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






3. 1 pound is equal to:






4. Another name for a finger sandwich






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






6. Another name for hero sandwiches






7. Is one of the five tastes






8. 3 tsp is equal to:






9. The chemical name for table salt is;






10. What is the smallest grade of egg?






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






12. When should you flip pancakes during cooking?






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






14. Which color eggs are the most nutritional?






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






16. The best place to store eggs






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






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






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






20. 1 pint is equal to :






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






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






23. Name 4 Moist heat cooking methods






24. Examples of spreads for sandwiches






25. What are 4 basic types of salt?






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






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






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






29. 1 quart is equal to:






30. How long should scrambled eggs be cooked?






31. The main attraction of the sandwich






32. Examples of thickeners used in baking can include:






33. The Cuban version a pressed sandwich






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






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






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






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






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






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






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






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






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






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






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






45. A type of salt produced by evaporating seawater






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






47. Another name for a french pancake






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






49. The term 'al dente' refers to






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