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






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






3. The main attraction of the sandwich






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






5. 1 pint is equal to :






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






7. What are the 3 grades of eggs?






8. 1 quart is equal to:






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






10. Decorative - edible accompaniment for sandwiches on plates






11. The term 'al dente' refers to






12. When should you flip pancakes during cooking?






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






14. Another name for hero sandwiches






15. 3 tsp is equal to:






16. 16 oz is equal to:






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






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






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






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






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






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






23. 1 cup is equal to:






24. 1 gallon is equal to:






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






26. The chemical name for table salt is;






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






28. The man credited with inventing the sandwich






29. How long should scrambled eggs be cooked?






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






31. 1 pound is equal to:






32. What is the smallest grade of egg?






33. A type of salt produced by evaporating seawater






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






35. Which color eggs are the most nutritional?






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






37. The Italian version of a pressed sandwich






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






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






40. For best results when using fresh pastas






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






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






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






44. Examples of thickeners used in baking can include:






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






46. The best place to store eggs






47. The Cuban version a pressed sandwich






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






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






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