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






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






3. The term 'al dente' refers to






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






5. Examples of spreads for sandwiches






6. 3 tsp is equal to:






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






8. Another name for a finger sandwich






9. The man credited with inventing the sandwich






10. 1 cup is equal to:






11. Another name for hero sandwiches






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






13. What are 4 basic types of salt?






14. The Italian version of a pressed sandwich






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






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






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






18. A type of salt produced by evaporating seawater






19. Examples of thickeners used in baking can include:






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






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






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






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






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






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






26. What is the smallest grade of egg?






27. The main attraction of the sandwich






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






29. Name 4 Moist heat cooking methods






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






31. 16 oz is equal to:






32. Which color eggs are the most nutritional?






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






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






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






36. The chemical name for table salt is;






37. A baked egg dish is called this:






38. 1 quart is equal to:






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






40. To combine two foods together until smooth and creamy






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






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






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






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






45. The Cuban version a pressed sandwich






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






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






48. What are the 3 grades of eggs?






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






50. 1 pint is equal to :







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Can you answer 50 questions in 15 minutes?


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