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






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






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






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






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






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






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






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






9. A baked egg dish is called this:






10. The chemical name for table salt is;






11. To combine two foods together until smooth and creamy






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






13. 1 gallon is equal to:






14. The Cuban version a pressed sandwich






15. Another name for hero sandwiches






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






17. 3 tsp is equal to:






18. Is one of the five tastes






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






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






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






22. When should you flip pancakes during cooking?






23. The main attraction of the sandwich






24. What are the 3 grades of eggs?






25. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






30. The Italian version of a pressed sandwich






31. 1 cup is equal to:






32. 1 pound is equal to:






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






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






35. What are 4 basic types of salt?






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






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






38. The best place to store eggs






39. What is the smallest grade of egg?






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






41. 1 pint is equal to :






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






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






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






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






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






47. Name 4 Moist heat cooking methods






48. The term 'al dente' refers to






49. Examples of spreads for sandwiches






50. Which color eggs are the most nutritional?