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. How long should scrambled eggs be cooked?






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






4. What are the 3 grades of eggs?






5. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






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






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






12. When should you flip pancakes during cooking?






13. The Italian version of a pressed sandwich






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






15. The man credited with inventing the sandwich






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






17. Another name for a french pancake






18. 1 cup is equal to:






19. The Cuban version a pressed sandwich






20. 1 gallon is equal to:






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






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






23. A baked egg dish is called this:






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






25. 1 quart is equal to:






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






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






28. The main attraction of the sandwich






29. The best place to store eggs






30. 16 oz is equal to:






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






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






33. Another name for hero sandwiches






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






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






36. What are 4 basic types of salt?






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






38. Examples of thickeners used in baking can include:






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






40. 1 pint is equal to :






41. A type of salt produced by evaporating seawater






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






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






44. Name 4 Moist heat cooking methods






45. The chemical name for table salt is;






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






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






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






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






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