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






2. The man credited with inventing the sandwich






3. What is the smallest grade of egg?






4. 1 cup is equal to:






5. 1 quart is equal to:






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






7. 16 oz is equal to:






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






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






10. A type of salt produced by evaporating seawater






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






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






13. The main attraction of the sandwich






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






15. 1 gallon is equal to:






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






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






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






19. When should you flip pancakes during cooking?






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






21. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






26. Another name for hero sandwiches






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






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






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






30. For best results when using fresh pastas






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






32. The Cuban version a pressed sandwich






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






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






35. Examples of thickeners used in baking can include:






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






37. How long should scrambled eggs be cooked?






38. A baked egg dish is called this:






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






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






41. 1 pint is equal to :






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






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






44. What are 4 basic types of salt?






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






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






47. Name 4 Moist heat cooking methods






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






49. What are the 3 grades of eggs?






50. The chemical name for table salt is;







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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