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






2. What are the 3 grades of eggs?






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






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






5. 1 pint is equal to :






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






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






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






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






10. The best place to store eggs






11. 1 quart is equal to:






12. 1 gallon is equal to:






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






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






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






16. Is one of the five tastes






17. How long should scrambled eggs be cooked?






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






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






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






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






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






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






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






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






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






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






28. What is the smallest grade of egg?






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






30. Another name for a finger sandwich






31. To combine two foods together until smooth and creamy






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






33. The main attraction of the sandwich






34. 1 pound is equal to:






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






36. A baked egg dish is called this:






37. 3 tsp is equal to:






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






39. The Cuban version a pressed sandwich






40. Decorative - edible accompaniment for sandwiches on plates






41. For best results when using fresh pastas






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






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






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






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






46. 16 oz is equal to:






47. The chemical name for table salt is;






48. Name 4 Moist heat cooking methods






49. Another name for hero sandwiches






50. A type of salt produced by evaporating seawater