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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 chemical name for table salt is;






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






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






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






5. Name 4 Moist heat cooking methods






6. 1 cup is equal to:






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






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






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






10. 1 quart is equal to:






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






12. The man credited with inventing the sandwich






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






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






15. 1 gallon is equal to:






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






17. The Italian version of a pressed sandwich






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






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






20. A baked egg dish is called this:






21. Which color eggs are the most nutritional?






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






23. What are 4 basic types of salt?






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






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






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






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






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






29. When should you flip pancakes during cooking?






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






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






32. Decorative - edible accompaniment for sandwiches on plates






33. The best place to store eggs






34. Another name for a finger sandwich






35. A type of salt produced by evaporating seawater






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






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






38. Another name for a french pancake






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






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






41. How long should scrambled eggs be cooked?






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






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






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






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






46. For best results when using fresh pastas






47. The Cuban version a pressed sandwich






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






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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