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






2. The main attraction of the sandwich






3. What is the smallest grade of egg?






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






5. 1 pint is equal to :






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






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






8. The Cuban version a pressed sandwich






9. Another name for hero sandwiches






10. Decorative - edible accompaniment for sandwiches on plates






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






12. Examples of thickeners used in baking can include:






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






14. To combine two foods together until smooth and creamy






15. 16 oz is equal to:






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






17. When should you flip pancakes during cooking?






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






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






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






21. The man credited with inventing the sandwich






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






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






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






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






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






27. 3 tsp is equal to:






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






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






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






31. What are the 3 grades of eggs?






32. 1 cup is equal to:






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






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






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






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






37. 1 quart is equal to:






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






39. The Italian version of a pressed sandwich






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






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






42. Examples of spreads for sandwiches






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






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






45. Name 4 Moist heat cooking methods






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






47. 1 pound is equal to:






48. A type of salt produced by evaporating seawater






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






50. Another name for a french pancake







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