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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 making muffins and filling the pans - fill the pan about:






2. What is the smallest grade of egg?






3. To combine two foods together until smooth and creamy






4. 1 cup is equal to:






5. Another name for a french pancake






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






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






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






9. Name 4 Moist heat cooking methods






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






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






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






13. What are the 3 grades of eggs?






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






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






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






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






18. What are 4 basic types of salt?






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






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






21. Decorative - edible accompaniment for sandwiches on plates






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






23. 1 pound is equal to:






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






25. Examples of thickeners used in baking can include:






26. The man credited with inventing the sandwich






27. Is one of the five tastes






28. The Italian version of a pressed sandwich






29. For best results when using fresh pastas






30. Examples of spreads for sandwiches






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






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






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






34. A type of salt produced by evaporating seawater






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






36. How long should scrambled eggs be cooked?






37. The main attraction of the sandwich






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






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






40. The best place to store eggs






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






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






43. Another name for hero sandwiches






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






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






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






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






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






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






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






Can you answer 50 questions in 15 minutes?



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