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






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






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






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






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






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






7. The term 'al dente' refers to






8. A baked egg dish is called this:






9. The man credited with inventing the sandwich






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






11. To combine two foods together until smooth and creamy






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






13. When should you flip pancakes during cooking?






14. What are the 3 grades of eggs?






15. A type of salt produced by evaporating seawater






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






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






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






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






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






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






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






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






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






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






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






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






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






29. For best results when using fresh pastas






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






31. Another name for a finger sandwich






32. 1 cup is equal to:






33. The Cuban version a pressed sandwich






34. Examples of spreads for sandwiches






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






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






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






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






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






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






41. How long should scrambled eggs be cooked?






42. The Italian version of a pressed sandwich






43. What is the smallest grade of egg?






44. Is one of the five tastes






45. The best place to store eggs






46. Another name for a french pancake






47. 16 oz is equal to:






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






49. 3 tsp is equal to:






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






Can you answer 50 questions in 15 minutes?



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