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Introduction To Culinary Arts
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Introduction To Culinary Arts
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25 Questions

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

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

3. The chemical name for table salt is;

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

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

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

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

8. Another name for hero sandwiches

9. 1 gallon is equal to:

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

11. Name 4 Moist heat cooking methods

12. For best results when using fresh pastas

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

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

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

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

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

18. The Italian version of a pressed sandwich

19. 1 cup is equal to:

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

21. The best place to store eggs

22. 16 oz is equal to:

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

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

25. 1 pint is equal to :

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