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






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






3. How long should scrambled eggs be cooked?






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






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






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






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






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






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






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






11. 1 cup is equal to:






12. 1 quart is equal to:






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






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






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






16. 1 pound is equal to:






17. Decorative - edible accompaniment for sandwiches on plates






18. Another name for a french pancake






19. The chemical name for table salt is;






20. Examples of thickeners used in baking can include:






21. Is one of the five tastes






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






23. 3 tsp is equal to:






24. To combine two foods together until smooth and creamy






25. When should you flip pancakes during cooking?






26. The best place to store eggs






27. What are 4 basic types of salt?






28. The Italian version of a pressed sandwich






29. Examples of spreads for sandwiches






30. The main attraction of the sandwich






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






32. 16 oz is equal to:






33. A type of salt produced by evaporating seawater






34. For best results when using fresh pastas






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






36. What is the smallest grade of egg?






37. The Cuban version a pressed sandwich






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






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






40. Another name for a finger sandwich






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






42. Another name for hero sandwiches






43. A baked egg dish is called this:






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






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






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






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






48. The term 'al dente' refers to






49. The man credited with inventing the sandwich






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