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






2. Which color eggs are the most nutritional?






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






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






5. The chemical name for table salt is;






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






7. When should you flip pancakes during cooking?






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






9. The man credited with inventing the sandwich






10. Name 4 Moist heat cooking methods






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






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






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






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






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






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






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






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






19. Decorative - edible accompaniment for sandwiches on plates






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






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






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






23. What are 4 basic types of salt?






24. The best place to store eggs






25. What is the smallest grade of egg?






26. For best results when using fresh pastas






27. To combine two foods together until smooth and creamy






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






29. The term 'al dente' refers to






30. What are the 3 grades of eggs?






31. A baked egg dish is called this:






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






33. 1 pound is equal to:






34. A type of salt produced by evaporating seawater






35. Is one of the five tastes






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






37. The main attraction of the sandwich






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






39. 1 gallon is equal to:






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






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






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






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






44. The Cuban version a pressed sandwich






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






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






47. Another name for a finger sandwich






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






49. How long should scrambled eggs be cooked?






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