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 chemical name for table salt is;






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






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






4. Decorative - edible accompaniment for sandwiches on plates






5. The main attraction of the sandwich






6. The man credited with inventing the sandwich






7. To combine two foods together until smooth and creamy






8. 3 tsp is equal to:






9. The Italian version of a pressed sandwich






10. 1 quart is equal to:






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






12. A baked egg dish is called this:






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






14. Examples of spreads for sandwiches






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






16. Is one of the five tastes






17. A type of salt produced by evaporating seawater






18. Examples of thickeners used in baking can include:






19. The Cuban version a pressed sandwich






20. How long should scrambled eggs be cooked?






21. What are the 3 grades of eggs?






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






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






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






25. 1 pint is equal to :






26. Which color eggs are the most nutritional?






27. 1 pound is equal to:






28. Another name for hero sandwiches






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






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






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






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






33. 16 oz is equal to:






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






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






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






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






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






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






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






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






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






43. 1 gallon is equal to:






44. 1 cup is equal to:






45. Another name for a finger sandwich






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






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






48. What is the smallest grade of egg?






49. Another name for a french pancake






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