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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. The Italian version of a pressed sandwich






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






3. The main attraction of the sandwich






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






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






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






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






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






9. Which color eggs are the most nutritional?






10. 1 pound is equal to:






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






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






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






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






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






16. The term 'al dente' refers to






17. When should you flip pancakes during cooking?






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






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






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






21. The chemical name for table salt is;






22. 1 gallon is equal to:






23. Is one of the five tastes






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






25. What are 4 basic types of salt?






26. Name 4 Moist heat cooking methods






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






28. A type of salt produced by evaporating seawater






29. For best results when using fresh pastas






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






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






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






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






34. The best place to store eggs






35. 1 cup is equal to:






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






37. Decorative - edible accompaniment for sandwiches on plates






38. Another name for a french pancake






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






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






41. The Cuban version a pressed sandwich






42. Another name for hero sandwiches






43. What are the 3 grades of eggs?






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






45. 16 oz is equal to:






46. A baked egg dish is called this:






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






48. To combine two foods together until smooth and creamy






49. How long should scrambled eggs be cooked?






50. 1 pint is equal to :







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Can you answer 50 questions in 15 minutes?


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