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






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






3. Name 4 Moist heat cooking methods






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






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






6. Is one of the five tastes






7. The Italian version of a pressed sandwich






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






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






10. The term 'al dente' refers to






11. Examples of spreads for sandwiches






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






13. Another name for a finger sandwich






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






15. The chemical name for table salt is;






16. The main attraction of the sandwich






17. 1 pint is equal to :






18. The man credited with inventing the sandwich






19. 16 oz is equal to:






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






21. How long should scrambled eggs be cooked?






22. A type of salt produced by evaporating seawater






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






24. Decorative - edible accompaniment for sandwiches on plates






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






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






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






28. When should you flip pancakes during cooking?






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






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






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






32. 1 cup is equal to:






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






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






35. The Cuban version a pressed sandwich






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






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






38. The best place to store eggs






39. 1 quart is equal to:






40. What is the smallest grade of egg?






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






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






43. For best results when using fresh pastas






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






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






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






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






48. What are 4 basic types of salt?






49. 3 tsp is equal to:






50. A baked egg dish is called this: