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. 1 gallon is equal to:






2. Decorative - edible accompaniment for sandwiches on plates






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






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






5. The man credited with inventing the sandwich






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






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






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






9. 16 oz is equal to:






10. The main attraction of the sandwich






11. 1 pound is equal to:






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






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






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






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






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






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






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






19. How long should scrambled eggs be cooked?






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






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






22. What are the 3 grades of eggs?






23. The term 'al dente' refers to






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






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






26. 1 pint is equal to :






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






28. What are 4 basic types of salt?






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






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






31. For best results when using fresh pastas






32. 3 tsp is equal to:






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






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






35. The Italian version of a pressed sandwich






36. When should you flip pancakes during cooking?






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






38. Name 4 Moist heat cooking methods






39. What is the smallest grade of egg?






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






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






42. 1 cup is equal to:






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






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






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






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






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






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






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






50. A baked egg dish is called this: