to:






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






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






20. The Italian version of a pressed sandwich






21. 3 tsp is equal to:






22. Name 4 Moist heat cooking methods






23. The man credited with inventing the sandwich






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






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






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






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






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






29. Decorative - edible accompaniment for sandwiches on plates






30. Which color eggs are the most nutritional?






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






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






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






34. Examples of thickeners used in baking can include:






35. A type of salt produced by evaporating seawater






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






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






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






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






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






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






42. The chemical name for table salt is;






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






44. 1 pound is equal to:






45. Another name for a finger sandwich






46. 1 cup is equal to:






47. What are the 3 grades of eggs?






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






49. Another name for hero sandwiches






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







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Can you answer 50 questions in 15 minutes?


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