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. When should you flip pancakes during cooking?






2. Another name for a finger sandwich






3. For best results when using fresh pastas






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






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






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






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






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






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






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






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






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






13. What are 4 basic types of salt?






14. How long should scrambled eggs be cooked?






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






16. Name 4 Moist heat cooking methods






17. The Cuban version a pressed sandwich






18. 1 gallon is equal to:






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






20. 1 cup is equal to:






21. Another name for a french pancake






22. 1 pound is equal to:






23. Another name for hero sandwiches






24. What is the smallest grade of egg?






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






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






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






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






29. What are the 3 grades of eggs?






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






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






32. Which color eggs are the most nutritional?






33. The main attraction of the sandwich






34. A type of salt produced by evaporating seawater






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






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






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






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






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






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






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






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






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






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






45. 1 pint is equal to :






46. Is one of the five tastes






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






48. The best place to store eggs






49. Examples of thickeners used in baking can include:






50. The chemical name for table salt is;