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






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






4. 3 tsp is equal to:






5. 1 cup is equal to:






6. To combine two foods together until smooth and creamy






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






8. Another name for a finger sandwich






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






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






11. The chemical name for table salt is;






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






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






14. The best place to store eggs






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






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






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






18. How long should scrambled eggs be cooked?






19. 1 gallon is equal to:






20. 1 pint is equal to :






21. Examples of thickeners used in baking can include:






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






23. The term 'al dente' refers to






24. For best results when using fresh pastas






25. A baked egg dish is called this:






26. Examples of spreads for sandwiches






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






28. The main attraction of the sandwich






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






30. Which color eggs are the most nutritional?






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






32. Is one of the five tastes






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






34. 16 oz is equal to:






35. Another name for a french pancake






36. The Italian version of a pressed sandwich






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






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






39. 1 pound is equal to:






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






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






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






43. Decorative - edible accompaniment for sandwiches on plates






44. What are the 3 grades of eggs?






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






46. The man credited with inventing the sandwich






47. What are 4 basic types of salt?






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






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






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







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Can you answer 50 questions in 15 minutes?


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