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 is the smallest grade of egg?






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






3. 1 gallon is equal to:






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






5. 3 tsp is equal to:






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






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






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






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






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






11. The main attraction of the sandwich






12. What are the 3 grades of eggs?






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






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






15. The man credited with inventing the sandwich






16. Another name for a finger sandwich






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






18. Is one of the five tastes






19. Examples of spreads for sandwiches






20. Which color eggs are the most nutritional?






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






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






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






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






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






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






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






28. The chemical name for table salt is;






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






30. 1 pound is equal to:






31. 16 oz is equal to:






32. 1 cup is equal to:






33. Name 4 Moist heat cooking methods






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






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






36. To combine two foods together until smooth and creamy






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






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






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






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






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






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






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






44. Decorative - edible accompaniment for sandwiches on plates






45. When should you flip pancakes during cooking?






46. What are 4 basic types of salt?






47. A baked egg dish is called this:






48. Examples of thickeners used in baking can include:






49. 1 pint is equal to :






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