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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. Another name for a finger sandwich






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






3. When should you flip pancakes during cooking?






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






5. Examples of spreads for sandwiches






6. The main attraction of the sandwich






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






8. A baked egg dish is called this:






9. Another name for hero sandwiches






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






11. Another name for a french pancake






12. Which color eggs are the most nutritional?






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






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






15. The man credited with inventing the sandwich






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






17. The Italian version of a pressed sandwich






18. 16 oz is equal to:






19. 1 cup is equal to:






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






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






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






23. The chemical name for table salt is;






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






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






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






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






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






29. Name 4 Moist heat cooking methods






30. Decorative - edible accompaniment for sandwiches on plates






31. Is one of the five tastes






32. The best place to store eggs






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






34. 1 gallon is equal to:






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






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






37. How long should scrambled eggs be cooked?






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






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






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






41. For best results when using fresh pastas






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






43. The Cuban version a pressed sandwich






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






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






46. What is the smallest grade of egg?






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






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






49. 1 quart is equal to:






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







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