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. A baked egg dish is called this:






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






3. To combine two foods together until smooth and creamy






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






5. 1 pint is equal to :






6. 1 pound is equal to:






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






8. The man credited with inventing the sandwich






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






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






11. The Italian version of a pressed sandwich






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






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






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






15. What is the smallest grade of egg?






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






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






18. When should you flip pancakes during cooking?






19. What are the 3 grades of eggs?






20. What are 4 basic types of salt?






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






22. 3 tsp is equal to:






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






24. The best place to store eggs






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






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






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






28. The Cuban version a pressed sandwich






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






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






31. Which color eggs are the most nutritional?






32. Decorative - edible accompaniment for sandwiches on plates






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






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






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






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






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






38. Another name for a finger sandwich






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






40. Another name for a french pancake






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






42. 1 cup is equal to:






43. Name 4 Moist heat cooking methods






44. The main attraction of the sandwich






45. 1 quart is equal to:






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






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






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






49. 1 gallon is equal to:






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