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. Another name for a french pancake






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






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






4. 1 cup is equal to:






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






6. When should you flip pancakes during cooking?






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






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






9. 1 gallon is equal to:






10. The Italian version of a pressed sandwich






11. 16 oz is equal to:






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






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






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






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






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






17. Another name for hero sandwiches






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






19. 1 quart is equal to:






20. To combine two foods together until smooth and creamy






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






22. What are the 3 grades of eggs?






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






24. The chemical name for table salt is;






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






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






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






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






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






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






31. For best results when using fresh pastas






32. Examples of spreads for sandwiches






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






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






35. Which color eggs are the most nutritional?






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






37. 3 tsp is equal to:






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






39. A type of salt produced by evaporating seawater






40. The best place to store eggs






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






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






43. How long should scrambled eggs be cooked?






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






45. The main attraction of the sandwich






46. The man credited with inventing the sandwich






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






48. The Cuban version a pressed sandwich






49. The term 'al dente' refers to






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