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. Examples of spreads for sandwiches






2. 1 pound is equal to:






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






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






5. The man credited with inventing the sandwich






6. The term 'al dente' refers to






7. What is the smallest grade of egg?






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






9. 3 tsp is equal to:






10. 16 oz is equal to:






11. 1 cup is equal to:






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






13. A type of salt produced by evaporating seawater






14. 1 gallon is equal to:






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






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






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






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






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






20. Another name for a french pancake






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






22. How long should scrambled eggs be cooked?






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






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






25. The Cuban version a pressed sandwich






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






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






28. 1 pint is equal to :






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






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






31. Decorative - edible accompaniment for sandwiches on plates






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






33. The main attraction of the sandwich






34. Which color eggs are the most nutritional?






35. When should you flip pancakes during cooking?






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






37. Another name for a finger sandwich






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






39. Is one of the five tastes






40. 1 quart is equal to:






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






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






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






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






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






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






47. Name 4 Moist heat cooking methods






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






49. Examples of thickeners used in baking can include:






50. The Italian version of a pressed sandwich