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 Italian version of a pressed sandwich






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






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






4. 1 gallon is equal to:






5. Name 4 Moist heat cooking methods






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






7. Examples of spreads for sandwiches






8. How long should scrambled eggs be cooked?






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






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






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






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






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






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






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






16. A type of salt produced by evaporating seawater






17. Decorative - edible accompaniment for sandwiches on plates






18. The term 'al dente' refers to






19. The chemical name for table salt is;






20. 16 oz is equal to:






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






22. What are the 3 grades of eggs?






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






24. 1 quart is equal to:






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






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






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






28. Examples of thickeners used in baking can include:






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






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






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






32. 1 cup is equal to:






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






34. 1 pound is equal to:






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






36. Which color eggs are the most nutritional?






37. What are 4 basic types of salt?






38. The Cuban version a pressed sandwich






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






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






41. A baked egg dish is called this:






42. When should you flip pancakes during cooking?






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






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






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






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






47. The main attraction of the sandwich






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






49. Another name for a finger sandwich






50. To combine two foods together until smooth and creamy