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






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






3. Another name for hero sandwiches






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






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






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






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






8. What are the 3 grades of eggs?






9. The Cuban version a pressed sandwich






10. To combine two foods together until smooth and creamy






11. Another name for a french pancake






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






13. Examples of thickeners used in baking can include:






14. 3 tsp is equal to:






15. The Italian version of a pressed sandwich






16. 1 gallon is equal to:






17. The chemical name for table salt is;






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






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






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






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






22. 1 pound is equal to:






23. The man credited with inventing the sandwich






24. Examples of spreads for sandwiches






25. Decorative - edible accompaniment for sandwiches on plates






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






27. A type of salt produced by evaporating seawater






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






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






30. For best results when using fresh pastas






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






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






33. When should you flip pancakes during cooking?






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






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






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






37. Which color eggs are the most nutritional?






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






39. The best place to store eggs






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






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






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






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






44. 1 pint is equal to :






45. 1 cup is equal to:






46. What are 4 basic types of salt?






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






48. 1 quart is equal to:






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






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