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






2. The best place to store eggs






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






4. Another name for a finger sandwich






5. 3 tsp is equal to:






6. The main attraction of the sandwich






7. Another name for a french pancake






8. The chemical name for table salt is;






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






10. Which color eggs are the most nutritional?






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






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






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






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






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






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






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






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






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






20. 1 pound is equal to:






21. The term 'al dente' refers to






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






23. What are the 3 grades of eggs?






24. The man credited with inventing the sandwich






25. Examples of spreads for sandwiches






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






27. A type of salt produced by evaporating seawater






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






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






30. Is one of the five tastes






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






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






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






34. What are 4 basic types of salt?






35. The Cuban version a pressed sandwich






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






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. 1 pint is equal to :






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






41. Chives are an example of an herb or a spice?






42. 1 gallon is equal to:






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






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






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






46. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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