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






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






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






4. What are 4 basic types of salt?






5. 1 pint is equal to :






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






7. A type of salt produced by evaporating seawater






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






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






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






11. Another name for hero sandwiches






12. Another name for a french pancake






13. Another name for a finger sandwich






14. 1 pound is equal to:






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






16. 16 oz is equal to:






17. Examples of spreads for sandwiches






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






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






20. The term 'al dente' refers to






21. Is one of the five tastes






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






23. 1 quart is equal to:






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






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






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






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






28. Name 4 Moist heat cooking methods






29. A baked egg dish is called this:






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






31. What are the 3 grades of eggs?






32. What is the smallest grade of egg?






33. The man credited with inventing the sandwich






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






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






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






37. Which color eggs are the most nutritional?






38. The Cuban version a pressed sandwich






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






40. Examples of thickeners used in baking can include:






41. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






46. The chemical name for table salt is;






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






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






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






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