Test your basic knowledge |

Introduction To Culinary Arts

Subject : cooking
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. The way a food feels when we bite into - touch it or cut it

2. How long should scrambled eggs be cooked?

3. A type of salt produced by evaporating seawater

4. The Italian version of a pressed sandwich

5. Name 4 Moist heat cooking methods

6. Decorative - edible accompaniment for sandwiches on plates

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

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

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

10. Another name for a french pancake

11. The main attraction of the sandwich

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

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

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

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

16. 1 gallon is equal to:

17. The Cuban version a pressed sandwich

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

19. 3 tsp is equal to:

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

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

22. 1 cup is equal to:

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

24. The chemical name for table salt is;

25. Another name for a finger sandwich

26. Examples of spreads for sandwiches

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

28. What are 4 basic types of salt?

29. 1 pound is equal to:

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

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

32. The term 'al dente' refers to

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

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

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

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

37. When should you flip pancakes during cooking?

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

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

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

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

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

43. For best results when using fresh pastas

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

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

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

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

48. What are the 3 grades of eggs?

49. Examples of thickeners used in baking can include:

50. A baked egg dish is called this: