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






2. The main attraction of the sandwich






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






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






5. The man credited with inventing the sandwich






6. 1 cup is equal to:






7. What are the 3 grades of eggs?






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






9. What are 4 basic types of salt?






10. How long should scrambled eggs be cooked?






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






12. For best results when using fresh pastas






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






14. 1 pint is equal to :






15. The best place to store eggs






16. Is one of the five tastes






17. The Italian version of a pressed sandwich






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






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






20. 1 pound is equal to:






21. The term 'al dente' refers to






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






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






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






25. What is the smallest grade of egg?






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






27. A type of salt produced by evaporating seawater






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






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






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






31. Name 4 Moist heat cooking methods






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






33. Another name for hero sandwiches






34. Examples of thickeners used in baking can include:






35. 3 tsp is equal to:






36. When should you flip pancakes during cooking?






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






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






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






40. 1 quart is equal to:






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






42. The chemical name for table salt is;






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






44. 1 gallon is equal to:






45. A baked egg dish is called this:






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






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






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






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






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