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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. Decorative - edible accompaniment for sandwiches on plates






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






3. 1 pound is equal to:






4. What are the 3 grades of eggs?






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






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






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






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






9. The Cuban version a pressed sandwich






10. What is the smallest grade of egg?






11. Another name for a french pancake






12. 1 pint is equal to :






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






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






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






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






17. 1 quart is equal to:






18. The Italian version of a pressed sandwich






19. How long should scrambled eggs be cooked?






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






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






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






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






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






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






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






27. When should you flip pancakes during cooking?






28. The man credited with inventing the sandwich






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






30. A baked egg dish is called this:






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






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






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






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






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






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






37. Name 4 Moist heat cooking methods






38. A type of salt produced by evaporating seawater






39. What are 4 basic types of salt?






40. Examples of spreads for sandwiches






41. The main attraction of the sandwich






42. To combine two foods together until smooth and creamy






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






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






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






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






47. 1 cup is equal to:






48. The chemical name for table salt is;






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






50. 3 tsp is equal to:







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Can you answer 50 questions in 15 minutes?


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