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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 cup is equal to:






2. What is the smallest grade of egg?






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






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






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






6. The main attraction of the sandwich






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






8. The man credited with inventing the sandwich






9. For best results when using fresh pastas






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






11. Examples of thickeners used in baking can include:






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






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






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






15. Another name for a french pancake






16. What are the 3 grades of eggs?






17. What are 4 basic types of salt?






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






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






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






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






22. 1 quart is equal to:






23. The chemical name for table salt is;






24. 1 pound is equal to:






25. To combine two foods together until smooth and creamy






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






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






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






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






30. A type of salt produced by evaporating seawater






31. 16 oz is equal to:






32. The term 'al dente' refers to






33. 3 tsp is equal to:






34. Name 4 Moist heat cooking methods






35. 1 gallon is equal to:






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






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






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






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






40. A baked egg dish is called this:






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






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






43. The Cuban version a pressed sandwich






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






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






46. How long should scrambled eggs be cooked?






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






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






49. When should you flip pancakes during cooking?






50. The best place to store eggs







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