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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. Decorative - edible accompaniment for sandwiches on plates






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






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






4. Name 4 Moist heat cooking methods






5. The man credited with inventing the sandwich






6. What are the 3 grades of eggs?






7. 1 cup is equal to:






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






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






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






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






12. To combine two foods together until smooth and creamy






13. The chemical name for table salt is;






14. The Italian version of a pressed sandwich






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






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






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






18. Another name for hero sandwiches






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






20. A combination of aromatic vegetables used to season dishes is called:






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






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






23. A type of salt produced by evaporating seawater






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






25. 1 pound is equal to:






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






27. What are 4 basic types of salt?






28. The best place to store eggs






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






30. 3 tsp is equal to:






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






32. A baked egg dish is called this:






33. Another name for a french pancake






34. 1 pint is equal to :






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






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






37. Which color eggs are the most nutritional?






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






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






40. Examples of thickeners used in baking can include:






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






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






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






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






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






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






47. Is one of the five tastes






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






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






50. 16 oz is equal to:






Can you answer 50 questions in 15 minutes?



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