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






2. The main attraction of the sandwich






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






4. When should you flip pancakes during cooking?






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






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






7. To combine two foods together until smooth and creamy






8. Name 4 Moist heat cooking methods






9. The term 'al dente' refers to






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






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






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






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






14. Examples of thickeners used in baking can include:






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






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






17. The best place to store eggs






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






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






20. Another name for hero sandwiches






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






22. 1 gallon is equal to:






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






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






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






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






27. The Italian version of a pressed sandwich






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






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






30. Is one of the five tastes






31. The Cuban version a pressed sandwich






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






33. The man credited with inventing the sandwich






34. What are 4 basic types of salt?






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






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






37. Examples of spreads for sandwiches






38. A baked egg dish is called this:






39. 1 cup is equal to:






40. 1 quart is equal to:






41. 1 pint is equal to :






42. Decorative - edible accompaniment for sandwiches on plates






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






44. Examples of common baking sweeteners other than sugar can include:






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






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






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






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






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






50. 16 oz is equal to:






Can you answer 50 questions in 15 minutes?



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