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






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






3. Which color eggs are the most nutritional?






4. For best results when using fresh pastas






5. Decorative - edible accompaniment for sandwiches on plates






6. Another name for a finger sandwich






7. 1 pound is equal to:






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






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






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






11. The Cuban version a pressed sandwich






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






13. The main attraction of the sandwich






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






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






16. The Italian version of a pressed sandwich






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






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






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






20. The term 'al dente' refers to






21. What is the smallest grade of egg?






22. The man credited with inventing the sandwich






23. 1 quart is equal to:






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






25. 16 oz is equal to:






26. How long should scrambled eggs be cooked?






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






28. 3 tsp is equal to:






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






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






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






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






33. 1 gallon is equal to:






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






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






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






37. Examples of spreads for sandwiches






38. A baked egg dish is called this:






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






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






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






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






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






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






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






46. Is one of the five tastes






47. A type of salt produced by evaporating seawater






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






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






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







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