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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 gallon is equal to:






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






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






4. A type of salt produced by evaporating seawater






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






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






7. What are the 3 grades of eggs?






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






9. What are 4 basic types of salt?






10. Which color eggs are the most nutritional?






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






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






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






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






15. 16 oz is equal to:






16. The Cuban version a pressed sandwich






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






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






19. Name 4 Moist heat cooking methods






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






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






22. The chemical name for table salt is;






23. A baked egg dish is called this:






24. Examples of spreads for sandwiches






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






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






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






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






29. Is one of the five tastes






30. The term 'al dente' refers to






31. 3 tsp is equal to:






32. 1 cup is equal to:






33. Another name for a finger sandwich






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






35. When should you flip pancakes during cooking?






36. Decorative - edible accompaniment for sandwiches on plates






37. 1 quart is equal to:






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






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






40. The man credited with inventing the sandwich






41. 1 pound is equal to:






42. The Italian version of a pressed sandwich






43. How long should scrambled eggs be cooked?






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






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






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






47. Another name for hero sandwiches






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






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






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







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Can you answer 50 questions in 15 minutes?


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