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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. 1 gallon is equal to:






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






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






4. 1 pint is equal to :






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






6. The man credited with inventing the sandwich






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






8. The best place to store eggs






9. 1 cup is equal to:






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






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






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






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






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






15. 16 oz is equal to:






16. The Italian version of a pressed sandwich






17. The main attraction of the sandwich






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






19. What are 4 basic types of salt?






20. A type of salt produced by evaporating seawater






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






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






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






24. Another name for hero sandwiches






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






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






27. Examples of spreads for sandwiches






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






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






30. The term 'al dente' refers to






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






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






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






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






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






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






37. 3 tsp is equal to:






38. Examples of thickeners used in baking can include:






39. Is one of the five tastes






40. How long should scrambled eggs be cooked?






41. What are the 3 grades of eggs?






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






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






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






45. The Cuban version a pressed sandwich






46. 1 quart is equal to:






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






48. 1 pound is equal to:






49. Another name for a french pancake






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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