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. What are 4 basic types of salt?






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






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






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






5. The shell of an egg has holes that allows it to 'breathe' in air






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






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






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






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






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






11. The Cuban version a pressed sandwich






12. What is the smallest grade of egg?






13. A baked egg dish is called this:






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






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






16. 1 pound is equal to:






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






18. 1 gallon is equal to:






19. Examples of thickeners used in baking can include:






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






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






22. Examples of spreads for sandwiches






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






24. For best results when using fresh pastas






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






26. The Italian version of a pressed sandwich






27. 1 pint is equal to :






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






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






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






31. A type of salt produced by evaporating seawater






32. To combine two foods together until smooth and creamy






33. The best place to store eggs






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






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






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






37. Is one of the five tastes






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






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






40. 1 quart is equal to:






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






42. The man credited with inventing the sandwich






43. The main attraction of the sandwich






44. Which color eggs are the most nutritional?






45. How long should scrambled eggs be cooked?






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






47. 1 cup is equal to:






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






49. Name 4 Moist heat cooking methods






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