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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. What are the 3 grades of eggs?






2. The chemical name for table salt is;






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






4. 1 cup is equal to:






5. Another name for a french pancake






6. 3 tsp is equal to:






7. The best place to store eggs






8. Examples of spreads for sandwiches






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






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






11. To combine two foods together until smooth and creamy






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






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






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






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






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






17. Is one of the five tastes






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






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






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






21. A type of salt produced by evaporating seawater






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






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






24. Name 4 Moist heat cooking methods






25. The Cuban version a pressed sandwich






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






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






28. 1 pound is equal to:






29. The man credited with inventing the sandwich






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






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






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






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






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






35. The term 'al dente' refers to






36. Another name for a finger sandwich






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






38. When should you flip pancakes during cooking?






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






40. Another name for hero sandwiches






41. The main attraction of the sandwich






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






43. 1 quart is equal to:






44. What are 4 basic types of salt?






45. Decorative - edible accompaniment for sandwiches on plates






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






47. A baked egg dish is called this:






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






49. Which color eggs are the most nutritional?






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







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Can you answer 50 questions in 15 minutes?


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