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






2. Decorative - edible accompaniment for sandwiches on plates






3. Name 4 Moist heat cooking methods






4. Another name for a french pancake






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






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






7. The best place to store eggs






8. When should you flip pancakes during cooking?






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






10. For best results when using fresh pastas






11. 1 cup is equal to:






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






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






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






15. Another name for a finger sandwich






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






17. The Italian version of a pressed sandwich






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






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






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






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






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






23. A type of salt produced by evaporating seawater






24. The main attraction of the sandwich






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






26. A baked egg dish is called this:






27. 1 gallon is equal to:






28. The Cuban version a pressed sandwich






29. 1 pint is equal to :






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






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






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






33. Examples of thickeners used in baking can include:






34. Another name for hero sandwiches






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






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






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






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






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






40. Is one of the five tastes






41. 3 tsp is equal to:






42. The chemical name for table salt is;






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






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






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






46. 1 quart is equal to:






47. The man credited with inventing the sandwich






48. Which color eggs are the most nutritional?






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






50. To combine two foods together until smooth and creamy







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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