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






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






3. Decorative - edible accompaniment for sandwiches on plates






4. Examples of thickeners used in baking can include:






5. 3 tsp is equal to:






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






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






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






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






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






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






12. The Cuban version a pressed sandwich






13. 1 gallon is equal to:






14. What is the smallest grade of egg?






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






16. Another name for a french pancake






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






18. What are the 3 grades of eggs?






19. The chemical name for table salt is;






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






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






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






23. 1 pint is equal to :






24. How long should scrambled eggs be cooked?






25. The main attraction of the sandwich






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






27. The best place to store eggs






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






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






30. Name 4 Moist heat cooking methods






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






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






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






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






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






36. Is one of the five tastes






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






38. 1 cup is equal to:






39. Examples of spreads for sandwiches






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






41. The term 'al dente' refers to






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






43. When should you flip pancakes during cooking?






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






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






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






47. To combine two foods together until smooth and creamy






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






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






50. 16 oz is equal to: