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. Another name for a finger sandwich






2. 16 oz is equal to:






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






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






5. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






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






11. The best place to store eggs






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






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






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






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






16. The main attraction of the sandwich






17. 1 quart is equal to:






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






19. To combine two foods together until smooth and creamy






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






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






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






23. Another name for a french pancake






24. What are 4 basic types of salt?






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






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






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






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






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






30. A baked egg dish is called this:






31. For best results when using fresh pastas






32. 1 pound is equal to:






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






34. Another name for hero sandwiches






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






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






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






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






39. How long should scrambled eggs be cooked?






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






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






42. A type of salt produced by evaporating seawater






43. When should you flip pancakes during cooking?






44. The chemical name for table salt is;






45. The Italian version of a pressed sandwich






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






47. Name 4 Moist heat cooking methods






48. 1 cup is equal to:






49. The term 'al dente' refers to






50. The man credited with inventing the sandwich