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






2. What are 4 basic types of salt?






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






4. 1 cup is equal to:






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






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






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






8. How long should scrambled eggs be cooked?






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






10. When should you flip pancakes during cooking?






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






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






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






14. For best results when using fresh pastas






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






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






17. Is one of the five tastes






18. Another name for hero sandwiches






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






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






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






22. 1 gallon is equal to:






23. 1 pint is equal to :






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






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






26. 1 pound is equal to:






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






28. What are the 3 grades of eggs?






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






30. 16 oz is equal to:






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






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






33. Name 4 Moist heat cooking methods






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






35. Examples of thickeners used in baking can include:






36. Decorative - edible accompaniment for sandwiches on plates






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






38. A baked egg dish is called this:






39. What is the smallest grade of egg?






40. The Cuban version a pressed sandwich






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






42. The main attraction of the sandwich






43. The chemical name for table salt is;






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






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






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






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






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






49. Another name for a finger sandwich






50. A type of salt produced by evaporating seawater