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. A type of salt produced by evaporating seawater






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






4. 1 pint is equal to :






5. Examples of spreads for sandwiches






6. 1 quart is equal to:






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






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






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






10. What are the 3 grades of eggs?






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






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






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






14. The best place to store eggs






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






16. Which color eggs are the most nutritional?






17. For best results when using fresh pastas






18. The man credited with inventing the sandwich






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






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






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






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






23. The chemical name for table salt is;






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






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






26. The Italian version of a pressed sandwich






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






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






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






30. Another name for a french pancake






31. Another name for a finger sandwich






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






33. Decorative - edible accompaniment for sandwiches on plates






34. 16 oz is equal to:






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






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






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






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






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






40. To combine two foods together until smooth and creamy






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






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






43. 3 tsp is equal to:






44. Examples of thickeners used in baking can include:






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






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






47. Name 4 Moist heat cooking methods






48. Is one of the five tastes






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






50. Another name for hero sandwiches