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






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






3. Decorative - edible accompaniment for sandwiches on plates






4. 1 quart is equal to:






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






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






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






8. The main attraction of the sandwich






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






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






11. The man credited with inventing the sandwich






12. What is the smallest grade of egg?






13. 3 tsp is equal to:






14. When should you flip pancakes during cooking?






15. Another name for hero sandwiches






16. The Italian version of a pressed sandwich






17. The best place to store eggs






18. 1 pint is equal to :






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






20. The term 'al dente' refers to






21. 1 pound is equal to:






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






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






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






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






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






27. A type of salt produced by evaporating seawater






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






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






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






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






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






33. To combine two foods together until smooth and creamy






34. The Cuban version a pressed sandwich






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






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






37. For best results when using fresh pastas






38. Examples of spreads for sandwiches






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






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






41. The chemical name for table salt is;






42. Examples of thickeners used in baking can include:






43. What are the 3 grades of eggs?






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






45. 16 oz is equal to:






46. Another name for a finger sandwich






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






48. Which color eggs are the most nutritional?






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






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







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Can you answer 50 questions in 15 minutes?


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