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






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






3. 1 cup is equal to:






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






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






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






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






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






9. 3 tsp is equal to:






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






11. The Italian version of a pressed sandwich






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






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






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






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






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






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






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






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






20. Which color eggs are the most nutritional?






21. A baked egg dish is called this:






22. The term 'al dente' refers to






23. Examples of spreads for sandwiches






24. Name 4 Moist heat cooking methods






25. Decorative - edible accompaniment for sandwiches on plates






26. A type of salt produced by evaporating seawater






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






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






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






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






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






32. What are the 3 grades of eggs?






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






34. Examples of thickeners used in baking can include:






35. To combine two foods together until smooth and creamy






36. The Cuban version a pressed sandwich






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






38. Another name for hero sandwiches






39. How long should scrambled eggs be cooked?






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






41. 16 oz is equal to:






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






43. Is one of the five tastes






44. What is the smallest grade of egg?






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






46. Another name for a french pancake






47. 1 pound is equal to:






48. The main attraction of the sandwich






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






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