Test your basic knowledge |

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 baked egg dish is called this:






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






3. 16 oz is equal to:






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






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






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






7. The chemical name for table salt is;






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






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






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






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






12. 1 quart is equal to:






13. Name 4 Moist heat cooking methods






14. To combine two foods together until smooth and creamy






15. The term 'al dente' refers to






16. The Italian version of a pressed sandwich






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






18. Another name for a french pancake






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






20. Examples of thickeners used in baking can include:






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






22. 3 tsp is equal to:






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






24. 1 pound is equal to:






25. The main attraction of the sandwich






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






27. 1 pint is equal to :






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






29. What is the smallest grade of egg?






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






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






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






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






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






35. Another name for a finger sandwich






36. 1 cup is equal to:






37. 1 gallon is equal to:






38. The man credited with inventing the sandwich






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






40. What are the 3 grades of eggs?






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






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






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






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






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






46. Examples of spreads for sandwiches






47. The best place to store eggs






48. For best results when using fresh pastas






49. When should you flip pancakes during cooking?






50. Is one of the five tastes