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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. 1 quart is equal to:






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






3. 1 cup is equal to:






4. 16 oz is equal to:






5. What is the smallest grade of egg?






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






7. When should you flip pancakes during cooking?






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






9. To combine two foods together until smooth and creamy






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






11. How long should scrambled eggs be cooked?






12. Which color eggs are the most nutritional?






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






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






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






16. The man credited with inventing the sandwich






17. Another name for hero sandwiches






18. Name 4 Moist heat cooking methods






19. What are 4 basic types of salt?






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






21. 1 gallon is equal to:






22. A type of salt produced by evaporating seawater






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






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






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






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






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






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






29. For best results when using fresh pastas






30. Another name for a french pancake






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






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






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






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






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






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






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






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






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






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






41. Examples of spreads for sandwiches






42. 1 pound is equal to:






43. The Cuban version a pressed sandwich






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






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






46. Is one of the five tastes






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






48. 1 pint is equal to :






49. The Italian version of a pressed sandwich






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







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Can you answer 50 questions in 15 minutes?


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