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. The Italian version of a pressed sandwich






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






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






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






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






6. The man credited with inventing the sandwich






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






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






9. Name 4 Moist heat cooking methods






10. Another name for a finger sandwich






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






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






13. Decorative - edible accompaniment for sandwiches on plates






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






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






16. Which color eggs are the most nutritional?






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






18. To combine two foods together until smooth and creamy






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






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






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






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






23. 1 pint is equal to :






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






25. When should you flip pancakes during cooking?






26. How long should scrambled eggs be cooked?






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






28. Another name for a french pancake






29. For best results when using fresh pastas






30. The term 'al dente' refers to






31. Is one of the five tastes






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






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






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






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






36. A type of salt produced by evaporating seawater






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






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






39. The main attraction of the sandwich






40. What is the smallest grade of egg?






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






42. 3 tsp is equal to:






43. 1 quart is equal to:






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






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






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






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






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






49. What are 4 basic types of salt?






50. A baked egg dish is called this: