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






2. To combine two foods together until smooth and creamy






3. For best results when using fresh pastas






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






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






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






7. What are 4 basic types of salt?






8. The best place to store eggs






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






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






11. A baked egg dish is called this:






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






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






14. How long should scrambled eggs be cooked?






15. The man credited with inventing the sandwich






16. A type of salt produced by evaporating seawater






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






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






19. Another name for hero sandwiches






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






21. When should you flip pancakes during cooking?






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






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






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






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






26. 1 pound is equal to:






27. What are the 3 grades of eggs?






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






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






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






31. 16 oz is equal to:






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






33. 1 quart is equal to:






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






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






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






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






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






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






40. The chemical name for table salt is;






41. Name 4 Moist heat cooking methods






42. 1 pint is equal to :






43. 3 tsp is equal to:






44. The main attraction of the sandwich






45. Examples of spreads for sandwiches






46. Another name for a french pancake






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






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






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






50. 1 cup is equal to: