Test your basic knowledge |

Introduction To Culinary Arts

Subject : cooking
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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 pepper that comes from ripe pepper berries after they have been dried and the husk has been removed

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

4. The man credited with inventing the sandwich

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

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

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

8. Another name for a french pancake

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

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

11. What are 4 basic types of salt?

12. How long should scrambled eggs be cooked?

13. Another name for hero sandwiches

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

15. What is the smallest grade of egg?

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

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

18. When should you flip pancakes during cooking?

19. 1 pint is equal to :

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

21. 1 gallon is equal to:

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

23. 16 oz is equal to:

24. The chemical name for table salt is;

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

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

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

28. Decorative - edible accompaniment for sandwiches on plates

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

30. Another name for a finger sandwich

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

32. Which color eggs are the most nutritional?

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

34. The term 'al dente' refers to

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

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

37. For best results when using fresh pastas

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

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

40. Name 4 Moist heat cooking methods

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

42. 1 pound is equal to:

43. When making muffins and filling the pans - fill the pan about:

44. 3 tsp is equal to:

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

46. The Italian version of a pressed sandwich

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

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

49. The main attraction of the sandwich

50. The best place to store eggs