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. Is one of the five tastes






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






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






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






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






6. The Cuban version a pressed sandwich






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






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






9. What are 4 basic types of salt?






10. Examples of thickeners used in baking can include:






11. 1 quart is equal to:






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






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






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






15. Another name for a french pancake






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






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






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






19. Examples of spreads for sandwiches






20. 3 tsp is equal to:






21. The man credited with inventing the sandwich






22. How long should scrambled eggs be cooked?






23. 1 gallon is equal to:






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






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






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






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






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






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






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






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






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






33. Name 4 Moist heat cooking methods






34. Another name for hero sandwiches






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






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






37. The best place to store eggs






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






39. For best results when using fresh pastas






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






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






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






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






44. When should you flip pancakes during cooking?






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






46. A type of salt produced by evaporating seawater






47. 1 pound is equal to:






48. What is the smallest grade of egg?






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






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