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






2. Examples of spreads for sandwiches






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






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






5. What are 4 basic types of salt?






6. 1 pint is equal to :






7. Another name for a finger sandwich






8. To combine two foods together until smooth and creamy






9. 1 pound is equal to:






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






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






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






13. Examples of thickeners used in baking can include:






14. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






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






20. The best place to store eggs






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






22. For best results when using fresh pastas






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






24. A type of salt produced by evaporating seawater






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






26. The chemical name for table salt is;






27. The Italian version of a pressed sandwich






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






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






30. What is the smallest grade of egg?






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






32. The Cuban version a pressed sandwich






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






34. The man credited with inventing the sandwich






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






36. The term 'al dente' refers to






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






38. How long should scrambled eggs be cooked?






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






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






41. Is one of the five tastes






42. 3 tsp is equal to:






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






44. 1 cup is equal to:






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






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






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






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






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






50. Another name for a french pancake







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Can you answer 50 questions in 15 minutes?


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