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






2. To combine two foods together until smooth and creamy






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






4. 1 pint is equal to :






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






6. Examples of spreads for sandwiches






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






8. 1 quart is equal to:






9. The term 'al dente' refers to






10. Is one of the five tastes






11. 3 tsp is equal to:






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






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






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






15. 1 pound is equal to:






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






17. Which color eggs are the most nutritional?






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






19. A type of salt produced by evaporating seawater






20. The main attraction of the sandwich






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






22. What are the 3 grades of eggs?






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






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






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






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






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






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






29. 16 oz is equal to:






30. The best place to store eggs






31. Decorative - edible accompaniment for sandwiches on plates






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






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






34. Examples of thickeners used in baking can include:






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






36. The man credited with inventing the sandwich






37. The Cuban version a pressed sandwich






38. 1 cup is equal to:






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






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






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






42. Another name for a finger sandwich






43. The Italian version of a pressed sandwich






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






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






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






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






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






49. What is the smallest grade of egg?






50. When should you flip pancakes during cooking?







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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