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. What are the 3 grades of eggs?






2. Another name for hero sandwiches






3. What is the smallest grade of egg?






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






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






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






7. To combine two foods together until smooth and creamy






8. 1 gallon is equal to:






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






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






11. 1 cup is equal to:






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






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






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






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






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






17. A baked egg dish is called this:






18. A type of salt produced by evaporating seawater






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






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






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






22. The term 'al dente' refers to






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






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






25. What are 4 basic types of salt?






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






27. 1 pound is equal to:






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






29. The Cuban version a pressed sandwich






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






31. Which color eggs are the most nutritional?






32. Name 4 Moist heat cooking methods






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






34. How long should scrambled eggs be cooked?






35. Another name for a french pancake






36. Is one of the five tastes






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






38. Examples of thickeners used in baking can include:






39. The man credited with inventing the sandwich






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






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






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






43. 1 quart is equal to:






44. 3 tsp is equal to:






45. Another name for a finger sandwich






46. For best results when using fresh pastas






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






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






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






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