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






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






3. Is one of the five tastes






4. A baked egg dish is called this:






5. The man credited with inventing the sandwich






6. What are 4 basic types of salt?






7. Another name for a finger sandwich






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






9. The Cuban version a pressed sandwich






10. To combine two foods together until smooth and creamy






11. 3 tsp is equal to:






12. Decorative - edible accompaniment for sandwiches on plates






13. 1 cup is equal to:






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






15. Another name for a french pancake






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






17. 1 pound is equal to:






18. The term 'al dente' refers to






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






20. Examples of spreads for sandwiches






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






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






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






24. Examples of thickeners used in baking can include:






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






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






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






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






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






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






31. 1 pint is equal to :






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






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






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






35. The Italian version of a pressed sandwich






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






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






38. 1 gallon is equal to:






39. How long should scrambled eggs be cooked?






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






41. 16 oz is equal to:






42. The main attraction of the sandwich






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






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






45. The chemical name for table salt is;






46. A type of salt produced by evaporating seawater






47. The best place to store eggs






48. When should you flip pancakes during cooking?






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






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






Can you answer 50 questions in 15 minutes?



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