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. What are 4 basic types of salt?






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






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






4. For best results when using fresh pastas






5. To combine two foods together until smooth and creamy






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






7. 1 pound is equal to:






8. The term 'al dente' refers to






9. When should you flip pancakes during cooking?






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






11. The best place to store eggs






12. Name 4 Moist heat cooking methods






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






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






15. Decorative - edible accompaniment for sandwiches on plates






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






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






18. A type of salt produced by evaporating seawater






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






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






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






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






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






24. 1 gallon is equal to:






25. Another name for hero sandwiches






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






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






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






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






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






31. The chemical name for table salt is;






32. A baked egg dish is called this:






33. How long should scrambled eggs be cooked?






34. The Cuban version a pressed sandwich






35. 3 tsp is equal to:






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






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






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






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






40. Another name for a finger sandwich






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






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






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






44. Which color eggs are the most nutritional?






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






46. 1 cup is equal to:






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






48. The man credited with inventing the sandwich






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






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