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. What are 4 basic types of salt?






2. 1 cup is equal to:






3. The Italian version of a pressed sandwich






4. The main attraction of the sandwich






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






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






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






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






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






10. 1 pound is equal to:






11. When should you flip pancakes during cooking?






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






13. What is the smallest grade of egg?






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






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






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






17. Name 4 Moist heat cooking methods






18. Is one of the five tastes






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






20. The chemical name for table salt is;






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






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






23. A type of salt produced by evaporating seawater






24. 1 quart is equal to:






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






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






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






28. Another name for a finger sandwich






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






30. The term 'al dente' refers to






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






32. Which color eggs are the most nutritional?






33. Another name for a french pancake






34. The Cuban version a pressed sandwich






35. To combine two foods together until smooth and creamy






36. A baked egg dish is called this:






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






38. 3 tsp is equal to:






39. 16 oz is equal to:






40. Examples of spreads for sandwiches






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






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






43. 1 pint is equal to :






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






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






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






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






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






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






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