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






2. Examples of thickeners used in baking can include:






3. The Italian version of a pressed sandwich






4. 1 pound is equal to:






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






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






7. The man credited with inventing the sandwich






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






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






10. 1 quart is equal to:






11. 1 cup is equal to:






12. The best place to store eggs






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






14. When should you flip pancakes during cooking?






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






16. Name 4 Moist heat cooking methods






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






18. What are the 3 grades of eggs?






19. Is one of the five tastes






20. The term 'al dente' refers to






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






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






23. For best results when using fresh pastas






24. To combine two foods together until smooth and creamy






25. 1 gallon is equal to:






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






27. 16 oz is equal to:






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






29. A type of salt produced by evaporating seawater






30. Another name for hero sandwiches






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






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






33. The main attraction of the sandwich






34. A baked egg dish is called this:






35. Another name for a finger sandwich






36. 3 tsp is equal to:






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






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






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






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






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






42. What is the smallest grade of egg?






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






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






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






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






47. Which color eggs are the most nutritional?






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






49. Examples of spreads for sandwiches






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