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






2. Examples of thickeners used in baking can include:






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






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






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






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






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






8. 1 gallon is equal to:






9. What is the smallest grade of egg?






10. 1 quart is equal to:






11. How long should scrambled eggs be cooked?






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






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






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






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






16. When should you flip pancakes during cooking?






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






18. Another name for a french pancake






19. Another name for a finger sandwich






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






21. 16 oz is equal to:






22. For best results when using fresh pastas






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






24. The Cuban version a pressed sandwich






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






26. The best place to store eggs






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






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






29. A type of salt produced by evaporating seawater






30. What are the 3 grades of eggs?






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






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






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






34. Is one of the five tastes






35. The man credited with inventing the sandwich






36. 1 cup is equal to:






37. Decorative - edible accompaniment for sandwiches on plates






38. 3 tsp is equal to:






39. The main attraction of the sandwich






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






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






42. To combine two foods together until smooth and creamy






43. Another name for hero sandwiches






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






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






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






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






48. Which color eggs are the most nutritional?






49. 1 pound is equal to:






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